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Grain-Free Gourmet Paperback – January 1, 2010


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Product Details

  • Series: Grain-Free Gourmet
  • Paperback: 204 pages
  • Publisher: Whitecap Books Ltd.; 1 edition (January 1, 2010)
  • Language: English
  • ISBN-10: 1552856682
  • ISBN-13: 978-1552856680
  • Product Dimensions: 8 x 0.5 x 10 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #285,956 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

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.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

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.

Customer Reviews

My favorite is the carrot muffins - YUM!
K. Salinger, MSN, FNP, RN AHN-BC
Was just what I was looking for, has some great recipes. \
Kym Eversden
The recipes are easy to follow and very tasty.
Cricket

Most Helpful Customer Reviews

90 of 91 people found the following review helpful By Spinning Top on August 12, 2007
Format: Paperback
I have this cookbook as well as Breaking the Vicious Cycle, Lucy's SCD Cookbook, and Eat Well Feel Well. This one is my favorite. I love "The World's Best Meat Sauce", which I make thick as recommended for a sloppy joe spooned over the "Basic Bread" recipe. Fantastic! The apple galette disappeared immediately among a group of non-SCD dieters. I also like the cole slaw, and the cappuccino ice cream is fabulous!

I also have Eat Well Feel Well, but find the recipes are expensive and require ingredients not typical even in the SCD kitchen. Since the SCD can be expensive on its own, I have found that I've used that book very rarely. With the exception of nut flours and standard SCD staples, most ingredients used in Grain Free Gourment are reasonably priced and easily located in your neighborhood supermarket. The recipes even include the standard rather than SCD ingredients, so this book will remain a favorite even if strict adherence to SCD is no longer necessary. Thank you Jodi and Jenny for quality recipes that are easy to follow, kitchen tested, and sure to please even non-SCDers. This is a lovely cookbook with beautiful photos. It would be a welcome addition in every SCD kitchen.
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61 of 63 people found the following review helpful By Mildred Bonazzoli on January 9, 2007
Format: Paperback Verified Purchase
Seldon does one find a new idea in a cookbook. I am fascinated by grain free cooking. Recently I decided to give up wheat and gluten. Making bread the right texture is difficult and I still miss a piece of crusty french bread! Converting old recipes using bread crumbs and flour roux, or making a basic cake became frustrating.

This book took me in a whole new direction. Almond flour. I imagined a time before when the wheat ran out, and crafty women used whatever they had to make a meal. The recipes are delicious, they can be tweaked for personal taste, the book layout and pictures are helpful, and the concept has opened my epicurean horizons. There is a whole world of alternate flours and thickeners out there, and this book is very helpful.

Each healthfood store I went to had almond meal (and flax meal!)unrefrigerated, just sitting on the shelf, which bothered me because I know nut fat is unstable. I ended up ordering it on line from a small manufacturer, who guaranteed freshness for six months, and I keep it refrigerated. Recently, I found a muffin recipe in an English healthy living techniques type book that grinds the nuts (food processor)with a little flour (to keep it from becoming nut butter), so I'm gong to wing it from here on in using whole almonds. It's become a small adventure in cooking!
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33 of 34 people found the following review helpful By E Isaacs on June 9, 2006
Format: Paperback
This book has been wonderful for the SCD diet. The food is a treat. Each recipe that I have tried has been delicious (I've only had the book a week or two). Thank you to the authors! What a wonderful contribution.
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28 of 30 people found the following review helpful By K. Salinger, MSN, FNP, RN AHN-BC TOP 500 REVIEWERVINE VOICE on August 2, 2007
Format: Paperback Verified Purchase
This is my FAVORITE cookbook and I refer to it time and time again for muffins and other treats that would normally be grain-based. My whole family is gluten free, and I have to be fully grain free. I can't say enough about the book. My favorite is the carrot muffins - YUM! And, if you can't do eggs they work just fine with egg replacer (but add ground flax seed as well to further help them stick together.) Great book!!!!!!!!!
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27 of 29 people found the following review helpful By vicki munn on March 30, 2006
Format: Paperback Verified Purchase
i bought this book to get more recipes for my adult daughter

who has crohn's.

the recipes turned out to be more gourmet than just legal for the

SCD diet she is on (which is a life saver). the book gives her recipes she can serve to others as a special treat.

the tacos are the best!
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18 of 18 people found the following review helpful By Cinderella on November 10, 2006
Format: Paperback
After finding out I was grain intolerant, I was in such a food funk. This book, with its recipes for muffins, dinners and other desserts has been a lifesaver. Using almond flour for most of the recipes instead of flour is very tasty and good for you too. I love this cookbook.
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22 of 23 people found the following review helpful By Just another opinion on July 18, 2007
Format: Paperback Verified Purchase
I've made several of the muffins in this book, and they're all pretty good. I plan to make a lot more of them. The grain-free baked goods use lots of almonds, other nuts, and eggs. One problem is that the author/editor included no nutritional info. with the recipes. If you're counting calories, fat grams, fiber or carbs, you're on your own. It would be great if they would correct that on a revised edition.
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18 of 18 people found the following review helpful By Miriam Arcelus on January 13, 2007
Format: Paperback
I love this book. It has hundreds of recipes that are good for anyone unable to eat grains. The recipe are good and most are not hard to make.
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