With celebrities such as Miley Cyrus touting their new gluten-free diets and celiac disease's recent rise in incidence, it's no wonder that gluten-free eating has garnered increased national attention. A recent study published in "The American Journal of Gastroenterology" found that the prevalence of celiac disease, or gluten intolerance, in North America increased between 2000 and 2010 but seemed to level off in 2004, also confirming estimates that the disease affects about 1 percent of Americans.

But what is gluten anyway? It's a protein contained in grains such as wheat, barley and rye. Though celiac disease is not an allergy - rather, it's an inability of the immune system to process gluten, whereby it attacks the small intestine, resulting in malabsorption - its symptoms (the most common being weakness, tiredness, diarrhea and iron deficiency) can be combated by avoiding foods containing gluten. Hence, the emergence of gluten-free diets and the increasing prominence of gluten-free cookbooks.

In "The Complete Gluten-Free Whole Grains Cookbook" (Robert Rose Inc., $24.95), bestselling author Judith Finlayson presents 125 recipes that incorporate gluten-free whole grains without sacrificing taste. The book also includes a culinary profile about each grain, nutritional information, information on where to buy it and various cooking suggestions. But before you go out and buy the book, which also is available at Amazon.com, sample a few of the recipes below to try a taste of some gluten-free options.

CRANBERRY-ORANGE PECAN MUFFINS

You can make the batter ahead of time and refrigerate overnight (see tips, below). Put them in the oven before you shower, and by the time you're finished, your muffins will be ready to eat.

Serves: 12

Ingredients:

1/2 cup sorghum flour

1/2 cup brown rice flour

1/2 cup coconut flour

1/4 cup tapioca flour

3/4 cup granulated sugar

3/4 cup chopped pecans

1 teaspoon gluten-free baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

2/3 cup plain full-fat yogurt (check the label to make sure it's gluten-free)

2 teaspoons finely grated orange zest

1 cup orange juice

1/4 cup vegetable oil

11/2 cups cranberries, coarsely chopped (see tips, below)

Directions:

1. Preheat oven to 375 degrees. Lightly grease 12-cup muffin tin.

2. In a large bowl, combine sorghum, brown rice, coconut and tapioca flours, sugar, pecans, baking powder, xanthan gum, salt and baking soda. Mix well and make a well in the center.

3. In a separate bowl, beat egg. Add yogurt, orange zest, orange juice and oil and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in cranberries. Divide batter evenly among prepared muffin cups. Bake in preheated oven until the top springs back when lightly touched, about 25 minutes. Let cool on a wire rack for 5 minutes before removing from pan.

Tips: If you're making the batter ahead of time, don't add the cranberries until you're ready to bake. You can chop them, cover and refrigerate overnight. The batter will keep for two nights, so if you're baking half, chop half the cranberries and do the remainder the following night.

Use fresh or frozen cranberries. If using frozen, partially thaw them and blot in paper towel before adding to the batter.

Source: "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson (Robert Rose Inc., $24.95).

PEPPERY CHICKEN QUINOA

From "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson ($24.95, Robert Rose Inc.)

Not only is this dish pretty to look at, it's easy to make. Enjoy this when peppers are in season. It makes a great one-dish weeknight meal.

Serves: 4

Ingredients:

3 cups reduced-sodium chicken stock, divided (see tips, below)

1 tablespoon harissa, optional

1 cup quinoa, rinsed and drained

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon cracked black peppercorns

1 pound skinless, boneless chicken breasts, thinly sliced

4 cloves garlic, thinly sliced

3 red bell peppers, seeded and cut into thin strips

2 tablespoons sherry vinegar

1/4 cup finely chopped parsley

Directions:

1. In a saucepan over medium heat, bring 2 cups of the stock to a boil. Stir in harissa, if using. Add quinoa in a steady steam, stirring constantly, and return to a boil. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.

2. Meanwhile, in a large skillet or wok, heat 1 tablespoon of the olive oil over medium-high heat. Add black peppercorns and stir well. Add chicken and cook, stirring, until it turns white and almost cooks through, about 5 minutes. Transfer to a plate.

3. Add remaining 2 tablespoons of oil to pan. Add garlic and cook, stirring, just until it begins to turn golden, about 2 minutes. Add bell peppers and cook, stirring, until they begin to shimmer, about 2 minutes. Add remaining 1 cup of stock and sherry vinegar and cook until mixture is reduced by half, about 8 minutes. Return chicken to pan and toss until heated through. Remove from heat.

4. To serve: Spread cooked quinoa over a deep platter and scoop out an indentation in the middle. Fill with chicken mixture and garnish with parsley.

Tips: If you are using prepared stock, check the label to make sure it doesn't contain gluten. Harissa is a North African chili paste. Prepared versions may contain gluten, so check the label. If you don't have it, pass your favorite hot pepper sauce at the table to satisfy any heat seekers in the group.

Source: "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson (Robert Rose Inc., $24.95).

CHEWY OATMEAL COCONUT COOKIES WITH CRANBERRIES AND PECANS

From "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson ($24.95, Robert Rose Inc.)

The luscious cookies are appealingly chewy with just a hint of honey flavor. Once you've had one, it's hard to resist another.

Makes about 48 cookies

Ingredients:

1 cup sorghum flour

1/3 cup coconut flour

2 tablespoons cornstarch

1 teaspoon gluten-free baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

1 cup butter, softened

1 cup packed Demerara or other raw cane sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup liquid honey

2 cups gluten-free old-fashioned (large flake) rolled oats

1 cup sweetened flaked coconut

1/2 cup dried cranberries

1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment.

2. In a bowl, combine sorghum and coconut flours, cornstarch, baking powder, xanthan gum and salt.

3. In a separate bowl, beat butter and sugar until light and creamy. Add eggs, vanilla and honey, beating and scraping down the sides of the bowl until blended. Gradually add flour mixture, beating until smooth. Stir in oats, coconut, cranberries and pecans.

4. Drop dough by tablespoonfuls, about 2 inches apart, on prepared baking sheet. Bake in preheated oven until tops begin to brown, about 12 minutes. Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely.

Tips: If you don't like nuts, eliminate the pecans and double the quantity of cranberries. Similarly, if you don't like cranberries, leave them out and double the amount of pecans.

These cookies are a bit soft when they come out of the oven, but they firm up while cooling. Make sure they are just golden while baking - they continue to cook on the sheet after removal from the oven.

Source: "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson (Robert Rose Inc., $24.95).

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