Coping with the Gluten-free Diet

Recipes and guidelines are provided to assist in the rehabilitation of patients with gluten intolerance. Medical facts and advice concerning gluten intolerance and its associated problems are discussed, and personally-described selected case histories are included. The easily prepared master bread recipes are based on the current scientific knowledge of gluten intolerance, and include recipes for lactose-intolerant and food allergy patients. A large section devoted to casserole dishes gives special attention to the use of rice sticks in place of pasta. A menu chpater provides suggestions and recipes for special occaisons in which the gluten-intolerant individual is sharing meals with gluten-tolerant individuals. An appended dictionary on additives offers interpretations of many commonly-used chemical substances used in everyday foods to aid patiets in reading food labels to evaluate personal food safety.