This Gluten-Free Cookbook features 200 Flavorful Gluten-Free Recipes for People with Food Allergies “Carol Fenster makes cooking for persons with multiple food sensitivities a breeze with easy recipes filled with taste.”––Cynthia Kupper, RD, CD, Executive Director, Gluten Intolerance Group of North America Avoiding gluten is hard, but doing without dairy and eggs makes it extra hard. Yet, it’s possible to live very well without these ingredients. And, you’re not alone. According to the National Institutes of Health (NIH) eleven million Americans have food allergies. Another three million have celiac disease, which means total avoidance of gluten, a protein in wheat and related grains. To make life more complicated, many people react to more than one food. Carol Fenster, one of the nation’s leading authors of recipe books and culinary experts on cooking without major food allergens, eliminates three of the top eight food culprits––gluten, dairy, and eggs––and makes it possible for these folks to resume eating their favorite foods by using alternative ingredients instead. Everyone loves a crisp slice of pizza, a crusty slice of French bread, or a piece of pie with a crust that rolls out like a dream! Food like this is not only possible without gluten, dairy, or eggs but with this latest cookbook from Carol’s allergy-free test kitchen—it’s downright easy! Instead of wheat flour, recipes use the newest flour blends and nutritious, “fiberful” flours (e.g., sorghum or almond flour) to produce recipes that delight the most discerning palates. You won’t miss the dairy or eggs either because Carol knows how to use the right substitute to make your favorite dishes taste just right. For those who wish to use healthier sweeteners, Carol shows how to replace white sugar in all recipes. Clear, easy-to-follow directions make it easy for novice cooks who don’t want to spend much time in the kitchen. This lady knows gluten-free cooking! Gluten-free herself, she travels around the world with her gluten-free message. Such as overseeing the food preparation for a gluten-free culinary tour for twelve people in Tuscany, Italy…or demonstrating gluten-free cooking for chefs at DisneyWorld…or holding seminars on gluten-free flours in Tokyo, Japan…or educating health food stores on meeting the needs of gluten-free shoppers. She develops gluten-free products for manufacturers such as Bob’s Red Mill and consults with companies and patients on the gluten-free diet. She is a nationally-recognized speaker and has prepared testimony for the FDA on food labeling. She appeared on nine episodes of “Food for Life” on the Health Network. An extensive appendix lists mail-order sources, associations that assist people with food sensitivities, how to set up a gluten-free pantry; and how to modify one’s personal recipes to exclude gluten, dairy, eggs, or refined sugar. Ideal for the following diets or lifestyles: - Celiac disease
- Food allergies and intolerances
- Autism (gluten-free, casein-free diet)
- Auto-immune diseases (e.g., multiple sclerosis, rheumatoid arthritis, lupus)
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