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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes | 
 enlarge | Author: Bette Hagman
Publisher: Holt Paperbacks
List Price: $19.00
Buy Used: $6.00
You Save: $13.00 (68%)
Rating:  38 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
Availability: Usually ships in 1-2 business days
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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 5 more reviews...
 Great Book for Making Bread and MORE! July 1, 2008
CLG (South Dakota)
What I love about this book is that the main recipes can be modified to produce different types of bread (e.g. carrot, lemon poppy seed, etc.) and many start with the same basic stuff. So I made a huge batch of the basic recipe and divided the dry ingredients into 12 (can be different for various recipes) and have made two types of bread while putting the other 10 packages in ziplocks stored in the refrigerator until I am ready to make another loaf. I also enjoy the fact that you can easily adapt the recipes to a bread making machine...life is so much easier for me this way. In addition to the basic and varieties of bread (yeast based), there are non-yeast breads, and other items normally found with a flour base. I have yet to try some of those, but will soon. Being a Type I (insulin dependent) diabetic plus celiac limits my carb intake, so dividing the recipes is the best way to go in order to control my blood sugars...just wish my husband would eat gluten-free products with me as we now buy groceries for two different diets even more so now. Some may say the ingredients are costly, but in order to have better health I feel this is worth the extra effort in order to make the best tasting gluten-free products...but I do miss my wheat bread. Ah well, this book has provided me with more options than I ever thought possible.
 Not a diehard fan June 3, 2008
Kristi L. Waterworth
0 out of 3 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
2 out of 2 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.)
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