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Editorial Reviews
Book Description
An award-winning cookbook featuring nearly 300 wheat-free and gluten-free recipes that can be made without dairy, as well. Perfect for people with food allergies & intolerances, celiac disease, autism (gluten-free/casein-free diet), auto-immune diseases, and blood-type diets (especially Type O diets). An extensive appendix guides you in making substitutes in your own recipes and how to recognize hidden sources of wheat and gluten. A must-have cookbook for anyone with wheat or gluten sensitivities.
From the Publisher
Most people think this book is worth the money just for the fantastic, nationally-acclaimed pizza recipe. But there are another 300 recipes so you can enjoy your favorite dishes . . . without the ingredients you don't want. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, side dishes, and salad dressings can also be made without dairy. Recipes use rice, bean, potato starch, and tapioca flours. Nutrient values for each recipe. This book is ideal for those with food allergies and intolerances, celiac disease, autism (gluten-free/casein-free diets), some auto-immune diseases, and people following the various blood-type diets (especially Type O). This award-winning cookbook is recognized as an important resource by the Gluten Intolerance Group of North America, Celiac Disease Foundation, and the Asthma and Allergy Foundation of America.
An award-winning cookbook featuring nearly 300 wheat-free and gluten-free recipes that can be made without dairy, as well. Perfect for people with food allergies & intolerances, celiac disease, autism (gluten-free/casein-free diet), auto-immune diseases, and blood-type diets (especially Type O diets). An extensive appendix guides you in making substitutes in your own recipes and how to recognize hidden sources of wheat and gluten. A must-have cookbook for anyone with wheat or gluten sensitivities.
From the Publisher
Most people think this book is worth the money just for the fantastic, nationally-acclaimed pizza recipe. But there are another 300 recipes so you can enjoy your favorite dishes . . . without the ingredients you don't want. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, side dishes, and salad dressings can also be made without dairy. Recipes use rice, bean, potato starch, and tapioca flours. Nutrient values for each recipe. This book is ideal for those with food allergies and intolerances, celiac disease, autism (gluten-free/casein-free diets), some auto-immune diseases, and people following the various blood-type diets (especially Type O). This award-winning cookbook is recognized as an important resource by the Gluten Intolerance Group of North America, Celiac Disease Foundation, and the Asthma and Allergy Foundation of America.
It is recommended for celiacs in Ann Whelan's article "Getting Rid of Gluten" in the April, 1999, issue of Vegetarian Times.
See all Editorial Reviews
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Citations
(learn more)
2
books
cite this book:
- Special Diets for Special Kids, Two by Lisa Lewis in Back Matter
- What? No Wheat? A Lighthearted Primer to Living the Gluten-Free Wheat-Free Life by LynnRae Ries on page 80