Eating Gluten Free Delicious Recipes And Essential Advice For Living Well Without Wheat And Other Problematic Grains (Paperback)
| Author: Shreve Stockton |
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Product Details:
Format: Paperback
Publisher: Perseus Books Group
ISBN-10: 156924393X
ISBN-13: 9781569243930
Sku: 39864281
Publish Date: 4/10/2007
Dimensions:
(in Inches) 9H x 7L x 0.5T
Pages:
206
Age Range:
NA
See more in Allergies
| Gluten intolerance-an incurable autoimmune condition that causes severe abdominal pain, diarrhea, chronic fatigue, depression, and anxiety when gluten (proteins found in specific cereal grains) is present in the system-affects more than 2 million Americans today, and the numbers continue to grow. Now, in Eating Gluten Free, author and fellow sufferer Shreve Stockton offers an invaluable resource for all those seeking relief from the symptoms of gluten intolerance, also known as celiac disease. Split into two user-friendly sections, Eating Gluten Free first provides essential information on the nature of the condition, necessary lifestyle modifications, and tips for avoiding dangerous foods and hidden gluten, and much more. The second section offers more than 100 healthy and delicious gluten-free recipes, ranging from breakfast to dessert, and features helpful tips and advice designed to make cooking each dish simple and lots of fun. Complete with an extensive resource section, Eating Gluten Free is perfect for everyone diagnosed with gluten intolerance as well as for those simply looking for a healthy way to reduce wheat and gluten in their diet. |
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From the Publisher:
Gluten intolerance—an incurable autoimmune condition that causes severe abdominal pain, diarrhea, chronic fatigue, depression, and anxiety when gluten (proteins found in specific cereal grains) is present in the system—affects more than 2 million Americans today, and the numbers continue to grow. Now, in Eating Gluten Free, author and fellow sufferer Shreve Stockton offers an invaluable resource for all those seeking relief from the symptoms of gluten intolerance, also known as celiac disease. Split into two user-friendly sections, Eating Gluten Free first provides essential information on the nature of the condition, necessary lifestyle modifications, and tips for avoiding dangerous foods and hidden gluten, and much more. The second section offers more than 100 healthy and delicious gluten-free recipes, ranging from breakfast to dessert, and features helpful tips and advice designed to make cooking each dish simple and lots of fun. Complete with an extensive resource section, Eating Gluten Free is perfect for everyone diagnosed with gluten intolerance as well as for those simply looking for a healthy way to reduce wheat and gluten in their diet. |
Annotation:
After learning she was allergic to gluten (insoluble grain proteins; they're what make dough sticky) Shreve Stockton realized she needed to learn to cook a whole new way, and fast. Now she shares her triumphant knowledge with the world. The key here is xanthan gum, which can duplicate the adhesive effects of gluten, so that such tasty treats as rosemary focaccia, cornbread, and pumpkin bread can stay as yummy as ever. Not only are there recipes, but Stockton explains the process of adjusting to the news that gluten is the enemy. There are chapters devoted to dealing with family questioning ("What do you mean you can't eat gluten? What the heck is gluten?"), and how to cope at large dinners, restaurants, cocktail parties, weddings, etc. Stockton's been there, and can show readers the way.
After learning she was allergic to gluten (insoluble grain proteins; they're what make dough sticky) Shreve Stockton realized she needed to learn to cook a whole new way, and fast. Now she shares her triumphant knowledge with the world. The key here is xanthan gum, which can duplicate the adhesive effects of gluten, so that such tasty treats as rosemary focaccia, cornbread, and pumpkin bread can stay as yummy as ever. Not only are there recipes, but Stockton explains the process of adjusting to the news that gluten is the enemy. There are chapters devoted to dealing with family questioning ("What do you mean you can't eat gluten? What the heck is gluten?"), and how to cope at large dinners, restaurants, cocktail parties, weddings, etc. Stockton's been there, and can show readers the way.
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