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Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas Paperback


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Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas + The 100 Best Gluten-Free Recipes for Your Vegan Kitchen: Delicious Smoothies, Soups, Salads, Entrees, and Desserts
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Product Details

  • Paperback: 220 pages
  • Publisher: Ulysses Press; Original edition (June 9, 2009)
  • Language: English
  • ISBN-10: 1569757046
  • ISBN-13: 978-1569757048
  • Product Dimensions: 9 x 7.4 x 0.6 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #74,177 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Kelly E. Keough spent her childhood and most of her adult life trying to overcome obesity and sugar addiction. She finally found success thanks to a gluten free, sugar free diet which she now teaches on her cooking show called The Sweet Truth on Dish Network's Veria channel.

More About the Author

Kelly e. Keough has an MFA in Screenwriting from The American Film Institute in Los Angeles, and is an English professor at Middlesex Community College in Lowell, MA, where she recently developed a new course, Web Content Creation Entrepreneurship. Kelly is also an author/performer/publisher/entrepreneur.

With a deadly addiction to sugar for most of her life, Kelly transformed herself in 2006 and wrote the first ever-to-be published alternative cookbook, "Sugar-free/Gluten-free Baking and Desserts", and followed it up with "The 100 Best Gluten-free Recipes for Your Vegan Kitchen." Pioneering gluten-free goodies into mainstream media, Kelly launched her cooking TV series, "The Sweet Truth" on Veria, which also airs now in Canada, and Australia.

While living in Hollywood, she was a chef to celebrities Kirstie Alley, Martin Lawrence, Jack Black, and Gene Simmons. Kelly created a marketing business promoting top health products through her recipes using public speaking, video, and web content in an online business. After 12 years in LA and back in Boston, Kelly found herself restarting a new life and a new addiction, online dating. In her new "how to" book to be released on Amazon in Spring 2014, Kelly reveals how she turned a year of debacle on Match.com into a diet of doable dating.

Kelly sees the potential of New Media (a s seen in e-books, video blogs, blogs, expert articles, web series, TV, and alternative journalism) as stories that can be adapted to screenplay structure, and vice versa. Her latest project, a romance e-novel is aimed at a female audience, combines screenwriting, narrative storytelling, video, and social networking in a new media format.

Meet up with Kelly at kellykeoughwriter.com, kellykeough.com, and on Facebook 'Kelly e. Keough'


Customer Reviews

Love this cookbook and have made so many great recipes!
My kids mom
This is an ok cookbook, but I found it hard to find all the ingredients I need even after driving all over the city to different whole food stores.
Canon girl
I have had medical issues, a compromised immune system, etc. and Kelly's recipes have been a lifesaver... literally!
Jamie Schiavo

Most Helpful Customer Reviews

81 of 84 people found the following review helpful By Parker on September 19, 2009
Format: Paperback
I own several Gluten Free, Sugar Free cookbooks and many more medical science books to explain the "WHY"- and there are so many. This book is an excellent cookbook with detailed information for what to substitute where and when. So many Gluten-Free cookbooks never consider the SUGAR factor, which in my opinion, is very mis-leading and for so many Gluten-sensitive people an incredible waste of time, energy, and frustration.
Likewise I have several sugar-free recipe books, where the most common sugar substitutions are still, biochemically sugar. For instance, brown rice syrup-still sugar, your body doesn't know the difference on a chemical level. Glycemic Index wise it's only slightly lower than brown sugar, not enough that one should become too comfortable using as a constant substitution. I don't know what research Kelly relied on, maybe trial-and-error, whatever her method her product is sound and it shows in her consistency and the results the sugar-sensitive consumer experiences. ALSO, importantly, if you're cooking for a skeptical audience, or difficult-to-please children, the food is absolutely delightful.

-LP
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54 of 55 people found the following review helpful By Jamie Schiavo on November 2, 2009
Format: Paperback
Kelly has thought of absolutely everything!!! It's all spelled out in the "If you crave that, eat this section." I have had medical issues, a compromised immune system, etc. and Kelly's recipes have been a lifesaver... literally! Sugar in particular causes me awful heartburn, exhaustion, bone and joint aches, etc. Now that I have the opportunity to eat so many outrageously delicious foods I NEVER feel deprived. I get so much enjoyment from many of Kelly's recipes.
My sister suffers from allergies and had to totally remove gluten and sugar from her diet. Since changing her eating habits to gluten free/sugar free she has gone from a size 8 to a size 2 in a matter of 3 months. She looks and feels like a new woman. My kids eat all the recipes and beg for more of the mock mashed potatoes, smart cookies, and hemp brownies. These were kids who only ate kid friendly foods, and now have learned the difference and know how unfriendly they really were.
As with anything new it takes a bit of time and planning, but what a worthwhile difference. I have staples on hand, like Kelly's Mermaid Salad and Blueberry Breakfast Bread at all times and never tire of them.
Trying is Buying Into an amazing concept and lifestyle! The perfect balance that is not too extreme.
Kelly has even answered phone calls during the recipe making process to offer additional expertise. Unheard of right???
Thank you Kelly for being a pioneer and helping so many in need!
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78 of 82 people found the following review helpful By L. Harris on June 14, 2010
Format: Paperback Verified Purchase
First of all, let me say the recipes in this book are wonderful, from traditional to unique, often integrating healthy ingredients I never would have thought to use. Typically, I would call this a good thing. However, sometimes the ingredients are difficult to come by (hemp seeds, carob, and quinoi flour-- for instance-- I would have to mail order), and no substitutions are given. The sweeteners, in particular, are unnecessarily varied and complicated. Most recipes call for 2-3 different types of sweetener-- agave, coconut (palm) sugar, liquid stevia, stevia plus (YUM), truvia (YUK-- why would they even mention this), erythritol, and yacon syrup-- and they are worded in such a way that makes substitution difficult. For instance, I actually bought the book because a previous review mentioned it relied heavily on the sweeter stevia, which it DOES. However, almost all recipes call for (expensive) flavored liquid stevia and it took quite a bit of math to figure out how many packets of stevia plus equate to the liquid form (a dropperful is what the recipes call for, which essentially forces you to use the ONE brand that has one-- coincidence)? The fact that substitutions/equivilents aren't given in the recipes, or even (without a lot of math and research) in the book, seems odd to me. Finally, most of the recipes combine stevia with another REAL sugar. If you're like me and wanting to REALLY avoid sugar, you'll know that palm sugar and agave are STILL SUGAR, and high caloric, albeit a tad bit kinder to blood sugar levels (which, incidentally, is still under debate). So, I would recommend this book for experienced cooks who don't mind going out on a limb with substitutions or for cooks willing to stock their kitchen with hard-to-find and expensive ingredients. Novice cooks or busy folks might want to find a cookbook with less varied ingredients. You can always substitute in the healthy or exotic ingredients whenever they make their way into your pantry.
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45 of 50 people found the following review helpful By Melissa Hammons on December 2, 2010
Format: Paperback
First off I laughed at the begining of the book where she says sugar free-gluten free "You will look and feel more beautiful, weigh less, and feel happier." She prefaces this comment by talking about the inflammatory properties of white sugar and flour....flash forward to her recipes where she calls for white rice flour. That's just as bad as white flour for those that don't have to be gluten free. Very misleading for those that are following her advice because they would like to be more beautiful. Everyone is looking for the fountain of youth and she's using that allure to sell her questionably healthy book.
Secondly Agave is used all over this book. I'll probably get flamed for this but this sweetner is crap. It has more fructose than high fructose corn syrup...is still highly processed no matter what letter the company puts out saying it's not. It's anywhere from 55%-90% fructose. Worse than HFCS.
With that said I don't know how I'll loose weight AND get more beautiful eating white rice flour, agave nectar and loads of vegetable shortening in my sweets. I will make her break the fast muffins, blueberry corn bread muffins, and the cinnamon bagels as these are truly sugar free and use some fantastic flours! Guess that will make up for the fact I had to rate this with at least one star.
I'll stick with other recipes that use nutritional powerhouse flours, no oil, no butter, and no sugar. Because a sugar by any other name is still a sugar.
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