Responding to the needs of those who must whip up a gluten-free meal at the end of a working day, the author of The Gluten-Free Gourmet and More from the Gluten-Free Gourmet has created over 275 recipes for gluten-free pasta, baking, and soup mixes that are just as easy to use as any supermarket variety. Adding the new bean flours to her repertoire of safe flours, Hagman also provides a rich array of recipes for breads, cakes, cookies, pies, and pastries.
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From Library Journal
Hagman, a pioneer in recipes made especially for celiacs and others allergic to wheat and gluten (see The Gluten-Free Gourmet, LJ 6/15/90, and More from the Gluten-Free Gourmet, LJ 6/15/93), has, in this book, added many new low-fat, quick-and-easy recipes. She lists the new bean flours (with sources for them) that can be used in her cake, pie, and cookie recipes and provides bread recipes for bread machines using these new wheat-free flours. Hagman also features recipes for every part of the meal, including stir-fry dinners and recipes for vegetarians; she does use a fair amount of cheese and eggs in these. Some of the recipes (such as mock apple pie filling with zucchini) would interest gourmets and cooks who like to experiment as well as those who find it necessary, healthwise, to adopt such a diet. Highly recommended for all health and cooking collections. (Index not seen.)?Loraine F. Sweetland, Information Problem Solvers, Laurel, Md.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
From Booklist
Imagine a world where wheat and anything made of rye, oats, or barley were off-limits, then further imagine being deprived of favorite recipes from lasagna and pizza to crusty oven-fresh bread and apple pie. That's what faces people with an autoimmune system refusing to tolerate these food products. Hagman emphasizes speed of preparation and low-fat/low-cholesterol recipes. Her more than 175 dishes don't venture too far from the traditional fare; nor will her ingredient substitutes cause much consternation or surprise among home chefs. The only serious omission is the absence of nutritional analyses for any of the recipes. Barbara Jacobs
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First Sentence
When we are dining out, my husband often tries to help me convince a doubting waitress that I really do want my chicken or fish grilled without breading or flour, my vegetables unsauced, my potatoes without gravy, a salad undressed (no croutons, please), and skip the dessert menu. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
When we are dining out, my husband often tries to help me convince a doubting waitress that I really do want my chicken or fish grilled without breading or flour, my vegetables unsauced, my potatoes without gravy, a salad undressed (no croutons, please), and skip the dessert menu. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most helpful customer reviews
10 of 11 people found the following review helpful
By A Customer
Format:Paperback
I read all the reviews before I bought this book and assumed it was a good book for people allergic to gluten looking for 'healthy' recipes. If you consider brown sugar, confectioner's sugar, white sugar, corn syrup, margarine, Butter Flavored Crisco, canned vegetables, and soda 'healthy' ingredients then by all means this book is for you. But, if you're like me and have health problems then I would suggest not buying this book. You'd be better off buying prepared gluten free flour and adapting recipes you already have.
Many of the meat and vegetable recipes are just wasting space in the book. How hard is it to prepare poached salmon, three bean salad, or cole slaw without gluten?
I am returning the book to Amazon because I cannot use it.
2 of 2 people found the following review helpful
By GF84
Format:Paperback
She was going with the Fast and Healthy movement before it really started so my impression she gave it a great try compared to her first book! She did clean up her recipes and make them more streamlined with less ingreadients and she did cut some on some of the fat and sugar she had used previously in her muffins and dishes. However, many other books have far surpased this pioneer in the GF cooking industry and I now us the book more as a reference and modify the recipes myself such as putting apple sauce in for oil etc.
5 of 5 people found the following review helpful
By A Customer
Format:Paperback
If you are looking for lots of "low sugar" recipes, this is not the book for you. But if you are a celiac or cook for a celiac (like I do) and you want to eat "normal" things, you've got to have this book! I rely heavily on this book so that I can make things for my husband like the rest of the world eats: pizza, cake, cookies, hamburger buns, and french bread just to name a few. (I think the french bread recipe is the best gluten-free thing I have ever had!) I really don't use the main course recipes that much since I don't find it hard to cook gluten-free dinners, but I LOVE being able to pull this book off the shelf and prepare something special for my husband, especially when he is feeling "blue" about eating gluten free. Bette's recipes consistently turn out well and they are not difficult to prepare. I wouldn't consider myself the world's best cook, but I am very proud of what I am able to turn out with this book. If you need gluten-free recipes, you really should add this book to your shelf.
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4.6 out of 5 stars
Most recent customer reviews
4.0 out of 5 stars
Delicious
Bette Hagman does it again! Being gluten free does not mean taste and nutrition free. Awesome book for your collection.
Published 20 months ago by LHenry
5.0 out of 5 stars
eamazing complete gf cookbook
I have read Bette's book and have learned a great deal. I took notes and highlighted many important things to remember. Read more
Published on Mar 5 2009 by S. Farquhar
5.0 out of 5 stars
This book is a must-have!
This is my first of Bette Hagman's books. I first checked it out at the library and then ordered it from Amazon. The recipes are simple, yet tasty. Read more
Published on Aug 19 2003 by "emilyimps"
4.0 out of 5 stars
Great recipes! Definitely fast
This was my first Bette Hagman cookbook and it was not my last. As a person who must now cook and bake for a celiac I must say that baking is no longer a choice, it is a... Read more
Published on Jan 17 2003 by Sarah Lawrence-Oldfield
5.0 out of 5 stars
AWESOME Gluten Free Bible!!
This book, along with Betty's others, is a MUST have for any person with Celiac Disease. Her recipes give hope that we might eat "normal" food again. Read more
Published on Jan 17 2003 by Jessica
5.0 out of 5 stars
Book saves Grandma's Reputation
My granddaughter was recently diagnosed with Celiac. With the holidays coming; a daughter who does not like to cook; and a granddaughter who felt left out, I ordered the book. Read more
Published on Nov 29 2001 by D. T. Birch
5.0 out of 5 stars
This book grounded me after I was diagnosed!
I've only known I am a celiac for a couple of months. By great luck, I saw a review of this book two days after my diagnosis, while I was visiting in the Seattle area. Ms. Read more
Published on Dec 8 2000 by Deborah K. Hammond
5.0 out of 5 stars
A necessity for the gluten-free kitchen
The bean-flour bread recipes alone make this book a worthwhile buy. No more dry, crumbly, grainy rice breads for me! Read more
Published on Sep 27 2000 by Allison Abbe
5.0 out of 5 stars
Bette has done it again!
Bette has done her usual great job at describing Celiac Sprue, Gluten free living, using gluten free ingredients and baking and cooking with this challenging diet. Read more
Published on Aug 19 2000 by Cheryl A DiBiase
5.0 out of 5 stars
Wonderful book for those with wheat and gluten sensitivities
This really is a great book. The author goes beyond just recipes (although those alone are worth the price of the book! Read more
Published on May 27 2000 by Laura Haggarty
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