Author Phyllis Potts chose treasured family recipes, good old-fashioned comfort food, and modified them for people like herself who can't eat wheat. As an insider, she has valuable insights into what it takes to succeed at making a dramatic diet change. She shows readers how to reproduce the textures and flavors of breads and pastries using non-wheat flours made from rice, garbanzo beans, and corn. She also teaches creativity in working with substitutions for those with multiple food allergies and speaks to general concerns, such as using bread machines and storing leftovers.

Let's awaken our individual and collective spiritual obligation to our planet and its creatures.

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