Gluten allergies have been an increasing issue for many people; it’s often difficult to find food that will be compatible with those diet requirements.

We are excited to introduce our new Gluten Free Zone. There you’ll find a variety of ingredients to make entrées from around the world. Also you’ll find deliciously healthy snacks, deserts, cereals, rice milk and so much more.

The Gluten-Free Vegetarian Kitchen
by Donna Klein

Whether it's due to food allergies, celiac disease, or your own dietary preference, you can eliminate gluten from your kitchen without losing the zest in your dishes.  Limiting or cutting out grains from a vegetarian diet can seem daunting, but The Gluten-Free Vegetarian Kitchen makes good use of ingredients that don't contain gluten-like fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice, gluten-free flours, and more.  With all of these easy recipes and food options, vegetarians can maintain a well-balanced diet while feeling full and satisfied.

The Gluten-Free Bible
by Jax Peters Lowell

This book contains a wealth of information for a variety of Celiac and gluten free lifestyle including:

• the latest research into celiac disease, and myths that have been debunked
• how to eat out happily, including a short course in restaurant assertiveness training
• how to eat in happily, including a discussion of online and
  mail order suppliers and negotiating the supermarket as a celiac
• dozens of delicious new recipes
• drugs, cosmetics, and other products tested for celiac-safety
• a thoroughly updated resource section

The Gluten-Free Gourmet Bakes Bread
by Bette Hagman

The recipe book features over 200 recipes for gluten-free bread! Also includes instructions for a bread machine.
In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.