Description
Millions of people now suffer from Celiac Disease and food sensitivity. But switching to a diet without gluten or dairy not only benefits those with gluten sensitivity or lactose intolerance, but benefits anyone who needs more energy, wants to lose weight, or simply craves a much healthier lifestyle. And now cooking without them is simple! You no longer need to give up the foods you love because with easy substitutions, some creative cooking, and the recipes in this book, you will still enjoy all your favorite foods.
The Everything Gluten-Free & Dairy-Free Cookbook includes 300 gluten- and dairy-free recipes that your whole family will enjoy-from eggs benedict casserole to coconut cream pie. These easy and delicious recipes make it painless to start living a healthier life and feel better.
Audrey Roberts, founder of the popular food blog Mama Knows Gluten Free, teaches you how to make the most satisfying recipes from breakfast to dinner and snacks in between meals. The Everything Gluten-Free & Dairy-Free Cookbook makes it easy to meet your family’s dietary needs while keeping them happy and healthy.
About Audrey Roberts
Audrey Roberts is the founder of the popular gluten-free recipe blog Mama Knows Gluten Free, named one of the Best Food Blogs by Brand Ballot. Her blog specializes in affordable family-friendly, gluten-free, and dairy-free recipes made with simple ingredients. Audrey has been a featured blogger and guest at the Gluten-Free Food Allergy Fest and the GF & AF Expo, where she presented easy gluten-free and dairy-free cooking and meal planning tips. Her recipes have been featured on BuzzFeed, Women’s Health, Yahoo Lifestyle, and on major gluten-free brand websites like Schar. Audrey is also a guest columnist to the Tallahassee Democrat.
Constance –
I recently have had to become gluten and dairy free. Since I have always done my own cooking and baking from scratch it naturally meant I’d have to learn some new skills. Behavioral research tells us it takes 10,000 hours to gain beginning mastery over a newly acquired skill. Think apprenticeship hours. Since a lot of skills transfer if one is already in an adjacent activity, I figured it should only take about 500 to become proficient at gluten-dairy free cooking.
In doing my research and practice, towards acquiring my hours, I’ve discovered that like any other type of books, these specialty cookbooks aren’t all equal. And many authors copy from each other, often repeating an error as proof of their amateur standing. One example is the use of a pre-cooked flour and milk slurry being called a “roux” by many authors, when in fact, it is a “blanc mange.” These are the author’s whose skills and imaginations are limited at best and so their products are limited – in the kitchen and in their writing.
In contrast is this book by Audrey Roberts. It gives me everything I look for in a cookbook, especially an e-book. This includes a table of contents, an index, good quality photos, interesting recipes, tempting combinations of ingredients, variety of recipes, scientific and dietary background, glossaries of ingredients by type, measurements and equivalents.
I’m looking forward to trying out the bagel recipe later this week and getting the last of my 500 hours.
Natalie –
Rare to find a book covering both gluten and dairy free. An added bonus to have this spiral bound too. A bit in the pricey side but no doubt will have years of enjoyment with it to assist my nutrition reset.