Overview

A sugar free recipe book based on the experience and experimentation of Alison Beadle, who for health reasons, had to stop eating sugar, gluten, and yeast in 2012. Alison is also dairy intolerant. The book is not only full of recipes which are sugar, gluten, dairy and yeast free but shares her experiences with the dietary change and on working with gluten, dairy, sugar free products too. If you aren't all of these things there is is guidance and options to modify the recipes too. Alison, a Personal Trainer who has studied nutrition, also collaborated with Samantha Waterhouse, Chef many to numerous big names, and is now a Nutritional Therapist, and Sid Betty Personal Trainer and Precision Nutrition Coach. So the recipes are nutritious, well tested on clients, gym members, friends and family and achievable for everyday life. It's not just those that can't eat sugar that will enjoy these! This version of the book has been updated to reflect the change in the Free-From food market in the last 10 years. So where Alison used to use Spelt ( which does contain Gluten) as she could tolerate it and it worked better than rice flour alone, she now always uses gluten free flour. There are also now many more milk alternatives available and vegan options too. To reflect this Alison has added information on creating your own egg substitute which in conjunction with a raising agent such as baking powder and cider vinegar, can be used in sponge cake recipes. She also will continue to showcase these adaptations on her social media pages. Covers every meal and includes cakes and biscuits too. Certified by SUGARWISE ( International Certification Authority for sugar claims on food and drink) Proof that life is sweet without the sugar!

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