Celiac disease, a complex condition, is called an allergy by some and an autoimmune disorder by others. What is certain is that when people with Celiac disease eat gluten, a protein found in wheat, oats, rye and barley, events in the small intestine cause damage to the lining of this organ. In many cases, it is an inherited disease and therefore runs in families.
One way to deal with the condition is to adhere to a strict gluten free diet. The prospect of this for some is overwhelming, especially in the beginning. However, Celiac disease awareness has grown considerably in the last decade or so and that has thankfully lead to many a cookbook, website, and restaurant offering delicious and healthy options for those living with the disease.
Here's a short list of library-owned cookbooks about gluten-free eating:
Cooking with Coconut Flour by Bruce Fife
The G-free Diet by Elisabeth HasselbeckCooking Well: Wheat Allergies by Maire-Annick Courtier
BabyCakes : Vegan, Gluten-free, and (Mostly) Sugar-free Recipes from New York's Most Talked-about Bakery by Erin McKenna
The Gluten-free Almond Flour Cookbook by Elana Amsterdam
Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities by Carol Fenster
Make it Fast, Cook It Slow : the Big Book of Everyday Slow Cooking by Stephanie O'Dea
Celiac Sprue Association
Celiac Disease Foundation
National Institute of Health