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.