Gluten Free Diet: New Recipes and Healthy Menu Ideas!
Nonfiction, Food & Drink, Healthy Cooking, Low Cholesterol, Low Fat
| Author: | Chance Alexander, RN | ISBN: | 9781386025634 |
| Publisher: | Clifford McDuffy | Publication: | January 15, 2017 |
| Imprint: | Language: | English |
| Author: | Chance Alexander, RN |
| ISBN: | 9781386025634 |
| Publisher: | Clifford McDuffy |
| Publication: | January 15, 2017 |
| Imprint: | |
| Language: | English |
The recipes in this book take away many of the challenges of following a gluten-free diet. Included are some of easiest, most satisfying and tasteful dishes around. Most of the ingredients used in these recipes are staples in your pantry, just as many of the recipes are dishes remodeled from old favorites to meet the needs of those who follow a gluten-free form of dining.
One of the best features of this book is the “Make Your Own” section dedicated to special recipes for substitutes of gluten-containing ingredients, such as baking mixes and salad dressings. There is also a concentration on dishes made from ingredients readily available in most grocery stores, but may be different from your normal table fare.
Not only have we selected dishes you will enjoy eating, they are also fun to prepare. Show off your culinary skills as you explore the benefits of a gluten-free diet.
A gluten-free diet does not contain the gluten protein, commonly found in many ingredients used for commonplace foods. Some of the more popular grains, such as wheat and rye, contain high gluten content, but there are many people who are allergic to such grains.
For years, a gluten-free diet has been the best eating plan for people with celiac disease; however, today many health-conscious people have elected to follow the diet as a means of having a healthier body and lifestyle.
Even though some of the alternative grains and flours used in the gluten-free diet may seem foreign, more and more they are readily available in most large grocery stores or online. Some of the most common gluten-free foods are:
Beans, seeds, nuts in their natural/raw state
Fresh eggs
Fruits and vegetables
Most dairy products
Fresh meats, poultry, fish and other seafood (un-breaded)
Buckwheat and its by-products
Corn and its by-products
Flax
Gluten-free flours: soy, rice, corn, potato and bean
Millet
Rice
Quinoa
Many baking ingredients are made from some of these foods and are considered safe for baking on this diet.
Before beginning a gluten-free diet, potential users are encouraged to talk with a doctor or nutritionist so he or she will know what to expect and how to introduce this new form of eating into his or her daily routine.
Pick up your copy today!
Enjoy!
The recipes in this book take away many of the challenges of following a gluten-free diet. Included are some of easiest, most satisfying and tasteful dishes around. Most of the ingredients used in these recipes are staples in your pantry, just as many of the recipes are dishes remodeled from old favorites to meet the needs of those who follow a gluten-free form of dining.
One of the best features of this book is the “Make Your Own” section dedicated to special recipes for substitutes of gluten-containing ingredients, such as baking mixes and salad dressings. There is also a concentration on dishes made from ingredients readily available in most grocery stores, but may be different from your normal table fare.
Not only have we selected dishes you will enjoy eating, they are also fun to prepare. Show off your culinary skills as you explore the benefits of a gluten-free diet.
A gluten-free diet does not contain the gluten protein, commonly found in many ingredients used for commonplace foods. Some of the more popular grains, such as wheat and rye, contain high gluten content, but there are many people who are allergic to such grains.
For years, a gluten-free diet has been the best eating plan for people with celiac disease; however, today many health-conscious people have elected to follow the diet as a means of having a healthier body and lifestyle.
Even though some of the alternative grains and flours used in the gluten-free diet may seem foreign, more and more they are readily available in most large grocery stores or online. Some of the most common gluten-free foods are:
Beans, seeds, nuts in their natural/raw state
Fresh eggs
Fruits and vegetables
Most dairy products
Fresh meats, poultry, fish and other seafood (un-breaded)
Buckwheat and its by-products
Corn and its by-products
Flax
Gluten-free flours: soy, rice, corn, potato and bean
Millet
Rice
Quinoa
Many baking ingredients are made from some of these foods and are considered safe for baking on this diet.
Before beginning a gluten-free diet, potential users are encouraged to talk with a doctor or nutritionist so he or she will know what to expect and how to introduce this new form of eating into his or her daily routine.
Pick up your copy today!
Enjoy!
