Customer Reviews

The Complete Guide to Wheat-Free Cooking

5 star:		(3)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

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!

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!

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!!

This book is great. Full of recipes that are wheat free; pie crusts, how to make your own noodles, bread & biscuit mixes,lemon bars, cakes; 300 pages of recipes! It has some soups & salad recipes too.

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!!

Book was received as stated however so far the recipes haven't been that great. Haven't been able to get the ones I have tried so far to work very well.