Gluten-Free 101: Easy, Basic Dishes without Wheat offers simple, streamlined recipes for those basic foods we all crave. This book is one of the top 100 books sold in health food stores across the nation and was revised and updated in September, 2008. Crusty French bread, chewy Pizza, decadent Brownies, flaky Pie Crust, old-fashioned Biscuits. They're all possible with these recipes that use Carol's new, versatile sorghum-based flour blend. As all gluten-free beginners eventually learn, we can't bake with just one flour the way we did when we ate wheat. Carol's flour blend is more nutritious, with more protein and fiber than most rice-based flour blends---without the usual grittiness of rice flours. And, you can vary the other flours in the blend to suit your personal tastes and dietary needs. Can't eat potato starch? Use the same amount of cornstarch instead. Recognizing that gluten-free beginners need guidance, Carol offers help on what to eat during the first few weeks after diagnosis, deciphers mysterious culinary terms, offers suggestions for your gluten-free pantry, how to choose a bread machine for that perfect loaf, detecting hidden gluten in commercial foods, and dining away from home. Recipes are organized into four categories: 1) breads 2) breakfast 3) dessert, and 4) main dishes and offer nutritional content so you can manage your diet wisely. Extensive information about a wide variety of gluten-free flours helps you choose which ones are best for you. Photos of some recipes can be seen on Carol's web site