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 enlarge | Author: Bette Hagman
Publisher: Holt Paperbacks
List Price: $19.00
Buy New: $10.71
You Save: $8.29 (44%)
Rating:  42 reviews
Media: Paperback
Edition: Reprint
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
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new item. Over 3.5 million customers served. Order now. Selling online since 1995. Order with confidence. Code: B20081130225628T
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| Customer Reviews:
Showing reviews 6-10 of 10
 Not a diehard fan June 3, 2008
Kristi L. Waterworth
3 out of 9 found this review helpful
Thanks for the book, thanks for throwing in your two cents. To me, as a hobbyest baker and newly diagnosed Celiac (when I bought it), this book was too complicated. It is TOO MUCH. She uses recipies that use too many difficult to find/undigestable/abnormal ingredients.
GF Baking is not for wusses, but I have yet to find recipe one in this book that I can tolerate. She relies too heavily on Fava flour and nut flours, which are made from complex carbohydrates and are hard for some Celiacs to digest (ie. Celiacs with IBS), besides being insanely expensive (in my area, almond flour is over $13/lb). I don't understand why she's not using flours that are just as easy to come by, like coconut or corn masa, and work as well as those stinking bean flours. Plus, I'm not a fan of anything that is a "replacement" for real food. She uses a lot of egg replacer, powdered milk, etc. Why not use an egg, Bette? Are ya chicken?
All and all, I feel like I wasted my $18.00 on this book. I've found far better and more useful resources on the Celiac related blogs than I have in this book. Just because it has a lot of recipes does not mean there is really much in the way of variation in here. I think we've been taken for a ride.
PS. She's not mentioned this in any of the recipes I've read, but GF doughs are easier to work after a rest in the freezer (just until they're firm, around half an hour). Otherwise, they can be your stickiest nightmare! (My first fight with a GF pizza crust from a mix left me in tears and pizza dough all over the kitchen, me and the utensil in question). Just keep repeating to yourself: "Cold and parchment are my friends... cold and parchment are my friends...." and the sticky factor will be greatly reduced.
 Baking for celiacs? Of course you can! May 22, 2008
Boris & Natasha (Upstate NY, USA)
1 out of 1 found this review helpful
I'm addicted to baked goods. As a new-found celiac, I thought I was never going to be able to eat them again. Boy, have I been proven wrong!
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
3 out of 3 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)
1 out of 1 found this review helpful
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.
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