- Paperback: 336 pages
- Publisher: Holt Paperbacks; Reprint edition (January 1, 2005)
- Language: English
- ISBN-10: 0805078088
- ISBN-13: 978-0805078084
- Product Dimensions: 7.4 x 0.8 x 9.2 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 92 customer reviews
- Amazon Best Sellers Rank: #933,197 in Books (See Top 100 in Books)
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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Paperback – December 9, 2004
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“With this new book on comfort foods, Bette is closing the gap between celiac and non-celiac cuisine.” ―Alessio Fasano, M.D., from the Foreword
“For those feeling nostalgic--or simply ready to enjoy a nice gluten-free Lemon Pudding Cake--Hagman offers the goods.” ―Publishers Weekly
About the Author
Bette Hagman, aka the Gluten-free Gourmet, was diagnosed as a celiac more than twenty-five years ago. Since then she has written six cookbooks, each offering a multitude of delicious wheat- and gluten-free recipes―what she calls a "prescription for living." She is a writer, lecturer, and twenty-five-year member of the Gluten Intolerance Group (GIG). Hagman lives in Seattle.
Top customer reviews
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I made the Amaranth or Quinoa Waffles on page 130 with both flours. (I made Amaranth waffles and then Quinoa waffles. I did not mean that I combined the flours. The recipe can be made either way). I doubled the recipe for each and my son (age 6) devoured them. The leftovers I froze and pop what I need into the toaster oven as needed.
Tonight we made the Featherlight Biscuits on page 226. The were simply AWESOME hot from the oven, slathered with butter and honey! I'm not a biscuit fan at all, but the entire family loved them. I had to cut the children off so that there would be some left for the sibling who cannot have wheat. We gently rolled the dough, which was super easy to make, and fast, then cut biscuits with a heart shaped cookie cutter. One reason it seemed so fast to make the dough is that there are no eggs in the recipe (which can become tedious when using egg replacer). We were delighted with the results. There's nothing worse than using one's expensive alternate flours in a recipe that fails.
Some time ago I made the Crunchy Broccoli Salad on page 121. I substituted turkey bacon and egg-free mayonnaise. My husband, who hates mayonnaise, liked it so much, that I made it again for company who then asked for the recipe.
The author includes a large variety of meals, but interestingly enough, many are regular recipes without unusual ingredients (flours). My desire, in purchasing GF cookbooks, is to acquire good recipes that make use of alternative flours for baking. I have also made a GF Macaroni and cheese with corn pasta which was enjoyed by all, as well. I'm so sorry, it may have come from this cookbook, or another GF book I purchased at the same time. I just can't recall.
I'm glad I bought this book and would recommend it to others who cannot have wheat. Maybe I'll even try some "regular" recipes as well.
I made the Banana Bread Deluxe on page 219. Instead of 1 c. of Teff flour, I substituted 1/2 c. coconut flour, 1/4 c. quinoa flour, and 1/4 c. amaranth flour. The bread was delicious and seemed completely "normal". The batter was fluffy and light as I spooned it into the baking pans instead of a solid, dense, rubbery mass as many wheat-free recipes seem to be. As I test more recipes, I'll review them. Someone who eats wheat would never notice that it was made with unusual flours.
But if you watch every single thing that goes into your body, you won't like it--too many things I can't or won't ingest and not enough simple, real foods to be worth the effort.