<<Disclaimer: Verify this information before applying it to your situation.>> Browsing in a bookstore, I came across (and bought) a cookbook I thought was very interesting. It is called "Blue Corn and Chocolate" by Elisabeth Rozin, published by Alfred A. Knopf. The jacket describes it as "175 deliciously various recipes featuring New World products -- from corn, potatoes, and tomatoes to chocolate, peppers, and turkey -- seasoned throughout with fascinating stories of how each food emigrated, gained acceptance in the Old World, and returned to become American cooking." It features chapters on corn, potato, capsicum peppers, tomatoes, beans, pumpkins and squashes, turkey, chocolate and vanilla, peanuts, and odds and ends (such as pineapple and wild rice). More to the point, in perusing the book, it appeared to me that the vast majority of the recipes were GF, and that most of the others could be easily adapted. (I can't say whether persons with multiple food alergies or intolerances would find it useful, because I am not sensitized to look for that.) Anyone, its worth a look if you enjoy a good cookbook!