From Library Journal
Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend. The author of three earlier gluten-free cookbooks (e.g., The Gluten-Free Gourmet), she tested and retested recipes to come up with dozens of yeast breads and quick breads, rolls and muffins, crackers, and more for those who would otherwise be deprived of their "daily bread." Most of these recipes can be made either in a bread machine or by hand, and many are suitable for those with other allergies or dietary needs as well. Strongly recommended.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
For people with genetically induced celiac disease, finding breads safe to eat presents significant challenges, since the very gluten that holds most breads together is precisely the source of the sufferers' gastrointestinal distress. Hagman, who has already produced one book of general recipes for the celiac affected, turns her full attention to bread. She overcomes the gluten obstacle through use of nonwheat flours, most of which are made from beans of different sorts. To reproduce the "spring" of yeast-leavened wheat flour breads, Hagman recommends the addition of xanthan gum. Each recipe has two sets of directions, one for hand mixing, the other for the easy-to-use bread machine. Along the way, Hagman offers tips for producing breads that will make the celiac feel very little deprived. A useful addition to public library nutrition collections. Mark Knoblauch
--This text refers to an out of print or unavailable edition of this title.
Review
"Bette's just-do-it spirit pervades everything she writes. Bette is my gluten-free mentor, as she is mentor to many of us." -- Ann Whelan, editor and publisher, Gluten-Free Living
Book Description
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking
In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
About the Author
Bette Hagman, a.k.a. the Gluten-free Gourmet, was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington.
Excerpt. © Reprinted by permission. All rights reserved.
Gluten-Free Gourmet Bakes Bread
Yeast Breads
Flour Mix Formulas
Bette's Four Flour Bread Mix
Bean-Based Breads
Bette's Four Flour Bread
Poppy Seed Bread
Oregon Bread
Sweet Granola Bread
Sesame Bean Bread
Walnut Bread
Basic Yogurt Bread
Granola Yogurt Bread
Cinnamon-Raisin Yogurt Bread
Cinnamon-Nut Yogurt Bread
Cranberry Yogurt Bread
Cranberry-Cashew Yogurt Bread
Herbed Yogurt Bread
Honey-Sweetened Hawaiian Bread
Basic Garbanzo Bread
Sesame Garbanzo Bread
Garbanzo Bread with Lemon and Poppy Seeds
Garbanzo Bread with Buttermilk
Garbanzo-Based Sesame Seed Bread
Garbanzo-Based Seed and Nut Bread
Orange Garbanzo Bread
Orange-Walnut Garbanzo Bread
Fruited Garbanzo Bread
Zucchini Cheese Bread
Parmesan-Herb Yeast Bread
Banana-Cheese Yeast Bread
Boston Bean Bread
Basic Carrot Bread
Carrot and Seed Bread
Carrot-Nut Bread
Carrot-Raisin Bread
Garden Bread
Quinoa Bread
Rice-Based Breads
Basic Featherlight Rice Bread
Almond Featherlight Bread
Lemon-Poppy Seed Rice Bread
Almond-Cherry Rice Bread
Almond-Apricot Bread
New French Bread
Rosemary French
Buttermilk Casserole Bread
Sesame Casserole Bread
Casserole Seed Bread
Orange-Nut Casserole Bread
Spiced Fruit Casserole Bread
Herbed Casserole Bread
Almond-Wild Rice Bread
Bean and Rice Breads
Touch o' Bean Bread
Sesame Touch o' Bean
Lemon-Poppy Seed Touch o' Bean
Breads with Other Grains
Basic Millet Bread
Almond Millet Bread
Cinnamon-Raisin Millet Bread
Three-Seed Millet Bread
Basic Sorghum Bread
Cinnamon-Nut Sorghum Loaf
Raisin Filled Sorghum Bread
Lemon-Poppy Seed Sorghum Bread
Sourdough Breads
Sourdough Starter
Honey Almond Sourdough
Seattle Sourdough
Lemon-Poppy Seed Sourdough
Sesame Seed Sourdough
Sourdough Rye
Rye Breads
Applesauce Rye Bread
Hawaiian Rye Bread
Swedish Rye Bread
Caraway Rye Bread
Egg-Free Breads
Egg-Free Bean Bread (Egg and Lactose Free)
Egg-Free Poppy Seed Bread
Egg-Free Sesame Seed Bread
Egg-Free Raisin-Nut Bread
Egg-Free Seed Bread
Flaxseed Bean Bread (Egg and Lactose Free)
Sesame Seed Flaxseed Bread
Seed and Nut Flaxseed Bread
Cinnamon and Raisin Flaxseed Bread
New Allergy Rice Bread (Egg, Dairy, and Soy Free)
Yeast Bread Recipes from Other Books in the Gluten-free Gourmet Series
Gone forever are the days of crumbly rice bread that won't stay together for a sandwich. This chapter of new and springy textured yeast breads using bean, sorghum, and/or rice flours should let you have any bread you can desire. I have used four different flour mixes and even created some breads blending several flours not used frequently. Three of the flour formulas are new, so please turn to here for a full description of these formulas and recipes for making them in several amounts.
You'll find a new easy-to-use format to allow the choice of oven baking with different-sized loaves, making one loaf or two or, if you prefer, using one of the three sizes of bread machines (when the recipe is suitable). An explanation of the heading sizes follows:
Small: One 81/2" × 41/2" loaf pan or a 1-pound bread machine
Medium: One 9" × 5" loaf pan or a 11/2-pound bread machine
Large: Two 81/2" × 41/2" loaf pans or a 2-pound bread machine
If there is no medium size given, this means the bread is only suitable for loaves, as in French Bread, or for another baking pan (such as a casserole). The one exception is the Boston Bean Bread (here), which has an explanation in the Note.
If you want to use a favorite yeast bread recipe from my other books, you will find them listed at the end of this chapter (here).
Flour Mix Formulas
Bette's Four Flour Bread Mix
Keep a bag of this basic mix on your pantry shelf, and you can make up any number of tasty breads in minutes without the fuss of measuring any dry ingredients.1 I've given a few variations, but this mild-flavored bread can take other additions, including cocoa powder, grains, nuts, and a whole variety of fruits. Make it with water, as the original recipe suggests, or use fruit juice, milk (or milk substitute), or a carbonated beverage. Use your imagination or get ideas from the many bread recipes now being published for wheat breads.
Note: To blend this thoroughly use either a large container and stir well or place in a strong plastic kitchen bag and tumble to mix.
Bette's Four Flour Bread
400°
A mild-flavored, wonderfully springy bread that has become my basic bread. Use it plain as shown here or vary it in a dozen different ways. The bread mix recipe given below enables you to make tasty breads in minutes without the fuss of measuring any dry ingredients. Keep a bag of it on your pantry shelf.
Grease your chosen pan(s) and dust with rice flour.
The liquid temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.
For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.
In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.
For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn themixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.
For bread machine: Place the ingredients in the bread machine in the order suggested by your machine manual. Use the setting for white bread with medium crust.
VARIATIONS:
LEMON-POPPY SEED: For each cup of mix used, add 1 teaspoon dried lemon peel and 1 teaspoon poppy seeds to the dry ingredients.
QUINOA BREAD: For each cup of mix used, add 1 tablespoon quinoa flour to the dry ingredients and 1 teaspoon honey to the wet ingredients.
ALMOND BREAD: For each cup of mix used, add 11/2 tablespoons almond meal to the dry ingredients and 1/2 teaspoon almond flavor to the wet ingredients.
CINNAMON-NUT: For each cup of mix used, add 1/2 teaspoon cinnamon to the dry ingredients and stir in 2 tablespoons chopped nuts after the dough is mixed when baking by hand; when using a bread machine, add the nuts when the machine manual suggests.
SESAME BEAN BREAD: For each cup of mix used, add 1 tablespoon toasted sesame seeds to the dry ingredients and 1 teaspoon molasses to the wet ingredients.
Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 14g, Cholesterol Omg, Sodium 90mg, Fiber 1g, Protein 3g.
Dietary exchanges: Bread 1, Fat 1/2.
Poppy Seed Bread
400°
Another great textured bread. This lemony poppy seed bread is one I make often for sandwiches because the flavor doesn't overpower cheeses or even mild-flavored meats like chicken breast, and it has enough flavor to be eaten plain. This is especially great for morning toast and jam.
Grease your chosen pan(s) and dust with rice flour.
In a medium bowl, whisk together the dry ingredients.
Dissolve the potato flakes in the cup of warm water. Set aside.
For hand mixing: In the bowl of your mixer, place the eggs and white, add the margarine (cut into small chunks) and dough enhancer. Beat on low until the eggs are foamy. Add most of the potato water, reserving about 2 tablespoons to add later ifneeded. With the mixer on low, add the flour (including the yeast) a little at a time. Beat on high and then check to see if you need the reserved water to achieve a cakelike texture. B...
