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

by Bette Hagman (Author) "When we are dining out, my husband often tries to help me convince a doubting waitress that I really do want my chicken or fish..." (more)
Key Phrases: bean flour mix, cup liquid egg substitute, dust with rice flour, Buttermilk Biscuit Mix, Dream Pastry Mix, Basic Cake Mix (more...)

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.

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Product Details

• Paperback: 416 pages
• Publisher: Holt Paperbacks; 2 edition (June 1, 2000)
• Language: English
• ISBN-10: 0805065253
• ISBN-13: 978-0805065251
• Product Dimensions: 8.8 x 6 x 1.1 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (31 customer reviews)
• Amazon.com Sales Rank: #53,131 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #10 in	Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Wheat-Free
  #59 in	Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Gluten-Free
  #83 in	Books > Cooking, Food & Wine > Special Diet > Low Fat

Customer Reviews

Most Helpful Customer Reviews

60 of 60 people found the following review helpful:

5.0 out of 5 stars Bette has done it again!, August 18, 2000

By	Cheryl A DiBiase (Marietta, Georgia USA) - See all my reviews

Bette has done her usual great job at describing Celiac Sprue, Gluten free living, using gluten free ingredients and baking and cooking with this challenging diet.

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.

156 of 167 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

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.

62 of 64 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 (Northern KY USA) - See all my reviews (TOP 1000 REVIEWER)    (REAL NAME)

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!