The Gluten-Free Gourmet Cooks Comfort Foods and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $20.00
  • Save: $5.43 (27%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Want it tomorrow, April 17? Order within and choose One-Day Shipping at checkout. Details
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: clean and solid with few creased page corners
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Paperback


See all 8 formats and editions Hide other formats and editions
Amazon Price New from Used from Collectible from
Kindle
"Please retry"
Hardcover
"Please retry"
$22.95 $4.35
Paperback
"Please retry"
$14.57
$4.99 $1.00

Frequently Bought Together

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours + The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes + The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition
Price for all three: $44.12

Buy the selected items together

NO_CONTENT_IN_FEATURE

Big Spring Books
Editors' Picks in Spring Releases
Ready for some fresh reads? Browse our picks for Big Spring Books to please all kinds of readers.

Product Details

  • Paperback: 336 pages
  • Publisher: Holt Paperbacks; Reprint edition (December 9, 2004)
  • Language: English
  • ISBN-10: 0805078088
  • ISBN-13: 978-0805078084
  • Product Dimensions: 9.2 x 7.4 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #227,098 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This sixth title in Hagman's "Gluten-free" series follows up on volumes covering bread and dessert with recipes for everything from Fruited Dressing for Pork and Chicken and Four-Star Chili to Biscuits and Gravy, Microwave Chicken and Dumplings and Chocolate Pecan Cupcakes. After a short introduction, Hagman offers a condensed history of celiac disease, whereby glutens produce an autoimmune reaction that leads to dangerously low levels of calorie absorption. She notes that while one in 150 people may have celiac, only one out of 10 people with gluten intolerance has been properly diagnosed. The "Growing Up Celiac" discusses the specifics of diagnosis and psychological reactions to the disease, and a short section covers "Autism and the GF/CF gluten-free/casein-free Diet." After annotated lists of "Exotic Flours and How to Use Them" and "Supplies Used in Gluten-free Baking" (along with an appendix in the back of where to find them), Hagman dives into the recipes. None are more than a page long, and all are tersely but clearly explained, with the calorie, fat, cholesterol, sodium, carbohydrate, protein and fiber counts broken down for each. Since the dishes here are "comfort foods," they're not exactly elegant: biscuits, meat loafs, shepherd's pies and casseroles hearken back to home cookery of earlier decades. But they make use of a wide variety of grains, including amaranth, millet, teff and quinoa, which means a greater choice of flours (and, by extension, dishes) for celiacs craving grain-based carbs and gluten-free baked treats. (Indeed, Hagman offers over 40 recipes with an "exotic flour" as a basic ingredient.) For those feeling nostalgic-or simply ready to enjoy a nice gluten-free Lemon Pudding Cake-Hagman offers the goods.
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.

From Booklist

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.


More About the Author

Bette Hagman a.k.a. the Gluten-free Gourmet, is also the author of More from the Gluten-free Gourmet, The Gluten-free Gourmet Bakes Bread and The Gluten-free Gourmet Cook Fast and Healthy. Diagnosed as a celiac more than twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle.

Customer Reviews

4.5 out of 5 stars
5 star
42
4 star
11
3 star
8
2 star
2
1 star
0
See all 63 customer reviews
A must have for any gluten free cook, hands down!!!
R. Kasper
Bette Hagman has great cookbooks for gluten sensitive people.
Sk Johnson
She loved every recipe she tried for her food allergies.
D. Ibach

Most Helpful Customer Reviews

73 of 74 people found the following review helpful By WallyFam on January 3, 2007
Format: Paperback Verified Purchase
Bette takes the guess work out of gluten free recipes. She has done all the experimenting for us! If you are willing to buy several different kinds of flours and starches to make your own baking mixes, this book provides MANY great recipes for using those mixes. I have tried many of the muffin, quick bread, and waffle recipes, and have not been disappointed yet. The baked goods don't stay fresh for long (maybe a day or two at the most), so I put everything in the freezer. It works out very well! I also have Gluten Free Gourmet Bakes Bread, but I like Comfort Foods better. She uses more of the "newer" flours (like Teff), which I have found really lend a lot to wheat free baked goods.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
44 of 48 people found the following review helpful By M. Hart on February 9, 2008
Format: Paperback Verified Purchase
This book certainly contains gluten free recipes, but many of the recipes are gluten-free recipes to being with, such as "Crockpot Chili", "Fruited Dressing for Pork", "Deviled Eggs", and "Chicken Waldorf Salad".

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.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
43 of 49 people found the following review helpful By Just another opinion on July 13, 2007
Format: Paperback
The recipes in this book look really appealing and probably are delicious, BUT . . . the calorie/carb/fat, etc. counts that accompany each recipe are wildly inaccurate. For example, the Featherlight Chiffon Cake shows 170 calories per serving with 160 grams of carbohydrates. At four calories per gram, there couldn't be less than 640 calories per serving!! Her Cream Cheese Pound Cake shows only 5 grams each of carb and protein and 9 grams of fat. This must total about 120 cals per serving, but she lists it as 288 cals. per serving. In fact, almost every recipe I looked at carefully had unreliable numbers attached. Here's hoping the editors correct these errors before going to a second edition.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
97 of 117 people found the following review helpful By M. Bolling on March 1, 2004
Format: Hardcover
Bette Hagman has several great books on cooking without gluten. My son is gluten, dairy and soy free so good cookbooks are a must. Best of luck in culinary arts class. I am in culinary school and am hoping to have a restaurant for people who have food allergies. If you are looking for books Bette Hagman has the best I have seen.
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
35 of 40 people found the following review helpful By BeatleBangs1964 TOP 1000 REVIEWERVINE VOICE on May 20, 2007
Format: Hardcover Verified Purchase
Bette Hagman's books are lifesavers and Godsends and I have them all. She makes the art of cooking gluten free and keeping a gluten free kitchen easy, logical and workable. You don't have to separate the wheat from the chaff - just regard the wheat AS chaff and you are on your way to a gluten free lifestyle!

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!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
19 of 21 people found the following review helpful By L. Bicum on March 7, 2006
Format: Hardcover
The best selection of favorite foods converted so that celiacs and wheat intolerant people can once again enjoy cooking and eating.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By Sk Johnson on July 16, 2007
Format: Paperback Verified Purchase
The book has so many good recipies! Bette Hagman has great cookbooks for gluten sensitive people.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 13 people found the following review helpful By L. E. Wilson on February 24, 2011
Format: Paperback
I recently found out I can not eat gluten. I thought this book would help with ideas about cooking gluten free. There is a useful section about the alternative types of flour one can use to substitute for wheat flour. What was disappointing were the ingredients for many of the recipes. They included things like prepared sauce from a jar, V8 juice, and canned deviled ham spread. It seemed very old fashioned and processed, with lots of meat and dairy. I was hoping for fresh healthy recipes with more vegetables and non-processed food.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Product Images from Customers

Most Recent Customer Reviews

Search
ARRAY(0xa60e9fcc)

What Other Items Do Customers Buy After Viewing This Item?