Just because it’s gluten free doesn’t mean it has to be flavor free. Chef Robert Landolphi shows you how you can make great flavorful dishes!

Landolphi’s wife was diagnosed with several disorders after several years of fatigue, aches and pains, tingling in her fingers and toes and even a complete shutdown of her reproductive system. Doctors couldn’t figure out what it was. At some points they even thought it may be Epstein-Barr, some kind of adrenal dysfunction or even multiple sclerosis.

A family member found an article about something called celiac disease and it was this discovery that helped doctors take control of her symptoms. Celiac disease is powered by gluten which is found in wheats, barley and certain grains. Celiac disease is more widespread than most people know but the treatment is quite easy. There are no pills, no medicines just a lifelong commitment to a gluten-free diet.

This is where Landolphi’s training as a graduate of Johnson and Wales comes into play. Robert started experimenting with various recipes making them gluten free, yet finding ways to prevent them from being flavor free. Learn about the different kinds of flours and nuts you can use to enhance your dishes. Robert’s methods of substituting ingredients will help anyone needing a gluten free diet to eat scrumptious dishes.

There are over 100 recipes in his new book. Everything from starters to main dishes to dessert, he has it all covered. But it’s not just recipes, Landolphi also discusses the basics of eating gluten free and his thoughts on eating out.

This book is available in bookstores and online retail outlets everywhere. The paperback cookbook retails for $16.99 and is published by Andrews McMeel Publishing. You can also purchase this book via the Foodie In Disguise Amazon Store by clicking the link below:

Photo credits: University of Connecticut and Andrews McMeel Publishing