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Connie Sarros

Connie Sarros travels the country speaking to celiac support groups.  She has a DVD “All You Wanted to Know About Gluten-free Cooking” and has written the following books:
  • Newly Diagnosed Survival Kit
  • Wheat-free Gluten-free Dessert Cookbook
  • Wheat-free Gluten-free Recipes for Special Diets
  • Wheat-free Gluten-free Reduced Calorie Cookbook
  • Wheat-free Gluten-free Cookbook for Kids and Busy Adults
  • Gluten-free Cooking for Dummies
Visit her website at:
www.gfbooks.homestead.com

 Articles by this Author


Photo: CC--Alpha

Dried beans will not cook through if the salt is added too early.  This recipe serves four people.


Foraging for Gluten-Free Fiber


Photo: CC--michael koolman

The one condition that accounts for almost half of the patients who seek out gastroenterologists is IBS (Irritable Bowel Syndrome).  Many celiacs suffer from this ailment.  IBS is a ‘functional’ disorder, meaning that there is no damage to the digestive tract.  Only the bowel’s function, not its structure, is disturbed.  



Every year, life seems to get more hectic.  There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax. This recipe takes only 4 minutes to assemble!



Photo: CC--Stopwatch Test

Every year, life seems to get more hectic.  There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax.  Then you are diagnosed with celiac disease and suddenly realize you can no longer stop at Subway for a hoagie sandwich on your way home.  You get a sinking feeling in the pit of your stomach as you acknowledge that you will have to actually cook most of your own meals at home! 



Photo: CC--Don LaVange

Right now, it is considered the “in” thing to be on a low carbohydrate diet.  Dr. Atkins has become a household word.  Try this great low carb recipe for your gluten-free and low carb diet.


The Low Carbohydrate Diet


The traditional food pyramid of the past shows breads, pasta, rice, cereals (all high in carbohydrates) at the base of the pyramid, the ‘staple’ of the diet.  Recently, this assumption has come under attack.  Experts are telling us that a diet high in carbohydrates is bad for us (Why is it that the things we love to eat are bad for us?).


No Milk? No Gluten? No Problem!

Wheat is the most popular grain in the United States and is found in a multitude of products.  We are taught from young that milk helps our bones grow strong.  So what do people do who cannot safely consume these products?  They eat very well!

Gluten-Free Bread Bugaboos


Photo: CC--treehouse1977

Finding a slice of pre-packaged gluten-free bread that is 100% enjoyable seems to be the bane of many celiacs.  So you finally decide to make your own.  You read up on baking breads; you spend money to buy the ingredients; you take the time to prepare the mixture, then you put your creation in the oven.


Sweetening Without Sugar


Photo: CC - Uwe Hermann
Have you ever taken a bite of unsweetened chocolate?  If you have, I’m sure your taste buds revolted!  Sugar is what makes most of our desserts palatable and desirable.  But sugar adds empty calories to the diet and little else nutritionally speaking. 

Winning the Weight War


Photo: CC - Ed Yourdon
Are you a bit overweight?  If you wear the same two outfits all the time because nothing else in your closet fits, you may be a prime candidate for a “Low Calorie” Gluten-free regimen.


What was your first reaction when your doctor told you that anything containing gluten had to be eliminated from your diet?  After you stopped screaming, “But I HAVE to have my pizza!” did you begin to panic?  Know this—there is almost NOTHING that you used to eat before being diagnosed that you cannot eat now; you just have to learn to make it a little differently.

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