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Grain-free Gourmet Delicious Recipes for Healthy L Paperback – September 22, 2005
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In their guide to healthy eating, Jenny Lass and Jodi Bager transform traditional favourites -- such as lasagna, pizza, cakes, pies, and cookies -- into grain-free classics that taste exactly like, and often better than, the originals.
Included are mouthwatering recipes for:
Parmesan Cheese-stuffed Mushroom Caps
Seafood Dumpling Soup
Apple Pancakes
Gourmet Pizza
Almond Butter Bread
Grain-Free Gourmet contains recipes that are free of grains, starches, refined sugars, and lactose, but packed full of flavour. It's designed to offer delicious alternatives to carb and health conscious dieters as well as to individuals with high cholesterol, lactose and gluten intolerances, and digestive and intestinal disorders.
- Print length203 pages
- LanguageEnglish
- PublisherWhitecap Books
- Publication dateSeptember 22, 2005
- Dimensions8 x 0.5 x 10 inches
- ISBN-101552856682
- ISBN-13978-1552856680
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About the Author
Registered dietitian Fiona Press has reviewed each recipe to ensure accurate nutritional information. Lass and Bager know that adjusting eating habits towards healthy choices can be a chore rather than a pleasure, but the Grain-Free Gourmet is filled with tasty, easy-to-make dishes guaranteed to improve your health, fool your taste buds, and amaze your dinner guests.
Jodi Bager is the president of Grain-Free JK Gourmet, a Canadian baked goods manufacturing company, and a baking services consultant. In 2000, after the birth of her second child, Jodi was diagnosed with ulcerative colitis, a life-destroying intestinal disease. In her search for alternatives to heavy doses of steroid drugs, she tried the Specific Carbohydrate Diet (SCD).
Born and raised in Toronto, Jenny Lass is a freelance writer and cooking consultant with an MA in medical geography from the University of Toronto. In 2001, shortly after she established her writing company WordLink Communications, she was diagnosed with celiac disease and turned to the SCD when the gluten-free diet didn't relieve her symptoms. She was inspired to combine her love of writing, science, and cooking for the Grain-Free Gourmet cookbook series.
Excerpt. © Reprinted by permission. All rights reserved.
Food takes you on a journey. The comfort you get from just the right taste and texture satisfies more than your hunger. Food has the power to make the world seem perfect -- at least for those few moments when you're savouring your favourite meal or dessert. But for people who try to adjust what they eat in an effort to be healthier, mealtime can become a chore rather than a pleasure. Fortunately, you don't have to abandon the dishes you love if you're on a specialized diet.
We first met when driving together to a potluck lunch for people who follow the Specific Carbohydrate Diet (SCD). This diet, developed by Dr. Sydney Valentine Haas and made famous by Elaine Gottschall, has helped thousands of people with intestinal problems, including those with autism, to eliminate or control their debilitating symptoms. During the drive to the potluck, we discussed our respective routes from severe illness -- celiac disease and ulcerative colitis -- to improved health through the SCD. We also started sharing recipes -- what we made and how we made it, both of us incredulous at how our revised dishes tasted better than the originals. Over the course of the next few months, we realized that our passion for experimenting and creating in the kitchen had led us both to gather a repertoire of signature dishes that were more than just healthy and delicious; they were well worth sharing. This book is the convergence of these two paths: good health and a love of cooking, followed by two grateful women whose lives were saved by eating this food.
In this cookbook, we re-introduce you to your favourite meals, with a twist; all of our recipes are grain-free and refined-sugar-free, and contain little or no lactose. Our secret ingredient is ground almonds, also called almond flour. This grain substitute is perfect for anyone who has lactose or gluten intolerance, low calcium intake, high cholesterol, or an intestinal disease -- or simply for anyone who loves delicious, nutritious food. We show you cooking tricks that will improve your health, fool your taste buds, and amaze your dinner guests.
We hope you enjoy these recipes and discover new favourites that will keep you happy and healthy for years to come.
Product details
- Publisher : Whitecap Books; 1st edition (September 22, 2005)
- Language : English
- Paperback : 203 pages
- ISBN-10 : 1552856682
- ISBN-13 : 978-1552856680
- Item Weight : 1.15 pounds
- Dimensions : 8 x 0.5 x 10 inches
- Best Sellers Rank: #1,258,945 in Books (See Top 100 in Books)
- #1,154 in Gluten-Free Diets
- #1,369 in Gluten Free Recipes
- #2,313 in Do-It-Yourself Home Improvement (Books)
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This book took me in a whole new direction. Almond flour. I imagined a time before when the wheat ran out, and crafty women used whatever they had to make a meal. The recipes are delicious, they can be tweaked for personal taste, the book layout and pictures are helpful, and the concept has opened my epicurean horizons. There is a whole world of alternate flours and thickeners out there, and this book is very helpful.
Each healthfood store I went to had almond meal (and flax meal!)unrefrigerated, just sitting on the shelf, which bothered me because I know nut fat is unstable. I ended up ordering it on line from a small manufacturer, who guaranteed freshness for six months, and I keep it refrigerated. Recently, I found a muffin recipe in an English healthy living techniques type book that grinds the nuts (food processor)with a little flour (to keep it from becoming nut butter), so I'm gong to wing it from here on in using whole almonds. It's become a small adventure in cooking!
Another reason why I love this book is because it requires no strange ingredients. I had no trouble finding what I needed at the supermarket and even noticed that I had many of the necessary ingredients at home (baking powder, eggs, butter) They even have alternative recipes for those with allergies dairy. I am cutting dairy, but not eliminating it so I can use regular yogurt (instead of yogurt cheese) and butter (instead of ghee). This is by-far the best cookbook I've ever purchased. It gets used constantly! I highly recommend it!
Top reviews from other countries
My family and I have enjoyed everything we’ve cooked and baked. Delish!!!
Highly Recommended!