Wheat-Free, Gluten-Free, Reduced Calorie Cookbook

( 1 )

Overview

"Connie Sarros shares a wealth of delicious recipes to enjoy daily, or for entertaining gluten-free, while reducing calories. A collection for those who love to cook and love to eat."
—Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc.

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 ...

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Overview

"Connie Sarros shares a wealth of delicious recipes to enjoy daily, or for entertaining gluten-free, while reducing calories. A collection for those who love to cook and love to eat."
—Diane Eve Paley, President, and Mary Schluckebier, Executive Director, Celiac Sprue Association/USA, Inc.

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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Product Details

  • ISBN-13: 9780071423755
  • Publisher: McGraw-Hill Professional Publishing
  • Publication date: 12/1/2003
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 256
  • Sales rank: 1,025,866
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.87 (d)

Meet the Author

Connie Sarros has been preparing wheat-free, gluten-free recipes for eleven years, since her father was diagnosed with celiac disease. A popular speaker, she is well-known in celiac circles, lecturing regularly at celiac conferences and health-food stores. She has spoken to celiac support groups in twenty-three states and her work has been featured in the Cleveland Plain Dealer and Cooking Light magazine. She lives in Cuyahoga Falls, Ohio.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted April 19, 2010

    Wheat-Free, Gluten-Free, Reduced Calorie Cookbook by Connie Sarros Review

    This book provides an enjoyable and well organized collection of recepies and tips for preparing food for those using wheat-free and gluten-free recepies. The instructions are easy to follow and visuals appealing. The variety of recepies is quite good and collection informative. Those who have experiece preparing food with gluten and/or wheat restrictions know the challenges faced with texture and taste. I find the variety to be informative and very helpful in a broader context with ideas for complete meal preparation and daily variety. I would definitely give this book as a gift and recommend it for the coffee table for conversation. This is a must keep for the library.

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