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Gluten-Free, Dairy-Free and Sugar-Free CookBook

Where Do I Start? is now available here online and at select clinics and libraries across Canada.

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More than just a cookbook, Where Do I Start? is a resource book for anyone struggling to adapt to dietary restrictions to some of today?s most common foods: wheat, dairy and refined sugar. Over 80 recipes for gluten-free, dairy-free and sugar-free meals, snacks and desserts will help kick-start your new healthy lifestyle. And with helpful substitution tables, a troubleshooting guide and insightful tips, you can learn how to adapt almost any recipe to your unique needs...everyday!

WHAT PEOPLE ARE SAYING ABOUT THIS BOOK

"Where Do I Start? provides concise and user-friendly information about how to make successful substitutions with flavourful and texture-conscious alternatives. While many food allergy cookbooks list only one or two options, Victoria provides background information on various healthy alternatives that will not only allow you to succeed in adopting new recipes, but in an entirely new lifestyle as well."
- Dr. Meghan Walker, N.D.

"Having a 5 year old with food allergies and eczema, I know first hand how difficult it is to find healthy, tasty food sources and recipes. Where Do I Start? is a timely resource that I wish I had 5 years ago and is certainly a book I would recommend to my patients."
- Dr. Derek Lee, D.C., CAFCI

"A terrific primer for anyone starting a restrictive diet. Victoria Yeh offers practical advice to those living with food sensitivities alongside delicious recipes. An invaluable resource!"
- Kaitlyn Baptist, Registered Holistic Nutritionist

"Food sensitivities are becoming increasingly common and great resources are hard to find. Victoria Yeh has provided an excellent manual for kick-starting a healthier way to live."
- Dr. Gregory Hall, M.D.

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TABLE OF CONTENTS

FOREWORD by Dr. Meghan Walker, ND

CHAPTER 1: THE STRUGGLE
A PERSONAL JOURNEY
WHAT AM I GOING TO EAT?
KNOWLEDGE IS POWER

CHAPTER 2: INSIDE THE KITCHEN
FOOD SAFETY
Cross Contamination
Buyer beware
Basic Food Safety
Fire Safety
TOOLS OF THE TRADE
Keeping Your Inventory ? Filling Your Pantry
Equipment
BEING EFFICIENT WITH YOUR TIME
Buying in bulk
Storing in bulk
Cooking meals for a family with a variety of needs
SUMMARY

CHAPTER 3: MAKING SUCCESSFUL SUBSTITUTIONS
SUBSTITUTIONS
GLUTEN AND WHEAT
Substituting For Wheat and Gluten
Wheat Flour as Bulk
Gluten as a Binding (Sticky) Aid
Gluten As a Leavening (Rising) Aid
Substitution Examples
DAIRY
SUGAR
SOY
CORN
TROUBLESHOOTING GUIDE

CHAPTER 4: ENJOY A VARIETY OF FOODS
GRAINS
VEGETABLES
Leafy and Salad Vegetables
Fruits (excluding Squashes and Melons)
Squashes and Melons
Flowers or flower buds:
Podded vegetables
Root and tuberous vegetables
MEATS
CLOSING REMARKS

CHAPTER 5: RECIPES
SOUPS
BREAKFAST
VEGETABLES
WRAPS AND SANDWICHES
ENTREES
SNACKS AND DESERTS

BIBLIOGRAPHY
COOKING CONVERSIONS
TEMPERATURES
MEASUREMENTS
INDEX

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