Gluten-Free Goes Gourmet (Moznaim Publishing) by Vicky Pearl offers something more than gluten-free recipes. This cookbook is also corn-free, a boon to the growing numbers of people who find themselves intolerant to corn. In addition, it keys into concerns about diabetes and spiking blood sugar levels, featuring low-glycemic recipes that can be made with either white sugar, low-cal xylitol (a natural sugar alcohol) or agave. (Note that recipes do not include nutritional data.) Mouthwatering recipes for entrees, soups, desserts, fruit-based drinks and more call for only wholesome, natural, fresh ingredients. Beautiful photographs, a pleasing layout and rich colors make this book as easy on the eyes as it is nourishing for the body.