This is the original guide for avoiding allergenic foods with style. The focus of this book is on health, balancing pH and the enjoyment of life - not just going without.

Healthy doesn’t need to be boring!

This book has been updated in every way. The recipes are to be considered transitional. In other words, many of the recipes are healthy acid-forming substitutes for the unhealthy Standard American Diet acid-forming foods. All of the recipes are vegan, easy to follow and delicious. The new edition still focuses on eliminating common allergenic foods such as: wheat, dairy, peanuts, eggs, soy, shellfish, corn, chocolate and has variations for tree nuts and most offending ingredients such as refined sugar. As always, this book is suitable for candida diets and for most people suffering from food allergies. Fun food for children of all ages. Special occasion recipes for times when a celery stick won’t do, yet perfect for anyone who is looking for variety in their alkalizing pH balanced diet.

Recipes are made from nutritious natural market, easy to find whole food ingredients such as: quinoa, amaranth, teff, buckwheat, wild rice and stevia. Italian red sauce recipes without tomatoes or wheat that taste fabulous. Wheat, egg and dairy-free pancakes that double as wraps for vegetables. Chapatis, the middle eastern staple, falafel and humus.

Delicious veggie sushi, stuffed artichoke and onions. Coffee cakes, cookies, crackers, pie crusts, brownies, carrot cake, tarts and frostings -- all sugar-free. These are the recipes mom used to make without the offending ingredients. All new raw vegetable dishes guaranteed to please. Appetizer ideas, soup and salad recipes, main course foods and information to help you avoid the foods that are making you sick.

But it’s more than a cookbook - this is truly a guide for a different way of looking at food and life. Included are charts for: food combining, four day food rotation, related food family, acid/alkaline-forming foods list, alternate names for common foods used on labels, healthy cooking utensils, gluten-free section, extensive natural resource section, food conversion and substitution listing.

Includes variations given for all recipes to accommodate and personalize the menu for you and your special needs. Order today to take advantage of this great offer. Projected ship date July 2006.

Latest gluten-free culinary techniques assure success. Streamlined recipes mean less time in the kitchen. Nutrition data helps manage a healthy diet. Carol Fenster, Ph.D. is one of america’s leading gluten-free patients.

“The Gluten-Free Gourmet offers delicious relief for anyone who is allergic to wheat and for those who are intolerant to the gluten found in wheat, oats, barley and rye.”
- Bon Appetite

“Bette Hagman makes the celiac’s life a little easier and eating mor3e exciting as she hot only adds new resources and recipes but continues to spread the gospel on how to live with this disorder. These boos simplified life for me and I suspect many more physicians who can now confidently recommend her writings rather than explain the dreaded dietary list. Her work contains not only recipes for foods but those for a full life as well.”
- from the Foreword by Eugene I. Winkelman, M.D., F.A.C.P., The Cleveland Clinic Foundation

This book is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease, or wheat allergy, it features new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flours.

Phyllis Potts won the Benjamin Franklin Award for Going against the Grain Wheat-Free Cookery, which she self-published. This book was inspired by Phyllis’s efforts to overcome her health problems and reflects her twenty years of experimental baking.

As an insider, Phyllis Potts has invaluable insights into what it takes to succeed at making a dramatic diet change. She shows readers how to reproduce the textures and flavors of breads and pastries using non-wheat flours make from rice, garbanzo beans, and corn. For those with multiple food allergies, she also teaches creativity in working with substitutions. The introduction to the book prepares the reader for using new ingredients by explaining their properties and answering questions.

For most of us, bread is the “staff of Life, “ but for a large minority, bread’s gluten content makes it toxic, causing health problems ranging from chronic indigestion to dermatitis, diabetes, and schizophrenia - it has even been implicated in some types of multiple sclerosis. Learn the facts about gluten intolerance and how to evade its harmful effects.