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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
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 20 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