Sufferers of celiac disease used to find it hard to pursue a gluten-free regimen. Thanks to a growing awareness of this disorder and of food allergies, nutritionists and chefs have come together to generate a balanced diet with plenty of flavors and extensive variety to assuage the celiac's appetite. Hagman's Gluten-Free Gourmet series of cookbooks has added another volume: The Gluten-Free Gourmet Cooks Comfort Foods. Her latest recipe collection begins with a review of the various grains that lack gluten and the flours that can be produced by milling them. Mixtures of rice, potato, tapioca, and cornstarch--plus flour from exotic beans--provide texture, flavor, and nutrition to foods without resorting to forbidden wheat. This allows celiacs to relish formerly taboo comfort foods such as "macaroni" and cheese, chicken-fried steak, lasagna, rye bread, biscuits, pie, and a host of other heretofore inaccessible foods. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Great book...used lots of these recipes in our gluten free bakery.Published 25 days ago by Janine Ray
I have found some things to try, although some recipes are a real bother.Published 2 months ago by Janet H.
I cook by seasons, I am looking forward to using this cook book this fall and winter. Margaret W.Published 3 months ago by Margaret W
The Gluten-free Gourmet book on comfort food is one of my favorite GF books. I go to it often as my husband needs gluten free foods. So we use these recipes all the time.Published 4 months ago by Betty Lewis
book is ok - IF you really have gluten issues this is a very useful book because gluten free cooking/eating is HIGH glucose eating. Read morePublished 5 months ago by Robin Johnson