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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Paperback – December 9, 2004
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
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.
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Top Customer Reviews
I already have hoards of recipes that don't call for gluten-containing ingredients. This book is a collection of recipes you can make complete meals from, whether they contain gluten ingredients or not. I expected that it would be a 100% compilation of gluten containing foods you could cook using gluten-free substitutes.
The good points I gave to this book are that it gives you directions for making several types of gluten-free baking mixes to use in the recipes that normally call for flour. And those recipes don't contain any of that awful tasting soy flour.
Cooks who follow Bette's methods do work - you will need several different types of flours to make breads and bread desserts, such as cakes. Be sure to freeze your foods because they won't last long. It is also a good idea to cook in portions so as to prevent food from going bad.
Thanks to Bette, I have learned about hemp bread for celiac disease and for anybody following a gluten/casein free regimen and Teff Flour. There are many good websites out there that can direct you to places where you can buy the foods and equipment you need to start enjoying your gluten/casein free life. Bette Hagman is truly a Food Warden. She has given people that much needed Get Out of Jail Free card to break out of the prison of old eating habits and a Passport to Better and Healthier Living. Cheers to Bette Hagman!
Most Recent Customer Reviews
If you are trying to eat only GF, it's a great book. If you are not a vegetarian, it's likely equally as great. Read morePublished 4 months ago by tinco123
Great recipes here for the gluten free or celiac disease challenged. Helped me get over the hump in the learning curve. Makes a nice hostess gift.Published 7 months ago by MaryMaryDallasMary
Most or close to all of the recipes use dairy cheese, eggs, gelatin, meats and seafood ingredients which are not part of my diet. Read morePublished 12 months ago by Denise C.