The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation

From Annalise Roberts, author of the celebrated Gluten-Free Baking Classics, and Claudia Pillow, PhD, comes this new full-scale gluten-free cookbook--a breakthrough in healthier eating, featuring 140 great new recipes. The Gluten-Free Good Health Cookbook is a true departure from other diet cookbooks--learn how you can make daily decisions that will strengthen your immune system, prevent disease, and help you lose weight by eating real food.

The book includes compelling food choice explanations, guidance, and cooking advice, plus 140 field-tested recipes, including gluten-free roux for Macaroni and Cheese; traditional pan sauce gravies; innovative low-fat sauces and creamy soups; and a comprehensive chapter on the art and science of cooking great-tasting vegetables.

Readers will enjoy a wide selection of flavorful and diverse recipes like Buffalo Meatballs, Roasted Poblano Asiago Soup, Kale with Puttanesca Sauce, Chicken Noodle Gratin, Moroccan Lamb Stew, and more.
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“Roberts and Pillow have teamed to create an extraordinary new gluten-free cookbook".
—Sue Ade, Morris News Service

“This is not a cookbook about an extreme diet change—it's about balance and flavor and a diet you want to eat for life because its healthful."
—Linda Hughes, Gluten Intolerance Group magazine

“The recipes in this book are fantastic."
—Shauna James Ahern, "The Gluten-Free Girl"

“This book shows you how to eat smart to protect your health, offering 140 delicious and new recipes…..Annalise Roberts has stepped into a more detailed territory than usual, one which is traveled by many others preceding her, but with her abundant experience in this field and teaming up with her sister, what results is a book unlike others."
—Tina Turbin, "Gluten Free Help"

“Authors Annalise Roberts and Claudia Pillow, PhD present a complete meal plan that cuts out the wheat to help tame chronic inflammation. The featured recipes take you from breakfsat to midnight snack, with everything from buckwheat pancakes to pesto brie pizza with jalapeno peppers."
—Whole Living magazine
FROM THE AUTHOR
How is The Gluten-Free Good Health Cookbook different from other diet books?
The basic premise of The Gluten-Free Good Health Cookbook is that our bodies have changed very little from our Paleolithic ancestors who lived on a hunter-gatherer diet of protein, fat, and complex carbohydrates. However, our modern diet has changed immeasurable, and in fact, half the daily calories for the average American come from wheat and sugar. Not only do these foods create excess acidity in the body, but both these foods produce inflammation, which results in an overactive immune system increasing our risk for autoimmune and chronic diseases, such as cancer, cardiovascular damage, obesity and type-2 diabetes.

The Gluten-Free Good Health Cookbook illustrates why we need to make the change from a diet comprised of primarily acid forming foods, (wheat, sugar, and processed foods) to one that will allow us to balance our body chemistry. We need to learn to plan and cook meals from whole foods- NOT WHOLE WHEAT; whole foods, such as vegetables, fruits, beans, nuts, wild fish, and lean meats usually found around the perimeter of the supermarket. Our book contains a discussion about the art and science of cooking different foods and over a 140 delicious, well-tested recipes to encourage readers to get back into the kitchen.

--from the authors ABOUT THE AUTHOR
After being diagnosed with celiac disease in 2002, Annalise Roberts devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Her recipes were featured in Gourmet magazine in November 2005, and her first book, Gluten-Free Baking Classics (Agate Surrey) appeared in May 2006 (an expanded and revised edition was released in September 2008) . Her most recent book, Gluten-Free Baking Classics for the Bread Machine (Agate Surrey, 2009) , is a collection of recipes developed for the Zojirushi bread machine. She works with celiac support groups and teaches gluten-free cooking and baking classes in the New York metropolitan area.

In 2007, Claudia Pillow received her Ph.D. in Health Studies from Texas Women's University. Dr. Pillow lectures about gluten intolerance and teaches gluten-free cooking and baking classes in the Dallas/Fort Worth area. She serves on the board of the Gluten Intolerance Group of North America and is a local resource for the North Texas chapter.
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