Cooking Gluten-Free!

Welcome.  We have recently updated this site to include nutritional information for our buckwheat bread and pizza crust.  Current celiac conference schedules and cooking classes are also posted.


Cooking Gluten-Free! was developed for food lovers with a discriminating palate.

Cooking gluten-free food is considered as a challenge, but if you have patience it will be simple and you can adapt a number of recipes. Milk, sour cream, yogurt and butter is a dairy-based products used as an additive. The gluten-free grains are found to be corn, millet, buckwheat, quinoa, etc. Cornstarch and the potato starch can be used as a thickener for the gluten-free cooking. The smoothening of the gravy will be due to the addition of the sweet rice flour. Gluten will be hidden in foods such as pasta, white flour, bran, barley, malt and beer. These should be avoided. The pasta which is free from the gluten can be prepared from the brown rice which is delicious. To make the spring rolls, rice paper wraps are used instead of wonton wraps. Home cooked meals can be prepared very simply by selecting the natural gluten-free foods. You look at this website here to get tasty gluten-free recipes.


  • An essential daily cookbook for anyone eliminating gluten or wheat from their diet
  • 15% off slightly damaged books purchased from this site now
  • Dinner recipes from celebrity and award winning chefs.  Many chefs are James Beard award winners or nominees
  • A comprehensive resource
  • Gorgeous full-color watercolors throughout
  • Excellent recipes for bread, pizza, flour tortillas, biscuits and decadent baked goods
  • Quick dinner recipes for busy families
  • Tips for using healthy flours such as amaranth, teff, buckwheat, and quinoa


Cooking Gluten-Free! is a Benjamin Franklin Award Winner for editing and design!


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Thank you for stopping by,

Karen Robertson



“...a beautifully illustrated collection of tantalizing gluten-free recipes presented simply and practically…providing many gluten-free solutions for family favorites a celiac couldn’t otherwise enjoy.”
Elaine Monarch, Executive Director

Celiac Disease Foundation

Gorgeous watercolors grace most pages…a unique flour mix is used to create moist, tender baked goods…over 190 recipes allow the wheat-free and gluten-free individual to take pleasure in food again.”
Cynthia Kupper, Executive Director

Gluten Intolerance Group

celebrated chefs from across the country have contributed easy and delectable dinner recipes for the home cook….