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Publisher Description

Creating a gluten-free eating plan with foods that have a low glycemic index, or GI, can be a balancing act. Gluten is a protein found in wheat, rye, barley and possibly oats that causes a severe autoimmune reaction in people with celiac disease. 


The glycemic index evaluates the effects of foods on your blood glucose levels. Foods that rank high on a scale of one to 100 raise your blood sugar rapidly, while foods that rank in the middle or at the lower end of the scale will have a less dramatic effect. 


Slow cookers are among an array of old kitchen gadgets making a comeback. Most of us are experiencing the joys of cooking delicious readymade meals at home.The extended cooking times allow better distribution of flavors in many recipes.


In this book you will find more than 85 delicious recipes with

Nutritional facts per serving

Calories

Fat        

Saturated fat

Sodium        

Carbohydrates

Total sugars

Dietary fiber

Protein

GENRE
Food & Drink
RELEASED
2015
March 22
LANGUAGE
EN
English
LENGTH
141
Pages
PUBLISHER
Jennifer Hill
SIZE
201.9
KB

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