Customer Reviews

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

5 star:		(31)
4 star:		(7)
3 star:		(4)
2 star:		(2)
1 star:		(0)

 

 

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.

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.

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.

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!

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.

The best selection of favorite foods converted so that celiacs and wheat intolerant people can once again enjoy cooking and eating.

The book has so many good recipies! Bette Hagman has great cookbooks for gluten sensitive people.

This author remains the best in gluten free cooking. Our family turns to her first when looking for a cookbook with delicious gluten free recipes.

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.

I was expecting to find recipes in this book, and I was so pleased to find much more. It explained in simple terms several health reasons a person might need to use these recipes to better their health. It also explained in depth the different flours and why each one was important and why each one was used the way she uses them. I have only a limited cooking knowledge, and it was so helpful to have it explained why different flours work in different situations. I would recommend this book to anyone needing to learn why gluten-free and how to achieve it.