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The Gluten-Free Gourmet Living Well Without Wheat (Paperback)

Author:  Bette Hagman
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The Gluten-Free Gourmet Hagman, Bette 1 of 1
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FORMAT: Paperback
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Learn more about The Gluten-Free Gourmet:

Format: Paperback
ISBN-10: 0805064842
ISBN-13: 9780805064841
Sku: 30578167
Publish Date: 8/1/2000
Dimensions:  (in Inches) 9H x 6.75L x 1T
Pages:  352
Edition Number:  2
Age Range:  NA
 
With over 200 recipes for gluten-free fare, this updated edition serves as a complete resource on how to live healthily with celiac disease or wheat intolerance. Hagman presents important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, and eating well while traveling.
From the Publisher:
An updated cookbook offers those allergic to the gluten in wheat, oats, barley,and rye a collection of recipes for pasta, pizza, breads, cakes, cookies, pies, and casseroles that feature safe flours.
Annotation:
Bette Hagman describes how, following her diagnosis as gluten-intolerant (or a sufferer of celiac disease), she experienced great relief when her symptoms began to subside, but also felt disappointment in her doctor-assigned, bland, wheat-free diet. In this guide to thriving in spite of celiac disease, Hagman shares the wealth of information gleaned over 20 years of working to spice up her diet without exacerbating her ailment. The introduction presents Hagman's own story and the discoveries she's made through experiment and research, reassuring the newly diagnosed reader that he or she need not be sentenced to a dull dietary future. The following chapters address subjects such as hidden glutens, traveling and eating out, and successful rearing of the celiac child. The recipes and food ideas offered in this rich resource cover breads and brunch, cakes and casseroles, offering an appetizing picture of the future for those who must live without wheat.

Praise

Bon Appetit
"The Gluten-Free Gourmet offers delicious relief for anyone who is allergic to wheat and for those who are intolerant to the gluten found in wheat, oats, barley, and rye. The author specializes in developing healthy versions of foods that are typically off limits, like pizza, pasta, and baked goods."

Product Attributes

Product attributeeBooks:   Kobo
Product attributeBook Format:   Paperback
Product attributeEdition:   0002
Product attributeNumber of Pages:   0352
Product attributePublisher:   Holt McDougal
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