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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Paperback – October 1, 2000


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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes + The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours + The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition
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Product Details

  • Paperback: 304 pages
  • Publisher: Holt Paperbacks; Reprint edition (October 1, 2000)
  • Language: English
  • ISBN-10: 0805060782
  • ISBN-13: 978-0805060782
  • Product Dimensions: 9.3 x 7.3 x 0.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (168 customer reviews)
  • Amazon Best Sellers Rank: #20,040 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend. The author of three earlier gluten-free cookbooks (e.g., The Gluten-Free Gourmet), she tested and retested recipes to come up with dozens of yeast breads and quick breads, rolls and muffins, crackers, and more for those who would otherwise be deprived of their "daily bread." Most of these recipes can be made either in a bread machine or by hand, and many are suitable for those with other allergies or dietary needs as well. Strongly recommended.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Booklist

For people with genetically induced celiac disease, finding breads safe to eat presents significant challenges, since the very gluten that holds most breads together is precisely the source of the sufferers' gastrointestinal distress. Hagman, who has already produced one book of general recipes for the celiac affected, turns her full attention to bread. She overcomes the gluten obstacle through use of nonwheat flours, most of which are made from beans of different sorts. To reproduce the "spring" of yeast-leavened wheat flour breads, Hagman recommends the addition of xanthan gum. Each recipe has two sets of directions, one for hand mixing, the other for the easy-to-use bread machine. Along the way, Hagman offers tips for producing breads that will make the celiac feel very little deprived. A useful addition to public library nutrition collections. Mark Knoblauch --This text refers to an out of print or unavailable edition of this title.

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

This book is worth buying, if only for the rye bread recipe!
MK Reagan
I am looking forward to trying so many more of her non bread recipe's in this book also.
Cabragg
This book is a must to have for anyone who must follow a gluten free diet.
Brenda L. Teshka

Most Helpful Customer Reviews

392 of 392 people found the following review helpful By book worm on February 9, 2005
Format: Paperback
I've had this book on my shelf for a while, always putting off baking some gluten-free bread partly because most gluten-free recipes come out disastrously and partly because I take the easy way out and buy a loaf of rice bread at the local health food/WF store.

The other day I was having a rice-bread shortage so I thought I'd try a recipe, "Basic Featherlight Rice Bread," from the cookbook. Good thing I gave it a try. That was the best, most delicious gluten-free bread I have ever tasted. The texture couldn't be more perfect, crunchy on the outside and soft and chewy in the middle, qualities that I miss and long for from regular bread. It tastes very delicious. It also doesn't necessarily need to be toasted, as most gluten-free breads require to make them more palatable. The bread was actually very easy to make. The batter is much like cake batter, thus no worries or guess work in the kneading department. I had only filled the loaf pan barely to the quarter mark, and after about an hour the darn thing rose to the top edge of the pan. I was shocked. There was one ingredient that I had to omit, the egg replacer, since I didn't have any at hand and I really do not know what it is anyways. The bread came out perfectly regardless. I also substituted the xanthum gum with guar gum since it is significantly cheaper...

Bette Hagman organizes her recipes according to how much bread you would like to make, from small, medium or large. This was extremely helpful since I didn't want to go too overboard. She includes instructions for bread machines as well. She gives a lot of different suggestions for flour mixes that you can use. I personally prefer the rice/tapioca/potato starch mixture, so I most likely will ignore the other suggestions.
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83 of 84 people found the following review helpful By Michael Avery on April 17, 2005
Format: Paperback
When we were setting up our bakery, we wanted to try to please people with wheat sensitivities. In the end, we realized that we could do wheat or be wheat free, but not do both.

Still, in our research phase we looked at a lot of wheat free bread recipes, and Ms. Hagman's recipes were the only ones that made us think we were eating bread.

If you are unfortunate enough to have a wheat or gluten sensitivity, and if you miss "real" bread, this book is a must!
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164 of 178 people found the following review helpful By Martine Anthony-Ross on August 13, 2000
Format: Hardcover
For anyone newly diagnosed with Celiac disease, it doesn't take long to figure out the Bette Hagman is 1st in gluten free cookbooks. Her previous books not only contained recipes, but wonderful information for Celiacs. So I must say I was disappointed to find out that I could not try a large portion of the recipes in this book because they all contain a flour that I am unable to obtain. Bette's latest favourite flour is sorghum flour, and it is produced in the U.S. by JOWAR foods. Neither my local health food store, nor myself via their web page, have been able to get a response on ordering this flour to be shipped to a Canadian address. What recipes I have been able to try have been wonderful, but with the main section of this book based on having sorghum, I would not recommend this book unless you have access to this ingredient.
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58 of 60 people found the following review helpful By scientific illustrator on December 24, 2008
Format: Paperback Verified Purchase
I was disappointed with this book. Many of her breads call for use of unflavored gelatin which gives the loaves a springy texture which works right out of the oven but makes for a gross, hard consistency once cooled (kind of like cold chicken fat - EW!) I have had much more luck with Rebecca Reilly's recipes. I find them more sophisticated, less 1950's inspired. Also, Living Without Magazine featured a great bread recipe in their November 08 issue. This woman has posted the recipe with step-by-step photos on her blog: [...]
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33 of 33 people found the following review helpful By Brenda Daitre on May 15, 2010
Format: Paperback
There are so many "Gluten Free" cookbooks available today that offer gluten free versions of just about anything you might want to cook and eat..but most are just regurgitated standard recipes, who needs a gluten free version of something that is naturally gluten free anyway..it's a big waste of money. NOW, BAKING is a totally different story...this does require completely different recipes.

To bake successfully without using Gluten laden flour requires tossing out a standard recipe almost completely and finding a mixture of several other ingredients to achieve the resulting effect of just the ONE missing component, not easily done for us standard cooks.

Baking isn't like cooking...it requires more exacting measurements to produce an edible product. Yuck, have you ever baked a recipe and left out an ingredient by accident? Yup, forgetting that ONE little thing...gave rise to a hockey puck instead of a fluffy biscuit.

After reading alot of the reviews about the recipes in the cookbook I am left to surmise that there are alot of people either not reading the recipes correctly or just not bothering to follow them at all....you WILL get a gummy product if you dump an entire packet of gelatin into ONE batch of bread, your yeast won't respond as well to liquid that isn't warm enough, and adding more of one ingredient when you run out of the one you need won't yield the same results. "rolls eyes"

To blame the cookbook or author for one's own inability to put together a recipe is kind of lame...sounds more like a case of blatant stupidity if you ask me.

I have all Ms. Hagman's books, as well as just about every other Gluten Free cookbook available(so, listen, I have a thing for cookbooks, get over it).
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