Scandinavian Gluten-Free Treats provides recipes for a variety of cakes, cookies, desserts, quick breads and lefse from Norway, Sweden, Denmark, and Iceland. Both everyday recipes and recipes for special occasions are included. All recipes can be made with off-the-shelf commercial gluten-free flours. No mixing your own gluten-free flour for every recipe. Multiple tests of each recipe with different brands of flour showed that not every brand of gluten-free flour works in every recipe. Recipes are annotated when a particular brand of flour is a problem for that recipe. The book includes a table comparing the ingredients of an array of commercial gluten-free flours so that bakers can easily compare them. This is especially helpful if there are ingredients besides gluten that need to be avoided.

Phyllis Johnson grew up in a Scandinavian-American family, learning to make Norwegian and Swedish goodies. Her repertoire expanded when she married a man of Icelandic descent. Phyllis is a past District President and past International Director of Sons of Norway International. She traveled in Norway, Sweden, Finland, Denmark, and Iceland multiple times, experiencing their food first-hand. Phyllis has a PhD in chemistry and did internationally recognized research in human nutrition with the US Department of Agriculture. She published more than 100 peer-reviewed scientific articles on nutrition. She served on the editorial boards of three scientific journals. She was recognized with the WISE Award for outstanding female scientist in the federal government and is a Fellow of the American Association for the Advancement of Science. When family members learned they couldn't eat gluten, Phyllis combined her scientific expertise with her knowledge of baking to create these recipes.