Spanning cuisines from Lebanon, Syria, Italy, and North Africa, this cookbook offers more than 200 recipes for those with allergies to wheat gluten. These Mediterranean dishes offer a respite from the food isolation that celiac sufferers often endure and enable them to enjoy tasty food that they--as well as nonceliac sufferers--love. Substitutes for bulgur wheat and bread dough, which have been staples of Mediterranean dishes, are provided and the recipes include a gamut of appetizers, soups, salads, main dishes, baked goods, and desserts. From falafel, cucumber and yogurt salad, kufta kebabs, and chicken shish tawook to cheese and onion pie, pizza, and maamoul or walnut-stuffed cookies, vegan as well as vegetarian dishes are also included.