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What's Coming?

We are working on the following titles:

A More Perfect Allergy-Free Pantry/Shopper Tips

A Care Providers Guide for Supporting a Gluten-Free Lifestyle

Transitioning Teens & Tweens to a Gluten-Free Lifestyle with Healthy & Easy Recipes

Maximizing the Performance of Gluten-Free Athletes

Good Morning Pancakes - balanced protein and carbs!

Converting existing recipes to gluten-free often requires adjusting ingredients and cooking techniques. Many recipes can be made significantly healthier or less expensive by swapping out ngredients. We test ingredients for several things such as: performance (texture, flavor, cost, recipe support, cooking simplicity, handling, nutrients, overall appeal, etc.). In many recipes, you will be able to use up some of your traditional ingredients, however, they may have higher calorie, fat, cholesterol, sugars, etc. Some recipes include notes related to raditional ingredients that you may have on hand.
For recipes in all No Hassle Gluten-Free publications consider these alternatives:

Traditional	No Hassle Method
Baking mixes	Gluten-free mixes, like the No Hassle recipe found in Transitions, Summer, and Wedding Cake books; other mixes (listed in Resources)
Breads	Several varieties are available; check for high levels of carbohydrates and sugars.
Flour	Gluten-free flours or mixes, arrowroot, almond, hazelnut, oat, or brown rice flour; tapioca, white or sweet rice, quinoa, sweet potato, white bean, potato, etc.
Mayonnaise	Grape Seed Oil Vegenaise or original Vegenaise
Milk	Any type of milk will work in our recipes. Other milk substitutes that will often work include nut milks (like cashew), water, broth, sometimes wine and carbonated waters
Oils	Avocado, Rice Bran, Grape seed, coconut, ghee; and for low heat recipes Extra virgin olive (Note: Many of these are also in spray form)
Proteins	Lean, organic, and gluten-free proteins like: Turkey, chicken, eggs; bacon (Canadian or turkey; bison, beef, and elk; salmon and trout; some yogurts and cheese; polish Italian, or chicken gluten-free sausages; some vegetarian proteins like beans, quinoa, and chia; and some seeds, and nuts.
Salt	Sea Salt, Himalayan salt, lemon juice, and sometimes Spike (or other gluten-free salt substitute)
Soy sauce	Gluten-free soy sauce, Braggs amino acid
Sugar	Stevia (like NowStevia), Truvia Baking Blend, sometimes maple syrup, glluten-free molasses (like grape and pomagranite)
Vinegar	Apple Cider Vinegar, rice, coconut, wine
Xanthum Gum	Some people are sensitive to Xanthum Gum. Konjac Root Powder (Glucomannan) is an excellent alternative. Amounts used are the same.
Vinegar	Apple Cider Vinegar, rice, coconut, wine
Diet specific options
Dairy free	There are a number of dairy free options including vegan cheeses. Sometimes aged cheeses, in limited quantities, may be tolerable. Several nut cheeses work well.
Lactose or Casein free	There are several milks such as almond, coconut, or hemp milk. Some recipes (as noted) require animal milks in order to foam properly. Note: It is also possible to make your own lactose-free yogurt, ricotta, cheeses, and cottage cheese.
Egg free	Egg substitutes will work well in many recipes, except for baked goods. A recipe for egg-free breads is currently being tested.
Grain free	Some substitutes might include potato or tapioca starches, quinoa, etc. Substitute may impact the taste and texture of the dish or add carbohydrates.
Vegan	Vegetable broths, vegan protein optionscan work well. Note: Several vegearian protein options frequently include gluten. Check carefully.
Inflammation Free	Many receipes use fresh ingredients and can fit or be easily modified to fit within the inflammation free guidelines.
Non food products	Check labels closely. Some items like dog food, conditioners, and other products routinely include gluten.

All of our recipes must meet several requirements to be included in our books. Every recipe must generally:

-- Be yummy! Each recipe is tested by a variety of friends and neighbors to ensure that they all taste and look great!
-- Be low in sugar or provide healthy sugar options. Ever heard of a low sugar, gluten-free Sugar Cookie? How about a high protein gluten-free pancake?
-- Be low in 'bad' fats and carbohydrates, and yet offer nutritionally dense, healthy ingredients.
-- Incorporate a wide variety of foods and international tastes that avoid GMO foods. Foods should be readily available, economic, and easy to prepare.
-- Include easy to follow instructions that help organize the process, clearly describe each step, while building knowledge, skills, and confidence. We show you how to maximize each recipe to create a variety of alternative tastes.
-- Include recommendations or alternatives to avoid common allergies and help complement a variety of diets.
-- Support the transition process with tips, techniques, and complementary how-to articles that address typical challenges such as how to get started, how to avoid cross-contamination, and ideas for solving common nutritional problems (like getting kids to eat healthy foods!).
-- Help save money. Gluten-free foods are notoriously expensive and often not very healthy. In our book, No Hassle Gluten-free Wedding Cakes, we show you how to make a beautiful special event cake for less than $66 that would have cost a minimum of $280 to buy. The frosting recipes are relatively low-sugar and form the basis for almost endless alternative recipes. The fabulous international cake recipes make it easy to create a cake that no one will think is gluten-free!