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" The first time I heard of someone being allergic to gluten (a protein commonly found in wheat), I was 20 years old and living in Spain. A friend from my junior-year abroad program revealed that he couldn&amp;#039;t eat gluten due to a very serious food allergy. I don&amp;#039;t remember if he named Celiac disease as the culprit, but it seems likely. In addition to the normal offenders like pasta, bread, and cookies, I was surprised to find out that certain brands of soy sauce and even processed deli meats were included on the list of forbidden foods. Sneaky gluten! Stealing the pleasure of yummy Asian food and deli sandwiches from my friend. Food allergies have gained much recognition in the past decade, and with that awareness has come a wealth of prepared foods, as well as cookbooks, that make living with these allergies a lot easier. Take Carol Fenster&amp;#039;s new book 1,000 Gluten-Free Recipes. For gluten-sensitive people, this cookbook could become indispensable. It&amp;#039;s got recipes, advice, and tips on reliable brand-name products. Plus, how often do we really cook? Four days a week, 52 weeks a year... that&amp;#039;s only 208 recipes. This book&amp;#039;s got you covered for like five years! Fenster, a Ph.D. and gluten-intolerant foodie, developed recipes for everything from baked goods and desserts to soups, sandwiches, pastas, meats, and grains. She also suggests themed menus that cover all of the major holidays, plus kid-themed parties and events. Her recipes are variations of classics that are found on family tables and restaurant menus alike, such as Buttermilk Pancakes, Chewy Granola Bars, Green Chile Cheese Bread, Cream of Tomato Soup, Pork Fried Rice, Swedish Meatballs, and Traditional Tuna Noodle Casserole. I was drawn to a particularly tempting-sounding Feta-Truffle Tortellini with Orange-Hazelnut Butter. Giving up pasta would just be too cruel! Most of the traditional flour-based dishes in this book are made with Fenster&amp;#039;s own sorghum flour/potato starch/tapioca flour blend. Bob&amp;#039;s Red Mill brand sorghum flour is readily available in many grocery and health food stores, according to Fenster. Try three of her recipes, and tell us what you think:  Carol&amp;#039;s Sorghum Blend Buttermilk Pancakes Green Chile Cheese Bread  So to all those gluten-sensitive food-lovers out there, I would definitely make room on your bookshelf for 1,000 Gluten-Free Recipes. Also, tell us about your favorite gluten-free recipes! "^^<http://www.w3.org/2001/XMLSchema#string>
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