Gluten Free-Easy - Easy Gluten-free Recipes for Every Occasion

Cook Up a Gluten Free Storm

Hi, my name is Frann, and I had a whole long sales letter written for my gluten free recipe book, Gluten Free-Easy.

It was ok... but I've decided I'd rather just write to you the way I talk, and tell you my story and why I wrote the book.

Some of the health issues which have been linked with gluten (I've used smaller print so it doesn't take up too much space):

Acne • Bone and joint pain • Addison's Disease • Anaemia • Anxiety • Asthma • Autism and other ASDs • Auto-immune conditions • Back pain • Behavioural problems in children • Bipolar disorder • Bowel cancer • Bursitis • Celiac (Celiac) Disease (also known as: gluten-sensitive enteropathy, non-tropical sprue, celiac sprue, primary malabsorption, or ideopathic steatorrhea) • Constipation alternating with diarrhea • Chronic fatigue syndrome (ME) • Colon Cancer • Cramps and muscle spasms • Crohn's Disease • Dehydration • Depression • Dermatitis • Dermatitis Herpetiformis • Diabetes • Diarrhea • Eczema • Epilepsy • Failure to thrive • Fatigue • Gastro-esophagal Reflux Disease (GERD) • Gastro-intestinal distress • Hyperthyroidism • Impotence • Infertility • Insomnia • Irritable Bowel Syndrome • Jaundice • Learning difficulties • Liver disease • Low bone density • Low iron • Lupus • Malabsorption problems • Malnutrition • Memory loss • Migraines • Mineral deficiency • Miscarriage • Mood swings • Motor neurone disease • Multiple sclerosis • Neurological conditions • Obesity • Osteoporosis • Overweight • Psoriasis • Psychological problems • Regional enteritis • Respiratory problems • Rheumatoid arthritis • Schizophrenia • Sinusitis • Sjögren's syndrome • Skin problems • Sperm abnormalities • Swollen ankles • Ulcerative colitis • Vasculitis • Weight problems

So you can see, it's something a LOT of people have to avoid. Only one problem...

Here's a list of just some of the foods that are extremely likely to contain gluten:

Baked goods: pizza, bread (white, brown, wholemeal, granary and rye bread), pastry (pies, pasties, sausage rolls), cakes and patisserie, biscuits, ice cream wafers, crackers, crispbreads • Pasta: macaroni, spaghetti, vermicelli, lasagne, ravioli, noodles etc. • Prepared meat products: Sausages, burgers, grills (these mostly contain breadcrumbs) • Many diet and low fat products (flour is used as a thickener in place of oil or fat) • Almost all ready meals (tv dinners), restaurant and take-out food, chilled, dried or canned soup and stew • Prepared fish: Crab sticks, prawnies, fish in sauce, fish pie etc. • Batter: pancakes, yorkshire pudding, fish and chips • Breadcrumbs: coatings and toppings on fish, potato products, etc. • Many types of ice cream • Most breakfast cereals and cereal bars (except good quality cornflakes), muesli, bran flakes, wheat germ, bran • Ready-made smoothies, yoghurt, some fruit juices • Some cheaper brands of chocolate drink • Many chocolate bars and ice lollies, as well as all chocolate coated biscuits and wafers (Club, Penguin, KitKat, Take a Break etc.) • Some cheap brands of instant coffee! • Bought grated cheese (which is coated in flour) • Soya sauce (usually fermented with wheat) • Cook-in sauces, gravy mix, stock cubes • Monosodium glutamate • Malt, malt extract, malt vinegar, maltase, maltodextrin, malt toffee, Maltesers, Ovaltine, Horlicks • Bulgar, semolina, couscous, durum wheat • Bread flour, brown flour, wholemeal flour, granary flour, plain flour, rye flour, self raising flour, strong flour, cake flour, gluten flour • Baking powder (most contains flour) • Packet suet (which is coated in flour) • Possibly also oatmeal: porridge, hot breakfast cereal (eg. Readybrek, Oatsosimple), oatcakes, flapjacks (most oatmeal in the US is processed in factories used to process other grains, such as wheat, and is contaminated with gluten because of this)

The golden rule is: Always Check the Label!

And if you suffer from any of these:

flatulence ('wind' or 'gas'), especially after eating gluten-containing foods; • abdominal distension (swelling of the stomach); • stools ('poos') which are pale, bulky, greasy and smelly; • diarrhea or constipation, or a bowel habit alternating between the two; • headache or migraine; • nausea and vomiting; • heartburn or acid reflux after pasta, pizza or pastry; • poor appetite and drowsiness after eating; • muscle cramps and spasms; • bone or joint pains; • anaemia, with weight loss; • obesity; • edema (puffy swollen legs); • any of the symptoms listed flaring up under stress.

it's quite likely you have a problem with gluten yourself.

How can gluten cause all these different problems?

When some people eat wheat, rye, barley and a few other grains, the digestive system fails to break it down properly. Some of them develop celiac disease and if they continue to eat gluten, can end up with colorectal cancer (there's been a huge rise in this disease over the past few years).

In others incorrect breakdown of gluten results in opiate-like gluten exorphines and gliadorphin - which end up in your intestines. From there, the chemicals can pass through into the bloodstream.

Dr. Martha Howard, Medical Director of Wellness Associates of Chicago, likens what happens to "throwing a handful of dirt in your oil and then starting your car." You can just imagine how many parts of your engine would be damaged - or if you can't, ask someone who knows about engines to tell you!

Gluten-free needn't be Taste-free

Before I found out about my gluten intolerance, I was a bit of a cook.

My dad was a chef. He taught me the basics (which according to him was "how to make a sauce"), and I learnt what flavors went together, as you do in a caterer's kitchen, without even thinking about it. The family and our friends always told me my cooking was brilliant, and I enjoyed preparing meals for people, and accepting their appreciation.

I was famous for my tasty cooking. I didn't want that to change just because I had a health problem. But I had never cooked without gluten.

It takes a while to find all the little tricks and methods that make cooking into a joy instead of a chore. So I set to work to find out how to get by without wheat and all the products that include it (in my kitchen, rye and barley had never played a big part). You'd be amazed just how much gluten is hiding in almost everything we eat every day!

But you can eat great food without gluten. I researched and experimented with hundreds of recipes, getting to know the ways round things like making a sauce or pastry without wheat flour, experimenting with different combinations of ingredients. It got to be quite an obsession for a while - but my family put up with it, even when things didn't come out quite the way I would have liked. But you learn by your mistakes, and after a while, the failures became less frequent, and their praise stopped sounding quite so fake!

After I'd collected all these recipes together, I thought other people would find them useful, too - so I put them all together and made an electronic book: Gluten Free-Easy. There are hundreds of recipes, all tried and tested - not just English and American food but from Mexico, China, India, Korea... Plenty to choose from, and all completely free of gluten (and the grains which contain it).

Kids Stuff

All but one or two of the recipes in Gluten Free-Easy are suitable for children, of course, but there are over 100 that are particularly likely to be appreciated (from main courses to treats), all conveniently grouped in the appropriate section under the heading Recipes Kids Love, so you can find them straight away.

Included are recipes for firm favourites like:

spare ribs,
sweet and sour pork,
pancakes (both sweet and savoury varieties),
ice cream,
mousse, and
chocolate fudge

- all completely gluten free - plus pie and pizza crust recipes, party foods and desserts, salads and savouries...

It's hard enough being gluten-intolerant, without having to rack your brains for meal ideas. Gluten Free-Easy has recipes that are good enough for the whole family, even if some of them have no problem digesting gluten. Whatever the occasion, from a five course formal dinner to a quick snack for the kids, you'll find plenty of ideas and inspiration in Gluten Free-Easy, so you won't need to look anywhere else.

Reasons why you may decide not to buy Gluten Free-Easy

"I can't cook"		All the recipes in Gluten Free-Easy are very easy to follow, with full explanations and step by step instructions. They range from the very simple to others suitable for the most picky dinner guests - all of them free from gluten and full of flavor.
"Cooking takes too long/Sometimes I just want something quick"		It all depends on what you decide to cook. Some of the ideas in Gluten Free-Easy take just 5-10 minutes from start to finish. And when you're done, you know what you're eating will be tasty, nutritious, and completely gluten free.
"I can find recipes online"		Sure you can. But sometimes it takes a while, and you often have to translate the weights, measures, temperatures and so on. Also, some recipes are a bit short on instructions. But if you prefer to do your own research, yes, you can find recipes online. Many of the recipes in this book cannot be found online in any form, however. And all of them are tried, tested and totally gluten free.
"I'd rather buy ready meals/tv dinners"		I don't know where you do your shopping, but the choice of gluten free ready meals I've been able to find is minimal. And when you get them home and cook them... well, you may wish you hadn't bothered! That's why I wrote this book in the first place. Eating should be a pleasure - not a chore.
"Gluten free food is horrible"		I'd agree with you there, if you're talking about ready made, out of the packet stuff. With a few notable exceptions, most of the gluten free products you can buy are either tasteless, cardboardy, or just plain wrong. But if you cook your own food, it can be as nice (or as nasty) as you like! And it won't be a massive undertaking: you can serve up a decent meal in 15-20 minutes - or as long as your veg take to cook (if that takes longer) - once you know how. When you're done, you'll know what you're eating is safe, and totally free from gluten.

Hundreds of tasty recipes at your fingertips

Gluten Free-Easy, the paperback is a perfect bound standard 6"x9" paperback, containing 176 pages. The Table of Contents at the front lists all the sections, so you can quickly turn to the one you want, and there's a full alphabetical index of recipes in the back.

I'm a cook, and I know how a recipe book should work (even if a lot of them don't). The pages in Gluten Free-Easy have been carefully laid out so that you never need to turn a page halfway through a recipe. I've deliberately started long recipes on the lefthand page, so that the second part of the recipe is visible without you having to touch the book while you are cooking.

You never need to turn a page while cooking

Summary of Contents

Here's what's inside:

176 pages
287 gluten-free recipes
114 recipes selected for children
All measurements in American, metric and Imperial
Topics covered:
- Basics
- Soups and starters
- Main courses: meat based
- Main courses: fish based
- Main courses: vegetable based
- Main course accompaniments: side dishes
- Main course accompaniments: sauces
- Vegetable dishes
- Desserts and puddings
- Desserts and puddings: accompaniments
- Cakes, bakes and sweeties
- Terrines and patés
- Salads: main course salads
- Salads: main course - vegetarian
- Salads: side salads (mostly vegetarian)
- Salads: dressings and dips
- Preserves and pickles
- Drinks and smoothies
- Celebrations and party specials: savoury
- Celebrations and party specials: accompaniments
- Celebrations and party specials: sweet
No matter what the occasion, you'll find great recipes that are just right.

Order your copy today for just $29.97, and I'll get your copy in the post to you before the end of the working day, so that it arrives as quickly as possible. Please allow up to 21 days for the parcel to arrive, depending on where you live and the time of year, but I'm sure you'll get it much sooner than that.