by Connie Sarros
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 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.
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