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Living Gluten and Dairy-Free with French Gourmet Food: A Practical Guide Paperback – October 4, 2010

4.8 out of 5 stars 35 customer reviews

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Editorial Reviews

Review

Gluten-Free French Bread and Pizza

syncnflow.wordpress.com/2013/04/25/gluten-free-french-bread-and-pizza/

About the Author

Alain Braux is an Austin-based award-winning Executive Chef, Nutritherapist, author, speaker and consultant.

With 40 years of experience in the food industry as a chef and 10 years as a nutritherapist, Chef Braux is the Executive Chef at People?s Pharmacy where he focuses on the creation of gluten/dairy-free and low-sugar dishes for clients with specific conditions such as Celiac disease, ADD/ADHD, and assorted food allergies.

Recently diagnosed with gluten intolerance, Chef Braux wanted to share his knowledge as a nutritherapist and experience as chef to help other people to deal with this modern affliction. He helps you understand what is gluten intolerance and Celiac disease; explains how a gluten and dairy-free diet could positively affect a child with autistic spectrum disorder; offers lists of organizations and groups able to help you with celiac disease and autism; gives you an extensive listing of hidden sources of gluten and dairy additives and a complete shopping list of gluten and dairy-free products. To finish it all, Chef Braux offers you more than 80 GFCF recipes to help you get started on your way to a healthier life.

Chef Braux is also the owner of A Votre Santé, a small business offering personalized diet plans for people with assorted conditions such as cancer, Celiac disease, gluten and dairy-free allergies, diabetic clients, ADD/ADHD children, and clients with assorted food allergies. He also lectures on the foundation of good health through appropriate nutrition; he teaches hands-on classes on how to prepare gluten-free/dairy-free baked goods and desserts and has cooking classes based on this book.

Chef Braux is a Certified Executive Pastry Chef with the American Culinary Federation, a Certified Master Baker with the American Bakers Association, is a macrobiotic counselor and has earned a Bachelor of Science degree in Holistic Nutrition with the Clayton College of Natural Health.

For more information, visit alainbraux.com.
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Product Details

  • Paperback: 296 pages
  • Publisher: Alain Braux International Publishing, LLC (October 4, 2010)
  • Language: English
  • ISBN-10: 0984288317
  • ISBN-13: 978-0984288311
  • Product Dimensions: 6 x 0.7 x 9 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #1,177,805 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Recently diagnosed as gluten and dairy sensitive, I was given a stack of literature full of references and links to more reading. After initially being overwhelmed with all the changes I need to make to my diet, and, quite frankly, being very unimpressed with most recipes I found elsewhere, Alain's book has quickly emerged as my one-stop-shopping reading material for all my GFCF questions. Alain explains what's going on in my body in a down-to-earth way that's easy to understand for a lay person, and answers more than just the initial flood of questions a newly diagnosed patient will have.

Thanks to Alain, I 'get' what this is all about and I feel confident I can live GFCF without feeling I am missing out!

The recipes are AWESOME! My favourites are the quinoa tabouli, the healthy salad dressing (enjoying it as I am writing this), and, drumroll please: the flourless chocolate cake!!! It's love at first bite!

If you, my fellow traveller on the GF or GFCF road must pick only one book, pick this one. You will not regret it! Your future healthier self will thank you for it.
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Format: Paperback
"Living Gluten and Dairy-Free French Gourmet Food" is the second cookbook by Austin Chef Alain Braux. Alain has impressive credentials as a traditionally trained French chef but, even more interesting, is a nutritherapist - a term used in Europe for nutritionists who use only food as a healing medium, as opposed to conventional nutritionists, who usually work with supplements, homeopathy and herbal medicine.
Since writing his first book, "How to Lower your Cholesterol with French Gourmet Food", Alain recently discovered that he was gluten intolerant and has gone on to compile his knowledge into a new book for those of us who love good food, more especially traditional French food.
Alain's comment `gluten-free junk food is still junk food' is such an astute observation. He believes we should eat thoughtfully, be aware, and indulge carefully on special occasions.

Features found in this book aside from the wonderful recipes:
1) Narratives from people about their journey of GFCF discovery - one of these stories might be your `aha!' trigger
2) Sympathy for the many reasons you may be attempting to self medicate and suggestions on how to find the right doctor
3) Why keeping a food journal is so very important (there may be additional sensitivities)
4) Setting yourself up for gluten-free and casein-free success
5) A comprehensive list of resources for Celiac Disease and Autism including books, magazines, organizations, and online support
6) Those mysterious food additives that could indicate `hidden' gluten - pages of them
7) `Safe' and `not safe'; in medication, vitamins, toiletries, household cleaners
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Format: Paperback Verified Purchase
(I am actually Bruce Tate's wife, Maggie, using his Amazon account! Yes, he knows!) This book contains a lot of information I didn't know like antacids can have gluten - really? I couldn't believe it! Nearly the first half of Living Gluten and Dairy Free with French Gourmet Food is full of practical and necessary information for anyone facing the GFCF dietary challenge. The lists of food/additives with hidden gluten is extensive and the master shopping list will help anyone needing guidance about stocking a GFCF pantry. The second half is full of some of the best GFCF recipes I have seen in the two years I have been eating gluten free. I can't wait to try the Cranberry Walnut Scones (this weekend!)and the desserts look to die for. I have eaten the Raspberry Souffle and it's a delight and I am very glad to have the recipe. I show my culinary bias by raving about the sweet treats but there are amazing GFCF recipes for appetizers, soups, salads, and main dishes as well. I have waited for this book for a year and I am so glad it's finally in print! --mt
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Format: Paperback
Chef Alain Braux's book, `Living Gluten and Dairy-Free with French Gourmet Food' is so much more than just a cookbook. For nearly the first two thirds of the book, Chef Alain guides you through the glut of GFDF information and misinformation that is out there. He then gives clear, concise guidance on how to navigate grocery shopping, reading food labels (with the most comprehensive list of what to watch for list I've seen anywhere), cooking tips, eating out, and how to maintain a social life with grace.

The review that says his recipes are full of wheat and dairy is just false. Chef Alain's recipes are meticulously developed for health and taste. This book is a treasure and a fantastic addition by a true chef who understands a gourmet's needs - delicious food, period.
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Format: Kindle Edition
The previous reviewer got it right: it is more about how to live with a gluten intolerance than a cookbook. However, on that subject it is one of the better ones I have found! He explains quite concisely the differences between intolerance and allergy and the impact that it will have on your life. He also has a whole appendix on shopping with a wheat allergy- he list tips and brands to choose and avoid. He also tells you about brands that arent always upfront about the ingredients in their food- like Campbell's.

There are a number of recipes (Appendix C). Some of them sound really good too. And I especially like that they arent just recipes that avoid flour like so many gluten-free books. Really, why would someone looking to cut out gluten need a recipe for salad? Its common sense that lettuce and veggies dont contain gluten. I want my gluten-free cookbook to give me options and this one does. The recipes in this book are for things like bread (many type including french bread), pancakes, waffles, scones, muffins, cookies, etc. And bonus, they are unique recipes, not variations on the same base. I am looking forward to trying his coconut flour brownies! (I forgot to mention the recipes for dips, appetizers, soups, salads and entrees - mostly variations on french classics.) In conclusion, if you can get to appendix C- there are probably well over 50 recipes to choose from so I dont think you will be disappointed if you dont need the imformation at the start of the book.

I should also point out that a number of his recipes are gluten AND DAIRY free! This is great as that has been one of the biggest challenges for me. Everything gluten free seems to have dairy and everything dairy free seems to have gluten additives.

Alain Braux is a chef, he teaches gluten-free cooking at his store and all his recipes are tried and tested. I especially like that he reviews some of the types of flour and what things they are better in. Great for a newby like me!
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