The Complete Guide to Wheat-Free Cooking (Paperback)

by Phyllis L. Potts (Author) "MIX well all ingredients except shortening..." (more)
Key Phrases: cup bean flour, teaspoons xanthan gum, bread canister, Double Pie Crust, Emily's Rice Cakes (more...)

Editorial Reviews

Product Description
More than a collection of delicious recipes, The Complete Guide to Wheat-Free Cooking celebrates the joys of eating well and encourages the reader to seek foods that maximize health and vitality. 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 invaluable 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, garbonzo beans, and corn. She also teaches creativity in working with substitutions for those with multiple food allergies.

Product Details

• Paperback: 350 pages
• Publisher: Atria Books/Beyond Words (November 1, 1998)
• Language: English
• ISBN-10: 1885223773
• ISBN-13: 978-1885223777
• Product Dimensions: 8.9 x 5.9 x 1.1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #598,164 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #33 in

  Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Wheat-Free

Customer Reviews

Most Helpful Customer Reviews

22 of 23 people found the following review helpful:

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

By A Customer

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!

4.0 out of 5 stars the only wheat free, not gluten free resource!, May 18, 2009

By	Janet L. Traweek "jltraweek" (Camas, WA) - See all my reviews (REAL NAME)

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!!