Country Baking Meets Gluten Free
I created this gluten free cookbook to bring back childhood memories of food before you were gluten free.
I use quality ingredients, and the taste will warm your soul. Follow the 80/20 rule and enjoy in moderation.
I wrote this gluten free cookbook for real people, doing real baking in real kitchens. No fancy dancy stuff, just down-home great food you can take to your next party, and keep the secret between us that this is really gluten free! But hurry and get some for yourself before it’s all gone.
*Includes 20 recipes and Tips for Successful Gluten Free Baking
Yummy Country-Style, Gluten-Free meals like your grandma made!
“Gluten free is a buzzword in many public headlines and many private households.
So just what is gluten? Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley. Gluten consists of two proteins: gliadin and glutenin. It is the gliadin protein to which people react negatively.
When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked. The name gluten, therefore, is derived from these glue-like properties.
In people who are sensitive to gluten, this causes the immune system to mount an attack against their intestines. This immune reaction is an autoimmune disease called Celiac Disease.
But eating gluten free isn’t just for Celiac-positive folks. We all can benefit from giving our digestive tracts a break from this sticky glue interaction in our intestines. Gluten has been linked to “opioid” addictive responses as well. Admittedly, however, you may also experience essential nutrient deficiency if you do not balance your diet in other ways when eliminating gluten all together.
The positive attributes to gluten free are better digestive health and increased levels of energy, to name just two.
Now, with all this talk about gluten free, I caution you before you turn to chemical-laden or corn-laden products in lieu of gluten. There are distinct benefits to at least a partially gluten-free lifestyle to support the brain, the digestive tract and overall energy levels.
So enjoy this gluten free cookbook that Christina has created by “baking backwards.” That means she remade all her favorite recipes by creating them gluten free. Her recipes are not “theory” but actual tried and true edible foods that even the kids will eat.
You too will find the benefits, very quickly, of replacing many of your favorites with these gluten free versions.
CAHP-BC, BCND, Dtx Spec
Christina’s Gluten Free Baking Tips have saved me lots of money and my family loves the recipes. I used to dread baking gluten free. I feel successful now every time. Thank you Christina for taking the time to help me perfect my skills. ‘Kerry T.
WOW! I had no idea Gluten Free baking can taste like REAL FOOD! Christina you did it! Your Gluten-Free Sin-Sational Swirls and Gluten-Free Pumpkin Gingerbread are hands down the BEST I have ever tasted. I only have one problem… I can eat all them by myself! John Bassett
I met Christina at a party. I was so shocked when someone told me I just ate a Gluten Free Cookie. I argued and said it’s not possible. That stuff tastes like cardboard and this tastes like my grandma’s cookies. Needless to say, I went back for more and they were gone. Christina I can’t wait to get your cookbook, it will be a blessing to the gluten free community. Pat Wilson
I am a Southern girl raised on Grandma’s biscuits! But was looking for a healthy alternative with flavor and consistency that would make new memories for my children. I was fortunate to get to taste her delish gluten free version and voila. KT Mays
Gluten free but not taste free. Christina makes it fun and easy. She gives you the extra tips you need when baking gluten free to get a creation that is moist and full of flavor without all of the added junk. Your baked goods will be the healthiest hit at your next holiday. Enjoy!