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Wheat-Free, Gluten-Free Dessert Cookbook, by Connie Sarros
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One out of every 133 people in the United States has celiac disease. And countless others are giving up wheat for general health concerns. These books provide taste-tested recipes for delicious meals and desserts that are all wheat-and gluten-free.
- Sales Rank: #1106866 in Books
- Published on: 2003-12-05
- Released on: 2003-12-01
- Original language: English
- Number of items: 1
- Dimensions: 8.90" h x .78" w x 5.90" l, .93 pounds
- Binding: Paperback
- 256 pages
Review
"This cookbook will provide you with new ideas for your dessert table and cookie jars." -- Clan Thompson Celiac Newsletter
G.I.G. endorses the "Wheat-Free Gluten-Free Dessert Cookbook". -- Gluten Intolerance Group of North America
R.O.C.K. endorses the "Wheat-Free Gluten-Free Dessert Cookbook". -- Raising Our Celiac Kids
The CSA/USA endorses the "Wheat-Free Gluten-Free Dessert Cookbook". -- Celiac Sprue Association
The N.C.D.D. endorses the "Wheat-Free Gluten-Free Dessert Cookbook". -- National Center for Digestive Diseases
From the Publisher
The "Wheat-Free Gluten-Free Dessert Cookbook" is not only being purchased by individual consumers, but also by medical staff (primarily gastroenterologists and dieticians). Physicians at reknown medical centers such as Mayo Clinic and Cleveland Clinic are purchasing the cookbook for their own reference and for reference for their Celiac patients.
From the Author
Anyone who must limit their diet to the extent of those who have Celiac Sprue certainly deserve to satisfy their sweet tooth! Every recipe has been kitchen-tested.
Baking without wheat flour is no mystery and takes no additional time. There are plenty of alternative flours which may be used. The problem is that the alternative flours are often more gritty and heavier than wheat flour, resulting in a dessert that can be downright "inedible"! In this cookbook, I show you how to convert your favorite wheat recipes with successful results...your family and guests will never guess they are gluten-free.
Most helpful customer reviews
34 of 36 people found the following review helpful.
Offers 400 delicious recipes
By Midwest Book Review
Wheat-Free Gluten-Free Dessert Cookbook offers 400 delicious recipes for cakes, tortes, cookies, dessert crepes, pies, fruit desserts, low-calorie desserts, puddings and more. All of them wheat and gluten free, designed specifically for those with wheat allergies or gluten intolerances. Wheat-Free Gluten-Free Dessert Cookbook also offers a list of gluten-free foods and food additives, as well as a page of "hints" on how to successfully convert wheat recipes into gluten-free recipes. Especially recommended for anyone suffering from Celiac Sprue disease, all the ingredients listed throughout this specialty cookbook have been approved by the Celiac Sprue Association and The National Center for Digestive Diseases.
22 of 23 people found the following review helpful.
No short-cuts makes for WUNNERFUL desserts!
By Bluestem
Since my gluten-free regimen began after diagnosis for "intolerance"; I've sought nutritional direction and assistance with finding a new path for cooking. However, baking has never been high on my list of favorites, mostly because my own consumption of wheat flour-based desserts was never enjoyable and their creation just as unsatisfying. In this book, the ingredients, steps, methods and results are all TOP NOTCH. Great attention and just-enough explanation has helped me create very delectable cakes and pies that I would have never bothered attempting before. As with most recipe books, the paperback version is void of helpful photos. However, it has given my family and friends another glance into the challenges of eating gluten-free; it's great for sharing recipes with those who'd cook for those with intolerances/allergies.
18 of 18 people found the following review helpful.
Very tasty recipes.
By Amazon Customer
This book has recipes that are very good and pretty easy to make. One thing that I really appreciated was that they all use the same flour mixture, and the flour actually has nutritional value, as opposed to having 5 different flours throughout the book that you have to make, or just using a mixture of corn starch and potato starch. If you need to cook gluten-free desserts, I would highly recommend this book!
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