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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Paperback – October 1, 2000
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Copyright 1999 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
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.Read more ›
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!
Most Recent Customer Reviews
Definitely not for the GF beginner! I do not know where you'd even find most of the ingredients and the processes are for advanced cooks - definitely advanced in using unfamiliar... Read morePublished 2 months ago by Jules66
I wanted to get away from wheat, not because of a celiac or even an allergy issue, but because wheat is the most inflammatory of all grains, switching on 62 genes for inflammation. Read morePublished 2 months ago by U Dream
I got excited when I saw that it had great reviews because it included instructions for bread machines. Read morePublished 5 months ago by Cassie
This is an excellent book for anyone who wants to bake and eat gluten-free bread. Hagman not only offers breads, but breakfast baked goods, muffins, cornbread, biscuits, scones,... Read morePublished 5 months ago by empress8411