Everyday Grain-Free Gourmet: Breakfast, Lunch, and Dinner.

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Imagine that you love bread and baked goods but grain—that is, flour—makes you sick. For the large number of Canadians with Crohn’s disease, ulcerative colitis, celiac disease, and irritable bowel syndrome, this isn’t a theoretical exercise, it’s an everyday reality, making the search for appealing foods that can be tolerated an ongoing struggle. Bager and Lass have teamed up to offer more than sympathy. This, their second recipe collection for those with digestive disorders, offers an upbeat, practical approach for satisfying meals that can be both tolerated and enjoyed.

The book explains why a diet called the specific carbohydrate diet (SCD), which was widely replaced in the 1950s by the gluten-free diet, should be revived. While a gluten-free diet controls Crohn’s, celiac, and colitis, SCD has been credited with going beyond managing the disease to achieving a cure, especially for children. A chart comparing SCD and gluten-free diets sets the background for the recipes, which are grouped by meal—breakfast, lunch, and dinner—plus a substantial chapter on desserts and baked goods.

The recipes rely on three main strategies: the replacement of wheat flour with almond flour, extensive use of homemade lactose-free yoghurt rich in probiotics, and replacing sugar with honey. Almond flour is readily available from health food stores and large supermarkets. Detailed instructions for making yoghurt are included in the introductory section of the book, along with directions for preparing other basics (syrups, sauces, etc.) needed for the recipes.

The recipes are clearly presented, with an easy-to-read layout, plus lots of explanations and tips. Measurements are in both imperial and metric. A scattering of full-colour photo plates demonstrate that grain-free dishes can be visually appealing. Extras include information on how long foods can be safely stored in the fridge or freezer, numerous websites and print references for further information on digestive disorders, and a menu planner chart.