Wheat-Free Recipes & Menus: Delicious, Healthful Eating for People with Food Sensitivities

This is the best gluten free cookbook I've found, and I've tried a number of them since I was diagnosed gluten intolerant 4 years ago. I had about given up thinking I'd ever enjoy bread the way I used to, but I have been truly amazed by every item I've made from Carol Fenster's book. Even my husband, who can eat wheat, loves these breads! I am a naturopathic doctor, and see many patients who are gluten intolerant; I recommend this book to all of them! If you are feeling overwhelmed by a restricted diet, this book will bring back the joy of eating! Try the French bread first; it's easy, quick and it will restore your faith. Note: I have always used the sorghum-corn flour blend, so that's what I base this review on.

This is an excellent book and easy to use. The flour mix recipes are easy and wonderful to use in the recipes. The cakes, breads and such are just as good the "Normal" breads. My kids even love them.

The author of five previous gluten-free cookbooks, Carol Fenster's Wheat-Free Recipes & Menus: Delicious, Healthful Eating For People With Food Sensitivities is enhanced with helpful tips culled from her own gluten-free lifestyle and her past ten gluten-free years in the kitchen. Showcasing more than 250 recipes and more than 100 menus, Wheat-Free Recipes & Menus is standing proof that gluten intolerant people do not have to be deprived of breads, pizzas, cakes, muffins, cookies, casseroles, waffles, or sauces! From Fennel Bread; Asian Soba Noodles; Lentil Tabbouleh; Avocado Chile Sauce; and Mexican Beef Pie; to Pizza; Yellow Cake; Ham and Egg Breakfast Casserole; Biscuits; Lasagne; and Wild Rice Pancakes with Pecans, Wheat-Free Recipes & Menus is a welcome and essential addition to any gluten-free cookbook collection where all members of the family can experience wonderful wheat-free dining for all mealtime occasions.

The recipes in this book are delicious and also well-written. Although there are recipes for many different types of food, my three favorites are for traditional "wheat-replacers": Spice Cake, Soup Dumplings, and Pizza Crust. I would agree with the other reviewer below that Dr. Fenster does tend to use too much sugar -- who puts sugar in pizza crust? But the recipes are very flexible, and I find if I change the amount of sugar, or add carrot shreddings to a cake, or cream cheese to a dumpling - the recipes still work great! I highly recommend this book, not only does it include a ton of gluten-free cooking advice, but also has non-dairy substitutes for every recipe. I also like that she writes, for example, "1 teaspoon GF vanilla" instead of simply "1 teaspoon vanilla." For the recently-diagnosed, this is a great reminder to check _all_ ingredients for 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!