Product Description
Endorsed by The Canadian Celiac Association At last, a cookbook full of appealing recipes for people who suffer from gluten intolerance and celiac disease. For people who suffer from gluten allergy or intolerance (celiac disease) or wheat intolerance, the only treatment is a gluten-free and wheat-free diet. This means eliminating breads, biscuits, cakes, pastries, pasta, breadcrumbs, semolina flour and any food cooked in batter, as well as many tinned, packaged and processed foods - all foods that usually form the greater part of a normal day-to-day diet. In The Everyday Wheat-Free & Gluten-Free Cookbook, Michelle Berriedale-Johnson has developed an original collection of recipes that uses wheat flour alternatives, as well as gluten-free flours, breads and pastas that are now readily available. Some of the key aspects of the book are: - over 200 specially-created wheat-free and gluten-free recipes - nutritional analysis for each recipe - tested and recommended commercial gluten-free flours, bread, and cake mixes - the latest findings in medical and nutrition research. Those who live with celiac disease often worry about what and how to eat, and must search for recipes when it comes to creating a balanced meal for themselves and their families. The Everyday Wheat-Free & Gluten-Free Cookbook will be a welcome addition to their cookbook shelf.
