Guidance and Recipes for an Easy Transition to the Gluten-Free Diet
Getting to gluten-free–the creative and compassionate guide for new celiacs
When you’re coming to terms with celiac disease, finding food that you can eat and enjoy might feel overwhelming. With the right information and support, however, you can learn to savor gluten-free cooking and feel great at the same time. In Celiac Disease Cookbook for the Newly Diagnosed, you’ll find the tools you need to understand your diagnosis and thrive with a gluten-free lifestyle.
First, start by learning about gluten and how it affects your body. Then, let the 7-day meal plan help make your first gluten-free week a success. With 75 delectable recipes–plus tips on how to involve your support network, setup your kitchen, and get started on shopping–this is the perfect foundation for feeling good while eating the foods you love.
Just a few of the tools included to help you manage celiac disease:
Master list of food to avoid–Take the guesswork out of your everyday with the master list of foods to avoid–plus less-common gluten sources such as lickable stamps.
Real stories, real talk–Stories and anecdotes from others on their journey to living with celiac disease help let you know that you’re not alone.
Five steps to gluten-free–A step-by-step process helps set up your home, educate family and friends, and guide you towards tasty, gluten-free eating.
Let the Celiac Diease Cookbook for the Newly Diagnosed help you make the gluten-free transition smooth and easy.
“Rebecca Toutant does a perfect job of translating the science of medical nutrition therapy for people with Celiac disease to practical everyday use. This book has an easy-to-understand overview chock full of resources and tips, then follows up with step-by step-recipe guides to easily transition into a gluten-free lifestyle. These simple and time-saving recipes taste great and provide the variety and balance I recommend to all my patients. This book is a must-read for anyone who has just been diagnosed with Celiac disease.” –Sonia Rodriguez, MS, RD, LD, CDE,
“I was recently diagnosed with gluten intolerance, and this book was very interesting to read. I learned a greater understanding of my diagnosis, five steps to living gluten-free, and lots of great recipes. There is even a master list of foods to avoid, what to substitute, and great resources and support to help you along the way.” –Sue B.
“I went into this cookbook for the recipes and learned so much about how to make a gluten-free diet work. Rebecca made it easy to understand and didn’t make the transition feel overwhelming. The beginning section reviews how to understand Celiac disease, as well as all the potential situations in which you would encounter gluten.” –Katie
Rebecca Toutant began her career by exploring and publishing research with the experts at Beth Israel Deaconess Medical Center, Celiac Center, around the challenges young adults with celiac disease experience in their transition to college. She completed her undergraduate degree in dietetics and her graduate degree in health communication.