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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 the Hardcover edition.
From Booklist
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 the Hardcover edition.
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 the
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Inside This Book
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First Sentence:
The story of celiac disease is both old and new. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
egg replacer, biscuit mix, creamed soup base, teaspoon dough enhancer, scant teaspoon xanthan gum, dust with rice flour, more minutes for regular yeast, cup teff flour, exotic flours, combine the flour mix, cup sorghum flour, teaspoons xanthan gum, spray with vegetable oil spray, nondairy substitute, spoon into the prepared casserole, crepe cups, cup liquid egg substitute, tablespoons almond meal, quinoa flakes, thick cake batter, nondairy liquid, cups tapioca flour, vanilla chips, buttermilk powder, sweet rice flour Key Phrases - Capitalized Phrases (CAPs): (learn more)
Featherlight Mix, Comfort Foods, Four Flour Mix, United States, Cream of Chicken Soup, Bean Flour Pasta, Cream of Mushroom Soup, Honey Graham Crumpets, Featherlight Vinegar Pastry, Mock Crème Fraiche, Salmon Quiche, Walnut Bread, Authentic Foods, Teff Muffins, Shrimp Pasta Salad, Seafood Casserole, Use Them, Buckwheat Pancakes, Three-Layer Lemon Bars, Devil's Food Cake, Florentine Crepe Cups, Chocolate Pecan Cupcakes, Oven-Fried Fish, Quick Lasagne, Montina Bread New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The story of celiac disease is both old and new. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
egg replacer, biscuit mix, creamed soup base, teaspoon dough enhancer, scant teaspoon xanthan gum, dust with rice flour, more minutes for regular yeast, cup teff flour, exotic flours, combine the flour mix, cup sorghum flour, teaspoons xanthan gum, spray with vegetable oil spray, nondairy substitute, spoon into the prepared casserole, crepe cups, cup liquid egg substitute, tablespoons almond meal, quinoa flakes, thick cake batter, nondairy liquid, cups tapioca flour, vanilla chips, buttermilk powder, sweet rice flour Key Phrases - Capitalized Phrases (CAPs): (learn more)
Featherlight Mix, Comfort Foods, Four Flour Mix, United States, Cream of Chicken Soup, Bean Flour Pasta, Cream of Mushroom Soup, Honey Graham Crumpets, Featherlight Vinegar Pastry, Mock Crème Fraiche, Salmon Quiche, Walnut Bread, Authentic Foods, Teff Muffins, Shrimp Pasta Salad, Seafood Casserole, Use Them, Buckwheat Pancakes, Three-Layer Lemon Bars, Devil's Food Cake, Florentine Crepe Cups, Chocolate Pecan Cupcakes, Oven-Fried Fish, Quick Lasagne, Montina Bread New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 6
books:
See all 6 books this book cites
2
books
cite this book:
- Celiac Disease by United States on page 7, and page 8
- Special Diets for Special Kids by Lisa Lewis on page 20
- The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets by Bette Hagman in Front Matter
- Children With Starving Brains: A Medical Treatment Guide for Autism Spectrum Disorder by Jaquelyn McCandless M.D. on page 20
- Nutritive Value of Foods by Susan E. Gebhardt on page 26
See all 6 books this book cites
- Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness (At Table) by Devon Abbott Mihesuah in Back Matter
- Celiac Disease: A Guide to Living with Gluten Intolerance by M.D. Sylvia Llewelyn Bower in Back Matter
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12% buy Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities $12.89 |
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