Review: The Cooking Light Gluten-Free Cookbook - Celiac Disease
Jul 29 2011

Review: The Cooking Light Gluten-Free Cookbook

There are a multitude of gluten-free cookbooks on the market these days.  It is so much different than just 6 years ago when I first started the diet.  I remember searching the shelves of Barnes & Noble and then buying all of Bette Hagman’s books.  I love Bette’s cookbooks, don’t get me wrong, but it is nice to have options.

I have long been a fan of Cooking Light magazine and have been a subscriber for years now.  Aside from healthy meals, many of the recipes in the magazine are naturally gluten-free or easily modified.  I was absolutely thrilled when I found out that they had put together a gluten-free cookbook!  They are the first major culinary magazine to put together a gluten-free cookbook!  Kudos to you, Cooking Light!  The book will be available August 2, 2011, but I was lucky enough to receive an advance copy to review.  First, a little more about the book:

Hold the Gluten, Not the Flavor!

The Cooking Light Gluten-Free Cookbook Puts Pizza, Pasta, Bread and More Back on the Table

New York, NY — Gluten-free, flourless, wheat-free.  For the 30 percent of Americans facing gluten-intolerance*, the resulting diet has long been about what you give up.  Today, number one epicurean brand Cooking Light is focusing on bringing back the flavors and foods you love most—from pizza and cake to meatloaf and lasagna.

The Cooking Light Gluten-Free Cookbook boasts more than 150 recipes, a glossary of common gluten-free ingredients, advice for avoiding hidden gluten and more.  The first gluten-free cookbook from a major culinary magazine brand, The Cooking Light Gluten-Free Cookbook will be available August 2 for $21.95 US.  A preview is available here.

Offering a bevy of delicious, nutritious and simple options from a highly trusted, proven source, The Gluten-Free Cookbook is a delicious guide to cooking gluten-free.  Each recipe has been tested and approved by the Cooking Light Test Kitchens, with the end goal of being delicious for the gluten-free and gluten-inclined alike.

Don’t miss:

· 100% gluten-free recipes that offer the flavor, ease of use and healthfulness Cooking Light readers have come to expect and appreciate

·Shopping advice, tips on decoding food labels, gluten-free pantry and shopping list and kitchen safety information

·A glossary (with pictures!) that identifies and describes ingredients commonly found in gluten-free meals—such as cornstarch, xanthan gum and tapioca flour

·A wide variety of gluten-free alternatives for recipes that are normally off limits, such as spaghetti and meatballs, oven-fried chicken and even desserts

·Simple advice on how to avoid natural and hidden sources of gluten

·Preparation tips for cooking delicious, healthy and satisfying gluten-free meals—accounting for special ingredients

Oxmoor House is an imprint of Time Home Entertainment Inc., a Time Inc. company, and publishes books and special edition magazines for Time Inc. brands such as Southern Living, Cooking Light, Health, and Sunset. Oxmoor House’s client list also includes Williams-Sonoma, Gooseberry Patch, and Weber.  With more than 300 back-listed titles, it is recognized as one of the leading lifestyle publishers in the country. Oxmoor House books are distributed to the trade by Hachette Book Group and are available wherever books are sold. More information is available at

Cooking Light is the world’s largest and most trusted food and lifestyle brand with the largest audience, most epicurean editorial and the most recipes. Founded in 1987, Cooking Light makes healthy food taste great, and makes healthy living an enjoyable part of every day.  Each month, over 11 million readers turn to CookingLight and for fresh and innovative easy-to-follow recipes, nutrition advice, and health and fitness tips.

Cooking Light is published by a subsidiary of Birmingham, Ala.-based Southern Progress Corporation.

The Cooking Light Gluten-Free Cookbook is a beautiful collection of recipes that are now on my ‘to make’ list.  The beginning of the book covers what gluten is, what is safe to eat (and what isn’t), where gluten can hide, how to decode labels, how to stock a gluten-free kitchen, kitchen safety tips and how to use the cookbook.  The cookbook marks ‘dairy-free’ recipes for those needing to avoid dairy and will highlight any ingredients that could contain gluten.  One of those common ingredients is chicken broth.  Some brands contain gluten, so always make sure to double check the one you buy.  Each recipe has the nutritional information listed after the instructions.  There aren’t many recipes in this cookbook that I don’t want to try, so I see myself working through this one for the next few weeks.  In fact, I believe that I will be having the Portobello & Black Bean Quesadillas for lunch today!  Don’t they look fantastic?

The Cooking Light Gluten-Free cookbook is available on for $13.91 for pre-order now.

***The book reviewed in this post was provided to me free of charge for review.  The opinions stated here are mine and have not been influenced by anyone or anything.


Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Barb says:

    Are the recipes ones that my picky eater husband would eat? That is the worst part of cook book buying for me. That’s why I dropped my subscription to the magazine. There were only a few recipes that he would eat.

    • Barb….If you want to share what your husband will & won’t eat, I can let you know. 🙂


      • Barb says:

        I was in Barnes and Noble today and they had a copy of the book. Way too many things he wouldn’t touch starting with all of the seafood! He’s not big on wraps or any other unusual form of sandwich thing. Mr. Meat and Potatoes but more adventurous than when we married.

        • Barb, Ah….sorry to hear that. I understand. My husband is picky, as are my kids. A lot of times I will omit ingredients they dislike or make them something else and eat my leftovers for lunch all week.



  1. Weekly Menu Plan–August 1, 2011 « Gluten-free is Life says:

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