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“Eating
gluten-free means you have to
dust off your cooking and baking
skills. This book will help you
feel confident and in control of
your gluten-free kitchen.”––Ann
Whelan, Publisher, Gluten-Free
Living Magazine
Imagine a crusty French bread that’s ready in 1 hour! Or a
pie crust that rolls out like a dream! Or light and fluffy Biscuits that rise
beautifully!
Food like this is not only possible, with this latest
cookbook from Carol Fenster’s gluten-free test kitchen—it’s downright easy!
Carol uses the latest in gluten-free culinary techniques (e.g., bread baking
that begins in a cold oven) and incorporates several shortcuts that minimize
time in the kitchen.
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. Clear, easy-to-follow directions cater to
beginning cooks. There are sections on culinary terms, setting up a gluten-free
kitchen, and how to use bread machines.
This lady knows gluten-free cooking! Gluten-free herself,
she travels around the world with her gluten-free message. Such as a gluten-free
culinary tour to Tuscany, Italy, and holding seminars on gluten-free flours in
Tokyo, Japan. She develops gluten-free products for manufacturers such as Bob’s
Red Mill and consults with companies and patients on the gluten-free diet. See
her on “Food for Life” on the Health Network.
Ideal for the following diets:
- Celiac disease
- Food allergies and intolerances
- Autism (gluten-free, casein-free diet)
- Auto-immune diseases (e.g., multiple sclerosis, rheumatoid arthritis,
lupus)
- Blood-type diets (especially Type O)
Money-Back Guarantee
"If you are not completely satisfied with this book, I will gladly
refund your money."
––Carol Fenster, Ph.D.
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