Gluten Free Recipes for Noodles, Dumplings, Sauces, and More!
For the estimated three million Americans suffering from Celiac disease, wheat allergies, and severe gluten sensitivities, Asian food is usually off-limits because its signature ingredients–noodles, soy sauce, and oyster sauce–typically contain wheat.
In the Gluten-Free Asian Kitchen, food writer Laura B. Russell shows home cooks how to convert the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites.
Authentically flavored dishes such as
will be delicious additions to any gluten-free repertoire.
Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook’s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today’s gluten-free cooks.
About Laura B. Russell
Laura B. Russell is the former associate editor of Food & Wine cookbooks, the “Gluten Freedom” columnist for the Oregonian, and a frequent contributor to Prevention magazine. She has followed a gluten-free diet since 2007. Visit www.laurabrussell.com.
Don’t forget to check out additional Gluten Free Cookbooks featured on Gluten Free Journey.