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Incredible Edible Gluten-Free Food for Kids

150 Family-Tested Recipes
By Sheri L. Sanderson




$21.95

Shipping Sample Rates

isbn# 978-1-890627-28-7
2002
Paperback
7" x 10"
320 pages
12 illustrations
Resource and Reading List


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"Anyone who has been faced with the problem encountered by a family member (or self) who needs to eliminate certain foods because of allergies, Sensitivities, or a specific disease, e.g., celiac, can be overwhelmed by the "can't have" list, it takes a while to regroup and compile the "can have" list. Then comes the challenge of cooking not only for the person having the foods problem but also for the entire family. This was Sheri Sanderson's quandary when her son was diagnosed with celiac. Out of her experience came the book Incredible Edible Gluten-Free Food for Kids, 100 Family-Tested recipes.

In this book, one can find recipes for family meals, snacks, kid's parties and other special occasions, and even "Just for Fun" craft recipes--gluten-free play dough, finger paint, fun slime (yes!), and Easter egg dye.

Chapter 1 is "A Guide to Gluten-Free Beginnings." It includes some of the "red flags," how to organize the kitchen, food preparation, and how to reduce stress in food preparation (points that any cook could use). Chapter 2 concerns “Understanding Celiac Disease.” Other chapters deal with food issues at school and elsewhere.

The section on “Resources” lists gluten-free suppliers, food manufacturer resources, organizations and support groups and recommended reading.

While Gluten-Free for Kids is aimed at the foods challenges faced by persons who have been diagnosed with celiac, it should also be useful for persons who have been told simply to eliminate wheat from their diets."
-In Focus, Vol. 16, No. 3, September 2008, (Autoimmune Diseases Association)

"Sheri writes from the heart and speaks from personal knowledge. With recipes ranging from finger food to pizzas, this book covers the gamut of any child's desires to make the diet not restrictive but merely a case of delicious substitutions."
-Bette Hagman, The Gluten-Free Gourmet

 
   
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