Gluten-Free Gourmet

by Bette Hagman

Book Overview

An updated, beautifully designed edition of the essential resource for people who cannot tolerate wheat or gluten. With her four cookbooks, Bette Hagman has brought tasty food Whack into the lives of... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0805012109
• ISBN13: 9780805012101
• Release Date: July 1990
• Publisher: Henry Holt & Company
• Length: 235 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.9" x 6.2" x 9.2"

Customer Reviews

A Primer for Celiacs, value of mixing Flours, Bread making

Whether you are just getting started and are tired of only eating potatoes, rice, meat, and vegetables, or you've been gluten-free for a while you'll like this book. The revised edition of this book explores the "new" flours like Sorghum and Garfava. Have you bought those rotten boxed mixes with only rice flour in them, or tried to bake with JUST rice flour? This book will help you make something not only edible, but good! By using Tapioca flour, potato starch flour and others with the rice flour baking gluten free can actually be delicious! I baked rice bread many years ago (with rice flour only), and just decided I had to buy that rotten old dry, expensive stuff from the health food store. Yesterday, I tried the Tapioca Bread from this book. The flour combination makes it wonderful and tender. This book is a great basic primer. I am happy with this author and plan to buy her other titles.

Review by physician allergic to wheat and dairy.

I have bought several cookbooks in the past 15 years for people who are allergic to wheat and/or dairy. Many of them provided many recipes for dishes that would not normally have wheat in them, which was not of great value. Bette Hagman specializes in providing recipes for those foods that are normally made with large quantities of wheat, and her recipes really work. The results are better than many similar recipes in other books that I have. I have largely gotten rid of most of my other cookbooks for those with allergies. I see from another reviewer that Ms. Hagman now has a third book out, which I will be sure and buy. I highly recommend her first two books.

You need all three of her books!

I was diagnosed as gluten intolerant about the time that Bette's first book was published. She guided me through the stages of grief ( how can I exist without wheat breads?) to a state of amazing health. I have eagerly bought and used each of her new books, but since she doesn't repeat herself, I still use many of the recipes from her original book. You need all three!!

This book saved my life.

This book is perfect for the person whose medical advocate has told them simply, "Don't eat wheat." and, "Most people find this diet so difficult to follow that they don't succeed -- good luck." She shows hidden glutens in foods I thought were safe, and how to create dishes I enjoy. I learned so much I've regained my health.