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Product Description
Product Description
130 Recipes plus nutrition and lifestyle advice for a gluten free diet.
Gluten from wheat is present in an overwhelming amount of the food we eat. Increasing numbers of people however, are discovering that they are either allergic to wheat and gluten or have a gluten intolerance – a coeliac condition.
The restrictions of a gluten free diet can make eating well seem impossible. Easy Gluten Free Cooking contains over 130 nutritionally sound recipes – specially designed to help make a gluten free diet easy to follow.
A range of Soups and Snacks
• Main course meals
• Desserts and Puddings including yummy Nut Brownies and sweet Almond Fruit Pastries
As well as recipes, Easy Gluten Free Cooking contains essential advice, support and top tips for gluten free living.
The nutrition you must know about
• Gluten free for children
• Kitchen cupboard essentials
• Emergency gluten free – in a hurry food
• Eating out, holidays, social pressures and more
From the Back Cover
Over 130 recipes plus nutrition tips and lifestyle advice for a gluten free diet.
Many people are discovering they are intolerant or allergic to the gluten in wheat and wheat-based products. As wheat is a staple ingredient in so much of our modern food, it's not always easy to stick to a gluten-free diet. So we've made gluten-free cooking easy!
Rita Greer's collection of naturally gluten-free recipes provides you with simple, healthy dishes that are easy to prepare and good to eat.
• Soups, snacks, nibbles & starters
• 'Dough' dishes – including pizzas, breads, biscuits & cakes
• Satisfying main course meals
• Extra special desserts and puddings
• Special recipes and advice for gluten-free children
As well as recipes, 'Easy Gluten-Free Cooking' is full of information and ideas to help with day to day gluten-free living.
RITA GREER is a pioneer of creative cooking for people with restricted diets. She is also the author of 'Easy Wheat, Milk and Egg Free Cooking'.
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Customer Reviews
This book contains 14 Chapters and an index over 186 pages.
The first 23 pages iterate facts and information readily available from other sources about gluten intolerance and what can and cannot be included in the daily diet.
Recipes start at Chapter 5 and continue to Chapter 13
Chapter 14 is on Coping Generally, and seems to be written for both the individual and any carer.
Ingredients are given in grams, ounces and volume (USA cups and spoon measures) or just one or the other, or a mixture. Despite that, providing not confused by this approach, the recipes are sound and can be tweaked to meet individual techniques or preferences.
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