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  • Hachette Australia
  • Hachette Australia

Low GI Diet for Gluten-free Cooking

Philippa Sandall, Kate Marsh, Jennie Brand-Miller

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Prose: non-fiction, Family & health, Diets & dieting, Cooking

The definitive guide to healthy living for everyone with coeliac disease, gluten intolerance, or other wheat sensitivities - repackaged in a convenient smaller format.

The best-selling gluten-free recipe book in fresh new livery and a convenient smaller format. More than 200,000 Australians have coeliac disease, and many others with gluten intolerance or other conditions are discovering the benefits of switching to a gluten-free diet. Widely recognised as the most significant dietary finding of the last twenty-five years, the gylcemic index (GI) is an easy-to-understand measure of how foods affect blood glucose levels. Low-GI diets improve health and weight control, lower 'bad' cholesterol and help prevent or reduce your risk of type 2 diabetes, heart disease, cancer and other chronic diseases.

In LOW GI DIET FOR GLUTEN-FREE COOKING the best-selling Low GI Diet team explain clearly and simply how to combine the ground rules of a gluten-free diet with the lifelong health benefits of low-GI eating to enable you to live well and stay healthy. Includes: 7 simple dietary guidelines for eating gluten-free and low GI; How to find and source gluten-free products; Low-GI substitutes for common high-GI foods; 100 delicious, easy-to-prepare recipes with dishes for each meal of the day; GI tables with values for popular gluten-free foods.

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Philippa Sandall

Philippa Sandall has been involved in the New Glucose Revolution series since its inception in1996 and is the editor of the GI News monthly newsletter.

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