Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life

Features

• Cover Type: Paperback with 256 pages
• Published by: Da Capo Press
• Edition: 1st Edition April 23, 2006
• Written in: English
• ISBN 10 Number: 1569242933
• ISBN 13 Number: 978-1569242933
• Book Dimensions: 8.7 x 7 x 0.6 inches
• Weighs: 12 ounces

Product Description
With millions of people suffering from food allergies, obesity, and generally less-than-perfect health, the connection between how we feel and the food we eat has never been more apparent. Now, in Gluten-free, Sugar-free Cooking, gourmet chef and food-allergy sufferer Susan O'Brien offers more than 200 great-tasting recipes — covering everything from breakfast to dessert — that are perfect for people with food allergies as well as for those who simply want to adopt a more healthy way of eating. Free of gluten, sugar, and usually dairy, these tasty dishes are also invaluable for people living with medical conditions such as candida, fibromyalgia, Crohn's disease, diabetes, autism, and ADHD, who must avoid certain foods to better control their symptoms. Complete with product sourcing information, substitute ingredients, dining out advice, and online resources, Gluten-free, Sugar-free Cooking makes eating healthfully and avoiding problematic foods easy and delicious.

About The Author
Susan O'Brien is a gourmet cook, baker, cooking instructor, food-management consultant, and owner of two businesses, O'Brien's Kitchen and O'Brien Consulting. She lives in Gig Harbor, Washington.

Reader Reviews
This is the first BOTH gluten-free AND sugar-free cookbook I managed to find and I absolutely LOVE it! There's hardly a recipe I don't like, and all of the ones I tried are absolutely delicious and quite simple. (e.g. one of my favorites is the crepes recipe) It's perfect not only for people with celiac disease and other food intolerances, but also for health-conscious gourmets who while trying eating healthy, are not willing to give up the taste. Oh, and the ingredients are NOT hard to find, provided you've heard of sth called heath food store. If there's one thing I'd improve, it would be more recipes using stevia, which is hardly present in the book. Agave's great but stevia's way better. I also hope that the author will discover coconut flour and maybe utilize it in her future recipes. Comments (2) | | (Report this)