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Product Description
From Publishers Weekly
This sixth title in Hagman's "Gluten-free" series follows up on volumes covering bread and dessert with recipes for everything from Fruited Dressing for Pork and Chicken and Four-Star Chili to Biscuits and Gravy, Microwave Chicken and Dumplings and Chocolate Pecan Cupcakes. After a short introduction, Hagman offers a condensed history of celiac disease, whereby glutens produce an autoimmune reaction that leads to dangerously low levels of calorie absorption. She notes that while one in 150 people may have celiac, only one out of 10 people with gluten intolerance has been properly diagnosed. The "Growing Up Celiac" discusses the specifics of diagnosis and psychological reactions to the disease, and a short section covers "Autism and the GF/CF gluten-free/casein-free Diet." After annotated lists of "Exotic Flours and How to Use Them" and "Supplies Used in Gluten-free Baking" (along with an appendix in the back of where to find them), Hagman dives into the recipes. None are more than a page long, and all are tersely but clearly explained, with the calorie, fat, cholesterol, sodium, carbohydrate, protein and fiber counts broken down for each. Since the dishes here are "comfort foods," they're not exactly elegant: biscuits, meat loafs, shepherd's pies and casseroles hearken back to home cookery of earlier decades. But they make use of a wide variety of grains, including amaranth, millet, teff and quinoa, which means a greater choice of flours (and, by extension, dishes) for celiacs craving grain-based carbs and gluten-free baked treats. (Indeed, Hagman offers over 40 recipes with an "exotic flour" as a basic ingredient.) For those feeling nostalgic-or simply ready to enjoy a nice gluten-free Lemon Pudding Cake-Hagman offers the goods.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
From Booklist
Sufferers of celiac disease used to find it hard to pursue a gluten-free regimen. Thanks to a growing awareness of this disorder and of food allergies, nutritionists and chefs have come together to generate a balanced diet with plenty of flavors and extensive variety to assuage the celiac's appetite. Hagman's Gluten-Free Gourmet series of cookbooks has added another volume: The Gluten-Free Gourmet Cooks Comfort Foods. Her latest recipe collection begins with a review of the various grains that lack gluten and the flours that can be produced by milling them. Mixtures of rice, potato, tapioca, and cornstarch--plus flour from exotic beans--provide texture, flavor, and nutrition to foods without resorting to forbidden wheat. This allows celiacs to relish formerly taboo comfort foods such as "macaroni" and cheese, chicken-fried steak, lasagna, rye bread, biscuits, pie, and a host of other heretofore inaccessible foods. Mark Knoblauch
Copyright © American Library Association. All rights reserved
--This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
The story of celiac disease is both old and new. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The story of celiac disease is both old and new. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars
Great Author, Great Recipes,
By
This review is from: The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours (Hardcover)
Bette Hagman has several great books on cooking without gluten. My son is gluten, dairy and soy free so good cookbooks are a must. Best of luck in culinary arts class. I am in culinary school and am hoping to have a restaurant for people who have food allergies. If you are looking for books Bette Hagman has the best I have seen.
3 of 3 people found the following review helpful
5.0 out of 5 stars
Ah Bette, my saviour...,
By
This review is from: The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours (Paperback)
Bette and her compendum of cookbooks were the first GF cookbooks that I owned and I was over the mook when i heard they were coming onto the market. I even drove down to Seattle to get the first one hot off the press! My friend found out where the signing was and we lined up to get the booked signed. No more quick breads did I cook - I now had a recipe book and a flour mix - which was a little hard to get however that is when Ener G Foods and Liv-N Well in Seattle and Vancouver came into play respectively. Gluten free food my own that I did not have to experiment. This was a great book as she went back to her roots as cooked old favorites however started to use the new grains being introduced to the market - I do not think she got into sourgum yet however she was moving away from white and tapioca flours. It is in a place of honour in my kitchen.
2 of 2 people found the following review helpful
5.0 out of 5 stars
One of the best,
This review is from: The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours (Paperback)
My daughter-in-law recently learned she has celiac disease. There is a lot to learn and it seems overwhelming. With the help of this cookbook which had been recommended her meal preparations are being made simpler. I've heard this is one of the best books on the market...my daughter-in-law thinks so too.
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