The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat [Paperback]

Bette Hagman (Author)

Book Description

Publication Date: June 1, 2000

This is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten- free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.

Editorial Reviews

From Library Journal

Hagman, a pioneer in recipes made especially for celiacs and others allergic to wheat and gluten (see The Gluten-Free Gourmet, LJ 6/15/90, and More from the Gluten-Free Gourmet, LJ 6/15/93), has, in this book, added many new low-fat, quick-and-easy recipes. She lists the new bean flours (with sources for them) that can be used in her cake, pie, and cookie recipes and provides bread recipes for bread machines using these new wheat-free flours. Hagman also features recipes for every part of the meal, including stir-fry dinners and recipes for vegetarians; she does use a fair amount of cheese and eggs in these. Some of the recipes (such as mock apple pie filling with zucchini) would interest gourmets and cooks who like to experiment as well as those who find it necessary, healthwise, to adopt such a diet. Highly recommended for all health and cooking collections. (Index not seen.)?Loraine F. Sweetland, Information Problem Solvers, Laurel, Md.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Booklist

Imagine a world where wheat and anything made of rye, oats, or barley were off-limits, then further imagine being deprived of favorite recipes from lasagna and pizza to crusty oven-fresh bread and apple pie. That's what faces people with an autoimmune system refusing to tolerate these food products. Hagman emphasizes speed of preparation and low-fat/low-cholesterol recipes. Her more than 175 dishes don't venture too far from the traditional fare; nor will her ingredient substitutes cause much consternation or surprise among home chefs. The only serious omission is the absence of nutritional analyses for any of the recipes. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 416 pages
• Publisher: Holt Paperbacks; 2 edition (June 1, 2000)
• Language: English
• ISBN-10: 0805065253
• ISBN-13: 978-0805065251
• Product Dimensions: 6 x 1.2 x 8.5 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (43 customer reviews)
• Amazon Best Sellers Rank: #43,436 in Books (See Top 100 in Books)

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.

Most Helpful Customer Reviews

198 of 213 people found the following review helpful

2.0 out of 5 stars The recipes are gluten free, but healthy it's not! May 11, 2002

By A Customer

Format:Paperback|Amazon Verified Purchase

I read all the reviews before I bought this book and assumed it was a good book for people allergic to gluten looking for 'healthy' recipes. If you consider brown sugar, confectioner's sugar, white sugar, corn syrup, margarine, Butter Flavored Crisco, canned vegetables, and soda 'healthy' ingredients then by all means this book is for you. But, if you're like me and have health problems then I would suggest not buying this book. You'd be better off buying prepared gluten free flour and adapting recipes you already have.

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.

65 of 67 people found the following review helpful

5.0 out of 5 stars Wonderful book for those with wheat and gluten sensitivities May 27, 2000

By Laura Haggarty

Format:Paperback|Amazon Verified Purchase

This really is a great book. The author goes beyond just recipes (although those alone are worth the price of the book!) to give us a whole lot of intersting and important information. This book caters to those with celiac disease, and there is a whole section of questions and answers in the front which addresses a number of relevant issues for those dealing with celiac and related diseases.

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!

43 of 43 people found the following review helpful

5.0 out of 5 stars A necessity for the gluten-free kitchen September 27, 2000

By Allison Abbe

Format:Paperback|Amazon Verified Purchase

The bean-flour bread recipes alone make this book a worthwhile buy. No more dry, crumbly, grainy rice breads for me! Finally, individuals on a gf diet can have a bread with a texture just like wheat bread. Directions both for bread machines and for mixing by hand are included. Thanks to Bette, my gluten-free, dairy-free son will eat sandwiches again! This book also provides tips that are helpful for adapting recipes on your own, including descriptions of different flours and substitution recommendations. Plus, there is a wide variety of easy dinner recipes.

38 of 38 people found the following review helpful

5.0 out of 5 stars Great Book! February 5, 1999

By A Customer

Format:Hardcover

As a mother of a large family, with a child who needs wheatfree, gluten free items, this book has been a great help. In it are simple easy to make recipies, that please even hard core wheat lovers! (Like my husband!) The recipies are easy for me to double, easy to fix on a moments notice, and our frequent guests have not even missed the wheat! From there, I have learned to adapt the basic principles of gluten free cooking to old time family favorites. This book is top of my list for ALL cookbooks, and has a treasured place on my book shelf.

33 of 33 people found the following review helpful

5.0 out of 5 stars This is the best of the Gluten-Free cookbooks! September 24, 1997

By A Customer

Format:Hardcover

Bette Hagman has outdone herself with her third gluten-free cookbook! She has included many recipes that incorporate the newer use of bean flours as well as bread machines. She continues to come up with innovative new recipes for both breads and main dishes. It is a must for any gluten-free cook. I particularly enjoyed how easy the recipes are to do, and they are quick. I also appreciate the health-conscious attitude the book takes. As always, she provides quite a bit of excellent reference information and background to help people newly struggling with the gluten-free diet, as well as those who have been on it a long time. Definitely my favorite of the three!

28 of 28 people found the following review helpful

5.0 out of 5 stars Neither fast nor healthy, but darn good recipes July 9, 2006

By T. K. Kenyon VINE™ VOICE

Format:Paperback|Amazon Verified Purchase

I have celiac disease, which is essentially an allergy to wheat protein, and I've been GF for 5 years now. (Why does that sound like I'm at an AA meeting?) Bette Hagman's books are the first couple of books that I got, and they're pretty good. *GFG-Fast & Healthy* is one of my favorites because it has some great recipes in it. However, I have no idea why she called it what she did. Maybe she lightened up some of the recipes compared to her 1950's style of cooking in the original GFG book, but after doing Ornish (*Eat More, Weigh Less*, Dean Ornish) for a couple years before I was diagnosed (familial high cholesterol), I can't imagine how anyone thinks that using this much butter, cheese, margarine, or butter-flavored Crisco (!!!) could be in any way labeled "healthy." Including recipes for salmon, curried shrimp, or mulligatawny soup was just silly. You can get those recipes in GF form anywhere. Maybe the title was wishful thinking.

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.

TK Kenyon
Author of Rabid: A Novel and Callous: A Novel

23 of 23 people found the following review helpful

4.0 out of 5 stars Great book to have! Celiacs really can have baked goods... February 29, 2004

By A Customer

Format:Paperback

If you are looking for lots of "low sugar" recipes, this is not the book for you. But if you are a celiac or cook for a celiac (like I do) and you want to eat "normal" things, you've got to have this book! I rely heavily on this book so that I can make things for my husband like the rest of the world eats: pizza, cake, cookies, hamburger buns, and french bread just to name a few. (I think the french bread recipe is the best gluten-free thing I have ever had!) I really don't use the main course recipes that much since I don't find it hard to cook gluten-free dinners, but I LOVE being able to pull this book off the shelf and prepare something special for my husband, especially when he is feeling "blue" about eating gluten free. Bette's recipes consistently turn out well and they are not difficult to prepare. I wouldn't consider myself the world's best cook, but I am very proud of what I am able to turn out with this book. If you need gluten-free recipes, you really should add this book to your shelf.