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Artisanal Gluten-Free Cooking

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A diagnosis of celiac disease or gluten intolerance can often come as a relief to someone who’s been struggling with mysterious sickness and pain for months or even years, says Peter Bronski.  But that’s often followed by a sense of loss and even “mourning” for beloved foods that suddenly are not allowed on a gluten-free diet.“I think in the beginning it can be easy to get hung up on the restrictive part of the diet. But actually, it’s liberating,” says Bronski, who was diagnosed with a gluten intolerance in 2007. A family of proteins found in wheat, barley, and rye, gluten can seem a ubiquitous part of the American diet. But once those grains are off the table, “you start discovering things like millet, amaranth, quinoa, buckwheat,” Bronski says.Bronski and his wife, Kelli, who adopted a gluten-free diet to support her husband, are the authors of Artisanal Gluten-Free Cooking. The book’s second edition, published this summer, includes 25 new recipes.While diners can turn to fruits, vegetables and other foods that are naturally gluten-free, Peter Bronski says people still hunger for those forbidden …

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