Goodbye Gluten

Kim Stanford grew up in North Texas, lives in Austin, where she runs a catering business, and loves Southern home cooking. Her gluten-free pie was featured on the Food Network. Bill Backhaus is a ""cook's cook"" who was diagnosed with celiac disease in 1981.

"The most compelling aspect of the cookbook is its use of name brands. The authors have done the homework on labels, so the reader doesn't have to. They also have a clear, playful voice that's appealing and accessible."--Kim Pierce, co-author of Phytopia Cookbook and contributor to Dallas Morning News "What a fabulous recipe book to count on for every day fare and special occasions. Kim is raising the bar on cooking in this day and age."--David Garrido, author of Nuevo Tex Mex "Discovering one is gluten intolerant can be overwhelming. Fortunately, this is a cookbook full of accessible and inviting gluten-free dishes straight from the heart."--Trish Bales, Personal Chef "A warm, friendly and creative road map to gluten-free living. A must-have cookbook for any kitchen!"--David Kimmel, Food and Beverage Conceptual Designer "Kim Stanford and Bill Backhaus' gluten free recipes are amazing AND delicious...especially the desserts! I highly recommend this cookbook to any and all."--Robert J. Ondash, M.D., Internal Medicine "It's such a huge help to have Kim and Bill's book as a handy reference. After years of struggling with modifying recipes to make them gluten-free for our family of four, this exciting collection of recipes came to the rescue. And the pictures are amazing!"--Patrick Parker, Austin, Texas, restaurant owner "Wonderfully 'kitchen cook friendly' in content and presentation, Goodbye Gluten: Happy Healthy Delicious Eating with a Texas Twist is very highly recommended for personal, family, and community library cookbook collections."--Midwest Book Review