Fed up of eating bland and boring food because of a wheat intolerance? Then this is the perfect book for you. The extensive collection of recipes featured here provide hundreds of exciting and, most importantly, easy ideas for creating tasty gluten-free alternatives. Bette Hagman, the world's leading creator of delicious gluten-free food, has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes and biscuits. With these recipes she has brought tasty food back into the lives of more than one million people who are affected by wheat intolerance, and, in this book, she lets us into the secret of how each and every one of us can achieve this. This charming collection of 200 of her favourite recipes is suitable for anyone who has an intolerance to the gluten in wheat, oats, barley or rye, or is allergic to wheat. In addition to these brilliant recipes, "Easy Gluten-Free Cooking" provides a simple and comprehensive guide to everything you need to know about living healthily without eating wheat - from locating and ordering gluten-free foods and flours, to eating well when you are away from home. Meal times will never be the same again!
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About the Author
Bette Hagman is the world's leading creator of delicious gluten-free food. Based in America she has spent more than twenty years developing recipes for those with wheat or gluten intolerance.
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8 of 9 people found the following review helpful:
4.0 out of 5 stars
Wonderful, but not easy.,
By Lisa M. Mims (Austin, TX United States) - See all my reviews (VINE VOICE) (TOP 1000 REVIEWER) (REAL NAME)
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This review is from: Easy Gluten-Free Cooking (Paperback)
What I love about this book: it actually has a gluten-free recipe for a black forest cake, which my non-celiac boyfriend loves. It has recipes for many other kinds of baked goods that are very close to the real thing, so much so that many non-celiacs can't tell the difference.If your being gluten-intolerant is wearing on your family, this book can make it so they can eat with you and not remember that you have celiac. That makes this book an incredible godsend. What I hate about this book: it's not easy. I wasn't the kind of person who would bake her own cakes before I got a celiac diagnosis, and I haven't morphed into one, now. I'm still looking for--and in the process of writing--a gluten-free cookbook where the recipes really are very simple. It's one thing to have celiac; it's another to have to learn to cook and bake with a high level of skill to accomodate the dietary constraints.
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