Corn tortillas are one reason gluten-free eating comes easily in a Mexican kitchen, but baking is another story. Take out wheat and the crumb, the chew and the rise all change, so a good book has to explain what to do about it.
This guide picks seven gluten-free books from named authors and established publishers, says what each covers and names any reviewers we could find. We have not cooked from them, and nothing here is medical advice. If you avoid gluten for a health reason, follow your doctor and check every ingredient label.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in a cookbook, the Amazon listing, publisher and author information and published reviews, which we name where we use them.
Quick verdict: the best gluten free cookbook to start with
For most cooks, start with America’s Test Kitchen’s How Can It Be Gluten Free Cookbook Collection, which the publisher says holds more than 350 recipes across every meal. If baking is your main concern, choose Jeffrey Larsen’s Gluten-Free Baking at Home. If it’s bread, choose Aran Goyoaga’s The Art of Gluten-Free Bread.
The other five cover the science of flours, quick dinners, holiday bakes, fresh noodles and grain-free sweets.
Five gluten-free books side by side
Five of the seven, one for each kind of cook. All seven are described in full below.
| Cookbook | Best for | Recipes | Length | Buy on Amazon |
|---|---|---|---|---|
| Everyday meals and baking | More than 350 | 600 pages, hardcover | View on Amazon | |
Gluten-Free Baking at Home, Jeffrey LarsenBest for baking basics
|
Learning gluten-free baking | 102, per the title | 288 pages, hardcover | View on Amazon |
The Art of Gluten-Free Bread, Aran GoyoagaBest for bread
|
Sourdough and pastry projects | 100 | 400 pages, hardcover | View on Amazon |
Baked to Perfection, Katarina CermeljBest for the science
|
Bakers who want the reasons why | Not stated | 384 pages, hardcover | View on Amazon |
Danielle Walker’s Healthy in a Hurry, Danielle WalkerBest for dinners
|
Fast weeknight dinners | Not stated | 336 pages, hardcover | View on Amazon |
Cover images from Amazon. Page counts and formats come from the Amazon listings for the editions linked. Recipe counts come from publisher copy or titles.
Our picks for the best gluten free cookbook, book by book
All seven were in stock in print, new and sold by Amazon when we checked. We have not cooked from these books; where we describe a strength, we say whose view it is.
1. How Can It Be Gluten Free Cookbook Collection, America’s Test Kitchen – Two Volumes in One
Most gluten-free books lean toward baking. This one covers the whole table. The publisher’s copy describes more than 350 gluten-free recipes for every meal, from fried chicken and New York-style pizza to muffins, casseroles and breads, and says it combines both volumes of the How Can It Be Gluten Free series.
It adds 75 dairy-free variations, a new grains chapter, more than 600 photos and recommendations for store-bought gluten-free breads and pastas. Publishers Weekly’s page shows no review, and the praise on the page we read is the publisher’s own, so this pick rests on the publisher’s details and the test kitchen’s name.
Why we like it
- More than 350 recipes, per the publisher
- 75 dairy-free variations
- Covers meals as well as baking
- Brand recommendations for store-bought products
Key specifications
| Author | America’s Test Kitchen (editors) |
|---|---|
| Publisher | America’s Test Kitchen |
| Year | 2020 |
| Pages | 600 |
| Format | Hardcover |
| Recipes | More than 350 |
| Focus | Gluten-free meals and baking |
| Best for | Cooks who want one big book |
Why we recommend it
If you want one book for breakfast through dinner, and baking too, this gives you the widest choice on the page.
Skip it if you want a personal voice. It is a test-kitchen reference.
Pros and cons
Pros
- Very wide range
- Dairy-free variations
- Lots of photos
Cons
- No named review in our sources
- Large and heavy at 600 pages
2. Gluten-Free Baking at Home, Jeffrey Larsen – A Reliable Baking Guide
This is the baking book with the best direct evidence. We read the Publishers Weekly review, which calls it “a comprehensive guide to gluten-free baked goods” and a “well-researched, reliable guide,” and credits step-by-step photos with helping readers through unfamiliar ingredients. It covers quick breads, cakes, pies and yeasted breads.
Larsen is a pastry chef, cooking instructor and food stylist who, the publisher’s copy says, began developing recipes for his mother and later found he could not eat gluten either. The title says 102 recipes, while the copy describes more than 80 master recipes with variations, so the count depends on how you read it. The copy also says the recipes are designed to be free of gluten, dairy, soy, nuts and eggs, with substitutions offered. Library Journal’s line, quoted there, calls it “A lovingly precise collection.”
Why we like it
- PW review, which we read
- Step-by-step photos, per PW
- Substitutions for common allergens, per the publisher
- Breads, cakes, pies and cookies
Key specifications
| Author | Jeffrey Larsen |
|---|---|
| Publisher | Ten Speed Press |
| Year | 2019 |
| Pages | 288 |
| Format | Hardcover |
| Recipes | 102, per the title |
| Focus | Gluten-free baked goods |
| Best for | Bakers starting out |
Why we recommend it
If you are new to gluten-free baking and want clear guidance you can trust, start here.
Skip it if you want savory dinners. This book is about baked goods.
Pros and cons
Pros
- Clear, reliable, says PW
- Substitutions offered
- Covers yeasted breads too
Cons
- Baking only
- Published in 2019
3. The Art of Gluten-Free Bread, Aran Goyoaga – Serious Bread Without Wheat
Good bread is usually the hardest thing to give up. Aran Goyoaga’s book takes that on directly, with 100 gluten-free recipes for breads and pastries, including biscuits, bagels and croissants, according to the publisher’s copy. It begins with three grain-flour sourdough starters, then moves through yeasted, enriched, holiday and flatbread recipes such as challah, brioche and naan.
Goyoaga, the copy says, trained as a professional pastry chef and has been nominated three times for a James Beard Award. Dan Souza of America’s Test Kitchen is quoted there: “Aran has turned the challenge of baking without wheat flour into an opportunity to rethink bread itself.” We read that secondhand, and Publishers Weekly’s page shows no review. Expect a project book, since sourdough takes days and not minutes.
Why we like it
- 100 recipes, per the publisher
- Three sourdough starters to begin
- Croissants, bagels and naan
- Author is a trained pastry chef
Key specifications
| Author | Aran Goyoaga |
|---|---|
| Publisher | Artisan |
| Year | 2025 |
| Pages | 400 |
| Format | Hardcover |
| Recipes | 100 |
| Focus | Gluten-free bread and pastry |
| Best for | Bread bakers |
Why we recommend it
If bread is the thing you miss most, and you enjoy a long project, this is the most focused book we found.
Skip it if you want a quick loaf on a weeknight. Starters and enriched doughs take time.
Pros and cons
Pros
- Deep bread focus
- Trained pastry author
- Recent, from 2025
Cons
- No named review in our sources
- Project baking
4. Baked to Perfection, Katarina Cermelj – The Science of the Crumb
Katarina Cermelj holds a PhD in inorganic chemistry from Oxford, her publisher says, and started the blog The Loopy Whisk after cutting gluten from her diet. Her first book starts with how different flours behave, which store-bought blends work best and how to mix your own, then covers cakes, brownies, cookies, pastry and bread.
Publishers Weekly, which we read, praises the accessible recipes and margin notes but warns that the scientific material before each chapter may overwhelm readers without a technical background. It says the book suits home bakers eager to broaden their skills. The publisher’s copy quotes Bon Appétit: “If you could buy just one book on gluten-free baking, my pick would be Baked to Perfection.” The listing names a Fortnum & Mason Food and Drink Award in its title. We could not confirm US cup measures, so check that first.
Why we like it
- PW review, which we read
- Explains how flours behave
- Bon Appétit praise, via the publisher
- Covers mixing your own blend
Key specifications
| Author | Katarina Cermelj |
|---|---|
| Publisher | Bloomsbury Publishing |
| Year | 2021 |
| Pages | 384 |
| Format | Hardcover |
| Recipes | Not stated |
| Focus | Gluten-free baking science |
| Best for | Curious bakers |
Why we recommend it
If you want to understand why a gluten-free cake fails, not just follow a recipe, this is the book.
Skip it if science makes your eyes glaze over. PW warns that the chapter introductions may be heavy going.
Pros and cons
Pros
- Explains the reasons
- Strong named praise
- Wide baking range
Cons
- Technical sections, says PW
- US measures not confirmed
5. Danielle Walker’s Healthy in a Hurry, Danielle Walker – Fast Dinners Without Grains
Walker’s book is the dinner pick. Its full title sets out the brief, Real Life. Real Food. Real Fast., and the listing describes it as a gluten-free, grain-free and dairy-free cookbook. It is a 336-page hardcover from Ten Speed Press, published in 2022.
Walker runs the blog Against All Grain, and this book follows the same approach. We did not find an independent review that we could read in full, so this entry rests on the listing and the author’s background. Because the recipes leave out grains as well as gluten, some ingredients may be different from a standard gluten-free pantry, so look through a few recipes first. We make no claim about the diet itself.
Why we like it
- Built around speed, per its subtitle
- Gluten-free, grain-free and dairy-free, per the listing
- From an established gluten-free author
- Recent, from 2022
Key specifications
| Author | Danielle Walker |
|---|---|
| Publisher | Ten Speed Press |
| Year | 2022 |
| Pages | 336 (Amazon listing) |
| Format | Hardcover |
| Recipes | Not stated on the listing |
| Focus | Quick gluten-free, grain-free, dairy-free meals |
| Best for | Weeknight cooks |
Why we recommend it
If gluten-free baking interests you less than getting a good dinner on the table fast, start here.
Skip it if you want traditional grains in your recipes. The grain-free approach leaves them out.
Pros and cons
Pros
- Quick-meal focus
- Dairy-free too
- Recent book
Cons
- Grain-free ingredients may be unfamiliar
- No independent review we could read
6. The Very Hungry Celiac, Melanie Persson – Pasta, Udon and Baklava
Melanie Persson’s angle is memory. The publisher’s copy describes 75 gluten-free recipes for foods such as fresh pasta, pastries, udon noodles and baklava, which she grew up with in Japan and Italy. She was, the copy says, the first contestant with celiac disease on MasterChef Australia, in 2022.
The publisher claims the dishes are “indistinguishable from the gluten-based versions.” That is the publisher’s line, and we can’t confirm it. Publishers Weekly’s page shows no review, and the page we read carried no outside praise, so this rests on the publisher’s and author’s details. It makes the list because few books here take on fresh noodles.
Why we like it
- 75 recipes, per the publisher
- Fresh pasta and udon
- Sweets such as baklava
- An author with competition cooking experience
Key specifications
| Author | Melanie Persson |
|---|---|
| Publisher | Hardie Grant Books |
| Year | 2025 |
| Pages | 240 |
| Format | Hardcover |
| Recipes | 75 |
| Focus | Gluten-free versions of favorites |
| Best for | Cooks who miss specific foods |
Why we recommend it
If what you miss is noodles and pastry, not sandwich bread, this has an unusual range.
Skip it if you want a named review behind your purchase. This pick rests on the publisher’s and author’s details.
Pros and cons
Pros
- Unusual recipes
- Personal angle
- Recent, from 2025
Cons
- No named review in our sources
- Taste claim is the publisher’s
7. Bakerita, Rachel Conners – Sweets Without Grains
This one goes further than gluten. The publisher’s copy describes more than 100 desserts that are gluten-free, grain-free, dairy-free and refined sugar-free, from raspberry scones to pies, tarts and cheesecake. Conners started the Bakerita blog in 2010.
Publishers Weekly, which we read, calls it an “accessible debut cookbook” and says she swaps wheat flour, regular milk and white sugar for alternatives such as coconut flour and maple syrup. It also praises her practical tips. Alternative flours can bring their own allergens, so check them against your needs. Any wider health language in the coverage is theirs, not ours.
Why we like it
- More than 100 desserts, per the publisher
- PW review, which we read
- Free of several ingredients
- Practical tips, says PW
Key specifications
| Author | Rachel Conners |
|---|---|
| Publisher | Harvest |
| Year | 2020 |
| Pages | 288 |
| Format | Hardcover |
| Recipes | More than 100 |
| Focus | Gluten-free, grain-free desserts |
| Best for | Bakers avoiding several ingredients |
Why we recommend it
If you bake around more than one restriction, this saves you adapting every recipe yourself.
Skip it if you want classic flour-blend baking. Larsen or Cermelj are closer to that.
Pros and cons
Pros
- Avoids several ingredients
- Accessible, says PW
- Sweets of every kind
Cons
- Needs alternative flours
- Desserts only
How to choose a gluten free baking book
Gluten-free books vary more than most, so it helps to know your own kitchen first.
- Baking or everyday meals? ATK and Walker cover dinner. Larsen, Goyoaga, Cermelj and Conners are mostly baking.
- What else do you avoid? Larsen’s publisher describes recipes free of several common allergens, with substitutions. Walker is also dairy-free and grain-free. Conners is also grain-free.
- Blends or your own flours? Cermelj covers both store-bought blends and mixing your own. Measure by weight if a book offers it, since gluten-free flours differ widely.
- Cross-contact. A recipe can only be as gluten-free as your ingredients and equipment. Check labels, and read our note on eating gluten-free at a Mexican restaurant for how that plays out outside the home.
- Bigger baking shelf. For wheat-based general books, see the best baking cookbook, or our gluten-free bread maker guide if you would rather use a machine.
How we chose these seven gluten-free books
We searched Amazon’s book listings and kept print editions from named authors or test kitchens at established publishers, in stock and new when we checked. We skipped the many anonymous, recently self-published gluten-free titles. Nicole Hunn’s Gluten-Free on a Shoestring Bakes Bread appeared only through a third-party seller, so we passed. Author, year, format and page count come from the Amazon listing. Recipe counts and descriptions come from the publisher’s copy as carried by booksellers.
Here is what stands behind which pick. Gluten-Free Baking at Home, Baked to Perfection and Bakerita have Publishers Weekly reviews we read ourselves. The Art of Gluten-Free Bread has praise we read only as quoted by the publisher. The ATK collection, Persson’s book and Walker’s Healthy in a Hurry rest on publisher, listing and author details.
We make no medical or dietary claims about these books. They are judged as cookbooks only.
Gluten free cookbook questions, answered
What is the best gluten free baking book for beginners?
Gluten-Free Baking at Home, which Publishers Weekly calls a reliable guide and which uses step-by-step photos.
Which book covers dinner as well as baking?
The ATK collection covers every meal, and Danielle Walker’s book leans toward quick dinners.
Are these books safe for celiac disease?
We can’t say so. A cookbook can’t control your ingredients or your kitchen. Ask your doctor or dietitian, and read every label.
Do I need special flour?
Usually yes, though books differ. Cermelj explains how to choose or blend flours, and Conners relies on alternatives such as coconut flour.
Which book has the most recipes?
The ATK collection, at more than 350 per the publisher.
Which gluten-free book should you buy first?
Buy the ATK collection for all-round use. Choose Larsen for baking basics, Goyoaga for bread, Cermelj for the science and Walker for dinners. Persson and Conners each suit a narrower need, and each entry says which.
Corn tortillas are naturally wheat-free, though kitchens differ. If you are eating with us, see the menu and call to order with any questions about your needs.