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.
Phillis's book was inspired by her efforts to overcome health problems and reflects her twenty years of experimental baking. Written as a follow-up to her first book, Going Against the Grain, The Complete Guide to Wheat-Free Cooking is a collection of her invaluable insights into what it takes to succeed at making a dramatic diet change. It has rapidly become a favorite for all kinds of diets.
Publisher: Atria Books/Beyond Words (November 1, 1998)
Here's a straightforward wheat-free cookbook with delicious results. And thanks to recipes from Emily Dickinson, words of wisdom from James Boswell, a wonderful garnish of Chinese and biblical proverbs, it's a learning experience as well. Phyllis Potts has cooked up a winner. Preheat the oven and let's get started. —Craig Leslie, author of Winterkill and Riversong
Being an allergist and being myself allergic to wheat makes me uniquely qualified to comment on this book. In working with my own allergies, I have learned to cook with strange flours and semblances of flour, and most importantly I have learned to pretend that my concoctions taste "like the real thing." Now with this book, the need for pretending is past. Many of the baked items in this cookbook are as good as the real thing in texture and taste, and in some cases better. Now, instead of hoodwinking my children into eating alternative concoctions, I can invite their friends to share in the treats baked without wheat. The management of food sensitivity is a difficult proposition in our food oriented society. What a joy it is to have recipes for wheat-free foods that even non allergic people will savor. My patients and I are grateful for this book. —John Green, MD
Potts repeatedly demonstrates her mastery in combining the lesser-known, non-wheat flours into a satisfying complement of family-successful recipes....This book accomplishes its task—with pizazz. —Denny Gilliam, general manager, Moore Natural Foods