The Gluten-free Gourmet

The Gluten-free Gourmet

Living Well Without Wheat

Book - 2000
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Baker & Taylor
An updated cookbook offers those allergic to the gluten in wheat, oats, barley,and rye a collection of recipes for pasta, pizza, breads, cakes, cookies, pies, and casseroles that feature safe flours. Original. 12,500 first printing.

McMillan Palgrave

An updated, beautifully designed edition of the essential resource for people who cannot tolerate wheat or gluten.

With her four cookbooks, Bette Hagman has brought tasty food Whack into the lives of over one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease or wheat intolerance, it features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category.



Baker
& Taylor

Offers those allergic to the gluten in wheat, oats, barley, and rye recipes for pasta, pizza, breads, cakes, cookies, pies, and casseroles that feature safe flours.

Publisher: New York : Henry Holt and Co., 2000
Edition: Rev. ed
ISBN: 9780805064841
0805064842
Characteristics: xx, 330 p. ; 23 cm

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3mabel
Nov 14, 2013

First, I will note that the newly revised version is an improvement on the original. This cookbook is written by the pioneer of gluten free cooking and baking. Yes, I know that blending your own flours may seem daunting at first BUT it is absolutely worth the effort. The four flour mix using garfava flour is outstanding (both in performance and nutritional value) and I can often use it as a cup for cup wheat flour substitute (with xanthan gum). Try the True Yeast Bread for tasty, tender bread. The original GF flour mix (rice based) is an inexpensive all purpose mix that is very good in baking meant to be eaten the same day. If you are facing a "forever" GF diet for medical reasons, this is a great place to start--I was so grateful to find it 20 years ago when my husband was diagnosed. AND everyone keeps telling me that they can't believe my baking is gluten free.

kjs4658 Dec 29, 2010

Didn't find it helpful. she used her own blend of GF flour and didn't have a dairy free section.

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