Sunday, November 22, 2015

If you've been diagnosed with celiac disease, chosen a wheat-free diet or discovered that you're gluten intolerant, you need two kinds of help. First, you want guidance from someone who understands what it's really like to live a gluten-free lifestyle. And second, you want recipes to make your new diet palatable. Oh, and a dash of wit and warmth would be great, too. We found all that and more in the delightful and delicious "Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free" (click to order now).

From explaining how she discovered her condition to offering tips on gluten-free lifestyles, author April Peveteaux offers what should be required reading for anyone diagnosed with celiac disease or gluten intolerance in her book. You'll laugh, sympathize, acquire new understanding and enjoy the recipes (see the one for cookies below). Whether you're on the Paleo diet (which April discusses) or want help for your kids with celiac (did you know that Play-Doh contains gluten?!), "Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free" (click to buy now) will become one of your most treasured books.

Ingredients for Gluten-Free Coconut Macaroons

  • 2 egg whites
  • Pinch of salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 (14-ounce) bag sweetened coconut flakes

Directions: Preheat the oven to 325 F. A fat reduction overview can help you produce a clear outline of what you need to focus on to complete your fat reducing target if you're a starter; or serve as a reminder for these who are at an intermediate or more boost step of their weight-loss strategy. Promptly after are seven steps that can serve as methods for your special weight loss plan. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss plans have misled people into considering that it is the same, but most diets and weight loss plans only work by causing a person's body to reduce more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. Line a baking sheet with parchment paper. Combine the egg whites and salt in a clean metal bowl and whisk with an electric mixer until the egg whites form soft peaks. In a separate bowl, combine the condensed milk, vanilla extract, and coconut. Gently fold the whipped egg whites into the coconut mixture. Place the batter in the refrigerator, covered, for 20 minutes. Drop the chilled batter by the tablespoon onto the prepared baking sheet. Bake for 15 to 20 minutes, or until golden brown.

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