Yield: 1 Servings
There are several excellent cookbooks and pamphlets devoted entirely to gluten-free recipes. Many of them also include adaptions to other allergies as well. The best selection include: GLUTEN-FREE AND GOOD
Margaret Powers Nance
Oldtown Press, KY, 1983.
THE GLUTEN-FREE GOURMET: Living Well Without Wheat Bette Hagman
Henry Holt and Company, 1990
MORE FROM GLUTEN-FREE GOURMET: Delicious Dining Without Wheat Bette Hagman
Henry Holt and Company, 1993
THE ART OF BAKING WITH RICE FLOUR Richter with D. Nagy-Nero, M.S., R.D.
Larice Publishing, 1991
THE JOY OF GLUTEN-FREE COOKING
Kisslinger Publishing International, 1987 FREEDOM FROM ALLERGY
Ron Greenberg and Angela Nori
Blue Poppy Press, 1991
"On the Celiac Condition: A Handbook for Celiac Patients and Their Families" ($4.00 postpaid) CSA/USA Inc.
P.O. Box 31700
Omaha, NE 68131-0700
"Food Sensitivity" ($4¾)
"Lactose Intolerance" ($4¾)
"Gluten Intolerance" ($4¾)
All three books may be purchased for $13.15 + $3.00 for handling and shipping from: The American Dietetic Association Sales Order Department
P.O. Box 10960
Chicago, IL 60610-0960
Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File