Living Gluten and Dairy-Free with French Gourmet Food: A Practical Guide Review

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(More customer reviews)"Living Gluten and Dairy-Free French Gourmet Food" is the second cookbook by Austin Chef Alain Braux. Alain has impressive credentials as a traditionally trained French chef but, even more interesting, is a nutritherapist - a term used in Europe for nutritionists who use only food as a healing medium, as opposed to conventional nutritionists, who usually work with supplements, homeopathy and herbal medicine.
Since writing his first book, "How to Lower your Cholesterol with French Gourmet Food", Alain recently discovered that he was gluten intolerant and has gone on to compile his knowledge into a new book for those of us who love good food, more especially traditional French food.
Alain's comment `gluten-free junk food is still junk food' is such an astute observation. He believes we should eat thoughtfully, be aware, and indulge carefully on special occasions.
Features found in this book aside from the wonderful recipes:
1) Narratives from people about their journey of GFCF discovery - one of these stories might be your `aha!' trigger
2) Sympathy for the many reasons you may be attempting to self medicate and suggestions on how to find the right doctor
3) Why keeping a food journal is so very important (there may be additional sensitivities)
4) Setting yourself up for gluten-free and casein-free success
5) A comprehensive list of resources for Celiac Disease and Autism including books, magazines, organizations, and online support
6) Those mysterious food additives that could indicate `hidden' gluten - pages of them
7) `Safe' and `not safe'; in medication, vitamins, toiletries, household cleaners


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Irresistibly Gluten Free Review

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(More customer reviews)This book is full of great recipes. You mix up some ingredients to use as the "flour" for all the recipes. Very tasty!

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Irresistibly Gluten Free gives you the basics you need to cook gluten-free foods that you and your family will want to eat. With Irresistibly Gluten Free: Simple Family Favorite Recipes, you don't have to give up the foods you love, and you don't have to compromise on taste or texture. You may, however, have to fight off the wheat-eaters.

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Grain-Free Gourmet Review

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(More customer reviews)I have this cookbook as well as Breaking the Vicious Cycle, Lucy's SCD Cookbook, and Eat Well Feel Well. This one is my favorite. I love "The World's Best Meat Sauce", which I make thick as recommended for a sloppy joe spooned over the "Basic Bread" recipe. Fantastic! The apple galette disappeared immediately among a group of non-SCD dieters. I also like the cole slaw, and the cappuccino ice cream is fabulous!
I also have Eat Well Feel Well, but find the recipes are expensive and require ingredients not typical even in the SCD kitchen. Since the SCD can be expensive on its own, I have found that I've used that book very rarely. With the exception of nut flours and standard SCD staples, most ingredients used in Grain Free Gourment are reasonably priced and easily located in your neighborhood supermarket. The recipes even include the standard rather than SCD ingredients, so this book will remain a favorite even if strict adherence to SCD is no longer necessary. Thank you Jodi and Jenny for quality recipes that are easy to follow, kitchen tested, and sure to please even non-SCDers. This is a lovely cookbook with beautiful photos. It would be a welcome addition in every SCD kitchen.

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The Kid-Friendly ADHD & Autism Cookbook, Updated and Revised: The Ultimate Guide to the Gluten-Free, Casein-Free Diet Review

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(More customer reviews)I am still a bit of a novice when it comes to cooking GFCF, we have only been following this diet for a few months now, but this book makes it easy to create meals and snacks that my children will eat. The Wonderful Waffles recipe is better that anything you will find in the freezer section of your local grocery store-GFCF or otherwise-and there are lots of tips & tricks to get more nutrients into your kids. Not only are the recipes good, the info presented on the diet is done in an easy-to-read format. It is all explained in great detail, how it works and why it works. Also, at the top of each recipe, there is a key that shows which allergens are present, a real time-saver for those of us dealing with multiple food sensitivities-you know at a glance. Overall, I am happy with my purchase, I would recommend it to others, especially if you are just starting out on the GFCF diet & need some guidance.

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Special Diets for Special Kids, Volumes 1 and 2 Combined: Over 200 REVISED and NEW gluten-free casein-free recipes, plus research on the positive ... ADHD, allergies, celiac disease, and more Review

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(More customer reviews)I have had both volumes of this book in my cupboard for years now, and it is filled with crumbs. Pages are stuck together from spilled parts of delicious recipes that I have made and my family has savored, and I cannot come close to expressing how excited I am that my loose-leaf volumes are now in one gorgeous book! Congratulations, Lisa!
Okay, I don't actually know the author, but I did attend one of her seminars years ago when my son and I were first diagnosed with Celiac Disease, and he had just started to walk. Now that he is almost in third grade, and we have lived on her recipes, all I can say is, I don't know how I managed without this book, and I am thrilled that I didn't have to manage for long, because I found her, and I bought both volumes, and it is worth every penny!
Thank you for the holiday help! What can you do when you don't know how to make latkes without matzah, or apple cake without flour? She does all that and more! Her pumpkin bars are amazingly moist and delicious and good for us all -- and I have one adult male neighbor (who is not on a special diet) who would kill for me to make some more and share with him.
I think it's good food when even though it is gluten and dairy (and soy) free, kids on regular diets (g-d help them!) like it too. I mean, if you could eat ANYTHING and these recipes taste good, this is fantastic! My son and I are not deprived! We are not ashamed to serve this food to others. This is a great book!
I have bought almost every GF book there is, and this is the one I return to over and over again. The "oatmeal" cookies -- fabulous! And if you can't have something that is in one of the recipes, she helps with other substitutions. Like for eggs. Her research is incredible and informative, and more useful than all the sessions and time I put in with a nutritionist I saw after I was diagnosed. This book is an amazing value, a resource, a g-dsend.
Her chocolate cake is right up there with the best. She even deals with recipes for play doh and glue -- stuff you worry that your GF kid will get sick from if s/he is using the kind with gluten. BUY IT, READ IT, USE IT DAILY, LOVE IT!

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Praised as a modern-day classic by celebrities and readers all over the world, the first edition of Special Diets for Special Kids has been helping children and adults with autism, ADHD, celiac disease, and other disorders since 1998. Special Diets for Special Kids Two followed up in 2001 by providing more recipes and updated research.

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Artisanal Gluten-Free Cooking: More than 250 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't Review

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(More customer reviews)This is really a wonderful book. I'm not sure why I was so surprised to find this the case - I've read their website for months and always enjoyed their recipes and style of writing... but I think I had been so disappointed by some other gluten free cookbooks, that I was trying to not get my hopes up. Now, this and Carol Fenster's 1000 gluten free recipes are the first two books I reach for when its time to cook.
The flour blend works beautifully. My first attempt was their chocolate chip cookie recipe. I think in the 8 months I've had to deal with my celiac I have made 20+ recipes... and most ended up in the trash. Either tooth shatteringly hard, weird flavors, or a consistency more in keeping with Floam (the children's aerated play sand) than a cookie. Theirs? Chewy. Soft. Delicious! I have cookies again! I haven't been that excited about the thought of sitting down with a cookie and a glass of cold milk since I was 6.
Breads, soups, main dishes, desserts - all presented in a wonderful style. Great recipes, easy to follow - no weird ingredients that you can't track down! After months of not knowing what to cook - I can't wait to have friends over for dinner again. I don't have to worry that folks won't want "weird" food - its all wonderful. And just happens to be gluten free.

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Gluten-Free Diet: A Comprehensive Resource Guide- Expanded and Revised Edition Review

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(More customer reviews)Successfully following a gluten-free (GF) diet involves much more than just avoiding gluten. It is about getting optimal nutrition from healthful foods. And it is not all about GF breads and cookies, it's about eating a bounty of whole foods and incorporating healthful whole GF grains, using them in ways that maximize their nutritional benefits.
As a registered dietitian, I refer to Gluten Free Diet on a regular basis; I trust that the information is research-based, backed with science, and 100% reliable. It is the number-one resource on GF diets / GF living for myself and for my clients.
Shelley Case, a registered dietitian who herself follows the GF diet, is an international expert on celiac disease and the GF diet. The book not only covers the GF diet in detail, but common medical questions and issues that arise among folks suffering from celiac disease, or wondering if they might have it. From everyday concerns to more remote issues, all topics are covered in an easy-to-understand prose, complete with useful tables, appendices, and easy recipes.
The book gets updated regularly, so is up to speed on the more controversial issues such as oats (are they GF or not?), hidden sources of gluten in the diet, cross-contamination issues, limiting nutrients and where to find them, whether a "dedicated facility" is important or not and other labeling issues, and great resources for anyone needing support and information on going GF. One of the best sections of the book is Case's well-researched list of GF manufacturers/brands, bakeries, stores, distributors, and web-sites.
If you've been diagnosed with celiac disease or want to follow a gluten-free diet for any other reason, this is the only book you'll need.

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Hodgson Mill Apple Cinnamon Muffin Mix, Gluten Free, 7.6-Ounce Boxes (Pack of 6) Review

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(More customer reviews)I have to say that I really wanted to like these muffins, but I could not. They have a really bitter after taste. Whether this is attributable to the gluten free nature of the product, I do not know. The Hodgson Mill Blueberry Muffin Mix is a far better choice. On a positive note, they do raise very nicely, but it is unfortunate that I find them barely edible and have five more boxes of the mix left.

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Generous chunks of orchard-ripe apples, ground cinnamon, whole grain millet, garbanzo, soy and brown rice flours, which are by nature gluten free and wheat free, make this American muffin favorite a delicious home-baked treat for breakfast or snacking. A wonderful choice for those facing gluten-sensitive health conditions. Better yet, our Apple Cinnamon Muffins are as healthy as they are delicious with the addition of soy flour and our own specially milled flax seed. Great for pancakes too!
The way Hodgson Mill grinds grains today is not much different from the way it was back in 1882. We still mill the grain with stones, in a classic, time-honored way, retaining all of the healthy nutrients and wonderful flavor found in genuine stone ground, whole grain foods. Our whole grain foods start with only the very best grains. Our grain buyers seek out the highest No. 1 grade wheat, oats, rye, corn, and other grains available on the market. Once it arrives at Hodgson Mill, the grain is cleaned twice before grinding. Next stop for the grain is the wheels of our millstones, cut and shaped specifically for milling from genuine North Carolina red granite. This type of milling ensures that the grain's nutritious germ, bran and natural oils are fully preserved. From there, the freshly ground grain goes directly to the packing line for one of our premium whole grain flours and meals, or is delivered right into mixers to be made into our delicious bread mixes, hot cereals, or other fine products. This immediate use of the milled grains gives our customers the freshest possible products.

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