The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat Paperback – Jun 1 2000
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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. --This text refers to an out of print or unavailable edition of this title.
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 --This text refers to an out of print or unavailable edition of this title.See all Product Description
Inside This Book(Learn More)
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
Top Customer Reviews
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.
What I appreciate most about this book is not the "healthy" aspect of the title, but the "fast" part. Her advice on making and keeping the mixes on hand is truly helpful. I especially love the dream pastry mix! Each of the recipes in the book can be made in less than an hour if you have made some of the mixes ahead. I highly recommend this book for anyone on a celiac diet who has a busy life and little time for baking. And one more thought.....I have never mail-ordered a pre-made mix or an unusual flour and I live in a very remote community in Alaska. Thanks again Bette!
In this book Bette shows how to make up "mixes" for we who are gluten challenged. For example she explains cake and bread flour mixes, my two favorites, that can be made up in large quantities, mixed very well and stored for later use. This makes it as convenient to bake a gluten free cake, as it is to make one from one of those boxes from the grocery-baking aisle. There are many other mixes. (I counted 36.) One of my favorite everyday mixes is Onion Soup. I use it when cooking meats and stews. This one alone has saved my day when the children's activities take up all my time and energy and I just could not have sliced and diced and browned and simmered, etc, to get the onion base for the gravy just right.
Bette supplies recipes for lots of the hard to find things like Sweet and Sour sauce, Sweet Pickle relish, low-fat dressing and lots more. She also explains some very helpful substitutions like things to use in baking if you have lactose intolerance and Sprue (and the taste doesn't overwhelm in the final product).
Just seeing how Bette creates her mixes and uses them in her recipes is a great education. Once you start using this book you probably will get the courage to try out your own mixes or vary Bette's until it meets with your palates delight.
Her recipes are easy to use. She explains the directions well. The end product is delightful.
I love this book and refer to it often even when I am not using it to bake. I take it to the grocery store to use as a reference.
Most recent customer reviews
A great book for anyone wanting to get away from gluten & wheat. Very informative, with a number of recommendations for substituting various flours in order to get the desired... Read morePublished 22 months ago by Phil Smith
Bette Hagman does it again! Being gluten free does not mean taste and nutrition free. Awesome book for your collection.Published on Sept. 21 2011 by LHenry
I have read Bette's book and have learned a great deal. I took notes and highlighted many important things to remember. Read morePublished on March 5 2009 by S. Farquhar
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 morePublished on Aug. 19 2003
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 morePublished on Jan. 16 2003 by Jessica
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 morePublished on Nov. 29 2001 by D. T. Birch
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 morePublished on Dec 7 2000 by Deborah K. Hammond
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