The Complete Guide to Wheat-Free Cooking

By Phyllis L. Potts

Book Overview

More than a collection of delicious recipes, The Complete Guide to Wheat-Free Cooking celebrates the joys of eating well.

Author Phyllis Potts chose treasured family recipes, good old-fashioned comfort food, and modified them for people like herself who can't eat wheat. As an insider, she has valuable insights into what it takes to succeed at making a dramatic diet change. She shows readers how to reproduce the textures and flavors of breads and pastries using non-wheat flours made from rice, garbanzo beans, and corn. She also teaches creativity in working with substitutions for those with multiple food allergies and speaks to general concerns, such as using bread machines and storing leftovers.

Let's awaken our individual and collective spiritual obligation to our planet and its creatures.

• Format: Paperback
• Language: English
• ISBN: 1885223773
• ISBN13: 9781885223777
• Release Date: November 1998
• Publisher: Atria Books
• Length: 350 Pages
• Weight: 1.50 lbs.
• Dimensions: 0.8" x 6.0" x 8.9"

Customer Reviews

the only wheat free, not gluten free resource!

Phyllis Potts is the only one that I could find doing wheat-free, but not gluten-free. I realize I can also cook gluten-free, but this is definitely a niche book! I also got her other two books (Going Against the Grain, and Still Going Against the Grain), and just wanted to share that this one seems to be a compilation of the two (although with the low prices on the used copies of those two, they are still a great deal). The second book has a special section of bread machine recipes. This complete guide contains, by chapter: bread, main courses, soups, pies, cakes, cookies, sweets, cereals, sauces (and condiments), spreads, beverages, and miscellaneous. There is not an extensive explanation of different flours and their properties, but I'm sure that would be a LONG discussion, and I guess I can get that info elsewhere (in fact, i think there is a suggestion in the book about it). Many of her baking recipes rely on a mixture of garbanzo bean and rice flours. Unfortunately for us, my daughter's sensitivity (which is the reason I needed this book) includes rice--but there are plenty of recipes left for us to try. I will try to update once I have done so, but I am definitely happy with the possibilities presented here and thank you, Phyllis, for giving us this useful resource!!

Good Choice For Wheat-free!

This is one of the few books that I have found for individuals with just wheat-not wheat and gluten-allergies. I suffer from wheat allergies, and it has been difficult to find recipes that don't exclued gluten as well(which makes it more difficult to find ingredients). This book is great. The only reason that I gave it 4 stars instead of five, is that I wish it had more spelt recipes!