here it is.

book cover

We’ve been waiting quite awhile to share this with you. Two years, actually. Pregnancy and childbirth go faster than conceiving, creating, and bringing a cookbook to bookstore shelves. We don’t mind, though. We love this process.

And we love this cookbook: Gluten-Free Girl Every Day. If you click on that link, you can pre-order it. The publication date is April 30th, which is only 2 weeks from now. (!!!) But fact is, Amazon always seems to release books earlier than their pub date, so really? It could be in your hands in a matter of days.

We’d like to show you around the book.

burger and biscuits

This is, of course, a cookbook entirely free of gluten. I can’t eat even a bit of it. Danny and Lucy don’t eat it in our home. So every single recipe is safe for those who have gluten intolerance, celiac, or who are avoiding gluten for one reason or another. (They’re all valid, of course. If your body does better without gluten, the rest is just a label.)

So, we have about 15 to 20 recipes that might be foods you crave when you find out you can’t eat gluten: chicken and dumplings, grilled pizza, apple pie. That one up there is a Moroccan lamb burger with a gluten-free hamburger bun. And those are gluten-free biscuits and sausage gravy. That’s right. Biscuits and gravy.

We worked hard on these recipes, testing them again and again, because we knew they might be the ones you go to first. Frankly, it’s not good enough for us if a recipe is merely gluten-free. For us, it has to be good. Danny’s  a chef. Lucy might even have a more particular palate than he does. These are the foods we eat in our home, regularly.

book collage 1

However, most of these recipes don’t contain flour at all. There’s more to life than baked goods, after all.

This cookbook, Gluten-Free Girl Every Day, truly is an everyday book. Our last cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes was meant to be a love story, between me and Danny, but also with food. It’s filled with recipes for people who have hours to cook and want to create restaurant-quality meals in their home. I still love that cookbook. But Gluten-Free Girl Every Day? We’re still cooking from it here, nearly a year after finishing the first draft. This book is how we cook now.

I wanted to call this book Feeding Lucy. (The publishers, probably pretty wisely, insisted that Gluten-Free Girl be in the title so you could find it.) It’s a cookbook about how we choose to feed our daughter: lots of seasonal vegetables, good whole grains, spices from around the world, and plenty of variety so we never grow bored. There’s nothing like having a child to make time in the kitchen more meaningful.

As I wrote in the book, “A good meal can change someone’s day. Cooking is the most deeply creative act with the most practical application.”

When you first find you have to go gluten-free, you might focus first on what you have lost. That’s fine. It’s understandable. But when you adjust, and you find you have to cook most every meal for yourself? You want more than baked goods and flour tortillas. You want chile-lime shrimp stir fry for a fast weeknight dinner. Or zucchini noodles with pesto, French feta, and sunflower seeds on a hot summer night when you don’t want to turn on the stove.

Even though every recipe in Gluten-Free Girl Every Day is gluten-free, we really intended this to be a cookbook for anyone who loves to cook and eat.


It just so happens that a good many of the recipes in Gluten-Free Girl Every Day are vegetarian. That wasn’t intentional. We just don’t eat every meat at every meal. We listen to our bodies and the produce in season at the farmers’ market, as well as our budget at the moment, to make the dinner we want to eat that night.

That’s a chickpea vegetable stew with brown basmati rice. (If you look closely, you’ll also see the gluten-free pita bread that’s in the cookbook.) And on the right is a kale, butternut squash, and black bean chili. It might be Danny’s favorite chili to eat. It also happens to be vegan.

healthy stuff

We pulled most of the recipes in our last cookbook from Danny’s 20-plus years of being a professional chef in restaurants across the country. By definition, the food was more elaborate and sometimes decadent than we eat on a daily basis. It was treat food, meals meant to make you realize that there is no real deprivation to living gluten-free. Gluten-Free Girl Every Day has recipes intended to be eaten on weeknights, at home, so they are recipes more people might consider “healthy.” (That’s a dangerous word, since we all have different definitions.) Brown rice fettucine with walnut-kale pesto, cannellini beans, and roasted tomatoes. Roasted chicken salad with apples, golden raisins, and tarrgon in butter-leaf lettuce cups. Quinoa-stuffed roasted peppers. Vegetarian burgers with quinoa and black beans. Smoked paprika hummus. Savory oat risotto with mushrooms and spinach. Grilled salmon with a grilled jalapeno-lemon relish.

Our cookbook might have more kale in it than any other before it.

rice and beans

Perhaps what I love most about this book —— aside from the stunning photographs from Penny De Los Santos and the gorgeous design of the pages —— is the structure. As I wrote in the book, “Thank you to my brother, who sat down with me at the table one day and said, ‘Listen, I don’t cook according to ingredient, the way you do. I think about the kind of dinner I want to make. Why don’t you structure the book according to types of meals? Breakfast for dinner. Rice and beans. One-pot meals.’ He was right, of course.”

Each chapter in Gluten-Free Girl Every Day is a different strategy for getting dinner on the table. It’s relatively easy to make some kind of whole grain, cook up a protein, and sauté some veggies. But what makes meals far more interesting is a little variety. So we have a whole-grains chapter, where we show you how we cook up a big pot of brown rice, quinoa, or millet, then freeze them in 2-cup portions in plastic bags. Time to make dinner? Grab some brown rice for a quick fried rice with roasted chicken, bok choy, and pickled ginger. Need dinner fast? Once you master the basic rules of how to make a great stir fry? You can be eating a deeply flavorful, healthy meal in 15 minutes. There’s One-Pot Wonders, Rice and Beans, A Big Bowl of Pasta, The Meat Chapter, Breaking Down a Chicken (how to use every part of that chicken for a meal in the week), and Fire Up the Grill.

Maybe my favorite chapter at the moment is Buffets. My brother pointed out that his somewhat-picky-eating son grows excited about buffet meals: a dozen bowls of different ingredients, which he can combine any way he wants. So we created a taco bar, with homemade carnitas, corn tortillas, and pickled carrots. Make a few things from scratch and buy the rest at the store. We love the Indian buffet, the Anitpasti buffet, and the spring rolls dinner. Turns out that Lucy adores buffet dinners now too.

But actually, I still think my favorite chapter is Breakfast for Dinner. Chicken and waffles. Sweet potato-chorizo hash. Grits with smoked salmon and eggs over easy. Baked egg casserole with collard greens and bacon. Irish frittata. Huevos rancheros. Lemon ricotta pancakes. And fried egg sandwiches on gluten-free sandwich bread with bacon-tomato jam.

I’m hungry now.

chocolate chip cookies

This is a book full of recipes for weeknight dinners. The opening recipe of each chapter is the least complicated to make. They progress to recipes with slightly more unusual ingredients or preparations. However, we worked hard to make sure these recipes contain ingredients you can find at your local grocery store. There might be some unfamiliar spices or ingredients, but we gave you good online sources from where to order them. We also made sure that any ingredient that might seem “exotic” to some is in at least three recipes in the cookbook.

We also lay out the basic and splurge ingredients in our pantry, as well as show you how to make an all-purpose flour mix and a whole-grain flour mix. They both work in every recipe in the book that involves flours.

Each recipe has a little green box called Feel Like Playing? That’s where we give you suggestions of how to make the recipe differently, based on what you can eat in your kitchen or what is in season. Consider these recipes strong suggestions, clearly written so you can feel successful in your kitchen and make them differently the next time.

This is a cookbook for busy people who still love to cook.

We really want you to cook out of this book. We want these beautiful pages to be food stained soon.

Of course, we couldn’t have a cookbook without a few desserts. Sweetness at the End of the Evening is our weeknight desserts chapter. We don’t show you how to make gluten-free croissants or puff pastry. Instead, these are desserts meant for the 2 or 3 nights a week we share something sweet after dinner. I’m quite partial to the coconut-cashew panna cotta with blueberry compote, the cherries poached in Sauternes with creme fraiche, and the lemon-yogurt cake. But these chocolate chip cookies with teff and hazelnuts are my favorite cookies of all time.

book collage IV

As I wrote in the book:

“Danny and I both love big flavors, with levels of complexity in a dish….Mostly, [if you come into our kitchen], the food will be fresh, based on what is in season, and full of interesting tastes. And there will be plenty for you.

Everybody’s welcome, even at the last moment. Both Danny and I grew up wanting to have the kind of house someday where friends felt comfortable just stopping by. We set an extra place at the table. That’s the kind of home we have. Spill something? No big deal.

So you see, this book isn’t meant as an admonition of how we think you should eat or a lecture of what is the healthiest way to be. We all have to find our own way of eating that works for us now.

Instead, think of this book as an invitation. We’ve invited you into our kitchen. We hope you stay. We hope something inspires you. We hope you feel comfortable here.

Here’s a peeler. I’m putting you to work. Can you peel apples? Let’s make some pie.”

This summer, our dear friends Debra and Rod from Smith Bites Photography spent a couple of weeks with us here on Vashon. It was so joyful. And they shot footage of us cooking and laughing with Lucy. They understand us so well that we asked them to make a trailer about the book for us. We think that, if you watch it, you’ll understand what this book is truly about.

And we hope that you buy Gluten-Free Girl Every Day and cook from it.

You can order Gluten-Free Girl Every Day from

Barnes and Noble

And please do share this post, if you feel inspired to do so, on Twitter, Facebook, Google+, and any social media outlet you like. If this book sells well, we get to keep creating cookbooks for you. Spread the word!

68 comments on “here it is.

  1. Margaret@KitchenFrau

    Oh, I am so excited to get and read and cook from this book! I am hungry for it already and just know there are many family meals and memories that will come from it! I can’t wait to grease-stain those pages. Thank you! SO looking forward to opening that cover!

  2. vicky

    Congrats 100x! I’ve been following your blog for awhile and just love your writing and spirit.
    Sending Love and good juju from Singapore! 🙂

  3. manuela garcia

    I cannot wait to have it arrive. It looks amazing, great photography, great food, for everyday, with wholesome ingredients, proving, once more, that gluten free is indeed just a label. Congratulations on your work. Felicidades!

  4. Jenn

    Congrats Shauna! It looks wonderful. BTW I love the site redesign as well. Wish you nothing but success with this book.

  5. Kerry

    I’ve already pre-ordered and now I can’t wait for it to arrive. I love that so many recipes are vegetarian and seasonal – that’s how we eat too.

  6. Kimberly

    I just pre-ordered through Amazon and can’t wait to receive it!! I’ve had similar health issues as you had my entire life (I’m 51 now) and was never appropriately diagnosed. I actually suspected gluten and self-diagnosed 6 years ago but had trouble sticking with it. Now I have irreversible intestinal condition and just had the celiac blood panel. Still waiting for results but doc said to eliminate gluten completely. These recipes will ease the total life-long transition (I’m Italian and love to cook and eat!) and allow me to feel like I’m not depriving myself while taking control of my health and my life. Thank you wonderful people!

  7. kelley

    The video is gorgeous! Congratulations on the new book and I can’t wait to cook from it for my family! Be well and thank you for sharing!

  8. Katy @ Katy's Kitchen

    This book looks really practical and lovely. I rarely buy cookbooks because I get most of my recipes from blogs (or my head), but this is one that I would actually buy because its for real people with real lives. I appreciate the comment in the beginning about how the book is intended for everyone, who is avoiding gluten for whatever reason. You are right, if your body does better without it than it is just a label. Sometimes people don’t realize that, and I really appreciate that you made a point of saying so. Good luck, Shauna!

  9. Ginny K

    I’ve been looking forward to this more than I do Christmas! More things to play with, new ideas. My son asked me the other day if I planned to make every bit of food I eat; “As much as I can” was my reply.

  10. Jenn Sutherland

    I’m sitting here bouncing in my chair reading about all of the delicious recipes that will soon be in our hands. Your last cookbook is well stained, tattered, and a little wavy from spills as it has been in heavy use on a weekly basis…and we cannot wait to share in the joy of cooking your new recipes. Thank you!

  11. sheila

    Congratulations! I’m not a strictly gluten free girl myself but I love that gluten free cooking inspires so much creativity in the kitchen and is an invitation to explore eating in a new way. natural ingredients and whole foods? I’m all for that. The book looks great and I LOVE the video. It’s so sweet to see eating and making soulful meals as a family love affair.

  12. Tracy & Kim

    We CAN NOT wait! So exciting. So much love and work went into this book… I’m ready to cook from it – NOW!

  13. Bren

    I am so excited I could jump up and down!!! I ordered three copies NOW and will “need” more later. I have to say that every. single. recipe. that I have made of yours and Danny’s has been outstanding and we are the pickiest family on earth (me GF, son and DH Aspie) and yet, your food magically appeals to everyone.

    So very very happy for you! And us!

  14. Jamie

    I was so happy to see you in San Francisco and have even a bit of time to chat. The cookbook really is so beautiful and Deb and Rod did a fabulous!!!! video promo for it that is just perfect for the book. Congratulations all around.

  15. Kristin @ Intrepid Murmurings

    Woohoo! Wow, it looks gorgeous, and I am heading over to order it now. We are settling into gluten-free living here and I’m excited to have an actual physical cookbook to flip through to inspire me. Thanks so much!

  16. Leona Shemza

    I am so glad I found your site!! I recently found out completely by accident that I am seriously gluten intolerant. I was very sick for two years with a diagnosis of fibromyalgia, not eating gluten for 1 month has eliminated 95% of the symptoms, who knew?. I started out with a cleansing diet and in two days felt like a new woman! When I cheated with bread, wow, straight to bed and every time I accidentally get glutened my fibro flares up again. Your site has been a god send and a wealth of information and encouragement, thank you!! BTW- My grandmother lived on Vashon Island for a few years when I was a child I have very fond memories there, its a magical place to live or visit. Thank you!! Can’t wait to get the cookbook!

  17. anita

    I’m so excited for you, and so thrilled I got to hold the proof in my hand last week — it was all I could do not to start flagging recipes I wanted to make! I can’t wait to have my own copy

  18. Rachel D

    I can’t wait to get this book! Its beautiful and I love the format. Just curious since you mentioned them, did you ever perfect a recipe for croissants? I used to love them when I ate gluten. Maybe for your next cookbook?

  19. Heather Lewis

    How wonderful? Any book signings around the sound? I am in Gig Harbor and would love to pick up a signed copy. I have been trying to get my husband to go GF for years. I read your first book while living in Greenwood and my husband was doing work on Vashon. There were a few little connections. I have enjoyed your blog. I was overjoyed when you got pregnant. My husband and I are blessed with 5 kids. My husband is at the point where his body is giving up and he does have Celiacs. So, now he is changing his diet. We are officially creating a gluten free household. I bake a lot so new kitchen supplies are next on my list. Spoons, muffin pans….I needed new pots anyway. My kids can eat two boxes of pasta at one meal, so I cook in batches.

    So, thank you for sharing this journey. I picked up your book at the Greenwood Library. I kept reading because the mention of the tutoring center in Greenwood. I kept reading because of the peek into your life.

    And, now I will keep reading because because my husband needs, too. Because the first thing he said was I can’t have a quesadilla. I can’t have cookies.

    But, he can 🙂

  20. Stephanie

    I am so excited. I love your first cookbook, but can’t wait to get this one. I’m not gluten free (I thought I was for awhile, but it turns out stress can mess up your system), but I still love your recipes and your approach to life. Bravo.

  21. Jessica

    I really can’t wait for the cookbook. I love the focus of this one, it feels like food I am comfortable making, and will give me new flavor ideas, without necessarily having to have the recipe right in front of me every time. Those are the cookbooks that mean the most to me – the ones I can set aside after a while because that food becomes engrained in my way of cooking. Bravo!

  22. Megan

    That looks amazing! I read your first book and was so inspired. I checked it out from the library and then put it on my “to buy” list. A few weeks ago, I found it in the library bookstore! Score! I am now adding this to my to buy list as well.

    I recently cut gluten from my diet and feel so much healthier. When I eat gluten, I feel not so good. Thanks for the inspiration!

  23. Monique Houle

    Congratulations from Montréal (Québec) Canada !! Yours is my favourite blog. Always such a pleasure to read you. Can’t wait to receive this new cookbook. Bravo !

  24. Medusa Dot

    Ordered it a week ago from Amazon. Glad to hear many of the recipes are vegetarian. Have been lacto-vegetarian since I got engaged to a vegetarian in 1956. (Still married to him over 50 years later!)
    I am SO grateful to you and Danny for all the research and education you do to help us GF neophytes.

  25. Nicole

    I pre-ordered this a while ago and keep checking on Amazon to see when it is coming. I look forward to trying new the new recipes. Please keep posting on what you are reading with Lucy as well. I live in Seattle and my daughter is just about a year younger than yours. She knows that the Minette’s Feast is one of my favorite of her books so she asks for it often.

  26. AmandaonMaui

    While I loved “Gluten-Free Girl and the Chef,” it sounds like this book will be more relatable (in terms of cooking) for my every day life. Those biscuits in the “Biscuits and Gravy” look like I remember biscuits looking like. As a tike I’d sit in truck stops, or a little cafe, in our small southern town eating biscuits and sausage gravy (or having my dad’s home cooked gravy over Pillsbury biscuits) and a side of grits with butter and pepper or butter and sugar. Who doesn’t love a good food memory?

  27. Elizabeth

    So happy for you! Can’t wait to start reading and cooking. I love your life, your attitudes, your welcoming of guests, real and virtual. Thank you for such a wonderful view into your home!

  28. Karista

    There is no other gluten free cookbook that can compare to yours. It is cherished and used daily in our home. Real food and real recipes that make eating gluten free feel luxurious. Thank you Shauna and Danny (and Lucy too!).

  29. Diane

    Just ordered it…can’t wait to get my hands on it. Loved your other cookbooks….great for cooking , great for reading!!

  30. Dana

    Stunning pictures, beautiful writing, and a fantastic video! My 18 month old son and I watched it together twice and he made chomping sounds when he saw the food. I can’t wait to get this cookbook. With 2 kids and a picky husband, I need all the help I can get. Congrats on another wonderful writing and creative success.

  31. Lisa

    Just discovered I need to be GF. Not celiac, but some other thing. Thank you for going before us to show the way.

  32. Mindy

    I’ve been reading your blog for a long time now and purchased this book on preorder from Amazon practically the moment it became available. I enjoyed your previous book a great deal and can’t wait for this one. I love the craftsmanship you dedicate to your books. Above all I love that you express joy in so many areas of your life. Yes, life is tough sometimes and I don’t believe that you’re a Pollyanna but surely it is better to dwell in joy and love than darkness and despair.

    No pressure or anything but I’m pinning my hopes of getting my kitchen mojo back on this book. I’ve been gluten free for four years and your blog has been an integral part of that. I’m still healing because the damage was severe but I’m getting more and more foods back. Since September 2011 life has been rough: two family members died suddenly, two really good friends died, my job of 21 years ended suddenly, and the new job has been stressful beyond belief. I’m a proficient cook and was easily able to feed myself well even in the early days of my diagnosis but I now find it too troublesome to feed myself, resorting to barely nutritious, quick things I don’t have to think about. Between that and the stress I believe this is why I’ve been

  33. Mindy

    Tablet screwed up…now to finish my thought. I’ve been sicker in the past six months than I have been in the past four years all together. While I read and collect recipes all the time, I haven’t felt moved enough to get out of my rut.

    Thank you for the joy you both bring to the table!

  34. Vik

    Congratulations! Such a labor of love. So glad to hear of more vegetarian recipes, too! Does anyone know of a brand of GF beans that are available in the grocery store? Both dried and canned beans. So far every kind I have found and then researched, are made on the same production lines as gluten items, or produced in the same facility as gluten.. Beans are a big part of my diet as a vegan and with a recent celiac diagnosis, it has been frustrating to not find truly GF beans, that I can get at a store, (as opposed to online). Would love suggestions from you and the readership, thank you.

    1. shauna

      Vik, we eat Rancho Gordo beans, mostly, and they are totally safe. I’m very sensitive and I’ve certainly never had a reaction to those! If you’re concerned, you can always rinse them.

  35. Kristine W

    Preordered and anxious! I absolutely loved Gluten Free Girl And The Chef, but this one sounds perfect! I’m so excited. 🙂

  36. Megan

    Ack! I click on my GFG bookmark and this is waiting for me. My eyes got wide and my grin stretched across my face. I’m heading straight to Amazon to pre-order. Yay for the book and yay for you! I hope there are many more books to come. 🙂

  37. Rebekah

    I have been following the blog for several years and am going to break my No-buying-cookbooks-new rule for this one! Question though- do these recipes use cup measurements or grams and ounces? I’ve gotten use to substituting, but I’m afraid my other American GF friends might have a hard time. Thanks and all the best!

  38. Divya

    Congrats & Best wishes Shauna.Writing a cookbook must be a lot of hardwork.
    Wish & pray your cookbook is a success.
    Big hug to cute Lucy

  39. Sarah || Celiac in the City

    It’s here! Can hardly wait for it to arrive. Over the years, the GF cookbooks have piled up, and we’ve kind of put a “time out” on buying more…. but when I told the husband we were getting a new GF cookbook (and that it was YOURS) he just smiled, knowing we would need it. We’ll be dancing in the kitchen in May! Yes.

  40. Kami

    Oh my goodness! I saw your post on my Google Feed and instantly popped over to Amazon and put in my pre-order, thank you cash back from the credit card so no cost out of my pocket! Amazon has it on special for $19.99 for pre-order, FYI to everyone!

    I have yet to purchase a GF cookbook as wonderful blog such as yours and a few others allow me a vast source of continued inspiration and recipes but I was very inspired to invest in this cookbook! Congrats to you and your husband Shauna!! I cannot wait for this to arrive in my mailbox!!! Cheers!

  41. Ally

    Blown away that you got Penny as your photographer!!
    SO insanely jealous that you got to work with her.
    Based on your description, this cookbook sounds like, THE bbok that I have been looking for.
    After a few health concerns and some deep soul searching, I am trying VERY hard to change the way that we eat for the better. We actually consume WAY more vegetables and “healthy” items already, but as my daughter has autism, I am trying to be even more concious of GMO foods, gluten, processed sugars, etc.
    Thanks again for spending the time, energy, and talent into writing this blog and this cookbook.
    It’s been a real priviledge getting to know you and yours over the last few years.


  42. The Healthy Apple

    OMG OMG OMG OMG!!! How did I miss this post? This looks incredible. I am SO excited for you. Cannot wait to see you in NYC in a few weeks. Congrats Shauna!
    Hugs from Manhattan!

  43. Christine

    OMG! I was super excited to learn yesterday about your book from Karen Walrond over at Chookooloonks – and even MORE excited to learn today that I won a copy of it! (I’ve added all the other books to my wishlist as well!)

    I’ve been gluten free for 17 months now, so I am looking forward to some new recipes to try out! YAY!!! I’ll be sure to share what I create!

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