Grain-free Gourmet

Front Cover
Whitecap, 2005 - Cooking - 203 pages
4 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

Review: Grain-Free Gourmet: Delicious Recipes for Healthy Living

User Review  - Goodreads

Great cookbook - too much dairy, a little froo-froo, but overall some great suggestions, easily converted to dairy free. Read full review

Review: Grain-Free Gourmet: Delicious Recipes for Healthy Living

User Review  - Heidi - Goodreads

Great cookbook - too much dairy, a little froo-froo, but overall some great suggestions, easily converted to dairy free. Read full review

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.

Bibliographic information