The Gluten-Free Revolution

January 1, 2015

Only 20 years ago, "gluten-free" was a relatively unknown dietary restriction. Now, readers may have several friends, family members, and coworkers identifying this way, and may wonder if they should follow suit. Lowell (The Gluten-Free Bible) reprises her role as gluten-free educator for the general public in this work. She explains what gluten-free means, offering not just a definition, but a look at what it's like for a gluten-intolerant individual to have to think about every bite consumed and what it means for loved ones who are cooking for those affected. Lowell is also a coach and cheerleader. With how-to advice on grocery shopping, ordering at restaurants, and having difficult conversations about why you're not eating lovingly crafted food, Lowell puts the gluten-intolerant individual in the driver's seat. The condition, when managed, is no reason to become a hermit. Of particular interest are the related recipes from top chefs, allowing readers to create their own meals to celebrate traditions--with the bonus of being able to demonstrate to others that gluten-free isn't intended to be taste-free. VERDICT Recommended as an introductory read for those interested in this dietary change; also for family and friends of gluten-intolerant individuals.--Rachel M. Minkin, Michigan State Univ. Libs., Lansing

Copyright 2015 Library Journal, LLC Used with permission.

Starred review from October 1, 2014
In this chatty, funny, and practical guide for the growing legion of gluten-free eaters, the popular author of The Gluten-Free Bible (2005) returns with more advice on how to live without wheat. Her positive message: it is not so tricky or draconian. After all, today 15 million Americans follow a gluten-free diet. Three million of them, including Lowell, are gluten-intolerant, with documented celiac diseasean immune response to the proteins in wheat, barley, and rye. No accurate test exists for non-celiac gluten sensitivity, but Lowell says more than 20 percent of the population suffers from it. Interestingly, wine and distilled alcoholic beverages (but not beer, which contains malt) are safe to consume on a gluten-free diet. Practical tips cover recipe books and food brands that are gluten-free, where to find celiac disease community groups, which international foods are safe, including Russian borscht and Japanese uni or sea urchin, and how to be a good gluten-free guest ( Always let your host know about your diet ahead of time ). A tasty bonus: recipes provided by such big-name chefs as Alice Waters make this an information-packed winner.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)