Wheat Free, Sugar Free Gourmet Cooking (Spiral-bound)

~ Sue O'Brien (Author)

Editorial Reviews

Product Description

This book is written for people who not only can't eat gluten/and or wheat products, but also for people who can't, or choose not to eat refined sugars. The book also has many recipes that are dairy free, corn free and yeast free. Wheat Free Sugar Free Gourmet Cooking is a wonderful resource for celiac's, those who suffer from Candida, those who follow the "Eat Right for Your Type Diet", diabetics who can tolerate fruit sweeteners and those trying to eat a more healthful diet.

From the Back Cover

"This book will be a godsend for those who want to eat wonderful, savory, foods and stay healthy".
Robert Rountree, MD

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Product Details

• Spiral-bound: 124 pages
• Publisher: O'Brien's Kitchen (March 15, 2001)
• ISBN-10: 0971441006
• ISBN-13: 978-0971441002
• Product Dimensions: 8.9 x 6.2 x 0.4 inches
• Shipping Weight: 3.2 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #2,320,683 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars At Last!, September 28, 2001

By	Jill Edwards (Port Orchard, WA USA) - See all my reviews

This cookbook makes cooking for my family of picky eaters much easier. The taste is certainly gourmet, but the preparation time isn't. When I take any of the dishes to a potluck, everyone raves! Ms O'Brien even explains wheat and sugar alternatives and gives ideas for substitutions for wheat-full, sugar-full recipes.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Allergy-free cooking never tasted so good!, September 28, 2001

By	barb schiltz (Seattle, WA, USA) - See all my reviews

WOW - This book has finally shown those who cannot tolerate wheat and refined sugars that food can still taste yummy! Just wait until you try the gingerbread - it tastes like REAL gingerbread but is made with rice flour! It would even fool the biggest gingerbread addict! If you are also allergic to dairy, most of the recipes can use dairy substitutes like rice, almond, or soy milk.
Sue was allergic herself and so she really knows what is important for those like herself. However, if you are not allergic, you can still enjoy this cookbook because it offers a healthier approach to eating. She also educates the reader on all the alternatives available for the most allergic foods. As a nutrition consultant, I suggest this book for most of my patients, both as an educational tool and cookbook.