by Robert M. Landolphi
Andrews McMeel Publishing, August 2011

As the school year starts, you might be meeting with students (and parents) who wonder about your gluten-free options.

While 3 million people in the U.S. have celiac disease, it has been estimated that 30 million others choose to live gluten-free for various reasons. Numbers aside, you've undoubtedly noticed that each year, more of your customers are looking for gluten-free menu items.

Even those who are not following a strict gluten-free diet regimen would be tempted by some of the recipes in the new cookbook Quick-Fix Gluten Free by Robert M. Landolphi.

Two years ago, Landolphi, a gluten-free chef and Johnson and Wales grad, authored the book Gluten Free Every Day. The new book finds Landolphi even more determined to show that once-taboo foods like crusty breads, creamy pastas and indulgent cakes are no longer off-limits.

The book has a strong section on appetizers, which may be useful for onsite caterers who have been tasked with finding gluten-free options for fancy events. The Arancini (Rice Balls with Cheese), Tangy Peanut Butter Chicken Skewers and various other small plate and platter ideas would appeal to a wider audience than just the gluten-free community.

The recipes in the book don't rely heavily on specialty ingredients that are hard to find. Many of the dishes are naturally gluten-free — and very healthful choices, too — think grilled fruit and vegetable dishes with nice adornment from herbs and spices.

While no one can say for sure if gluten-free demand is truly here to stay, there's nothing radical about these recipes, which can pretty much be enjoyed by anyone. A solid go-to cookbook.