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Article
December 1967

Gourmet Food on a Wheat-Free Diet.

Arch Otolaryngol. 1967;86(6):708. doi:10.1001/archotol.1967.00760050710023

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Abstract

This book is the product of a devoted wife's determination to stabilize her husband's life which had been complicated by "glutenenteropathy", a malabsorption syndrome.

Wheat is Western Man's staff of life and to completely eliminate it from his diet must result in a serious gastronomic adjustment. Discovering prepackaged foods containing wheat when not so labeled and dining out are only two of many major difficulties the wheat-free patient must overcome. A chapter entitled "Friends and Foes" is highly enlightening, and offers a wealth of tips that obviously have taken considerable time and experience to accumulate.

This is a completely practical cookbook made up of recipes tested for palatability and include: Cakes, bread, cookies, desserts, pastries, and main dishes. The otolaryngologist who includes allergy in his practice will find it not only an invaluable timesaver for himself but a real problem solver for his patients.

My only suggestion to the author

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