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Special Diet Celebrations: No Wheat, Gluten, Dairy, Eggs, or Sugar
     

Special Diet Celebrations: No Wheat, Gluten, Dairy, Eggs, or Sugar

4.0 1
by Carol Lee Fenster
 
Living on a wheat-free, gluten-free diet doesn't have to be dull, bland, and boring. Carol Fenster, Ph.D., nationally-known author of three leading cookbooks for wheat-free, gluten-free diets makes sure of that. She makes special occasions…and everyday meals memorable with food that everyone will enjoy despite food allergies or medical conditions that require a

Overview

Living on a wheat-free, gluten-free diet doesn't have to be dull, bland, and boring. Carol Fenster, Ph.D., nationally-known author of three leading cookbooks for wheat-free, gluten-free diets makes sure of that. She makes special occasions…and everyday meals memorable with food that everyone will enjoy despite food allergies or medical conditions that require a special diet. Serve your favorite dishes at birthday parties, graduation, picnics, weddings, or other special occasions such as children's school events . . . just change the ingredients for common food allergens such as wheat, milk, or eggs with creative substitutions readily available at supermarkets or natural food stores.

Each recipe also contains suggestions for other sweeteners besides sugar. Nutritional data helps in monitoring protein, fat, and carbohydrate intake. Over 50 menus for special occasions….or everyday dining… and over 200 recipes for dishes so good your family and friends won't know what's missing!

Editorial Reviews

Midwest Book Review
A superb collection of wonderful recipes.
Minneapolis Star-Tribune
There's help in this trio of cookbooks . . . for people with medical conditions that restrict their diets.
San Diego Union-Tribune
This cookbook can help those with restricted diets.
Detroit News
Carol Fenster makes eating a special diet tastier.

Product Details

ISBN-13:
9781889374062
Publisher:
Savory Palate, Incorporated
Publication date:
01/01/1903
Series:
Special Diet Series
Edition description:
2ND
Pages:
288
Product dimensions:
6.10(w) x 9.03(h) x 0.63(d)

Read an Excerpt

Make this delicious pizza crust for family or friends… they'll never know it's gluten-free!

Gluten-Free Pizza Crust

  • 1 tablespoon dry yeast
  • 2/3 cup brown rice flour or garbanzo/fava bean flour
  • 1/2 cup + 2 tablespoons tapioca flour
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon unflavored gelatin powder (Knox)
  • 1 teaspoon Italian seasoning
  • 2/3 cup warm milk (110º)
  • 1/2 teaspoon sugar or honey
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar
  • Cooking spray
  • Extra rice flour for sprinkling
  • Toppings of your choice
  • Available at health food stores

Preheat oven to 425º. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on 12-inch pizza pan or baking sheet that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice per serving).

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Special Diet Celebrations: No Wheat, Gluten, Dairy, Eggs, or Sugar 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Upon first looking at this book I was disapointed; I thought it would be vegetarian/vegan; however this is not a vegetarian cookbook. There are beef, pork, poultry and fish recipes. The information on gluten-free eating is very informative. The cookbook is set up differently then most. From the beginning there is discussion on gluten-free, egg, dairy etc. free cooking. There are definitions for ingredients; helpful to those just starting out in cooking free of gluten, eggs, dairy and sugar. Then, because the author feels strongly in celebrations as being the foundations to our social lives (a point well taken) recipes are split into catagories such as: weddings, birthdays, afternoon teas, super bowl parties etc. At the beginning of the book, in place of 'chapter headings' there are 'celebration headings' with the appropriate recipe on page #... The baked recipes have alternatives for flours, sweeteners, eggs, dairy and sound wonderful. I have never purchased any of Carol Fensters' books previously. I think this is a well written and much needed book. My birthday is coming up and I cancelled a big party I wanted to throw, because, I have just been diagnosed as gluten intolerant and must restrict my diet furthur with no dairy, eggs, sugar and salt. Had I had this book earlier, I might have gone ahead with the party. The author affirms in the cookbook that the recipes can fool even wheat eaters. I look forward to trying them.