|
The Gluten-free Gourmet, Second Edition : Living Well Without Wheat :: 0805064842
Description
| Product Description |
|
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.
Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
Customer feedback
|
|
Voting |
|
|
|
|
|
|
Author: Guest
This is a great book. The Yeast-Rising Thick Pizza Crust is absolutely amazing. Even my little boy loves it. Though it is much easier to make a realistic crust if you have a sturdy stand mixer. Also I whip all the ingredients but the rice flour in my mixer until it is completely smooth then I add the rice flour. This gives the tapioca starch a chance to mix well, otherwise it beads up quickly and takes my mixer three times as long to get it smooth, again. Though I would highly recommend this book to anyone on a GF diet, especially a beginner, I have had the worst luck with the buttermilk biscuits recipe (pg. 83 in the breads section). I have tried this recipe multiple times, each time following it to the letter. But, each time, my "dough" turns out soupy, more like pancake batter. The instructions are to "cut" the dough into biscuits, but I just end up pouring it into greased muffin tins because I haven't figured out how to cut liquid. Has anyone experienced this same problem? I have tried chilling the batter and everything, with no luck. Note: Get your rice flour, potato starch, and tapioca starch at the Asian market, it is about $2 cheaper per pound than a health food store.
|
Author: Guest
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.
|
Author: Guest
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.
|
Author: Guest
I was diagnosed as gluten intolerant about the time that Bette's first book was published. She guided me through the stages of grief ( how can I exist without wheat breads?) to a state of amazing health. I have eagerly bought and used each of her new books, but since she doesn't repeat herself, I still use many of the recipes from her original book. You need all three!!
|
Author: Guest
What I want to know after I have read Bette Hagmans book whilst in the USA, it was very good, BUT... as I live in England I cannot get the same flours she uses. Can someone please tell me what Potato Starch Flour is in the UK? Thank You. Beryl
|
Send to Friend
Send to friend
|
|
