Dunedin, Florida, (May 9, 2011) – A glutenfree diet can be critical to good health, but all too often results in "healthy" foods where the taste and texture is uncomfortably different. When local mother Carol Kicinski found herself and half her family to be gluten-intolerant, she simply refused to compromise on the taste of baked goods. Instead she launched herself on a mission to develop dessert recipes that are both gluten free and delectable – with taste, texture and nutrition that equaled or surpassed “normal” gluten-filled desserts.
Having succeeded beyond even her own high expectations, Kicinski didn’t keep her recipes a secret from the rest of the world. She has now motivated millions by sharing her experiences, baking and cooking techniques and tips on television shows, on her popular gluten-free website, in marketplace cooking demonstrations and now in her new cookbook.
Carol’s core philosophy is: “Look at the world of food in terms of what you CAN eat – not what you can’t!” Her recipe motto is “Gluten-free recipes that are not just ‘good for gluten-free’ but just plain GOOD, period!!”
Kicinski is the first to tell you, “I’m not a Chef, just a mom who had to learn it and do it all in my own kitchen.” Carol has compiled her experiences and dessert recipes in her new cookbook - SIMPLY...GLUTEN-FREE DESSERTS (Thomas Dunne Books, 2011) which contains 150 mouth-watering dessert recipes and includes a “how-to” guide for baking gluten-free. This is a great reference cookbook for the home cook and the professional alike. Kicinski even provides an easy, gluten-free flour blend which works cup-for-cup in place of regular flour for any recipe in the book – as well as all your grandma's old favorites.
Featured on QVC in their first Gluten-free TV episode (April 2011), this cookbook sold over 1,900 copies.
The author will be speaking and signing her new cookbook on Monday, May 23rd at Barnes and Noble Bookstore, 213 N Dale Mabry, Tampa, at 6 PM.
The Mayo Clinic reported in January 2010 that gluten intolerance is no longer considered “rare” in the U.S. In fact, thousands of Americans are diagnosed each month with a gluten intolerance, allergy or celiac disease. Celiac disease, better known as a gluten allergy or intolerance, is a hereditary disease that does not allow people to eat gluten, a protein found in wheat, rye and barley. In people with celiac disease, gluten damages the lining of the small intestine, making it difficult for the body to absorb nutrients from the food they eat. According to the National Foundation for Celiac Awareness, 15% of Americans today are seeking gluten-free products in the grocery stores – a very loyal consumer as the only remedy to gluten-intolerance or Celiac Disease is simply to not eat gluten.