As more people discover sensitivities to wheat and learn about celiac disease, a long-underdiagnosed condition, interest in gluten-free foods and recipes continues to surge. But a diet without gluten does not mean a diet without carbohydrates-far from it People with wheat allergies can enjoy a wide variety of whole-grain foods, including pancakes and waffles, casseroles, pasta dishes, and pastries. Gluten-Free Recipes for the Conscious Cook introduces the reader to a hidden wealth of gluten-free whole grain flours and rice that can be used to create flavorful and delicious appetizers, breakfasts, lunches, dinners, and desserts. Leslie Cerier complements an array of high-protein vegetarian meals with delectable side dishes incorporating beans, soy foods, pasture-fed dairy products, nuts, and seeds, and also offers a chapter on sauces, dressings, gravies, and other toppings that can enhance the flavor of any dish. Throughout the cookbook, Cerier emphasizes the importance of using organic and seasonal ingredients in cooking, encourages the reader to adapt recipes containing gluten for the gluten-free diet, and offers tips for the reader to develop new gluten-free creations of their own.