Peter and Kelli Bronski

Peter and Kelli Bronski are the husband-and-wife team behind numerous gluten-free books. They are based in Colorado, but their blog can be found here.



This kid-friendly cookbook from category-leading authors has gluten-free families covered, every day of the week.

Going gluten-free can seem especially daunting for families with children: What about pizza? But the Bronskis say, “No gluten, no problem!” In Gluten-Free Family Favorites, they share 75 reliable, delicious recipes—many developed with the help of their two young daughters—that prove how easy it can be. This go-to cookbook, complete with tips on how kids can help out in the kitchen, is sure to meet everyday needs (and wants!)

Rights: The Experiment, World


ARTISANAL GLUTEN-FREE COOKING:  More than 175 Great-Tasting, From-Scratch Recipes from
Around the World, Perfect for Every Meal and For Anyone on a Gluten-Free Diet – and Even Those Who Aren’t (2009)

Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have discovered—and enjoyed—the Bronskis’ high-quality (but not too complicated), from-scratch recipes for delicious gluten-free fare. This expanded and updated edition, now four-color throughout, includes 50 all-new photographs, 25 new recipes such as Penne a la Vodka, Bagels, and Red Lentil Dal, and more nods to vegetarian and vegan eaters. As before, recipes draw on cuisines from around the globe—Italian, Indian, and Mexican among them—and include both sweet and savory dishes, from breakfasts, soups, and salads to entrées and desserts.

The Bronskis’ unique gluten-free flour blend results in stellar baked goods, including Belgian Waffles, Crepes, Snickerdoodles, Blueberry Pie, and Carrot Cake.

Rights: The Experiment, World


THE GLUTEN-FREE EDGE: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life (2012), by Peter Bronski and Melissa McLean Jory

Since the advent of sport, athletes have worked to gain an edge on their competition—to look, feel, and perform their best—through both training and nutrition. Today, science is increasingly showing the negative impact that gluten, a protein in wheat, barley, and rye, can have on health.

For the estimated 30 million Americans with forms of gluten intolerance, such as celiac disease, this all-too-common protein can cause gastrointestinal trouble, inflammation, muscle fatigue, and mental fog that hinder an active lifestyle and negatively impact athletic performance. The solution: a whole-foods, nutrient-dense gluten-free diet.

Others who voluntarily eat gluten-free can also discover an edge they never knew was missing: faster recovery, reduced inflammation, improved digestion, and increased athletic performance.

Co-written with nutrition therapist and exercise science expert Melissa McLean Jory, MNT with a foreword by Amy Yoder Begley, US Olympian. Visit Melissa’s website, Gluten Free for Good.

Rights: The Experiment, World



9781615190362 (1)Now the Bronskis bring their accessible but “artisanal” approach to these from-scratch, high-quality homemade cupcakes.

The foundation of these recipes is their intensively developed gluten-free flour blend, which enables home cooks to craft bakery-quality confections, from kid-pleasing favorites like Vanilla Cupcakes with Chocolate Frosting or “Peanut Butter Cup” Cakes, to more subtle and surprising treats like Mojito or Poached Pearfection cupcakes. They include tips for adapting the recipes to alternative diets of all kinds, including egg-, dairy-, and refined sugar–free versions. These are cupcakes so good even those who don’t eat gluten-free will love them.

Rights: The Experiment, World