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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat Free Recipes
 
 
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat Free Recipes (Paperback)

by Bette Hagman (Author) "This title is a deliberate misnomer, for there is no single celiac story ..." (more)
4.2 out of 5 stars  See all reviews (18 customer reviews)
List Price: CDN$ 21.00
Price: CDN$ 15.96 & eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details
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Frequently Bought Together

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat Free Recipes + The Gluten-free Gourmet Cooks Comfort Foods: Creating Old Favorites With the New Flours + The Gluten-Free Gourmet Makes Dessert: More Than 200 Wheat-Free Recipes for Cakes
Total List Price: CDN$ 67.50
Price For All Three: CDN$ 47.99

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Product Description

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.


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.
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First Sentence
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

18 Reviews
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4.2 out of 5 stars (18 customer reviews)
 
 
 
 
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13 of 14 people found the following review helpful:
3.0 out of 5 stars Great Sounding Recipes, But Check Your Pantry First!, Aug 13 2000
By Martine Anthony-Ross (Ontario, Canada) - See all my reviews
This review is from: The Gluten-Free Gourmet Bakes Bread (Hardcover)
For anyone newly diagnosed with Celiac disease, it doesn't take long to figure out the Bette Hagman is 1st in gluten free cookbooks. Her previous books not only contained recipes, but wonderful information for Celiacs. So I must say I was disappointed to find out that I could not try a large portion of the recipes in this book because they all contain a flour that I am unable to obtain. Bette's latest favourite flour is sorghum flour, and it is produced in the U.S. by JOWAR foods. Neither my local health food store, nor myself via their web page, have been able to get a response on ordering this flour to be shipped to a Canadian address. What recipes I have been able to try have been wonderful, but with the main section of this book based on having sorghum, I would not recommend this book unless you have access to this ingredient.
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7 of 7 people found the following review helpful:
2.0 out of 5 stars INGREDIENTS: Too expensive or too sweet, May 6 2000
By An ordinary being (Austin, TEXAS) - See all my reviews
This review is from: The Gluten-Free Gourmet Bakes Bread (Hardcover)
I have two major problems with the recipes offered in Bette Hagman's latest book: (1) The 'Garfava' flour which is the key ingredient for most of the bread recipes--at $19.95 for 5 lbs. plus shipping (from Authentic Foods)-- is too expensive for my budget. (In this book, she notes that she is starting to experiment with Quinoa & Millet flours. Why didn't she write a recipe book using these common and inexpensive alternatives to rice flour BEFORE she ventured into the garfava kingdom?) (2) The amount of sweetening (sugar, molasses) required in the non-sweet bread recipes is, for my taste & health, quite high. There is a GF recipe world out there which is waiting to be explored by someone who has Bette Hayman's adventuresome spirit (yet not her taste for expensive ingredients or her sweet tooth).
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4 of 4 people found the following review helpful:
4.0 out of 5 stars Great recipes, not so great ingredients, Aug 27 2001
By Allison Abbe - See all my reviews
(REAL NAME)   
I use recipes from this book on a weekly basis for my gluten-free son. It's definitely a worthwhile purchase for the yeast-bread recipes. My son refused to eat sandwiches made on gluten-free bread until I started using Hagman's bread recipes. I like her recipes with garfava flour the best - no gritty rice-flour texture. On the down side, the ingredients are hard to find, as other reviewers have stated. I have to mail-order the flours, and I have not tried many of the recipes because they call for ingredients I just do not keep on hand and would probably not use in other recipes, like NutQuik or almond meal. As for her non-yeast bread recipes, I have had just as much luck adapting wheat recipes myself, and a lot of these recipes are based on mixes that she provides the recipe for. I have not tried these recipes, either, because I am not willing to put my expensive flours into a large quantity of a mix that I'm not positive will turn out well. Overall, this is a very useful book, and considering the limited availability of sources for gluten-free recipes, it's a must-have.
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 		 Most recent customer reviews

5.0 out of 5 stars What a Relief
What a relief!!! My husband and two children had been diagnosed with celiacs and because I can't be bothered making food for them and differant food for me, all of a sudden bread... Read more
Published 10 months ago by L.L. Black

5.0 out of 5 stars Bread for Celiacs...it is possible!
Anyone who is a Celiac will understand the frustrations of not being able to enjoy a 'straight-from-the-oven' loaf of soft, fluffy bread. Read more
Published 11 months ago by Calgary Book Worm

5.0 out of 5 stars This Book Is All You Really Need!
This book is the best thing since sliced bread!
After searching high and low for a decent book on gluten free bread, I stumbled across this book and haven't looked back... Read more
Published on Sep 21 2006 by Rosalind Wells

5.0 out of 5 stars GFG Bakes Bread is Great!
My children and I were diagnosed with food allergies 1 1/2 yrs ago. I tried quite a few food allergy cookbooks. The results ranged from tolerable to absolutely gross. Read more
Published on Aug 5 2003 by Wendy Tingey

2.0 out of 5 stars too time-consuming!
I checked out a copy of the book from the library before buying it. After making 3 of the recipes, including some that she says are her regular breads, I found them too... Read more
Published on Feb 22 2003 by donalyn

5.0 out of 5 stars Thank God for Betty!!
If you are diagnosed with Celiac Disease Betty Hageman's books are a MUST BUY!! She is a plethora of information and great recipes!! The best part is she speaks from experience.
Published on Jan 17 2003 by Jessica

5.0 out of 5 stars Great Glutten-free book for dummies
If you have a wheat intolerance this is the book to get. And if you have never made bread, this is the book to get. Read more
Published on Sep 1 2002

5.0 out of 5 stars yum!
I use this book all the time and the recipes I have tried are excellent. Try adding chopped walnuts to the Quinoa bread recipe on page 70. Read more
Published on Jun 16 2002

5.0 out of 5 stars It really works!
For the first time my husband has bread (he is 70 years old) that looks, tastes and smells like bread. Read more
Published on Feb 26 2002 by Ann E. Thompson

1.0 out of 5 stars Great if you can get the ingredients
I have read this book from cover to cover and it is useless because every recipe needs tapioca flour and I cannot get it here in Australia. Read more
Published on Feb 17 2002 by Nicholas M Oppen

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