Paperback; Published 2/28/2005; 192 Pages; ISBN 9780778801115
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Gluten is primarily found in wheat, rye, barley and oats. A recent study suggests that one in 250 Americans cannot tolerate gluten. Many suffer from Celiac disease, a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. Many others also suffer from food allergies that trigger a wheat or gluten sensitivity. Quite often, the only treatment is a gluten-free diet.
The Best Gluten-Free Family Cookbook features sensational recipes for baked goods, desserts, and main meals -- foods that are typically avoided in gluten-free diets. Here is a sampling of the appetizing recipes:
Accompanying each recipe is a wealth of tips and techniques for novice and experienced cooks alike.
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