Grain-Free Gourmet

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

The premise of this book is that a diet low in lactose and free of
grains and refined sugar can benefit people suffering from intestinal
problems and autism either by controlling or eliminating their
debilitating symptoms. The recipes in the book conform to the Specific
Carbohydrate Diet (SCD) developed by Dr. Sydney V. Haas and popularized
by Elaine Gottschall, who used it as a last resort to help her ailing
daughter who had been diagnosed with severe incurable ulcerative
colitis.

The substitute for grains is almonds ground so finely that they becomes
flour-like. Almonds contain no gluten (perfect for celiacs), are high in
calcium (ideal for those who are lactose intolerant), can lower
cholesterol, and improve or maintain intake of fibre, vitamins,
minerals, and protein. The recipes include appetizers, salads, main
dishes, and desserts, and are presented in both imperial and metric
measurements. The authors provide information on buying, storing, and
baking almond flour and honey (the sugar substitute), as well as on
cheeses that are virtually lactose-free and substitutes for commercial
convenience foods that may contain grain, sugar, or lactose. Their book
includes 16 colour illustrations, a lengthy index, and a resource list
of more than a dozen websites.

Although the SCD is not widely recommended by the medical profession,
sufferers of intestinal diseases are often desperate to try any new
method that may provide relief. These recipes can provide that help,
since they are nutritious, appetizing, and tasty. The authors sensibly
advise consulting with one’s physician before changing one’s diet.