Gluten-Free Cooking. A Book in Questions and Answers with Recipes

Alla Vladimirovna Pogozheva — Doctor of Medical Sciences, Professor at the Federal State Budgetary Institution of Science "Federal Research Centre for Nutrition and Biotechnology" (formerly — Institute of Nutrition RAMS), a top category physician, author of more than 750 scientific... works, including 10 guides for physicians, 3 recipe collections for public catering, as well as 25 monographs and 30 popular science books dedicated to issues of healthy and therapeutic nutrition.
During her time at the Institute of Nutrition, she developed new dietary approaches to the treatment of atherosclerosis, ischemic heart disease, hypertension, correction of metabolic disorders, obesity, and other alimentary-dependent diseases. Based on almost a century of experience from the Institute of Nutrition, and her own scientific data, the author suggests adjusting one’s diet in the presence of intolerance to certain products based on the principles of healthy eating.
The main focus of the book is the large number of recipes recommended for intolerance to certain food products of various groups, presented in the usual order of their serving — breakfasts, appetizers, first courses, second courses, desserts, drinks, sauces. Recipes for dishes for gluten intolerance are characterized by a reduced amount of salt, sugar, hot and spicy seasonings. The method of cooking that involves frying is excluded. Preference is given to boiling and steaming dishes.
The book will help draw readers' attention to their nutrition issues, listen to their bodies, in particular, its reactions to the consumption of certain products, as well as assist in correctly adjusting their personal diet.