Connie Sarros shares a wealth of delicious recipes to enjoy daily, or for entertaining gluten-free, while reducing calories. A collection for those who love to cook and love to eat.
--Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc. If you have celiac disease, you need to avoid wheat, rye, and barley gluten and even oats (due to cross-contamination). Or perhaps you have chosen to avoid these for general health reasons. Either way, you know the challenges of a gluten-free diet. It's difficult to eat well, avoid these substances, and maintain a healthy weight. This unique Gluten-Free Cookbook gives you dozens of wheat-free, gluten-free recipes to keep you healthy and trim. Celiac-disease authority Connie Sarros provides you with the knowledge and the know-how you need to eat safely every day. You'll discover a generous selection of delicious wheat- and gluten-free recipes that are designed to help you eat maintain a healthy, reduced-calorie diet - without sacrificing taste. All ingredients listed in these recipes have been approved by the Celiac Sprue Association, the Gluten Intolerance Group, and the National Center for Diabetes, Digestive, and Kidney Diseases and may be purchased at a regular grocery store. The Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook includes: - Hints for successful gluten-free cooking
- Explanations and definitions of terms and ingredients
- Nutritional breakdowns for each recipe
- And more
- Not a weight-loss diet cookbook, the Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook is a life-maintenance book. It's your ticket to better living and better eating.
About the Author
Connie Sarros' father almost died due to malnutrition before he was diagnosed with Celiac Sprue. In an effort to help prevent this from happening to other people, Connie became actively involved with Celiac Disease support groups. She has written informative celiac articles which have been published in newspapers and magazines. And she travels throughout the country as a public speaker for the disease. Connie tried to convert her favorite dessert recipes into gluten-free versions for her father. She began writing down her successes, and pretty soon she had filled a notebook...this was the birth of her first cookbook, the Wheat-free Gluten-free Dessert Cookbook. Many celiacs complain about gaining weight once they go on a gluten-free diet. Again Connie began experimenting, taking her favorite recipes and trying to cut down on the calories, leading to the publication of her second cookbook, the Wheat-free Gluten-free Reduced Calorie Cookbook. |
