Gourmet Food on a Wheat-Free Diet,

By Marion N. Wood, Globe, Arizona. With a Foreword by William E. Bishop. Concerned with the elimination of wheat, rye, barley and oats from the diet, this book was prepared for the needs and demands of those people whose bodies cannot tolerate gluten-bearing grains. Six years of research went into the development of the recipes, all based upon facts established by doctors and nutritionists to insure the elimination of the offending gluten. The author has developed the technique of cooking with rice flour as a basic flour. She shows throughout her recipes how to compensate for the loss of gluten and how to provide lightness and a fine texture in foods. Recipes are also provided for corn and soya flours as a supplement to rice flour.