Product Details

• Amazon Sales Rank: #4781 in Books
• Published on: 2004-05-27
• Binding: Paperback
• 144 pages

Synopsis
Coeliac disease is a life-long condition caused by a reaction to gluten, a protein found in wheat and other similar proteins found in rye, barley and oats. The symptoms can start at any age: in children a failure to thrive, irritability, diarrhoea and vomiting; in adults anaemia, diarrhoea, weight-loss, fatigue and abdominal pain. There is at present no cure for coeliac disease, but by following a gluten-free diet for life the symptoms will disappear. On a less serious note, a wheat-free diet is also a trendy dietary and lifestyle choice, which can help reduce weight, bloating and indigestion. This is the first cookbook to be created by a chef, in consultation with a nutritionist, especially for coeliacs. This book contains over 100 gluten-free recipes that have been created to tempt your tastebuds whilst managing the symptoms of coeliac disease. A gluten-free diet is also a particularly restrictive diet and this book will help you to cook gourmet-quality meals for friends and family. The first part of the book explains the symptoms and factors that can influence the condition.

It also discusses how to implement good eating habits with the least disruption, essential reading for everybody with gluten or wheat intolerance. Darina Allen then uses her wealth of culinary experience to prove that gluten-free eating need not mean boring food. She has created over 100 tempting gluten-free dishes, including those that traditionally contain gluten, for example, chicken and tarragon pie, home-made lasagne, bread and butter pudding, tiramisu, banana bread and granola. Recipes are divided into meal types - breakfast, light meals, main courses, soups, salads, snacks and desserts.

Customer Reviews

great recipe book
brilliant easy to follow recipes which always work and are also a hit with non suffers of coeliac disease chocolate brownies are amazing

Some super tips
This is a good book, as it encourages the reader to use normal ingredients rather than prepacked mixes, and offers recipes for basics which I never imagined I could substitute. Some of the highlights include the great tip of using rice paper wrappers as a crunchy coating for fish (you won't miss batter), the soda bread recipe, and the breakfast health bar which went down a treat - no-one guessed there was anything odd about it, and it's the first time I have cooked with rice flakes. In fact, this book allows you to cook for yourself and others, without things tasting odd or artificial. Although many of the recipes are too high in fat for me (this applies to Irish cookery in general), I have successfully reduced the fat in all cases.

No need to adjust any recipe!
I have been gluten free for 15 years now, and nearly every book I have bought on the subject turned out "acceptable food",( it's amazing what becomes acceptable on this diet!!) but many recipes have needed altering. This is the only recipe book, and I've had a lot,that needs no recipe alterations to turn out good food that everyone in the family enjoys. No more doing two of everything. The scones are absolutely ace, everyone loves them. It took a while to get tapioca flour at a decent price, but finally found it on a Thai food website.