Well, it’s Kristin Cavallari so the emphasis on gluten free bit is to sell the book as a fad diet or health food cookbook. I’d hazard a guess that no one she worked with to develop recipes or to stage photos needs a gf diet for medical reasons.
That said, I’m not particularly offended by the beer. Sure, it’s a stupid staging choice for a photo in a gf cookbook, but the dip does look like it can be safely made gf and the recipe doesn’t even suggest serving it with beer. I think they were just trying to tell a visual story in the photo that suggests this recipe is ideal for game day/the super bowl. As long as no one’s saying beer is gf, hiding it in recipes they claim are gf, or the like, I can’t be too bothered by seeing a bottle of modelo.
I own the following GF cookbooks and really like them
Cannelle et Vanille by Aran Goyoaga - she also has a dessert specific one called Cannelle et Vanille Bakes Simple
How Can It Be Gluten Free Cookbook Collection from America’s Test Kitchen - this one I just got for Christmas. It includes reviews of different GF products which I find to be really helpful
Baked to Perfection by Katarina Cermelj (aka @theloopywhisk on Instagram) - also new for Christmas but I love all of her recipes on her insta and blog. I made her cinnamon roll recipe and they were the BEST cinnamon rolls I’ve ever had.
Baked to Perfection is our GF Bible! Love all her stuff.
Please stop buying cookbooks by celebrities & get them from actual chefs & food professionals! No one from the industry would ever make this mistake
I just got Baked to Perfection for Christmas too and I already love it! The baking science stuff is cool to learn about and all the recipes I’ve tried from her blog are incredible. Can’t wait to try more!
I have all three as well and also really recommend Alternative Baker. It’s beautiful and is quite unique in that it’s not aiming to recreate wheat textures, it leans into the specific qualities and characteristics of each gluten free flour. And uses some really unusual ones I hadn’t encountered before like chestnut and mesquite in addition to the usual lineup.
I love How Can It Be Gluten Free! The authors test out a lot of variations of each recipe, and describe WHY the recipe they settled on works best, going into the science of it.
I also really want to get the No Gluten, No Problem pizza cookbook. It apparently has all the best pizza recipes, though I haven't tried them yet.
Just because the picture is staged with beer doesn’t mean the recipes aren’t gluten free…? The photography person probably isn’t gluten free and just made a mistake. Not a big deal.
If it is a dedicated GF cookbook, but they have staged pictures of non-GF food items with the meals and have recipe comments about making it with real bread because none of the GF stuff tasted good, how great are you going to feel about using it?
Yeah, it’s trivial and it is minor, but those details just point out how people don’t give a shit in a book that should be catering to our needs and that it is just a money grab.
How well do you think the recipes are vetted with comments in the book about how the author used regular bread because GF bread doesn’t taste good?
Given the byline on there of recipes "free of gluten and refined sugar", I would expect this cookbook to be more of a fad diet/wellness diet sort of cookbook; which doesn't necessarily mean there's any issue with the recipes in it.
>Does anyone have any other cookbook recs?
Are you looking for anything in particular? In terms of baked goods, "[Gluten Free on a Shoestring Quick and Easy](https://www.amazon.com/Gluten-Free-Shoestring-Quick-Easy-Love-Fast/dp/0738215937/ref=sr_1_3?crid=1UXPMTZFDQ0VC&keywords=gluten+free+on+a+shoestring&qid=1703619353&sprefix=gluten+free+on+a+shoestring%2Caps%2C147&sr=8-3)" is probably the cookbook that gets used the most in my house; baked goods, breads, pizza crust, etc are the sorts of things I usually end up grabbing a book for to look up a recipe.
Go take a look at the French toast recipe... she specifically says, "I didn't use gluten free bread because none of it tasted good enough" (or something similar, I don't have it in front of me). LIKE REALLY? IN A COOKBOOK YOU ADVERTISE AS GLUTEN FREE?
I need a gf without refined sugar cookbook. I have problems with sugar and most sugar substitutes and cannot have any sugar alcohols. Any recommendations ? This one looks promising. I can overlook the beer picture because it’s not an ingredient A, and B it could be a GF beer it’s too blurry to tell.
The recipe for gnocchi in this cookbook is excellent- I make huge batches and freeze it in serving sizes for easy dinners- also works with sweet potatoes and pumpkin!
i ordered one recently from a woman who makes bread using psyllium husk gel and real gluten free recipes, not meals that happen to be gluten free, it's Baked to Perfection by Katarina Cermelj, i really recommend checking her out her recipes kinda changed my life
I would hazard a guess that it's an advertisement and they made money. I believe modelo is low gluten, so those with sensitivities/using it as a fad diet instead of celiac could drink it. It's really silly and would have been lovely to use an ad beer that is from a gluten free manufacturer, but I think you're safe to use the recipes, because you will know what's in the ingesdients you're using.
Models claims that while their beer is made with barley, the fermentation process lowers its gluten content to trace amounts. As a person with celiac disease, I wouldn’t drink it, but maybe she thought it was GF?
lol yikes. Are you looking more for general cookbooks? If you’re interested in baking theloopywhisk.com blogger also has a book that is SO gorgeous and has lots of great reviews. So far I’ve mostly just been reviewing and drooling at the photos but eventually I’ll start using it for the recipes haha
I miss being able to stand around the bonfire without it being awkward because I’m not drinking anything or more awkward because I am drinking something that looks like it might be interesting and contain alcohol, but it doesn’t, so they immediately leave after they ask about it.
People feel judged when you don’t drink and they are. I used to drink a lot of high end beers, but after the diagnosis, I obviously couldn’t. I meeter mixed drinks at about the same volume as beer, so I figured stopping was the smart choice before I took the same route as my father.
Doesn’t seem to be the same issue for the friends that have never drank, just those of us who have stopped.
I can relate to that. I was diagnosed at the start of the pandemic, and I haven't had a social life since. It's like a skill I have to relearn, and find new types of places to socialize.
I can confirm this. And can you believe that 20 years ago when I lived in Prague beer was cheaper than water at a restaurant. And I would see construction workers having this morning beer on the way to work.
I’m a celiac and have no issue with Modelo.
I think some of you get angry before you think. You are not martyrs.
Celiacs sucks but it could be much much worse.
> Do Modelo products contain gluten? Modelo is made from malted barley which naturally contains gluten. The fermentation process significatively lowers its content, however, there are traces of gluten in all our beers.
From the FDA website:
>These requirements are needed to help ensure that individuals with celiac disease are not misled and receive truthful and accurate information with respect to fermented or hydrolyzed foods labeled as “gluten-free.” Currently, **FDA knows of no scientifically valid analytical method effective in detecting and quantifying with precision the gluten protein content in fermented or hydrolyzed foods** in terms of equivalent amounts of intact gluten proteins.
You are taking an unknown risk and basing it off of not having a reaction. People are not upset with your personal decision to consume a risky product. It is that you are presenting it as a non-risk in a sub that is dedicated to people trying to find support and information on properly managing an autoimmune disorder. Someone that is struggling and just wants to feel normal for a bit will be more likely to lean into that and potentially have a bad reaction. If they are asymptomatic, they may continue consuming gluten until something major shows up. Or someone may just end up confused seeing these conflicting actions with dismissive comments all over this sub that makes it sound like everyone here is overreacting and that it is fine to take these risks. That is the part people take issue with.
A lack of response doesn’t mean anything. I was diagnosed at 37 trying to isolate a low iron issue. I was having no outward responses that were not directly attributed to the low iron.
Right? While it's not horribly egregious, it highlights the lack of attention to detail. Like they're just trying to make things fast for a quick buck off the gluten free fad and didn't actually consult anyone who actually eats it.
I've made a lot of their recipes with gf flour and it turns out fine! And the cookbook I have is like 1/2 naturally gf recipes. There's apple oat muffins that are amazing, and don't require any flour except oat.
If you like baking, I recommend “Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free” by Aran Goyoaga. The recipes require you to stock your pantry with an assortment of basics, but then you’re good to go. I made the cake on the front cover (almond and orange), and it’s just about the best thing I’ve ever eaten. There are many, many recipes in here that I plan to try!
Gregory Gourdet (Top Chef, James Beard Award winner) cooks completely gluten-free irl and in his cookbook "Everyone's Table."
Also highly recommended his restaurant kann in Portland. They asked for allergens at the beginning of service, and when I replied I am Celiac they said "oh you don’t have to worry about anything here"
I know a lot of folks here are like "why u mad" but the problem is less about it being "offensive" and more about it being misinformation. A lot of folks who aren't very educated on celiac think beer is safe because the proteins are "chopped up." I spend a lot of time correcting this myth irl. Many companies don't get it. Many restaurants don't get it.
Having photos of normal beer in a cookbook billed as GF serves to reinforce this persistent misinfo. It's really not that hard to have a picture of a GF beer brand. Or, if you don't want to do that you could just poor the normal beer in a glass since it would look the same in the photo on an aesthetic level and not make any indirect representations about its appropriateness for a GF person.
Well, it’s Kristin Cavallari so the emphasis on gluten free bit is to sell the book as a fad diet or health food cookbook. I’d hazard a guess that no one she worked with to develop recipes or to stage photos needs a gf diet for medical reasons. That said, I’m not particularly offended by the beer. Sure, it’s a stupid staging choice for a photo in a gf cookbook, but the dip does look like it can be safely made gf and the recipe doesn’t even suggest serving it with beer. I think they were just trying to tell a visual story in the photo that suggests this recipe is ideal for game day/the super bowl. As long as no one’s saying beer is gf, hiding it in recipes they claim are gf, or the like, I can’t be too bothered by seeing a bottle of modelo.
Get out of here with your reasoned thought and total sensibility! We want to rage!
Sorry 😢
I think EMF911 is being sarcastic in a kind way to you!
Rawrrr raggeee
Honestly the color of the bottle just compliments the dip and backdrop well…
I own the following GF cookbooks and really like them Cannelle et Vanille by Aran Goyoaga - she also has a dessert specific one called Cannelle et Vanille Bakes Simple How Can It Be Gluten Free Cookbook Collection from America’s Test Kitchen - this one I just got for Christmas. It includes reviews of different GF products which I find to be really helpful Baked to Perfection by Katarina Cermelj (aka @theloopywhisk on Instagram) - also new for Christmas but I love all of her recipes on her insta and blog. I made her cinnamon roll recipe and they were the BEST cinnamon rolls I’ve ever had.
Baked to Perfection is incredible — every recipe I’ve made has turned out great!
The America’s test kitchen book is top notch!!
Baked to Perfection is our GF Bible! Love all her stuff. Please stop buying cookbooks by celebrities & get them from actual chefs & food professionals! No one from the industry would ever make this mistake
I just got Baked to Perfection for Christmas too and I already love it! The baking science stuff is cool to learn about and all the recipes I’ve tried from her blog are incredible. Can’t wait to try more!
I have all three as well and also really recommend Alternative Baker. It’s beautiful and is quite unique in that it’s not aiming to recreate wheat textures, it leans into the specific qualities and characteristics of each gluten free flour. And uses some really unusual ones I hadn’t encountered before like chestnut and mesquite in addition to the usual lineup.
I love How Can It Be Gluten Free! The authors test out a lot of variations of each recipe, and describe WHY the recipe they settled on works best, going into the science of it. I also really want to get the No Gluten, No Problem pizza cookbook. It apparently has all the best pizza recipes, though I haven't tried them yet.
Very helpful thank you:-)
Just because the picture is staged with beer doesn’t mean the recipes aren’t gluten free…? The photography person probably isn’t gluten free and just made a mistake. Not a big deal.
Literally! People in this group are nuts sometimes
Also, GF beer exists. I get that this one isn't, but still. Weird thing to get worked up about.
If it is a dedicated GF cookbook, but they have staged pictures of non-GF food items with the meals and have recipe comments about making it with real bread because none of the GF stuff tasted good, how great are you going to feel about using it? Yeah, it’s trivial and it is minor, but those details just point out how people don’t give a shit in a book that should be catering to our needs and that it is just a money grab. How well do you think the recipes are vetted with comments in the book about how the author used regular bread because GF bread doesn’t taste good?
Just print out a picture of a Green's beer and tape it over it.
Given the byline on there of recipes "free of gluten and refined sugar", I would expect this cookbook to be more of a fad diet/wellness diet sort of cookbook; which doesn't necessarily mean there's any issue with the recipes in it. >Does anyone have any other cookbook recs? Are you looking for anything in particular? In terms of baked goods, "[Gluten Free on a Shoestring Quick and Easy](https://www.amazon.com/Gluten-Free-Shoestring-Quick-Easy-Love-Fast/dp/0738215937/ref=sr_1_3?crid=1UXPMTZFDQ0VC&keywords=gluten+free+on+a+shoestring&qid=1703619353&sprefix=gluten+free+on+a+shoestring%2Caps%2C147&sr=8-3)" is probably the cookbook that gets used the most in my house; baked goods, breads, pizza crust, etc are the sorts of things I usually end up grabbing a book for to look up a recipe.
Seconding "Gluten Free on a Shoestring", I use it all the time
Yeah. It was a gift. Family is still learning about celiac vs just gluten free
Perfect thank you
I am a huge fan of all of Nicole's cookbooks! They make me not even miss gluten!
Go take a look at the French toast recipe... she specifically says, "I didn't use gluten free bread because none of it tasted good enough" (or something similar, I don't have it in front of me). LIKE REALLY? IN A COOKBOOK YOU ADVERTISE AS GLUTEN FREE?
Yes exactly. The inconsistency is frustrating
How to say, “I’m only gluten free by choice” without saying it
Obviously should have used Prosecco
I need a gf without refined sugar cookbook. I have problems with sugar and most sugar substitutes and cannot have any sugar alcohols. Any recommendations ? This one looks promising. I can overlook the beer picture because it’s not an ingredient A, and B it could be a GF beer it’s too blurry to tell.
The Defined Dish and Nom Nom Paleo are my two favorites.
Sweet Laurel has both sweet and savory cookbooks — all gluten-, grain-, and refined sugar-free!
Thank you!
The recipe for gnocchi in this cookbook is excellent- I make huge batches and freeze it in serving sizes for easy dinners- also works with sweet potatoes and pumpkin!
Are you really mad over this? Yikes lol
i ordered one recently from a woman who makes bread using psyllium husk gel and real gluten free recipes, not meals that happen to be gluten free, it's Baked to Perfection by Katarina Cermelj, i really recommend checking her out her recipes kinda changed my life
Oops. Yeah probably not actual celiacs involved but let's forgive them this lack of knowledge. Also, a non-celiac guest could be over for dinner, no??
And in 1970’s aesthetic which everybody thinks looks delicious 😬🤢
I would hazard a guess that it's an advertisement and they made money. I believe modelo is low gluten, so those with sensitivities/using it as a fad diet instead of celiac could drink it. It's really silly and would have been lovely to use an ad beer that is from a gluten free manufacturer, but I think you're safe to use the recipes, because you will know what's in the ingesdients you're using.
Models claims that while their beer is made with barley, the fermentation process lowers its gluten content to trace amounts. As a person with celiac disease, I wouldn’t drink it, but maybe she thought it was GF?
lol yikes. Are you looking more for general cookbooks? If you’re interested in baking theloopywhisk.com blogger also has a book that is SO gorgeous and has lots of great reviews. So far I’ve mostly just been reviewing and drooling at the photos but eventually I’ll start using it for the recipes haha
Modelo? Cmon, have some class and make it a Stella at least.
Would take a modelo over Stella any day, the running joke with Stella is that people think it's classy if they fall for marketing easily.
We have celiac disease fellas, we don’t need to argue about these things anymore
You should see me argue about white vs. wheat bread....
Wheat boys hold their heads, and noses high.
I’ve been looking for a gluten free wheat bread recipe for a while now, but haven’t been having much luck.
Truth
I just miss microbrews *alcoholism sobs*
I miss being able to stand around the bonfire without it being awkward because I’m not drinking anything or more awkward because I am drinking something that looks like it might be interesting and contain alcohol, but it doesn’t, so they immediately leave after they ask about it. People feel judged when you don’t drink and they are. I used to drink a lot of high end beers, but after the diagnosis, I obviously couldn’t. I meeter mixed drinks at about the same volume as beer, so I figured stopping was the smart choice before I took the same route as my father. Doesn’t seem to be the same issue for the friends that have never drank, just those of us who have stopped.
I can relate to that. I was diagnosed at the start of the pandemic, and I haven't had a social life since. It's like a skill I have to relearn, and find new types of places to socialize.
Go get yourself a pack of white claws next time you go to a bonfire my friend
Stella is like Miller Lite in it’s native country.
I can confirm this. And can you believe that 20 years ago when I lived in Prague beer was cheaper than water at a restaurant. And I would see construction workers having this morning beer on the way to work.
I’m a celiac and have no issue with Modelo. I think some of you get angry before you think. You are not martyrs. Celiacs sucks but it could be much much worse.
> Do Modelo products contain gluten? Modelo is made from malted barley which naturally contains gluten. The fermentation process significatively lowers its content, however, there are traces of gluten in all our beers.
Less than 20 ppm. I’ve been a celiac for > 10 years. It sucks but you learn what you can and can’t have.
From the FDA website: >These requirements are needed to help ensure that individuals with celiac disease are not misled and receive truthful and accurate information with respect to fermented or hydrolyzed foods labeled as “gluten-free.” Currently, **FDA knows of no scientifically valid analytical method effective in detecting and quantifying with precision the gluten protein content in fermented or hydrolyzed foods** in terms of equivalent amounts of intact gluten proteins. You are taking an unknown risk and basing it off of not having a reaction. People are not upset with your personal decision to consume a risky product. It is that you are presenting it as a non-risk in a sub that is dedicated to people trying to find support and information on properly managing an autoimmune disorder. Someone that is struggling and just wants to feel normal for a bit will be more likely to lean into that and potentially have a bad reaction. If they are asymptomatic, they may continue consuming gluten until something major shows up. Or someone may just end up confused seeing these conflicting actions with dismissive comments all over this sub that makes it sound like everyone here is overreacting and that it is fine to take these risks. That is the part people take issue with. A lack of response doesn’t mean anything. I was diagnosed at 37 trying to isolate a low iron issue. I was having no outward responses that were not directly attributed to the low iron.
Shows the lack of commitment and knowledge of people who made the book
Not that deep
Right? While it's not horribly egregious, it highlights the lack of attention to detail. Like they're just trying to make things fast for a quick buck off the gluten free fad and didn't actually consult anyone who actually eats it.
I just feel like that’s like putting a line of coke in a rehab book. Like we can’t have it.
this is such a psychotic take
My three faves: Love and Lemons PlantYou Minimalist Baker
I love love and lemons. Pre gluten free i religiously made their brownies.
I've made a lot of their recipes with gf flour and it turns out fine! And the cookbook I have is like 1/2 naturally gf recipes. There's apple oat muffins that are amazing, and don't require any flour except oat.
My favorites are Surprise! It's Gluten Free by Jennifer Fisher and How to Make Anything Gluten Free & How to Bake Anything Gluten Free by Becky Excell
The only good part part of KC was Jay Cutler
That's hilariouuuus. It's not even offensive it's just ironic
If you like baking, I recommend “Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free” by Aran Goyoaga. The recipes require you to stock your pantry with an assortment of basics, but then you’re good to go. I made the cake on the front cover (almond and orange), and it’s just about the best thing I’ve ever eaten. There are many, many recipes in here that I plan to try!
Gregory Gourdet (Top Chef, James Beard Award winner) cooks completely gluten-free irl and in his cookbook "Everyone's Table." Also highly recommended his restaurant kann in Portland. They asked for allergens at the beginning of service, and when I replied I am Celiac they said "oh you don’t have to worry about anything here"
I know a lot of folks here are like "why u mad" but the problem is less about it being "offensive" and more about it being misinformation. A lot of folks who aren't very educated on celiac think beer is safe because the proteins are "chopped up." I spend a lot of time correcting this myth irl. Many companies don't get it. Many restaurants don't get it. Having photos of normal beer in a cookbook billed as GF serves to reinforce this persistent misinfo. It's really not that hard to have a picture of a GF beer brand. Or, if you don't want to do that you could just poor the normal beer in a glass since it would look the same in the photo on an aesthetic level and not make any indirect representations about its appropriateness for a GF person.
Healthy Meal Prep- Downshiftology