Jodi Bager owns and operates J. Gourmet, a company that supplies fresh almond-flour baked goods to a variety of retailers. She is also a baking services consultant for special dietary needs, such as diabetes and inflammatory bowel disease.
Jenny Lass has taught grainfree cooking at a variety of cooking schools, and is an experienced medical writer.
Food takes you on a journey. The comfort you get from just the right taste and texture satisfies more than your hunger. Food has the power to make the world seem perfect -- at least for those few moments when you're savouring your favourite meal or dessert. But for people who try to adjust what they eat in an effort to be healthier, mealtime can become a chore rather than a pleasure. Fortunately, you don't have to abandon the dishes you love if you're on a specialized diet.
We first met when driving together to a potluck lunch for people who follow the Specific Carbohydrate Diet (SCD). This diet, developed by Dr. Sydney Valentine Haas and made famous by Elaine Gottschall, has helped thousands of people with intestinal problems, including those with autism, to eliminate or control their debilitating symptoms. During the drive to the potluck, we discussed our respective routes from severe illness -- celiac disease and ulcerative colitis -- to improved health through the SCD. We also started sharing recipes -- what we made and how we made it, both of us incredulous at how our revised dishes tasted better than the originals. Over the course of the next few months, we realized that our passion for experimenting and creating in the kitchen had led us both to gather a repertoire of signature dishes that were more than just healthy and delicious; they were well worth sharing. This book is the convergence of these two paths: good health and a love of cooking, followed by two grateful women whose lives were saved by eating this food.
In this cookbook, we re-introduce you to your favourite meals, with a twist; all of our recipes are grain-free and refined-sugar-free, and contain little or no lactose. Our secret ingredient is ground almonds, also called almond flour. This grain substitute is perfect for anyone who has lactose or gluten intolerance, low calcium intake, high cholesterol, or an intestinal disease -- or simply for anyone who loves delicious, nutritious food. We show you cooking tricks that will improve your health, fool your taste buds, and amaze your dinner guests.
We hope you enjoy these recipes and discover new favourites that will keep you happy and healthy for years to come.See all Editorial Reviews
Some great ideas and recipes. Uses a lot of eggs and almond flourPublished 8 months ago by B. Wells
Too many ingredients. i like recipes with few ingredients and steps. Not a fan.Published 14 months ago by MomMcDuck
Not too many recipes w/weird hard to find ingredients. Beautifully designed w/great photos to go along with each recipe. Enjoyed each one I've made so far. Read morePublished 15 months ago by Pam Farrar
This book has been a huge help for me since I became gluten intolerant. The stew recipes are tasty, and I think it was worth it for the apple pancake recipe alone as it is now my... Read morePublished 16 months ago by Laura C
It is hard to be Gluten free and grain free, but we have to be that way as we are extremely intolerant to those foods. Read morePublished 19 months ago by Betty Navarrete
I love the recipes and all the little handy hints.
I find the recipes very easy to follow and the range is great.
Thie recipes in this book are so delectable that I forget I'm preparing special food for the Specific Carbohydrate Diet. Read morePublished on August 29, 2013 by Rebekah E
There are several favorite recipes in this cookbook. I use it often. I follow the SC Diet and the recipes in this book give me plenty of choices. Read morePublished on March 4, 2013 by Victoria C