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Product Description:
Discover how good it feels to eat wheat-free. For more than 2.2 million people who can't eat wheat because of celiac disease, an ordinary meal can lead to extreme discomfort, chronic illness, and even malnutrition. Millions more avoid wheat due to food allergies and intolerances. These reactions are caused by gluten, a protein found in wheat-based foods. Bread and pasta, cereal and desserts, and even some seasonings are forbidden pleasure for many people - rendering the simplest meal fraught with difficulty. Author Carol Fenster, Ph.D., knows just how hard it can be to maintain a nutritious gluten-free kitchen, especially when sensitivities to dairy are an issue, too. She's been carefully concocting wheat-free meals for almost a decade, keeping herself and her family healthy and happy. In Wheat-Free Recipes & Menus, Fenster shares her years of experience, explaining how to incorporate new ingredients into down-home, easy-to-prepare meals devoid of dairy and wheat, but filled with the tastes you crave. Fenster shows that you don't have to abandon the foods you love, such as rich sauces, breads, and pizza, and that living gluten-free doesn't condemn you to a life of bland meals or dishes infused with fat and salt instead of flavor. And, you don't have to spend all day in the kitchen. With helpful tips culled from nine gluten-free years, more than 250 recipes, and over 100 menus, Wheat-Free Recipes & Menus will keep you coming back to the table healthier than ever.
Pages:
267
Cover:
Soft
Publisher:
Avery
Date Published:
1995, 2004
Edition:
Revised and Expanded
Table of Contents:
Preface: xi 1. Introduction to Wheat-Free Cooking: 1 2. The Gluten-Free Breadbasket: Yeast Breads, Quick Breads & Flatbreads: 15 3. Pasta: 48 4. Grains & Beans: 58 5. Soups: 72 6. Sauces & Salad Dressing: 81 7. Vegetables: 102 8. Main Dishes: 109 Poultry: 109 Fish & Seafood: 131 Beef & Pork: 142 9. Desserts: 163 10. Breakfast Dishes: 198 11. Gluten-Free Menus: 213 Gluten-Free Dinners: A Two-Week Plan: 214 Quick & Easy Dinners: 216 Reduced-Fat, Low-Calorie Meals: 218 Fish & Seafood: 219 Beef & Pork: 222 Poultry: 224 Southwestern Menus: 227 Meatless Meals: 228 Appendix: Wheat-Free Flours & Dairy Substitutes: 229 Wheat-Flour Equivalents: 229 Substitutes for Wheat as a Thickener: 231 The Wonderful World of Gluten-Free Flours: 233 Hidden Sources of Gluten: 243 Baking with Dairy Substitutes: 246 Resources: 251 Mail-Order Sources: 257 Index: 261 About the Author: 269
About the Author:
Carol Fenster, Ph.D., is the author of four gluten-free cookbooks and is a consultant to the U.S. Grains Council, as well as to health professionals, manufacturers, natural food stores, and associations serving those with special diets. She lives in Colorado.
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