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The purpose of this book is to create a cookbook based on ancient grains for patients with gluten sensitivity to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home.
This book is divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch, and dinner options, followed by the macronutrient breakdown for each recipe.
The content for this cookbook was created to address the micronutrient deficiencies that individuals following a gluten-free diet often suffer from due to their lack of nutrition education about how to implement this diet healthily.
In this book, you will find:
What about celiac disease
gluten-free diet guidelines
budget recipes
Many easy gluten-free recipes for lunch, dinner, and breakfast.
