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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes | 
| Author: Bette Hagman
Publisher: Holt Paperbacks
Category: Book
List Price: $19.00
Buy New: $10.72
You Save: $8.28 (44%)
Rating:  35 reviews
Media: Paperback
Edition: 1
Pages: 304
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 9 x 7.2 x 0.8
ISBN: 0805060782
Dewey Decimal Number: 641.563
EAN: 9780805060782
ASIN: 0805060782
Publication Date: October 1, 2000
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new book. Over 3.5 million customers served. Order now. Selling books online since 1995. Order with confidence. Code: B20080516225610T
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| Editorial Reviews:
Product Description
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking
In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
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| Customer Reviews: Read 30 more reviews...
 Good book doesn't make good baker May 17, 2008
Las Vegas, NV
This book is awesome and thorough for the gluten intolerant or celiac. It's not going to make you a great baker overnight, but at least there's hope. Packaged bread mixes are okay and pre-made bread is awful so accept the challenge and enhance your life. This woman did a lot of work for us and this is the only way to have decent baked goods. She's the best.
worth it for the waffle recipe alone May 2, 2008
SpringAzure
1 out of 1 found this review helpful
I've been using this book for 8 years. I've served waffles made from Bette's Bean Waffle recipe to everyone in my life and they all love them. That one recipe is worth the price of the book. I've had good luck with many others as well. I do tend to modify them, but as a basic source book it's one of the best. (I modify the waffle recipe by separating the egg yolk and whites, beating the whites with a bit of cream of tartar, and folding them into the batter just before baking. This adds volume and helps them rise.)
Terrific cook book April 23, 2008
Kristine A. Rasmussen (Weston, WI)
I am a baker for the Downtown Grocery in Wausau, WI and I am so glad that there is such a great cookbook out there for people who cannot have gluten. It gives all of us a great reference for baking gluten-free.
The Best Bette January 29, 2008
Daniel J. Radel (Seattle, WA USA)
For those of us who have had to suffer with health food store bread (edible doorstops) this cookbook will set you free. Free to have flavorful fluffy bread again. It is a must for the kitchen if gluten is not your friend. Easy to understand recipes from basic bread to sweet bread and more. I highly recommend this cook book!!!!!!!
 Disappointed January 18, 2008
McHarris (TASMANIA)
2 out of 5 found this review helpful
Two of Bette Hagman's Gluten Free Gourmet cooking books were bought for me, as a gift, when it was discovered I needed to become gluten free in my dietary habits. It was known that I particularly enjoyed cooking breads at home, so the gift was a thoughtful contribution.
It did not take me very long to realise that the books were written exclusively for the American Continent. I live in the Antipodeas and non of the suggested outlets for flours and accessories are available to me.
The books them selves are obviously works of love, well researched and compiled, however when the reader cannot access the suggested resources it makes them almost redundant in one's cookery bookcase.
May I suggest in future editions that metric and non metric measurements be given, as well as less reliance on American suppliers for specific flours etc. We are a universal people suffering with this disease.
Thanks
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