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More from the Gluten-free Gourmet: Delicious Dining Without Wheat Paperback


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More from the Gluten-free Gourmet: Delicious Dining Without Wheat + The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition + The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
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Product Details

  • Paperback: 384 pages
  • Publisher: Holt Paperbacks; 2 edition (June 21, 2000)
  • Language: English
  • ISBN-10: 0805065245
  • ISBN-13: 978-0805065244
  • Product Dimensions: 8.9 x 5.9 x 1 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #167,956 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Hagman's excellent first cookbook, The Gluten-Free Gourmet ( LJ 6/15/90), is filled with recipes created to let those allergic to wheat enjoy heretofore forbidden foods; now she's back with 300 more. Half of these are for the breads, desserts, and other baked goods usually denied to her readers, with more than three dozen bread recipes (most designed for the time-saving bread machine). The remainder are for appetizers, soups, side dishes, and entrees, again with the emphasis on foods usually off limits, such as crackers, pasta, tempura, quiche--even taco salad. There is a good introductory section, along with several useful appendixes. Recommended for all special diet collections.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"Hagman's excellent first cookbook, The Gluten-Free Gourmet ... is filled with recipes created to let those allergic to wheat enjoy heretofore forbidden foods; now she's back with 300 more... Recommended."
--Library Journal

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.

Customer Reviews

4.8 out of 5 stars
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See all 23 customer reviews
Great cookbook for our whole family.
Practical mom
Or use the tips in Bette's and Carols books to figure out how to tweak the blends to make your own recipes into gluten free versions of their former selves.
overtakenbyanap
Now he eats everything just like the rest of the world.
D. Burgher

Most Helpful Customer Reviews

49 of 49 people found the following review helpful By A Customer on November 25, 1998
Format: Paperback
Ms. Hagman's three Gluten-Free Gourmet cookbooks have been a godsend to me. Not only have I been happy with all of her recipes, but I have learned from her cookbooks how to experiment with various gluten-free flours to adapt favorite recipes to be "safe" for me on a more restricted diet. _More from the Gluten-Free Gourmet_ is Ms. Hagman's second book, and the first in which she offers recipes to be made in a bread machine. I would strongly recommend purchasing all three of her cookbooks, but if one only wants to buy - or to start with - one book, I feel that this would be the most helpful one. Enjoy!
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22 of 22 people found the following review helpful By D. Burgher on August 8, 2001
Format: Paperback Verified Purchase
Thank you, Thank you Bette Hagman for taking your disease and making such a wonderful contribution to the rest of the world. I have a husband and now a nephew that both need the gluten free programs, except when I first started with my husband most doctors did not have a clue what we were dealing with. I even went to a dietician at the hospital and she walked away with 3 pages of information, and I had nothing,I just paid the office fee. I made up a lot of things on my own but until I found Bette; I could never seem to find a way to put bread back into his diet. Now he eats everything just like the rest of the world. We are so fortunate that now this disease is more well known and how it is affecting at least 1 out of 250 people, makes Bette Hagman more important than ever. I have all of her books and they go with me everywhere. What a blessing, it has made life so much more for those that are suffering.
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18 of 18 people found the following review helpful By A Customer on August 1, 1997
Format: Paperback
I purchased this book shortly after being diagnosed with Celiac Disease a disorder that requires a drastic change in diet. The Celiac is not able to have any wheat, rye, oats or barley,(GLUTEN containing grains). The diaticians in my area of Maine were only able to provide me with 3-4 pages of information and recipes on a diet I must maintain for life. This book has been a lifesaver. The foods are easy to prepare and tasty enough that my gluten eating family members enjoy the meals and breads I make
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18 of 19 people found the following review helpful By A Customer on December 5, 1997
Format: Paperback
This and Bette Hagman's other books were the first I could find that had gluten-free recipes that REALLY tasted like they were real wheat products. I no longer feel deprived because I can make my own fresh pasta, cakes, breads, and cookies that taste delicious. Also particularly wonderful are the instructions for how to substitute when using other recipes so I've been able to adapt recipes from other cookbooks.
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17 of 18 people found the following review helpful By Karel C. Dupre on October 31, 1999
Format: Paperback
If a celiac wants to avoid the ghastly annoyance of gluten hidden in foods of which you cannot find out what's in it, this book is a bible for us.
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4 of 4 people found the following review helpful By Henry K. Wills on May 12, 2008
Format: Paperback
We haven't had a "wheat substitute" aftertaste from Bette Hagman's recipes. Her books are the gold standard in living with wheat/gluten sensitivity, and she doesn't use just one substitute flour mix. Also she educates on Celiac disease and issues around wheat sensitivity that impresses my wife, who is an RN. My favorite RN states that Bette Hagman has done more for wheat sufferers than anyone else she knows of, medical or laymen.
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3 of 3 people found the following review helpful By overtakenbyanap on December 17, 2012
Format: Kindle Edition Verified Purchase
I bought this on the Kindle (more on that below) and have found several useful recipes in here. I also bought her first book, the revised version and like it too. Her first book, The Gluten-free Gourmet, Second Edition: Living Well Without Wheat uses a 4 flour bean mixture as well as her standard recipe (6 cups rice flour, 2 cups potato starch flour to 1 cup tapioca flour) for her all purpose flour mixture. That standard recipe ---no bean flours is the mixture she uses in this book. Good if you avoid legumes like I do (allergy).

I actually think this is the better book to start with if you are undecided which of Bette's books to get first. I say this because the recipes are all written to use either the standard no bean flour mixture, or they use readily available single flours such as cornstarch or potato starch both found at the supermarket or fine rice flour, tapioca flour, mochi flour aka sweet rice flour (all 3 available at Asian grocery stores for a lot cheaper than the gluten free aisle at the supermarket or health food store). Cornstarch is cheaper at Costco where I live, and potato starch is horribly expensive.

The shortbread recipe for example simply uses butter, sugar (I used icing sugar instead of white granulated), cornstarch and mochi (sweet or "glutinous') rice flour. Nothing else. Blend together, knead a bit to hold together, roll into a log and slice off 12 rounds. Bake. Less than 5 minutes. Your oven won't even be up to heat yet!
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2 of 2 people found the following review helpful By Practical mom on September 21, 2011
Format: Paperback Verified Purchase
My mom has celiac disease so I am always looking for great gluten-free recipes that we all can eat. I also have 3 young kids, (2, 4, 6) that are picky eaters so finding recipes that everyone will and can eat is sometimes tricky. Great cookbook for our whole family. Highly recommended!
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