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Special Diet Solutions: Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast, or Refined Sugar | 
| Author: Carol Lee Fenster
Publisher: Savory Palate, Inc.
Category: Book
List Price: $15.95
Buy New: $14.50
You Save: $1.45 (9%)
Rating:  13 reviews
Media: Paperback
Edition: 3
Pages: 241
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 9 x 6.1 x 0.6
ISBN: 1889374008
Dewey Decimal Number: 641.563
EAN: 9781889374000
ASIN: 1889374008
Publication Date: June 30, 1997
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: brand new, will ship within 24hrs of payment received
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| Editorial Reviews:
Book Description
Enjoy your favorite dishes. . . without the ingredients you can't have. From our Special Diet Series of cookbooks. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, salad dressings, and condiments can be made without dairy . . . or eggs . . . or refined sugar3/4or all of the above. Recipes use rice, bean, potato starch, and tapioca flours. Special yeast-free bread section. Nutrient values and diabetic food exchanges for each recipe. Ideal for those with celiac sprue and food sensitivities. See also Wheat-Free Recipes & Menus containing over 275 recipes for wheat and gluten-free dishes.
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| Customer Reviews: Read 8 more reviews...
 Great Recipes PLUS Helpful Hints August 30, 2007
Beth G. (Prior Lake, MN United States)
I have several books for gluten and casein free diets. When I find a recipe I really like, I enter it on my computer. When I printed out my recipe database ALL of my favorites were from this book. Most of the recipes are every bit as good as their gluten-rich counterparts. I have this book for my son who is off of gluten, casein (dairy), soy, corn and eggs. With this book, the recipes aren't the only benefit. There are many very helpful sections about substitutions (as well as other helpful tips). I used prune baby food (as suggested by the book, 3Tbsp. = 1 egg) in place of eggs in the brownie recipe - Delicious! I used it as birthday cake for my son. He loved it. I also have to mention the bread. It is the best gluten free bread I've ever tasted (pizza crust is good too). One tip, smaller pans work much better when not using eggs (i.e. muffin cups instead of cake pan).
Best gluten free baking book February 25, 2007
city runner (san francisco, ca)
5 out of 5 found this review helpful
After buying and using well over a dozen gluten free cook books I was delighted to find this one. I have made 8 of the recipies and all were not just 'good for being gluten free' but just plain good - delicious, healthy, and without the crumbly dyness so many gluten free baked goods tend to have. My husband and I both agree the pizza dough, pancakes, and drop biscuit in particular are the best we have ever eaten, gluten free or not. My only recommndation to readers is that they double the amount of the recipies when they make them (to make trice as much) and then freeze the remainders; because the recipies tend to involve many ingredients, they take longer to make. Making twice as much so you have some on hand later is a good time-saver.
I highly recommend this book to anyone wit celiac disease or alergies.
 We love it! October 1, 2004
Mom24 (Cambridgeshire, UK)
18 out of 18 found this review helpful
We recently took our four year old son off of gluten and dairy. I initially got Roben Ryberg's book, "The Gluten Free Kitchen." It was disappointing. Couldn't get the ingredients to blend properly and the bread never came out. A friend of mine knew someone who was using, "Special Diet Solutions." After reading the reviews on Amazon I ordered it. It has become my baking bible! With four children, it was important to me to make yummy tasting treats that would help the entire family support our son on his new diet. We don't feel deprived one bit! The Sandwich Bread is a favorite. It tastes very good and is very easy to make. The Brownies and Chocolate Chip cookies are delicious. The kids love the waffles. I recently made the Corn Bread to go with chili and I honestly couldn't tell the difference between the gluten free recipe and the old one I used containing wheat flour. It is slightly on the sweet side, but I adjusted the sugar the next time I made it and it was perfect. Living overseas in the UK, I have had some difficulty obtaining some ingredients. I've been able to substitute soy margarine for the Spectrum Brand margarine/shortening with success. Family members from the States are happy to mail dry milk powder and gluten free chocolate. The author provides alternatives to sweetners, eggs, dairy, and yeast which could be valuable for some, but if you're allergic to corn, corn starch is contained in some, but not all recipes. I've tried about three gluten free cookbooks and overall, this one is the one I use the most.
 Don't waste your time July 7, 2004
20 out of 24 found this review helpful
The cover page of this book says, "Healthy cooking without wheat, gluten, dairy, eggs, yeast or refined sugar," but it doesn't really deliver on that promise. If you have intolernaces to multiple ingredients, your options in this book are going to be extremely limited. And it should be titled "baking, breads and desserts", not "cooking". My expectation was to find some recipes for entrees I could prepare, as well as desserts. There weren't any. Overall, this book is not worth it. I'll sell you mine used (new condition)...
best allergy cookbook June 3, 2004
Michele (Fredericksburg, VA United States)
14 out of 14 found this review helpful
I am avoiding wheat, eggs, dairy, peanuts, and half a dozen more foods because of my daughter's eczema, and I've had to learn a new way to cook and eat. I have purchased several allergy cookbooks and this is the one I've used the most successfully.
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