About Stanford and Backhaus's Goodbye Gluten

Goodbye Gluten Recipe Card: Warm Chocolate Pudding Cake with Kahlua Whipped Cream

There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick—very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts.

Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare.

Goodbye Gluten makes it easy to live the gluten-free lifestyle, because it is not just a diet, but a lifestyle. With 30 color photos of the completed dishes, even the most dedicated bread-lover will want to get into the kitchen and start cooking.

“The most compelling aspect of the cookbook is its use of name brands. The authors have done the homework on labels, so the reader doesn’t have to. They also have a clear, playful voice that’s appealing and accessible.” —Kim Pierce, co-author of Phytopia Cookbook and contributor to Dallas Morning News

“Wonderfully ‘kitchen cook friendly’ in content and presentation, Goodbye Gluten: Happy Healthy Delicious Eating with a Texas Twist is very highly recommended for personal, family, and community library cookbook collections.” —Midwest Book Review

“What a fabulous recipe book to count on for every day fare and special occasions. Kim is raising the bar on cooking in this day and age.” —David Garrido, author of Nuevo Tex Mex

“Discovering one is gluten intolerant can be overwhelming. Fortunately, this is a cookbook full of accessible and inviting gluten-free dishes straight from the heart.” —Trish Bales, Personal Chef

“A warm, friendly and creative road map to gluten-free living. A must-have cookbook for any kitchen!” –—David Kimmel, Food and Beverage Conceptual Designer

“Kim Stanford and Bill Backhaus’ gluten free recipes are amazing AND delicious…especially the desserts! I highly recommend this cookbook to any and all.” —Robert J. Ondash, M.D., Internal Medicine

“It’s such a huge help to have Kim and Bill’s book as a handy reference. After years of struggling with modifying recipes to make them gluten-free for our family of four, this exciting collection of recipes came to the rescue. And the pictures are amazing!” –—Patrick Parker, Austin, Texas, restaurant owner

KIM STANFORD grew up in North Texas, lives in Austin, where she runs a catering business, and loves Southern home cooking. Her gluten-free pie was featured on the Food Network.

BILL BACKHAUS is a “cook’s cook” who was diagnosed with celiac disease in 1981. He is a lawyer in Dallas.