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Incredible Edible Gluten-Free Food for Kids

150 Family-Tested Recipes
By Sheri L. Sanderson


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

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About the Author

Sheri Sanderson is the mother of three children, including one with gluten sensitivities. Her cookbook is the result of personal need---wanting to offer her family gluten-free meals that look and taste just as good as those she made before the change in diet. In addition to many years of professional technical writing, Sanderson was a featured speaker at the Annual Meeting of the Gluten Intolerance Group of North America in 2000. She lives with her family in San Marcos, California.

Preview nutrition article written by author, Sheri L. Sanderson, in Exceptional Parent Magazine (February 2004 issue).CLICK HERE

Serving foods that are appetizing is no easy task for the parent of a child on a gluten-free diet due to condition such as celiac disease. Forbidden foods--wheat, rye, oats, and barley--pervade most recipes and food labels are not always clearly marked. This cookbook, however, can save families time, money, and anguish by providing clear guidelines for selecting ingredients and preparing food safely. But best of all, Incredible Edible Gluten-Free Food for Kids is the first cookbook to provide delectable gluten-free recipes formulated especially for children. The rest of the family will want to try them, too.

Readers can choose from a wide array of recipes that cover every meal of the day, as well as snack-time. From breakfast muffins to Pineapple Upside-Down Cake, from Beef Stroganoff to Broccoli with Cheese Sauce, and from Quick Lunch Pizza to Hawaiian Punch, there are many dishes that should entice any child (or adult). Numerous recipes take 30 minutes or less to make and are so easy parents can involve their child in the preparation. Teaching a child to cook gluten-free "gives the child ownership of his diet as well as reducing the desire to cheat," advises the author, a mother who cooks gluten-free for her child.

In addition to food recipes, there are tips for cooking substitution, entertaining, a list of resources, as well as a detailed trouble-shooting chart for the gluten-free baker. Sanderson also offers advice on how to deal with situations outside the home that may compromise a child?s diet, such as peer-pressure and day care.

This comprehensive cookbook should be in the kitchen of every family where there is a child who needs to be gluten-free.

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