Here's a straightforward wheat-free cookbook with delicious results. And thanks to recipes from Emily Dickinson, words of wisdom from James Boswell, a wonderful garnish of Chinese and biblical proverbs, it's a learning experience as well. Phyllis Potts has cooked up a winner. Preheat the oven and let's get started.
—Craig Leslie, author of Winterkill and Riversong

Being an allergist and being myself allergic to wheat makes me uniquely qualified to comment on this book. In working with my own allergies, I have learned to cook with strange flours and semblances of flour, and most importantly I have learned to pretend that my concoctions taste "like the real thing." Now with this book, the need for pretending is past. Many of the baked items in this cookbook are as good as the real thing in texture and taste, and in some cases better. Now, instead of hoodwinking my children into eating alternative concoctions, I can invite their friends to share in the treats baked without wheat. The management of food sensitivity is a difficult proposition in our food oriented society. What a joy it is to have recipes for wheat-free foods that even non allergic people will savor. My patients and I are grateful for this book.
—John Green, MD

Potts repeatedly demonstrates her mastery in combining the lesser-known, non-wheat flours into a satisfying complement of family-successful recipes....This book accomplishes its task—with pizazz.
—Denny Gilliam, general manager, Moore Natural Foods