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The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat Paperback – June 1, 2000
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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.
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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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!
I was disappointed to find her gluten-free flour mix is 6 cups white rice flour and 3 cups starches - this makes the fluffiest breads to be sure and is easy to digest, but absolutely no whole grains here at all. Her bean flours are 2/3 starches and 1/3 whole bean flour, and starch is "empty" calories with absolutely zero vitamins. Her cookbook is healthy for many of the other added ingredients in her recipes, but definitely not for the flours (except whole bean flour). Two GF baking cookbooks by Annalise Roberts were even less nutritious. All fluffy but empty breads using starches and white rice flour with all the whole-grain nutrients removed.Gluten-Free Baking Classics for the Bread Machine Gluten-Free Baking Classics If you're used to fluffy white bread these might be the GF cookbooks for you.
Unfortunately, some people avoid wheat because they're fructan-intolerant, not because they have celiac disease or are gluten intolerant. Bean flours are nutritious but high in indigestible galactans which can be no better than fructans. A lot of the most significant research measuring fructans, galactans, excess fructose and other FODMAPS in food has been done in Australia in the last 5-10 years while this cookbook was first published in 1996, so there's no possible way Bette Hagman could have known this. It's probably not an issue for her anyway.
Half the yeast bread recipes here are rice-free. Maybe rice is a problem for many with celiac disease or the author? Rice is not one of the more common food allergies or intolerances, and is one of the easiest grains for most people to digest and is the most free of fructans and galactans.
I bought Gluten Free Gourmet Cooks Fast and Healthy because I could see the index had five muffin recipes and other quick breads. Unfortunately her fresh apple muffins, Boston brown bread muffins, and high-fiber (beanflour) muffins sound good but are all high in fructans, galactans, or excess fructose, and I probably wouldn't fix her cornmeal muffins and shredded carrot (vegetable garden) muffins much.
I highly recommend Artisanal Gluten-Free Cooking 2nd ed (2012) by Kelli and Peter BronskiArtisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't. I was looking for another cookbook like it to add more variety when I bought bought Bette Hagman's `Fast and Healthy" cookbook. The Bronski's use a flour blend with 5 cups brown rice, 3 cups sorghum flour, close to 3 cups cornstarch and 1 cup potato starch in a 12-cup batch. This is a much more nutritious flour blend using only the easier-to-find gluten free flours/starches. I've substituted it directly for wheat flour (a bit extra) in my favorite ordinary recipes with just a little extra xanthan gum and baking soda with amazing results (I made a wheat batch and a wheat-free batch and could not tell the difference). Their pumpkin muffins are fantastic. They have a whole cookbook full of cupcakes and I have to check that out. Artisanal Gluten-Free Cupcakes: From-Scratch Recipes to Delight Every Cupcake Devotee - Gluten-Free and Otherwise [Paperback]
If you want a cookbook for a bread machine using whole-grain flours (not all starch and white rice flour) I highly recommend Donna Washburn and Heather Butt's 125 Best Gluten Free Bread Machine Recipes (2010).125 Best Gluten-Free Bread Machine Recipes Unlike many GF cookbooks, it does NOT have one or two standardized flour blends for convenience and shorter prep times. However it's great if you want to experiment with sorghum, brown rice, amaranth, bean flour, pea flour, oat flour, quinoa, flaxmeal, buckwheat, and find which flours you like (a couple with millet and teff too). Most recipes use only one-fourth to one-third starches and the rest is whole grain flours, so the loaves come out with relatively flat tops, not fluffy and rounded. If you care more about whole-grain taste and nutrition than what the loaf looks like, this is the bread cookbook for you. Variety is the spice of life!
However, some of my favorite recipes are in this book:
Pizza crust - p242 - 5 ingredients. Only 5! Tastes great, too. Husband prefers it to regular.
Spicy corn muffins - p103 - fantastic!
Banana bread - p98 - My first successful GF baked product.
Veggie muffins - p101 - tasty and good.
Salem crumpets as pizza crust - p95 - tasty for a change, but I like p242 better.
Author of Rabid: A Novel and Callous: A Novel