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Product Description
From Library Journal
Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend. The author of three earlier gluten-free cookbooks (e.g., The Gluten-Free Gourmet), she tested and retested recipes to come up with dozens of yeast breads and quick breads, rolls and muffins, crackers, and more for those who would otherwise be deprived of their "daily bread." Most of these recipes can be made either in a bread machine or by hand, and many are suitable for those with other allergies or dietary needs as well. Strongly recommended.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
For people with genetically induced celiac disease, finding breads safe to eat presents significant challenges, since the very gluten that holds most breads together is precisely the source of the sufferers' gastrointestinal distress. Hagman, who has already produced one book of general recipes for the celiac affected, turns her full attention to bread. She overcomes the gluten obstacle through use of nonwheat flours, most of which are made from beans of different sorts. To reproduce the "spring" of yeast-leavened wheat flour breads, Hagman recommends the addition of xanthan gum. Each recipe has two sets of directions, one for hand mixing, the other for the easy-to-use bread machine. Along the way, Hagman offers tips for producing breads that will make the celiac feel very little deprived. A useful addition to public library nutrition collections. Mark Knoblauch
--This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
10 of 11 people found the following review helpful:
2.0 out of 5 stars
INGREDIENTS: Too expensive or too sweet,
By An ordinary being (Austin, TEXAS) - See all my reviews
This review is from: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Hardcover)
I have two major problems with the recipes offered in Bette Hagman's latest book: (1) The 'Garfava' flour which is the key ingredient for most of the bread recipes--at $19.95 for 5 lbs. plus shipping (from Authentic Foods)-- is too expensive for my budget. (In this book, she notes that she is starting to experiment with Quinoa & Millet flours. Why didn't she write a recipe book using these common and inexpensive alternatives to rice flour BEFORE she ventured into the garfava kingdom?) (2) The amount of sweetening (sugar, molasses) required in the non-sweet bread recipes is, for my taste & health, quite high. There is a GF recipe world out there which is waiting to be explored by someone who has Bette Hayman's adventuresome spirit (yet not her taste for expensive ingredients or her sweet tooth).
17 of 21 people found the following review helpful:
3.0 out of 5 stars
Great Sounding Recipes, But Check Your Pantry First!,
By Martine Anthony-Ross (Ontario, Canada) - See all my reviews
This review is from: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Hardcover)
For anyone newly diagnosed with Celiac disease, it doesn't take long to figure out the Bette Hagman is 1st in gluten free cookbooks. Her previous books not only contained recipes, but wonderful information for Celiacs. So I must say I was disappointed to find out that I could not try a large portion of the recipes in this book because they all contain a flour that I am unable to obtain. Bette's latest favourite flour is sorghum flour, and it is produced in the U.S. by JOWAR foods. Neither my local health food store, nor myself via their web page, have been able to get a response on ordering this flour to be shipped to a Canadian address. What recipes I have been able to try have been wonderful, but with the main section of this book based on having sorghum, I would not recommend this book unless you have access to this ingredient.
3 of 4 people found the following review helpful:
1.0 out of 5 stars
Great if you can get the ingredients,
By Nicholas M Oppen (McMahons Point, NSW Australia) - See all my reviews
This review is from: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Paperback)
I have read this book from cover to cover and it is useless because every recipe needs tapioca flour and I cannot get it here in Australia. I'd recommend having a look at the flour mixes on page 40 to make sure that you can get all of the basic ingredients.
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