Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life

257 Pages·2006·0.7 MB·English

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SUSAN O’BRIEN’S culinary skills developed from
three critical factors: her long-standing interest
in nutrition and natural foods; her own special
dietary needs; and her desire to provide her sons
with nutritional homemade meals. She is a
gourmet cook, baker, cooking instructor, food
management consultant, guest speaker, and the
owner of two businesses, O’Brien’s Kitchen and
O’Brien’s Consulting. Susan is also co-author of
CME Consult, a bimonthly article published by
Medical Meetings Magazine. She has two grown
sons and lives in Gig Harbor, Washington.
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Gluten-free,
Sugar-free
Cooking
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Susan O’Brien
Gluten-free,
Sugar-free
Cooking
Over 200 Delicious Recipes to Help You
Live a Healthier, Allergy-Free Life
A Member of the Perseus Books Group
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Many of the designations used by manufacturers and sellers to distinguish their products are
claimed as trademarks.Where those designations appear in this book and Da Capo Press was
aware of a trademark claim,the designations have been printed in initial capital letters.
Copyright © 2006 by Susan O’Brien
Foreword © 2006 by Robert H.Lerman
Introduction © 2006 by Barb Schlitz
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ISBN:978-1-56924-293-3
Published by Da Capo Press
A Member of the Perseus Books Group
www.dacapopress.com
Note:The information in this book is true and complete to the best of our knowledge.This
book is intended only as an informative guide for those wishing to know more about health
issues.In no way is this book intended to replace,countermand,or conflict with the advice given
to you by your own physician.The ultimate decision concerning care should be made between
you and your doctor.We strongly recommend you follow his or her advice.Information in this
book is general and is offered with no guarantees on the part of the authors or Da Capo Press.
The authors and publisher disclaim all liability in connection with the use of this book.The
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been changed.Any similarity to actual persons is coincidental.
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This book is dedicated to my mother,
Dorothy Kezich O’Brien
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Contents
Foreword by Robert H. Lerman, MD, PhD xi
Preface xiii
Introduction by Barb Schiltz, RN, MS 1
Sugar and Sugar Alternatives 4
Wheat/Gluten Substitutions 7
Where to Find Gluten-, Dairy-, and Sugar-free Products 11
Alternative Ingredients 14
Other Foods to Avoid 18
Dining Out 18
What Is the Glycemic Index? 20
Buying Organic 21
Weight Loss 22
Breakfast Dishes 25
Breads and Muffins 33
Appetizers 43
Soups, Stews, and Casseroles 53
Main Courses 79
Pasta, Rice, and Beans 129
Salads and Vegetables 147
Sauces 185
Drinks 195
Desserts 199
Acknowledgments 233
Index 235
ix
Contents