Grain-free Gourmet: Delicious Recipes for Healthy Living

Front Cover
Whitecap, 2005 - Cooking - 203 pages
0 Reviews

The ideal cookbook for healthy grain-free eating.

In Grain-Free Gourmet, Jenny Lass and Jodi Bager transform recipes for traditional favorites such as lasagna, pizza, cakes, pies, cookies and other classics into grain-free versions that taste exactly like, and are often better than, the originals.

Included are mouthwatering recipes for:

  • Parmesan Cheese-stuffed Mushroom Caps
  • Seafood Dumpling Soup
  • Apple Pancakes
  • Megaberry Muffins
  • Gourmet Pizza
  • Almond Butter Bread
  • Coffee Biscotti

The recipes are free of grains, starches, refined sugars, and lactose, yet are packed full of flavor. This book offers delicious alternatives for carb- and health-conscious dieters as well as for individuals with high cholesterol, lactose and gluten intolerances, or digestive and intestinal disorders.

Each recipe was vetted by a registered dietitian and includes accurate nutritional information. The dishes are tasty and easy to make -- guaranteed to improve health, appeal to taste buds and amaze dinner guests.

What people are saying - Write a review

We haven't found any reviews in the usual places.

About the author (2005)

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.

Bibliographic information