10 Aug Book Review: The Gluten Free Cheat Sheet
Everyone loves to bite into a warm, flaky, and buttery pain au chocolat, but indulging in this treat can mean some harsh consequences for those who need to eat gluten free. In April Peveteaux’s The Gluten Free Cheat Sheet: Go G-Free in 30 Days or Less, she discusses these trials and tribulations as well as tips to overcome those delicious pastries.
About The Gluten Free Cheat Sheet
April Peveteaux, who has celiac disease herself, uses humor to lighten the mood of those who suffer from celiac, who are gluten intolerant, or who have a wheat allergy. She thoroughly discusses the consequences of ingesting gluten, as well as what gluten is and how it affects the body citing organizations like the Celiac Disease Foundation and National Foundation of Celiac Awareness. Peveteaux emphasizes two important points throughout the book; one being those who need to eat gluten-free need to stay away from wheat, barley, rye and triticale, as all of these grains contain gluten, and two being be aware of cross-contamination with gluten-free and gluten-containing foods.
Peveteaux continues to debunk myths of eating gluten free, the importance of reading through the ingredients (gluten is hidden in many foods), types of cuisines and restaurants you can eat out in, as well as gluten free staples, 100 recipes to try, lists of conferences, brands, blogs, and support groups and a 30 day meal plan. All of the recipes are easy to follow and you can find the ingredients at your local market.
April was kind enough to share one of the recipes from her new book.
World’s Greatest Granola
Prep time: 20 minutes
Cook time: 45 minutes
4 tablespoons brown rice syrup
2 tablespoons raw blue agave syrup
4 tablespoons unsweetened applesauce
½ cup coconut sugar
3 tablespoons coconut oil
3 cups gluten-free rolled oats
1 ½ tablespoons chia seeds
1 tablespoon instant coffee
1 teaspoon ground cinnamon
1 tablespoon raw cacao powder
3 tablespoons hemp seeds
2 tablespoons light brown flax seeds
½ cup popped amaranth
1 teaspoon kosher salt
1. Preheat oven to 300 degrees.
2. In saucepan over medium heat, add all wet ingredients and stir well. Bring to boil, stirring frequently, then reduce to simmer for about 5 to 7 minutes. Continue to stir frequently.
3. In deep bowl or pot, add all dry ingredients and stir to mix well.
4. Add warm wet mixture to dry mixture and stir to coat everything.
5. Spread coated granola on parchment-lined baking sheet and bake for 45 minutes on middle rack. Remove pan from oven briefly to stir every 15 minutes to be sure it bakes evenly.
6. As granola cools, it will stiffen. You can break up the pieces once it’s cooled.
7. Store in airtight container for up to 4 weeks.
Makes 1 ½ pounds of granola
Should You Buy It?
The Gluten Free Cheat Sheet is like a bible for those who are gluten free. Peveteaux makes many important points, which will help guide those just diagnosed. Although I don’t personally think you should go gluten free if you don’t have to, Peveteaux does offer tips to those who may want to try it. If you need to follow a gluten free diet, The Gluten Free Cheat Sheet are words to live by.
Alexandra Orlan will be a junior dietetics major this fall at the University of Delaware. She hopes to become a registered dietitian and use her passion for food and health to better others’ lives.