This is the first in occasional reviews of books published by the American Diabetes Association.
Nancy S. Hughes. Introduction by Lara Rondinelli-Hamilton, RD, LDN, CDE. Gluten-Free Recipes for People with Diabetes. Alexandria, VA: American Diabetes Association, 2013. $16.95. Available from American Diabetes Association.
Hughes book is a good starting place for people who have diabetes and Celiac disease or are gluten intolerant. The first section of the book explains Celiac disease and how it becomes even more complicated for diabetes. This is followed by a chapter called “Gluten-Free Diet 101” which provides the basics of a gluten free diet with a focus on the needs of diabetics. Lists and charts make the information easy to interpret and understand. The next few chapters continue with the basics, including challenges, grocery lists, and information about carbohydrates. The challenges related to selecting foods that will not increase blood glucose levels are addressed through tips and lists of foods. This is particularly important when dealing with both diseases.
Recipes follow the introductory material. Each recipe includes full information about nutrition and exchanges. Cooks tips, especially about ingredients with hidden gluten, are interspersed with the recipes. As I have learned, gluten is everywhere so label reading is imperative. The dishes are easy to prepare and those I have tried so far are wonderful. These recipes do not contain complex steps or ingredients. Most important though is the recipes are not bland, which I think most people expect when they think about gluten-free foods.
One of the first recipes I tried was the On the Healthy Run Chicken-Cilantro Soup. Mild green chilies and the cilantro give it a kick of flavor.
This is basically a one pot soup. It contains corn, black beans, stewed tomatoes, mild green chilies, chicken, cilantro and chicken broth. (The soup could easily become vegetarian with vegetable both and no chicken or a substitute for the chicken.) The recipe makes four 1 1/2 cup servings with 275 calories in each bowl. It is finished with lime wedges when serving.
I also tried Quinoa Tabbouleh Salad. Again, this is a very easy recipe and includes mint, parsley and garlic for extra flavor. I ate the salad by itself as well as in a wrap as a sandwich. This makes four 3/4 cup servings at 160 calories each.
There are sections for appetizers, breakfast, soups and stews, main dishes, sides and desserts. All recipes are easy and contain fresh and flavorful ingredients.
The last section of this cookbook contains a resource guide for Celiac Disease and includes lists of organizations, websites, books and other useful information. One list is very useful for resources to consult when eating out.
This is great cookbook to add to any collection, but particularly for those who have both diabetes and Celiac disease. The 75 recipes will provide variety for your gluten-free diet but can be enjoyed by anyone.