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From Library Journal
The more than 100,000 Americans allergic to wheat are usually deprived of Sourdough Bread, Butterscotch Brownies, and all the other favorite dishes Hagman has created without using gluten. Her recipes use flours other than wheat flour, but they are generally uncomplicated and quick to prepare--suitable even for those noncooks who have been craving their forbidden foods. There are few other cookbooks in this area; recommended for all special collections.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Review
"The Gluten-free Gourmet offers delicious relief for anyone who is allergic to wheat and for those who are intolerant to the gluten found in wheat, oats, barley, and rye."--Bon Appetit
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First Sentence
When I left my doctor's office over twenty-five years ago clutching three smudged photocopied pages, I was sure that he, like all the other physicians over the years, was just trying to mollify one more skinny hypochondriac. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
When I left my doctor's office over twenty-five years ago clutching three smudged photocopied pages, I was sure that he, like all the other physicians over the years, was just trying to mollify one more skinny hypochondriac. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars
Review by physician allergic to wheat and dairy.,
By A Customer
This review is from: The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Paperback)
I have bought several cookbooks in the past 15 years for people who are allergic to wheat and/or dairy. Many of them provided many recipes for dishes that would not normally have wheat in them, which was not of great value. Bette Hagman specializes in providing recipes for those foods that are normally made with large quantities of wheat, and her recipes really work. The results are better than many similar recipes in other books that I have. I have largely gotten rid of most of my other cookbooks for those with allergies. I see from another reviewer that Ms. Hagman now has a third book out, which I will be sure and buy. I highly recommend her first two books.
5 of 5 people found the following review helpful
5.0 out of 5 stars
A Primer for Celiacs, value of mixing Flours, Bread making,
By A Customer
This review is from: The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Paperback)
Whether you are just getting started and are tired of only eating potatoes, rice, meat, and vegetables, or you've been gluten-free for a while you'll like this book.The revised edition of this book explores the "new" flours like Sorghum and Garfava. Have you bought those rotten boxed mixes with only rice flour in them, or tried to bake with JUST rice flour? This book will help you make something not only edible, but good! By using Tapioca flour, potato starch flour and others with the rice flour baking gluten free can actually be delicious! I baked rice bread many years ago (with rice flour only), and just decided I had to buy that rotten old dry, expensive stuff from the health food store. Yesterday, I tried the Tapioca Bread from this book. The flour combination makes it wonderful and tender. This book is a great basic primer. I am happy with this author and plan to buy her other titles.
4.0 out of 5 stars
good stuff,
This review is from: The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Paperback)
I have found some great recipes in this book, as well as really helpful information. The pastry recipes for pies are the greatest!
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