Carol Fenster
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Carol Fenster is the author of 14 gluten-free cookbooks for people with celiac disease or non-celiac gluten sensitivity. Her latest cookbook, the award-winning Gluten-Free Cooking for Two (Houghton Mifflin Harcourt, 2017) joins the award-winning Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking (December 2013) and 100 Best Gluten-Free Recipes (one of the Denver Post’s “2010 Best Cookbooks” and Natural Solutions magazine’s “Top 12 Cookbooks from 2010”), as well as her national award-winning 1,000 Gluten-Free Recipes, the largest gluten-free cookbook in the world. All of her cookbooks, including her vegetarian (mostly vegan) cookbook, 125 Gluten-Free Vegetarian Recipes, are available wherever books are sold.”
Carol’s pioneering efforts to bring gluten-free cooking information to the millions who need it led to her induction into the invitation-only Les Dames d’ Escoffier International. She taught gluten-free cooking classes at the famed Rancho La Puerta Spa and Resort in Mexico and offers a weekly gluten-free online e-cookbook at www.GfreeCuisine.com. She developed gluten-free products for industry leader Bob’s Red Mill and has appeared on PBS and the Health Network. She has been a spokesperson for the United Sorghum Checkoff and a guest speaker at the American Dietetic Association, Canadian Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, and the Institute for Biophysics and Genetics in Italy.
She is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, Woman’s World, Vegetarian Times, Delicious Living, Today’s Dietitian, Living Without, Gluten-Free Living, Simply Gluten-Free, Energy Times, Better Nutrition, Taste for Life, Women’s Health, Yoga Journal, and Edible Front Range.
Carol Fenster offers consulting services, such as developing gluten-free products and recipes for manufacturers. She co-authored “Pulses in the Gluten-Free Diet” for the Canadian Pulse Association, and she has consulted with corporations in Italy, Japan, Canada, and Mexico.
