The Complete Guide to Wheat-Free Cooking [Paperback]

Phyllis L. Potts (Author)

Book Description

Series: Ferroelectricity & Related Phenomena | Publication Date: November 1, 1998

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.

Editorial Reviews

Review

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

About the Author

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.

Product Details

• Paperback: 350 pages
• Publisher: Atria Books/Beyond Words; Original edition (November 1, 1998)
• Language: English
• ISBN-10: 1885223773
• ISBN-13: 978-1885223777
• Product Dimensions: 8.9 x 6 x 0.8 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #382,982 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

27 of 28 people found the following review helpful:

4.0 out of 5 stars Good Choice For Wheat-free!, April 20, 2000

By A Customer

This review is from: The Complete Guide to Wheat-Free Cooking (Paperback)

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!

5.0 out of 5 stars One of the Better ones, April 19, 2011

By 

T. C. Wellman (Seattle, WA) - See all my reviews
(REAL NAME)   

This review is from: The Complete Guide to Wheat-Free Cooking (Paperback)

This is the book I most often go to for wheat-free baking. I keep a stash of the biscuit mix always on hand!
My favorite thing about this book is the versatility. The section in the beginning on substitutions is invaluable. This book contains recipes for wheat-free flour and mixes for cakes, bread, pizza dough, etc. I frequently use the flour mix from "Wheat-Free Cooking" to substitute into another recipe in place of wheat flour. Works well so far!

5.0 out of 5 stars Great cookbook for gluten free cooking too!!, January 17, 2011

By 

D. Atkins "Brit Fan" (Sacramento, CA) - See all my reviews
(REAL NAME)   

This review is from: The Complete Guide to Wheat-Free Cooking (Paperback)

This is one of my favorite cookbooks. I cook gluten free but I get great inspiration from this book and just switch out a gluten flour for a gluten free flour. We love the Walrus bread, excellent gluten free bread that my family enjoys. I like her suggestion of keeping a large quantity of the gluten free biscuit mix and using it for a quick batch of muffins, waffles, pancakes ect...The biscuit mix works great in yeast free breads too. Have fun experimenting!!