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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.
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Inside This Book Citations: This book cites 2 books | 1 book that cites this book Explore: Citations | Books on Related Topics | Concordance | Text Stats Key Phrases - SIPs: cup bean flour, teaspoons xanthan gum, bread canister, teaspoon xanthan gum, uncooked quick oats (more) Key Phrases - CAPs: Double Pie Crust, Emily's Rice Cakes Browse Sample Pages: Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |