I was just diagnosed with gluten allergies and dairy allergies (plus a couple others) and am so overwhelmed! After checking out every gluten free cookbook at my library, I realized that they will not work easily for me, since they all still have dairy in them. I just wanted to cook (and bake), I didn’t want to THINK! This is one of two cookbooks I decided to purchase. I am so excited about this one in particular because it looks like she fixes food exactly the same way I do! I use my freezer a lot, to store freezer meals, extra baked goods and dough, etc. The other cookbook was basically gluten free and called for “dairy free” dairy ingredients (sour cream, yogurt, etc.) in every recipe. Very expensive and hard to find. This cookbook has recipes where you don’t miss the dairy or has easy substitutions. Also includes a resource guide at the end of the book for where to buy the ingredients for those of us from small towns that don’t have well stocked health food stores. I am so excited to eat something “normal” again! I’m especially thrilled that she used to run a gluten free bakery, but has now put all those recipes in this book.

(Edited to add: I just wanted to respond to the review that said the breakfasts were all quinoa recipes. That is simply not true. While there are a few quinoa recipes, which I appreciate because of the variety, there are about 25 breakfast recipes and I think only about 4 of them are for quinoa based breakfasts. She has muffins, pancakes, sausages, etc. Many, many breakfast favorites.)

Also, made the chicken salad yesterday and it was really good. I added apple instead of grapes.

The chocolate chip cookies? Wonderful! You can eat the raw dough with no worries (no eggs), and I like to microwave one or two balls of dough, straight from the freezer, whenever I want a quick treat. My non-GF kids love them too.

My husband and I decided to try a gluten-free diet for a brief time to see how our bodies would react. We are very conscious of our health and are always striving to improve on that. My intent is to stay gluten-free as long as my body performs well while I train for certain fitness competitions. I have been dairy-free for almost a year and have certainly felt better in regards to my allergies and more so with my total body fat percentage. I figured dairy-free and gluten-free go hand in hand so to speak. We are fortunate that we have not been diganosed with Celiac disease. And we are certain not make light of people that struggle with this awful disease. I ran across this cookbook while on Facebook and saw the fan page. After reading it, and reading the reviews here on Amazon I decided to order the book without hesitation. Much to my delight, this is a beautifully written cookbook. Not only for the delicious and nutritious recipes, but for the back history of this particular family. I love knowing what flours are the best for your body all the while not being stripped of their nutrients. I’ve learned a great deal from this book. I have tried many of the recipes, seasoning rubs, salad dressings, etc. and without fail they are truly awesome! My most favorite recipe to date is the The Famous Celiac Maniac English Muffins!! These are a family favorite as well. My main goal is to provide delicious and nutritious meals knowing every ingredient that is being used for my family…..and this cookbook helps me succeed!

I’ve used many different gluten free cookbooks since being diagnosed with celiac disease over 20 years ago. Most had a few recipes I liked and many I didn’t. What makes The Healthy Gluten-Free Life cookbook unusual is that I’ve liked every recipe I’ve tried so far. One of my biggest hurdles has been making the same food, such as chicken, taste different each time I cook it. The sauces, seasonings and dressings that Tammy uses for entrees and salads has helped solve my problem. They are excellent, but not difficult to make.

This is not just a gluten free cookbook. Anyone with intolerances to gluten, dairy, soy or eggs will find this cookbook a great help. I’ve never cooked without eggs and was skeptical about eliminating them from my baked goods. I’ve made Lemon Poppy Seed cakes, shortcake and snickerdoodles. They were just as good as those made with real eggs.

Tammy has included descriptions of flours, starches, sweeteners, oils and fats plus substitutions for eggs and dairy. Her kitchen tips will help you save time and money. There is also a short list of resources at the end. This book is a feast for the eyes. The pictures will makes you want to run to your kitchen and start cooking immediately. That’s what I did and I’m delighted with the results.

The only suggestions I have are for the publisher. I found it was difficult to read the fractions in the recipes as they were so small. A larger font would be much easier to see. I would also add an index that was alphabetical. The picture index was nice, but it was by page number so it took too long to find what I wanted.