Goodbye Gluten Recipe Card: Warm Chocolate Pudding Cake with Kahlua
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
“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
“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.