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I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... Paperback – September 11, 2009


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I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... + The Ultimate Food Allergy Cookbook and Survival Guide: How to Cook with Ease for Food Allergies and Recover Good Health + Gluten-Free Without Rice: Easy Cooking for Variety on a Gluten-Free Diet
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Product Details

  • Paperback: 264 pages
  • Publisher: Allergy Adapt, Inc. (September 11, 2009)
  • Language: English
  • ISBN-10: 188762418X
  • ISBN-13: 978-1887624183
  • Product Dimensions: 9.7 x 0.6 x 7.4 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,058,712 in Books (See Top 100 in Books)

More About the Author

Nickie Dumke enjoys helping people with food allergies and gluten intolerance find REAL solutions to their problems. Her quest to help others with multiple food allergies began 20 years ago and culminated in The Ultimate Food Allergy Cookbook and Survival Guide. This book has helped many people come back from near-starvation; her other books address issues such as time and money pressures on special diets, keeping allergic children happy on their diets (Allergy Cooking With Ease), and more.

She is now also helping those who are overweight due to allergic inflammation (often due to unsuspected food allergies) and/or high-in-rice gluten-free diets. Her unique approach to weight and health in Food Allergy and Gluten-Free Weight Loss is based on body physiology and reveals why conventional weight-loss diets work against rather than with our bodies and therefore do not result in permanent weight loss. To hear about hunger-free weight loss after many years of struggle without losing, see the review for this book by J. Trimble on the book's Amazon purchase page.

Nickie has had multiple food allergies for 30 years and has been cooking for special diets for family members for even longer. Regardless of how complex your dietary needs are or how much or little cooking you have done, she has the books and recipes you need. Her books present the science behind multiple food allergies and weight control in an easily-understood manner. She has BS degrees in medical technology and microbiology and lives in Louisville, Colorado.

Customer Reviews

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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Amy Green on November 10, 2009
Format: Paperback
Before Nicolette's book actually arrived, I made her Traditional Apple Cobbler with Amaranth Topping - I saw the recipe on a blog. If you've never had amaranth, it has a distinctly delicious earthy flavor. This was the first time I'd ever eaten amaranth. I took a bite, wasn't sure if I liked it, took another bite, and thought, hmm...this is good. It's different, but it's good. And I felt good after I ate it. I was, however, confused as to why she chose this particular flour given that it's flavor takes some getting used to.

After spending some time with Nicolette's book, I could clearly see that her intention was to create not just one version of a recipe, but multiple versions so that regardless of your food allergy, you could find a recipe that works for you. She has not just one cobbler topping but ten - so if you can't eat buckwheat you have 9 other options for a delicious cobbler topping. Genius.

This recipe is not just a cookbook - it educates the reader about flours, how to work with them, and even how to trouble-shoot some of the trickier issues when cooking for food allergies. Options abound in this book - including sweeteners. She uses variety of healthier products, including agave, juice concentrates, steiva, date sugar, and fruit sweet. She gives tips for eating well while maintaining a healthy weight, too, and discusses which sweeteners are best suited for certain goals or health conditions, such as diabetes.

Not every recipe is gluten-free, as this book addresses the entire range of food sensitivities. I think it's what I love most about this book - if you have food sensitivities of any sort there is something in here that will work for you.
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25 of 27 people found the following review helpful By HarpSpirit/Holistic Harmony on January 22, 2011
Format: Paperback
This book title is very misleading!

I am sensitive to gluten, wheat, milk, corn, soy and sugar.
The title, "I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat" implies that the book contains no recipes containing those ingredients. It has MANY. It combines recipe variations containing wheat (gluten), with those that are gluten free in the same recipe and could easily be misread.

Do your research on agave sweetener, included in many recipes in this book. Agave is touted as a low glycemic, when in reality it is quite high on the glycemic index and not safe for diabetics.

If you are celiac or gluten intolerant, do your own research about whether some of the ingredients, especially flours in some of these recipes are healthy or safe for you. Barley is HIGH in gluten and in many of these recipes. Chances are, restricting gluten has caused other imbalances in your system that some of these ingredients may spike.

I would not recommend this book to anyone who wishes to eat healthily, especially those with multiple food sensitivities.
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15 of 15 people found the following review helpful By Rose22776 on October 8, 2009
Format: Paperback
The Queen of the Rotation Diet has done it again! In her latest book, Nicolette Dumke has created many dessert options for those that struggle with food allergies, sensitivities, intolerance, and celiac disease. She begins by offering helpful tricks to make dessert-making easy, and explains all the of ingredients (she also includes a section to help you locate those ingredients that may be a bit unusual). The next 200+ pages are filled with treat after treat with many different variations provided to suit a combination of dietary restrictions. I own and use many special diet cookbooks, and I can honestly say that this one gave me many new ideas.

I first tried the Traditional Apple Cobbler with Amaranth Topping. Sweetened with only apple juice concentrate, it was delicious and comforting...and it passed the test with my husband who does not have dietary restrictions! Then I made the Quinoa Chocolate Chip Cookies. Knowing that quinoa is a "super food" that can provide key nutrients to the GF diet, I wanted to see how it performs in a dessert recipe. These cookies also turned out great - I'm not saying they were exactly like "real" chocolate chip cookies, but they had a wonderful texture, great flavor, and satisfy a sweet tooth without refined sugar. My husband polished these off as well! My next experiment was the Banana Bread made with millet. YUM! This is absolutely fantastic in both taste and texture...I haven't shared it yet!

I'm definitely not done trying creations from this book - I've got my eye on the no grain pie crust made with coconut, the buckwheat brownies, and the various frosting possibilities.
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5 of 5 people found the following review helpful By p2p36 on December 29, 2011
Format: Paperback
I have several intolerances including everything in the title of this book and even more. I was hopeful that this book would provide many delicious recipes that I could enjoy without ANY of the allergens. In reality, this book contains a lot of recipes that may not contain some allergens but includes others. I would certainly not recommend it for someone who has serious gluten reactions/allergies because the recipes can be confusing mainly because gluten containing recipes are intermingled with gluten free. If you are not very informed or careful it would be easy to use a gluten containing flour.
I also noticed in the book introduction she specifically states that NONE of the recipes contain corn, but yet there are several recipes that are based around popcorn! Really?! Um, last I checked, popcorn is CORN!
While I will admit that there are some promising recipes and some other good, basic information in this book, I am careful to double check all ingredients before I make anything to be sure that I am able to tolerate the ingredients listed. I don't take her word for it.
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