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Celebrating Food: 121 Gluten-Free Recipes for a Healthier You Review

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My husband is gluten-intolerant, dairy-free, and egg free, so baked goods were a challenge until we bought Susan's cookbook. The quick breads, zucchini and pumpkin, are stars! They look and taste as good or better than any "normal" breads I've ever had. I love the coconut in the zucchini bread and couldn't keep my hands off. I ate more of it than my husband did, I think! Carrot cake is a favorite at our house, and Susan's recipe is great, moist and flavorful. You want great brownies that taste as good as any you've ever had? Try Susan's recipe! It's way better than any mix you can buy. I can serve these anywhere and nobody knows they're gluten, egg, and dairy free--just decadently delicious! I had trouble with the Pumpkin Pie the first time I tried it, and found out from Susan that rice milk (which I had used in the filling) doesn't thicken! News to me, so I tried again with coconut milk. It was great! Pudding, cooked sauces, etc. should not be made with rice milk--it won't thicken. There is a page "Using Non-Dairy Milk" on Sue's website (also in the book) that tells what kinds of non-dairy milk to use for different recipes (some do better than others in different kinds of recipes). People who use non-dairy milk should review that page before starting to use the book.
Her Crunchy Taco Casserole is surprisingly good! Very flavorful--our whole family has asked for it repeatedly. Recently, my husband made a couple of salads while I was gone. I didn't recognize the recipes, so I asked what they were. Orange Spinach Salad and Coleslaw--from Susan's book, of course. They were both excellent!
The baking mixes also make recipes quick and easy, since most of the dry ingredients are mixed ahead and stored, ready to use. I like being able to make the mixes myself. I just take the list of ingredients to our health food store, come home, mix it up, and am ready to bake anything in the book! The author has posted some recipe corrections, and information on making the baking mixes and using allergy-free ingredients on her website. I recommend folks check that out as they start using the book. I've found Susan's recipes to be very user-friendly with normal ingredients--familiar foods that taste normal! And easy to make! That's a winning combination for people with food allergies. Thanks, Susan!

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