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Ancient Grains: My Favorite Comfort Foods Without Wheat

by Cyndi Bartlett-Gonzalez. Co-Illustrated by Jesus Gonzalez.

69 pages; Black coil; catalogue #06-0368; ISBN 1-4120-8612-4; US$16.95, C$19.49, EUR13.92, £9.75

This book is a collection of familiar recipes that I have adapted over the past ten years to be just as tasty without wheat flour as the cookies, breads, cakes and pies that I grew up on.

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About the Book

About the Author

Excerpts

About the Book

Ancient Grains is an alternative cookbook which is filled with recipes that have been family favorites for generations. These recipes have been adapted to use alternative flours such as spelt, oat, rice and sorghum rather than wheat. The recipes are divided into sections according to their uses, for example, the Family Meal Time section is full of every-day recipes that are appropriate for use at the dinner table, such as Boston Brown Bread. Invite a Friend Desserts are a bit more exotic, such as Dessert Crepes and Strawberry-Rhubarb Pie. This book also contains an alphabetical index of recipes, a list of resources for finding alternative flours, and two conversion charts, one for measurements and one for temperatures.

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About the Author

Cyndi Bartlett-Gonzalez grew up in the Maine countryside on a typical Maine farm, where she learned how to bake traditional foods with her mother and grandmother. When she was thirty, she became intolerant to wheat products, and consequently began to research and substitute alternative flours in her baked goods. Cyndi now lives in Sonoma County, California with her husband and three children.

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Excerpts

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