The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition
The more than 100,000 Americans allergic to wheat are usually deprived of Sourdough Bread, Butterscotch Brownies, and all the other favorite dishes Hagman has created without using gluten. Her recipes use flours other than wheat flour, but they are generally uncomplicated and quick to prepare--suitable even for those noncooks who have been craving their forbidden foods. There are few other cookbooks in this area; recommended for all special collections.Copyright 1990 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.