Something they can eat without worrying, but also something other people will eat and (hopefully) not know the difference.
Some people are totally overwhelmed by gluten free cooking. It's a bunch of really funky sounding ingredients...some unpronounceable...that creates something that slightly resembles your favorite dish.
This book spends a fair amount of time at the beginning explaining the science behind creating gluten free foods that can have the consistency of "regular" food. To us laymen, or to those just starting out on their gluten free journey, this is incredibly helpful.
This author spent a lot of time researching alternative food products. Ones that are accessible and pronounceable! She truly wanted this gluten free diet to be as natural as possible.
She gives a lot of base recipes, breads, doughs, etc.
There is then a whole section of alternative meals that can be made using those base ingredients. Pizza, sandwiches, desserts.
So many options, all gluten free.
It's freedom from the preconceived notion of what it means to eat "gluten free".
**note** I received this book from Blogging for Books in exchange for my honest review
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