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The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat [Paperback]

Bette Hagman
4.4 out of 5 stars  See all reviews (14 customer reviews)
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Book Description

June 1 2000
This is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten- free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.

Frequently Bought Together

The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat + The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours + The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
Price For All Three: CDN$ 51.97

Product Details

Product Description

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.

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 --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
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
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most helpful customer reviews
5 of 5 people found the following review helpful
By A Customer
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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11 of 12 people found the following review helpful
By A Customer
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.
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2 of 2 people found the following review helpful
By GF84
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.
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4.0 out of 5 stars Great recipes! Definitely fast Jan. 16 2003
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 necessity. I knew very little when I picked up this book. As I read it, I learned that I needed to restructure my kitchen training, but I need not be afraid of using new ingredients. After consulting this book, I could quickly make a complete dinner including desert that tasted great and fulfilled our nutritional needs. Goodbye chicken, rice and steamed broccoli for dinner!

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!
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5.0 out of 5 stars Bette has done it again! Aug. 18 2000
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.
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.
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Most recent customer reviews
5.0 out of 5 stars The Gluten Free Gourmet
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 more
Published 5 months ago by Phil Smith
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 on Sept. 21 2011 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 March 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"
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. 16 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 7 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 Sept. 27 2000 by Allison Abbe
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