Gluten-Free All-in-One For Dummies

Gluten-Free All-in-One For Dummies, 2nd Edition, collects the expertise of a team of For Dummies authors, including Danna Van Noy (formerly Korn), Connie Sarros, Nancy McEachern, Jean Ryan (formerly McFadden Layton), and Linda Larsen.

• Introduction 1Book 1: Getting Started with Going without Gluten 5Chapter 1: Gluten-Free from A to Z: The Basics of Being Gluten-Free 7Chapter 2: Going Gluten-Free: Should You Be? 21Chapter 3: Sorting Out Symptoms and Considering Testing 39Chapter 4: Grasping the Ground Rules of the Gluten-Free Diet 67Chapter 5: Making Sure It’s Gluten-Free: Digging a Little Deeper 87Book 2: Making the Switch without Losing Your Mind 101Chapter 1: Gluten-Free Nutritiously 103Chapter 2: Creating a Gluten-Free–Friendly Kitchen 127Chapter 3: Shopping — Easier Than You Think 141Chapter 4: Cooking Gluten-Free: Tips and Techniques 157Book 3: Gluten-Free Starts for Meals or Days 175Chapter 1: Breakfast and Brunch, Reimagined 177Chapter 2: Putting Together Tasty Appetizers and Snacks 207Chapter 3: Sensational Salads 231Chapter 4: Simmering Soups and Stews 251Book 4: Main Courses with Meat and Without 265Chapter 1: Bringing Beef, Pork, and Lamb to the Table 267Chapter 2: Building Great Dishes from Chicken and Turkey 289Chapter 3: Swimming in Ideas for Fish and Seafood 305Chapter 4: Making Marvelous, Meatless Mains 319Book 5: Losing the Gluten, Keeping the Baked Goods 347Chapter 1: Addressing Issues of Gluten-Free Baking 349Chapter 2: Gluten-Free Baking Mixes and Sweet Yeast Breads 371Chapter 3: Cookies, Brownies, and Bars 401Chapter 4: Pies and Cakes 427Chapter 5: Batters, Doughs, Biscuits, and Crackers 465Chapter 6: Savory Breads and Pizzas 483Appendix A: Metric Conversion Guide 503Index 507