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The Wheat-Free Cook [Kindle Edition]

Jacqueline Mallorca
4.0 out of 5 stars  See all reviews (43 customer reviews)

Print List Price: $18.99
Kindle Price: $5.92
You Save: $13.07 (69%)
Sold by: HarperCollins Publishers

If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 49%). Print edition purchase must be sold by Amazon. Learn more.


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Kindle Edition $5.92  
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Paperback $14.93  
Gluten-Free Classic Snacks by Nicole Hunn
Gluten-Free Classic Snacks by Nicole Hunn
Don't give up your favorite snacks. Re-discover your favorite brand-name treats with these great gluten-free recipes. Learn more | See more gluten-free cookbooks

Book Description

The Wheat-Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tip on how and where to shop for gluten-free ingredients. On top of that, Jacqueline offers recipes for quick, modern gluten-free meals that are sure to appeal to the health-conscious cook, whether gluten-sensitive or not—after all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with all-purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat-Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat.

Editorial Reviews


Jackie tackles gluten-free cooking with delicious results.

About the Author

Jacqueline Mallorca was a columnist for the San Francisco Chronicle's food section during the 1990s, and has written, coauthored, edited, or illustrated twelve cookbooks to date. She also acted as an editorial assistant to James Beard for several years, and created the first Williams-Sonoma mail-order catalog.

Product Details

  • File Size: 557 KB
  • Print Length: 240 pages
  • Publisher: HarperCollins e-books; 1 edition (March 6, 2009)
  • Sold by: HarperCollins Publishers
  • Language: English
  • ASIN: B001UQO47I
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #636,119 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
129 of 131 people found the following review helpful
5.0 out of 5 stars Glutenus Maximus March 26, 2007
One of my closest friends is a hardcore "foodie" but has a horrible wheat allergy. She must take antihistamines in order to indulge in her favorite foods, which is fine for the rare oppurtunity when we dined at Perse but not something you want to take everyday. So, when I found The Wheat-Free Cook, I took it upon myself to prepare a meal for her from scratch. Now first off, I don't like to bake but I knew bread was going to be a big deal for her. I made the recipe on page 133 (quick flatbread) and found it not only easy but extremely delicious! Luckily, I doubled the recipe as the rest of the diners devoured it along with the delectable short ribs on page119. This book offers classic cooking (a la Julia) and brings "gluten-free" out of the dark ages (nasty health food store selections, ugh). It's easy enough to use for the novice cook and innovative enough to inspire the toughest "foodies." I recommend it for ALL cooks-wheat free or not!
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49 of 49 people found the following review helpful
5.0 out of 5 stars The BEST Wheat Free Cookbook on the market January 8, 2008
The Wheat Free Cook is a fabulous resource for the Gluten Free Community. It is thorough in describing the flours and ingredients available. The recipes are quite easy to make, the end product is absolutely delicious and the best thing about the book is that finally there are nutritious recipes to be made, something that is not seen in many gluten free cookbooks.

I have had the book for more than 6 months and I would be truly lost without it.

Thank you Ms. Mallorca for simplifying cooking and baking in a gluten free world where now everyone in my family is eating gluten free (they do not have to) but they are choosing to because they LOVE the meals I am preparing. Thank you for the humor. GREAT BOOK
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53 of 55 people found the following review helpful
5.0 out of 5 stars Inclusive Dishes April 24, 2007
Format:Hardcover|Verified Purchase
For people who have wheat allergies and other food related conditions, e.g. lactose intolerance, check out this book. Diet does not mean deprivation; rather it means accomodating different needs in re food.

This book has a good selection of wonderful recipes that are not just merely palatable. It brings gluten free into the sun of mainstream meals and out of the dark ages when gluten free meant drab and bland foods from specialty shops. You can cook wonderful dishes and nobody will be any the wiser that you are making inclusive meals that are gluten free. (Of course, if you wanted to, you might clue them in).

I highly recommend this treasure for all cooks regardless of food needs.
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34 of 35 people found the following review helpful
4.0 out of 5 stars Perspective, with Chocolate Cake June 1, 2009
Format:Paperback|Verified Purchase
A lot of the recipes in this book are just normal/good food, but that's important when faced with a restricted diet. When you find you can't have something, it's hard to think about what you CAN have.

The Chocolate-Walnut Cake is practically worth the price of the book.

I like that it's written by a seasoned food writer who just recently had to eliminate wheat, which sets it a world apart from life-long wheat-free cookbook authors who can't remember or don't know what really good pastry/crepes/etc taste like.
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27 of 27 people found the following review helpful
5.0 out of 5 stars Healthy cooking for all December 2, 2007
This book opened up my cooking to a whole world of delicious and creative meals. I thoroughly enjoyed getting to know how to use Quinoa, Amaranth and Buckwheat in interesting ways.

The recipes are well written and not complex to prepare. The introductory comments at the beginning of each recipe are amusing and informative.

Amazingly, I also found that I felt better and had more energy after eating more wheat-free meals. This book has been greatly appreciated by my celiac friends.
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19 of 19 people found the following review helpful
5.0 out of 5 stars The Wheat-Free Cook January 12, 2008
Format:Hardcover|Verified Purchase
All I can say is thank you to Jacqueline Mallorca for her wonderful book.
I'm allergic to wheat and cow's milk products and I called Williams-Sonoma
to ask her some questions and they reached her and she called me back with
some great advice.Sustitute goat's milk yogurt and goats milk for regular cows milk products. I have missed rye bread so much but if you make her rustic seed bread on page 140. You won't have to miss it.This week I'll
be making pizza. Kudos to the author.
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17 of 17 people found the following review helpful
5.0 out of 5 stars Surpassed My Expectations March 25, 2010
Format:Paperback|Verified Purchase
It was the reviews (even the negative one) that really made the decision for me to order this book over others. I love this book and I love Ms. Mallorca's approach to gluten-free cooking. Rarely (if ever) have I read where a chef sings the praises of gluten-free flours and talks about them as if they contribute to the success of a recipe, but that's exactly what Mallorca does. It makes gluten-free baking and cooking feel like a privilege, something positive, instead of a sacrifice or what us gluten-free people "have to get by on."

I have tried three recipes already (I've only had the book for less than 2 weeks) and they were all fantastic. The chocolate walnut cake lived up to a previous reviewer's comment about it. The other two recipes were as pleasant of a surprise as I could have hoped to get in a gluten-free cookbook: Rice Bran Muffins (tastes like the bran muffins I used to enjoy) and Toasted Quinoa (I use oats) Muesli (something I seriously thought I would never have after going gluten-free). I would say the Muesli recipe is worth the price of the book alone and it is so simple!

I look forward to trying all the bread recipes...they are so much simpler than previous recipes I've tried.
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Most Recent Customer Reviews
4.0 out of 5 stars Four Stars
Great help.
Published 2 months ago by Southern lady of years
5.0 out of 5 stars love it!!!!
Good recipes
Published 4 months ago by diana comella
5.0 out of 5 stars Wish Jacqueline Mallorca was more prolific... could use more of her...
Practical chef tips abound. As well as concise and logical explanations of the food chemistry and ingredients... easy to find the "whys". Read more
Published 5 months ago by NoSlouch
3.0 out of 5 stars OK but
I found it not the best GF cook book. A lot of recipes but with a lot of ingredients that make them seem difficult. Only 8 pictures in the whole book. Not very modern.
Published 7 months ago by Fran
5.0 out of 5 stars Well Done
Well done, She also added some background info that will help with understanding Gluten intolerance. Try it you'll like it.
Published 16 months ago by Lloyd C Peterson
5.0 out of 5 stars Wheat free
I was told that I am allergic to wheat, so I went searching the stores for wheat free foods. Wow everything almost is made with wheat flour. Read more
Published 18 months ago by KELLY SMITH
1.0 out of 5 stars Not as modern as the cover
The cover looked interesting but the recipes inside were out of date and not attractive at all. I ended up donating it to the local library. Read more
Published 21 months ago by Catherine K. Howard
2.0 out of 5 stars really didn't like it!
I bought this for my husband he has a wheat intolerance. but he didn't like this book. I think maybe because inside it doesn't look like a very inspiring book. Read more
Published on February 24, 2013 by Dee
5.0 out of 5 stars Delicious, alternative recipes that just bypass the wheat
My daughter (age 4) is gluten-sensitive. I rely on gluten-free cookbooks mainly for baked goods.

What I love about this book, and the reason I think it trumps some other... Read more
Published on February 2, 2013 by Agyaat
4.0 out of 5 stars Healthy living.
I'am not and never been a cook book person, but, I 'am going wheat and gluten free so I have to learn to cook from a cook book.
But 'am thankful for it.
Published on January 27, 2013 by R.E.R.
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