Well this one would take work to make it useful for me. Let me quote from page 9: "Although independent testing laboratories, such as the Rodale Institute, find grains such as millet, milk and teff and the non-grains amarath, quinoa and buckwheat to be essentially gluten-free, at the time of this writing the Celiac Sprue Association has not yet tested these flours and recommends eating breads made from only rice, potato, tapioca, arrowroot, corn and legume flours." Things have moved on from there in the gluten-free movement and I'm unimpressed with this edition. There are also wheat free recipes that use spelt and kamut. While this has potential for being a useful book, there are others that I would find more useful. ( )