A little while back, a reader with an absorption problem requested wheat-free, gluten-free recipes that would be "edible," she said. Her trouble, it seems, was finding good-tasting recipes that would not cause her an allergic reaction. "I have yet to find a good corn-bread recipe, without wheat flour, perhaps using alternative gluten-free flours," she said.
After some research, I discovered two such cookbooks in our library, "Wheatless Cooking (including gluten-free recipes)," by Lynette Coffey (Ten Speed Press: 1984) and "The Egg-Free, Milk-Free, Wheat-Free Cookbook," by Becky Hamrick and S. L. Wiesenfeld, MD, (Harper & Row: 1982.) Since both of these recipe collections have publication dates that are a few years old, I have included a few of the recipes they contain for other allergy-sufferers who might be interested in this subject.
Many Types of Allergies
Because there are so many types of allergies--some individuals are food-sensitive, suffering from reactions to single food groups such as milk, eggs, wheat, citrus fruits, chocolate or cola, legumes, corn, fish and shellfish and some spices, while others may suffer from contact or inhalation allergies--the recipes that follow will be specifically geared toward wheat-free dieters.
This group of individuals includes those who must avoid foods with any trace of wheat--even those whose ingredient labels don't specify wheat or its by-products as components such as: coffee substitutes, malted milk, ice creams, canned meat dishes such as stews and chilis, luncheon meat or sausages in which wheat may be used as filler, salad dressings thickened with flour and bouillon cubes--as well as those that are wheat products outright.