Grain-free Gourmet, Volume 0

Front Cover
Whitecap, 2005 - Cooking - 203 pages

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.

About the author (2005)

Jodi Bager is the president of Grain-Free JK Gourmet, a Canadian bakedgoods manufacturing company, and a baking services consultant. In 2000,after the birth of her second child, Jodi was diagnosed with ulcerativecolitis, a life-destroying intestinal disease. In her search foralternatives to heavy doses of steroid drugs, she tried the SpecificCarbohydrate Diet (SCD). Born and raised in Toronto, Jenny Lass is a freelance writer andcooking consultant with an MA in medical geography from the Universityof Toronto. In 2001, shortly after she established her writing companyWordLink Communications, she was diagnosed with celiac disease andturned to the SCD when the gluten-free diet didn't relieve hersymptoms. She was inspired to combine her love of writing, science, andcooking for the Grain-Free Gourmet cookbook series.

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