Gluten-free

The useful version starts with the hard boundary: no wheat, rye, barley, or ingredients made from them. From there, the kitchen opens up: rice, corn, potatoes, beans, lentils, quinoa, buckwheat, millet, sorghum, certified oats, vegetables, fruit, eggs, dairy if tolerated, meat, fish, tofu, sauces, and baking built with structure instead of wishful thinking.

Gluten-free sits under Dietary in the HowTo Food menu. Guides for this section are still being brought over from the original edition.