Health-Oriented Chef Creates Allergy Free Ice Cream & Cookie Book


The Ice Dream CookbookPhoenix, Arizona ~ According to, an Australian based website addressing the needs of people with food allergies and intolerances, gluten intolerance is caused by a complex protein found in wheat, barley, rye, and oats which affects 15% of the population (one in seven people). An estimated 1% of healthy Americans (at least 3 million) suffer from the most severe form of the disorder, known as celiac disease or CD, say experts at the University of Chicago Celiac Disease Center …

Whereas wheat allergy produces severe and sudden symptom, such as coughing, asthma, breathing difficulties, and/or projectile vomiting, gluten intolerance causes a slower onset of symptoms that adversely affect the immune system. Undiagnosed and untreated, it can lead to anemia, diabetes, infertility, osteoporosis, neurological disorders, and bowel cancer, and may be a factor in at least 77% of all cases of autoimmune disease.

The Ice Dream CookbookMany people who suffer from gluten intolerance develop an intolerance to lactose (milk sugar). For them, the prospect of enjoying something as innocuous as ice cream and cookies can become a major source of distress because so many commercial products contain wheat or milk.

Although natural foods chef, author, and cooking instructor, Rachel Albert-Matesz, doesnt currently suffer from gluten or lactose intolerance, she sympathizes with those who do. For nine years, she followed a vegan (dairy-free vegetarian) diet and in her mid-twenties she developed an intolerance to wheat and corn. Fortunately, she recovered, but people with actual gluten or lactose intolerance must avoid the offending foods for the rest of their lives.

For more than 20 years, Chef Rachel has made it her mission to educate and inspire people to make healthier choices. In her new book, The Ice Dream Cookbook: Dairy-Free Ice Cream Alternativeswith Gluten-Free Cookies, Compotes & Sauces, she shares 80 recipes with more than 200 variations for deliciousdairy-free coconut-based frozen desserts and wheat-free, gluten-free,naturally sweetened cookies, fruit compotes, and sauces. With practical tips for shopping, stocking the pantry, and modifying recipes, The Ice Dream Cookbook is a gold mine of information that makes it easy for even the novice cook to churn out mouthwatering desserts for family and friends.

The Ice Dream Cookbook (ISBN 978-0-9641267-2-5), 300 pages, October 1, 2008, will be available in bookstores this fall or by August 1st by sending $25 + $7.50 shipping and handling to Planetary Press, P.O. Box 97040, Phoenix, AZ 85060-7040 or call (602) 840-4556. You can download order forms on Chef Rachels blog at

PLANETARY PRESS, P.O. Box 97040, Phoenix, AZ 85060-7040 Ph. (602) 840-4556


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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