Living Gluten and Dairy-Free with French Gourmet Food: A Practical Guide

Chef Braux demonstrates a vast knowledge of the gluten-free, casein-free diet, bringing together in one book not only how and why this diet works for both individuals on the Autism spectrum and for those diagnosed with Celiac disease, but also recipes, resources, and a concise shopping list. I highly recommend this book to anyone that would like to improve their health with the GFCF diet. Kecia Johndrow. Vice President. National Autism Association of Central Texas Chef Alain Braux has done it again This book will take you on a sweet escape: an escape to gluten and dairy-free heaven His recipes, witty writing and clever tips will help you make a stress-free transition to the gluten and dairy-free lifestyle. This book is full of easy-to-read educational materials and resources to help you feel better. Whether you are newly diagnosed or have been gluten-free for 30 years, you will find yourself referring this book time and time again. Jessica Meyer, Owner and Chef of ATX Gluten-Free

Author: Chef Alain Braux
Publisher: Alain Braux International Publishing, LLC
Published: 10/04/2010
Pages: 296
Binding Type: Paperback
Weight: 0.88lbs
Size: 9.02h x 5.98w x 0.62d
ISBN: 9780984288311

About the Author
Chef Braux Bio Alain Braux is a best-selling and award-winning food and health author. Chef Braux is also a food and health consultant, a speaker and panelist on food allergies, Paleo and anti-GMO issues. Mr. Braux is also award-winning Executive Chef and Nutrition Therapist. Alain Braux is the co-host on the podcast, "the Low Carb Paleo Show" and the food and health contributing editor to the Low Carb Magazine, Hip4Kids Magazine, Healthy Organic Women, Stuffed Pepper, and Food Solutions Magazine. Alain Braux is an expert on the subject of anti-GMOs issues, food allergies diets and the author of multiple award-winning food and health books. Chef Braux is also the owner of A Votre Santé, a small business offering personalized diet plans for people with assorted conditions such as cancer, Celiac disease, gluten and dairy-free allergies. Chef Braux creates customized diets for diabetic clients, ADD/ADHD children, and clients with assorted food allergies. He also lectures on the foundation of good health through appropriate nutrition; he teaches hands-on classes on how to prepare gluten-free/dairy-free baked goods and desserts and has cooking classes based on this book. Chef Braux is a Certified Executive Pastry Chef with the American Culinary Federation, a Certified Master Baker with the American Bakers Association, is a macrobiotic counselor and has earned a Bachelor of Science degree in Holistic Nutrition with the Clayton College of Natural Health. For more information, visit www.alainbraux.com.

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