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Special Diet Solutions: Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast, or Refined Sugar Paperback


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100 M&T
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Product Details

  • Paperback: 241 pages
  • Publisher: Savory Palate, Inc.; 3 edition (June 30, 1997)
  • Language: English
  • ISBN-10: 1889374008
  • ISBN-13: 978-1889374000
  • Product Dimensions: 9 x 6.1 x 0.6 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #686,160 in Books (See Top 100 in Books)

Editorial Reviews

From the Publisher

Most people think this book is worth the money just for the fantastic, nationally-acclaimed pizza recipe. But there are also 150 other recipes that allow you to enjoy your favorite dishes . . . without the ingredients you don't want. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, salad dressings, and condiments can be made without dairy . . . or eggs . . . or refined sugar . . . or all of the above. Recipes use rice, bean, potato starch, and tapioca flours. Special yeast-free bread section. Nutrient values for each recipe. Ideal for people with food allergies and intolerances, celiac disease, autism (gluten-free,casein-free diet), auto-immune diseases, and those following the blood-type diets (especially Type O). This book is recognized as an important resource by the Celiac Disease Association, Gluten Intolerance Group of North America, Celiac Disease Foundation, Food Allergy Network, and the Asthma and Allergy Foundation of America.

It is recommended for celiacs by Ann Whelan in "Getting Rid of Gluten" in the April, 1999, issue of Vegetarian Times.

From the Author

My own food sensitivities and training as a home economist sparked my interest in special diets, so I wrote Special Diet Solutions. Today, I teach cooking classes for the nation's leading health food chains and offer hope to the millions of people who can't cook with the common baking ingredients of wheat, gluten, dairy, eggs, or sugar.

More About the Author

Carol Fenster is considered to be one of the pioneers of gluten-free cooking and her mission is to help other people eat, despite food sensitivities. She is the author of 11 gluten-free cookbooks and a weekly e-cookbook at www.GfreeCuisine.com. She developed gluten-free products for industry leader Bob's Red Mill and appears on PBS as well as radio, newspaper, and web sites. She has been a guest speaker at the American Dietetic Association, International Association of Culinary Professionals, Whole Grains Council, Disney, National Product Expo, FoodEX in Tokyo, the Institute for Biophysics & Genetics in Italy, and the famed Rancho La Puerta Spa & Resort in Mexico. She is a member of the invitation-only Les Dames d'Escoffier and the former associate food editor at Living Without magazine. She blogs at www.CarolFensterCooks.com.

Customer Reviews

The pizza crust recipe is the best we have found.
Elisabeth Stieb
There are many very helpful sections about substitutions (as well as other helpful tips).
Beth G.
The cornbread recipe is as good as our family recipe, and everything I've tried works.
lindamabry@earthlink.net

Most Helpful Customer Reviews

83 of 86 people found the following review helpful By A Customer on July 16, 2001
Format: Paperback
I ordered this book hoping to make some recipes for my husband, who has many allergies. The title is misleading. Most of the recipes use brown sugar, which IS refined sugar and not healthy. Many recipes use dairy and eggs. This book is also not good for someone with allergies to corn or potato either as many contain these ingredients. I was disappointed and am sending it back.
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43 of 44 people found the following review helpful By Lori on January 10, 2000
Format: Paperback Verified Purchase
I wanted to take the time to write this review becuase I am so grateful to the author. I have baked virtually everything in this book. For the first time, I was able to bake a birthday cake for my 5 year old daughter. It was so good, that people at her party did not even realize it was her "special cake". They ate it, tofu icing and all! I cannot speak to the other recipes at the present time, however, I look forward to trying those as well. If you or your family are confronted with food sensitivities, you must try these recipies. You may just discover the same success and optimism that I did. The greatest reward is looking at my daughter's smile when she brings her snacks to school and blows out the birthday candles.
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36 of 37 people found the following review helpful By A Customer on May 20, 1999
Format: Paperback
The recipes in this book avoid all common allergens. It is practical, common sense cooking. The ingredients are easily available and appetizing. Since all of the recipes are allergy sensitive, I am not stuck with a book than I can only use part of. I think this is one of my best purchases yet, and I am delighted with it!
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30 of 31 people found the following review helpful By Elisabeth Stieb on July 16, 2001
Format: Paperback
Carol Fenster has created specialty cookbooks which contain recipes that have surpassed all our expections of wheat,gluten, dairy,and egg free cookbooks. (The recipes can be yeast and refined sugar free, as well.) The design of each recipe makes it easy to customize to your individual needs based on the substitutions she has provided in each recipe. Until I found "Special Diet Solutions" and "Special Diet Celebrations" for my child with multiple food allergies, I was very discouraged by the quality of the end product. These cookbooks have never failed to please us! The chocolate wheat free, dairy free, egg free birthday cake has been served to non-allergic guests who proclaim it to be every bit as good as a non-specialty cake. The pizza crust recipe is the best we have found. All of the recipes have great taste, texture and visual appeal. We are ever grateful to Carol Fenster for creating recipes that allow our child to have food that looks and tastes as appealing as every other child's. As a pediatric allergy nurse I also recommend these cookbooks as a must have for all families with a wheat allergic child. Delicious, nutritionally sound, easy to prepare recipes with out conventional ingredients. She has made the impossible not only possible, but delicious!
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28 of 29 people found the following review helpful By lindamabry@earthlink.net on October 1, 1998
Format: Paperback
This book really makes it easy to eat ALMOST anything you can imagine, even if you have to avoid wheat, gluten, eggs, and dairy, like I do. The cornbread recipe is as good as our family recipe, and everything I've tried works. My family doesn't know they're on my diet!
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20 of 20 people found the following review helpful By Mom24 on September 30, 2004
Format: Paperback
We recently took our four year old son off of gluten and dairy. I initially got Roben Ryberg's book, "The Gluten Free Kitchen." It was disappointing. Couldn't get the ingredients to blend properly and the bread never came out. A friend of mine knew someone who was using, "Special Diet Solutions." After reading the reviews on Amazon I ordered it. It has become my baking bible! With four children, it was important to me to make yummy tasting treats that would help the entire family support our son on his new diet. We don't feel deprived one bit! The Sandwich Bread is a favorite. It tastes very good and is very easy to make. The Brownies and Chocolate Chip cookies are delicious. The kids love the waffles. I recently made the Corn Bread to go with chili and I honestly couldn't tell the difference between the gluten free recipe and the old one I used containing wheat flour. It is slightly on the sweet side, but I adjusted the sugar the next time I made it and it was perfect. Living overseas in the UK, I have had some difficulty obtaining some ingredients. I've been able to substitute soy margarine for the Spectrum Brand margarine/shortening with success. Family members from the States are happy to mail dry milk powder and gluten free chocolate. The author provides alternatives to sweetners, eggs, dairy, and yeast which could be valuable for some, but if you're allergic to corn, corn starch is contained in some, but not all recipes. I've tried about three gluten free cookbooks and overall, this one is the one I use the most.
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17 of 17 people found the following review helpful By Michele on June 3, 2004
Format: Paperback Verified Purchase
I am avoiding wheat, eggs, dairy, peanuts, and half a dozen more foods because of my daughter's eczema, and I've had to learn a new way to cook and eat. I have purchased several allergy cookbooks and this is the one I've used the most successfully.
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28 of 31 people found the following review helpful By A Customer on October 10, 2000
Format: Paperback Verified Purchase
I am delighted to be able to bake such remarkable desserts for my husband who, because of allergies to gluten and dairy, has not had cake or cookies for 20 years! You can imagine the pleasure he got from eating rich, moist, really decadent chocolate cake for his birthday this year. I have also baked the carrot cake and served both to guests. Each time, our friends were so impressed, they asked for the recipes. That is powerful testimony to how truly delicious these baked goods taste.
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