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The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat Paperback – June 1, 2000
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Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
In this book Bette shows how to make up "mixes" for we who are gluten challenged. For example she explains cake and bread flour mixes, my two favorites, that can be made up in large quantities, mixed very well and stored for later use. This makes it as convenient to bake a gluten free cake, as it is to make one from one of those boxes from the grocery-baking aisle. There are many other mixes. (I counted 36.) One of my favorite everyday mixes is Onion Soup. I use it when cooking meats and stews. This one alone has saved my day when the children's activities take up all my time and energy and I just could not have sliced and diced and browned and simmered, etc, to get the onion base for the gravy just right.
Bette supplies recipes for lots of the hard to find things like Sweet and Sour sauce, Sweet Pickle relish, low-fat dressing and lots more. She also explains some very helpful substitutions like things to use in baking if you have lactose intolerance and Sprue (and the taste doesn't overwhelm in the final product).
Just seeing how Bette creates her mixes and uses them in her recipes is a great education. Once you start using this book you probably will get the courage to try out your own mixes or vary Bette's until it meets with your palates delight.
Her recipes are easy to use. She explains the directions well. The end product is delightful.
I love this book and refer to it often even when I am not using it to bake. I take it to the grocery store to use as a reference.
Many of the meat and vegetable recipes are just wasting space in the book. How hard is it to prepare poached salmon, three bean salad, or cole slaw without gluten?
I am returning the book to Amazon because I cannot use it.
That being said, the best part about this book are the recipes! Hagman covers everything from soup to nuts. The ingredients are, for the most part, readily available at your grocery or health food store. There is a large section on breads, both rice-based and rice-free. She includes directions for making bread by hand or using several sizes of breadmakers. There are also some which omit eggs and dairy, a nice plus for those with additional sensitivities.
All in all this is a terrfic book, one which can liberate those dealing with wheat and gluten allergies, allowing us to "eat like the rest of the world." Don't hesitate!
However, some of my favorite recipes are in this book:
Pizza crust - p242 - 5 ingredients. Only 5! Tastes great, too. Husband prefers it to regular.
Spicy corn muffins - p103 - fantastic!
Banana bread - p98 - My first successful GF baked product.
Veggie muffins - p101 - tasty and good.
Salem crumpets as pizza crust - p95 - tasty for a change, but I like p242 better.
Author of Rabid: A Novel and Callous: A Novel
Most Recent Customer Reviews
My first cookbook after being diagnosed with celiac. What a godsend!Published 10 months ago by Artistic
This is a great book for the beginner cook who is gluten-free.Published 19 months ago by Mothership
It takes the same amount of time to make healthy food as it does to make junk food. There are lots of recipes out there to make healthy meals without gluten. Read morePublished 19 months ago by Ruth
When I was first found I had gluten intolerance, I got all the books I could find about the subject. Most of the cook book were not very helpful. This one is one of them. Read morePublished on April 20, 2014 by Dragon Lady
I'm not head over heels in love with this book. There is a lot of sugar and dairy used in the recipes. Read morePublished on March 12, 2014 by Jo Marsh