The Complete Guide To Wheat-Free CookingMore 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. |
Contents
Ya MAIN COURSES | 85 |
PIES | 149 |
COOKIES | 229 |
SWEETS | 263 |
SAUCES | 293 |
SPREADS | 319 |
BEVERAGES | 325 |
CONVERSION TABLE | 339 |
Common terms and phrases
1/2 cup chopped 1/2 cups bean 1/2 cups rice 1/2 teaspoon 1/2 teaspoon salt 15 minutes 30 minutes allspice apples arrowroot BAKE at 350 baking powder baking soda BEAT egg boiling water bread machine brown sugar butter or margarine cake cheese chicken chocolate cinnamon cloves coconut COMBINE all ingredients COOK COOL cornstarch COVER cream of tartar cup bean flour cup brown sugar cup butter cup granulated sugar cup oil cup raisins cup rice flour cups Biscuit Mix dough dry ingredients GREASE GREASE cookie sheet large bowl lemon juice liquid medium milk or water mixture nutmeg onion oregano ounces oven to 350 peel pepper Pie Crust pie pan potatoes powdered sugar PREHEAT oven raisins recipe refrigerator rice milk sauce saucepan SERVE SIMMER sliced sour cream SPRINKLE STIR tablespoons tablespoons butter teaspoon baking soda teaspoon cinnamon teaspoon vanilla extract teaspoons baking powder teaspoons xanthan gum tomato vinegar wheat-free yeast Yield