Cooks everywhere should add Nearly Normal Cooking™ for Gluten-Free Eating to their cookbook collections. Since 1 in 133 people suffer from celiac disease (that's over 2 million Americans), and still more endure allergies to wheat, barley or rye, this guidebook will be invaluable to scores of people. The premise behind this cookbook is to offer first-hand information, tips and recipe solutions so that the average cook may create gluten-free, yet actually tasty meals that everyone at the dinner table will enjoy.

Especially unique to this cookbook are gluten-free recipes containing ingredients found in most kitchens and grocery stores – no extensive searching and expensive specialty store bills are necessary to make safe and delicious meals. Jules Shepard also discloses the recipe to her own all purpose gluten-free flour which is unlike any other on the market today. Using a special combination of five different flours, the result is a versatile blend of flours that tastes – yes tastes – like the flour we were all raised on.

"This cookbook is the culmination of years of trial and error – once diagnosed with celiac disease I set out to do away with the typical dry, gritty gluten-free food that pervades the marketplace," says author Jules Shepard. "The point of the cookbook is to infuse a little humor while helping the reader learn to live life as close to normal as possible — and of course to learn to make gluten-free meals that everyone will honestly enjoy eating!"

There is much more to see and read in this site. Continue to the next page for an interview of Jules on WBAL-TV Baltimore and more information about this site.

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