Elisabeth Hasselbeck's Deliciously G-Free cookbook did more than give the celiac sufferer gluten-free options at mealtime, it reunited her with her family. "No matter who is at the table, when you're not participating in the food you feel alone," the mother-of-three tells Rach. She created gluten-free versions of lasagna, pizza, buffalo chicken and even chocolate desserts the entire family would love while giving Elisabeth what she's missed since developing celiac disease. "It actually tastes like the food you used to have!" Rachael invites her to make her Blueberry Waffles with Berry Syrup, and she shares her favorite secrets for pulling off this recipe:

• Whip the egg whites: "That is super important to get the fluffiness that you want from the waffle," Elisabeth says. "One thing that becomes a challenge for people cooking gluten-free is that you don't get the right texture."

• Use 2 percent milk: "Don't try skim at home, it doesn't work."

• Make sure to include potato starch: "You know when you make the gluten-free [waffles] without it and it doesn't get that nice brown texture on the outside or the crispiness? This is your little secret agent to get that!"