How are the Grain-Free Gourmet books different from other gluten-free cookbooks?
The Grain-Free Gourmet books are different from other gluten-free books because all of our recipes are made with whole, natural foods, which makes going gluten-free easier, healthier, and more delicious. For example, our books use almond flour (ground, blanched almonds) as a grain substitute when baking, which more closely approximates wheat flour than other wheat flour alternatives in terms of taste and texture and lowers blood cholesterol levels. Our books also address the multiple dietary needs of people with intestinal problems. For example, many celiacs are not only gluten intolerant, but also lactose intolerant, so the recipes in the Grain-Free Gourmet books are both gluten-free and low-lactose. These books also eliminate most complex carbohydrates because people with intestinal problems can find them hard to digest. In addition, Grain-Free Gourmet books are based on the Specific Carbohydrate Diet instead of the gluten-free diet because the gluten-free diet doesn’t help all celia
