Book title: Wheat-Free Recipes and Menus: Delicious Dining without Wheat or Gluten
Book author: Carol Fenster

Why did I write a cookbook for wheat-sensitive persons? I, too, am wheat-sensitive. I cannot tolerate wheat because it causes nasal congestion and stuffiness, making me feel dull, groggy, and lethargic. I was plagued by chronic sinusitis for most of my adult life, but it wasn't until nearly 10 years ago that I officially began avoiding wheat. It wasn't easy.

I learned that it's very difficult to avoid wheat because it's everywhere! It's an ingredient in a wide variety of foods, including bread, cake, soup, pasta, sauces, and candy. Yes, candy ¾ even licorice contains wheat flour! And, eating in restaurants or away from home presents the challenge of not knowing exactly what's in the food.

Rather than give up wheat entirely, I tried eating only a little. However, the nasal congestion, stuffiness, and chronic sinusitis continued. Antibiotics treated the sinus infections, but did nothing to address the underlying cause of the sinusitis in the first place.

I decided to take complete control over what I ate. This meant lots of research into how I could prepare the same dishes I was accustomed to eating, while eliminating wheat as an ingredient. I learned which alternative flours were acceptable to wheat-sensitive persons and how these flours perform in various recipes.

At the same time, my research confirmed my suspicions that millions of other people must also avoid wheat. I wasn't alone! After eating wheat, some people just don't feel well. Others experience nasal stuffiness, a bloated feeling, intestinal distress, and even anaphylactic reactions. People with celiac sprue must completely avoid wheat because of the gluten it contains.

Clearly, there are many of us who must avoid wheat. The important thing is to recognize and admit to ourselves that we cannot continue to eat wheat and expect to feel good. So, I ¾ and millions of others ¾ have changed our eating patterns.

Today, my diet is wheat-free and I feel wonderful. And I'm eating the same dishes I once ate ¾ but they're made without wheat or gluten. This book shows you how to adopt a wheat and gluten-free diet (and dairy-free, if you wish) so you, too, can feel better ¾ and still eat the dishes you want.

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Try this fabulous wheat-free pizza crust and see just how great this cookbook is!

Wheat-Free Pizza Crust

- 1 tablespoon dry yeast
- 2/3 cup brown rice flour or garbanzo/fava bean flour
- 1/2 cup tapioca flour
- 2 tablespoons dry milk powder or non-dairy powder
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin powder (Knox)
- 1 teaspoon Italian seasoning
- 2/3 cup warm water (110º)
- 1/2 teaspoon sugar
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar
- Cooking spray
- Extra rice flour for sprinkling
- Toppings of your choice (Available at health food stores)

Preheat oven to 425º. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm water, sugar, oil, and vinegar.

Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. Put mixture on 12-inch nonstick pizza pan that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice per serving).

Visit Amazon's Celiac Disease - Gluten-Free page.

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