Product Description

An award-winning cookbook featuring nearly 300 wheat-free and gluten-free recipes that can be made without dairy, as well. Perfect for people with food allergies & intolerances, celiac disease, autism (gluten-free/casein-free diet), auto-immune diseases, and blood-type diets (especially Type O diets). An extensive appendix guides you in making substitutes in your own recipes and how to recognize hidden sources of wheat and gluten. A must-have cookbook for anyone with wheat or gluten sensitivities.

Product Details

• Amazon Sales Rank: #651692 in Books
• Published on: 1997-06
• Original language: English
• Number of items: 1
• Binding: Paperback
• 297 pages

From the Publisher
Most people think this book is worth the money just for the fantastic, nationally-acclaimed pizza recipe. But there are another 300 recipes so you can enjoy your favorite dishes . . . without the ingredients you don't want. Wheat-free, gluten-free recipes for breads, desserts, breakfast dishes, sauces, side dishes, and salad dressings can also be made without dairy. Recipes use rice, bean, potato starch, and tapioca flours. Nutrient values for each recipe. This book is ideal for those with food allergies and intolerances, celiac disease, autism (gluten-free/casein-free diets), some auto-immune diseases, and people following the various blood-type diets (especially Type O). This award-winning cookbook is recognized as an important resource by the Gluten Intolerance Group of North America, Celiac Disease Foundation, and the Asthma and Allergy Foundation of America.

It is recommended for celiacs in Ann Whelan's article "Getting Rid of Gluten" in the April, 1999, issue of Vegetarian Times.

About the Author
A former university faculty member, marketing executive, and home economics specialist, Carol Fenster holds BS and MS degrees in Home Economics and a Ph.D. in Organizational Sociology. She writes special diet cookbooks, consults with manufacturers and health food stores, and writes magazine articles--helping those with food sensitivities to eat. Look for her articles in Veggie Life magazine (July, 1997) and all issues of Living Without: a lifestyle guide for people with food and chemical sensitivities.

Customer Reviews

A wonderful guide to cooking without wheat or gluten...
This book is chock-full of great recipes! There are over 200 recipes for everything from breads to pizza to desserts to sauces. There is a whole section devoted to menus, to help you plan a meal around the foods in the book. There are several wonderful appendices, including one on wheat flour equivalents, hidden sources of wheat, baking with dairy substitutes, and mail order sources for some of the more obscure ingredients used.

My only quibble with this book is that it does use a fair amount of sugar (although brown, rather than white) in some recipes, which is not as healthy as it might be. But the author has another book which addresses this issue: Special Diet Solutions - Healthy cooking without wheat, gluten, dairy, eggs, yeast or refined sugar.

All in all this is a marvelous book for anyone who is dealing with a wheat or glueten food allergy or sensitivity. Don't hesitate!

Excellent GF recipes
This book contains my all-time favorite GF bread recipe. Carol Fenster uses stiffly-beaten egg-whites in many recipes to aid in rising and texture. An added benefit is, many of her recipes are lower in fat and cholesterol than other GF recipes. The recipes are well-written, easy to follow. This is the cookbook that I use the most in my everyday cooking as a Celiac.

Great buy for celiacs and those with gluten-intolerance!
This book is a great investment (and for those of us who live on gluten-free food, we all know how HARD it is to find anything for celiacs that's a bargain!)! It has over 200 recipies, but to be honest, there are a few that don't come out all that great. Still, a few out of 200 still makes this book a great investment!

This book is divided by section; Breads: yeast breads, quick breads and breakfast breads; Breakfast and Brunch: breads, meats, cereals, casseroles and other dishes; Pasta, Grains, Beans and Rice: pasta, grains, beans and rice; Desserts: cakes, bars and cookies, fruit desserts, puddings and custards, pies, miscellaneous; Soups: soups and soup components; Sauces and Salad Dressings: salad dressings, chutney and salsa, sauces for entrees or vegetables, dessert sauces and miscellaneous; Vegetables: potatoes and miscellaneous; Poultry: grilled chicken, stove-top chicken, and baked dishes; Fish and Seafood: fish and shellfish; Meats - Beef and Pork: beef, mixed meats, and pork & ham; Menus and finally, Appendices with valuable info like wheat flour equivalents and substitutes for wheat as a thickener.

My only major complaint (apart from that some of the recipies don't turn out half as well as they sound, but then again, that's to be expected on a gluten-free diet), is that unless you like Mexican / south-western food, about a quarter of these recipies are of no use to you. Before being diagnosed with celiac I used to get terrible indigestion (the author claims her only problem with wheat and gluten was a runny nose and stuffy sinuses). For anyone who is a celiac, and who has experienced the horrible side effects of simply eating food before a diagnosis is established, you probably want to AVOID foods that traditionally cause heartburn or gas or other symptoms similar to what I call a 'wheat-attack'. I'm sure plenty of people out there are able to handle Mexican / south-western food, but a huge number of celiacs are sensitive to all kinds of food, and kicking food up with peppers and spices and whatever else is great if your sinuses are blocked, but after having heartburn for months on end, you might not be too eager to start cooking up a big ol' pot of chilli!

Over all, it's still a good buy. I mean, even though I don't see many celiacs (espically soon after their diagnosis) cooking some of these things, it's a good book to have. You can make lots of things that are fairly "soft" on your tummy, and maybe after a little while (it's been almost 2 years since my diagnosis and I STILL won't touch a pot of chilli!) you can try some of these more spicy variations in the kitchen. If you're simply gluten-intolerant, or have sinus problems like the author, then this book is a great investment! If I weren't a celiac I'd definately give it 5 stars!