Product Details

• Amazon Sales Rank: #284971 in Books
• Published on: 1998-12-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 304 pages

Synopsis
Provides recipes for gluten-free breads such as muffins, rolls, buns, breakfast breads, and crackers, and offers advice on where to buy gluten-free baking supplies.

Customer Reviews

Interesting recipes, but useless in the UK
Problem with this book, which reads excellently, is that it relies on specialist suppliers of specialist flours and additives, many of which are unobtainable in the UK. In particular the 'garfava flour' - a bean flour derived from garbanzo beans (chick peas) and fava beans. According to the book this special flour is not merely a combination, but specially treated beans that are then made into flour. So, if in the US or Canada, probably worth having, otherwise forget it.

This is all you need!
This book is the best thing since sliced bread!
After searching high and low for a decent book on gluten free bread, I stumbled across this book and haven't looked back since. There are so many great receipes that are extremely easy to follow. You can't go wrong even if you are just a beginner. It also has receipes for egg free, lactose free, yeast free and many other allergy free variations.
This book is really all you need. The bread is a thousand times better than any gluten free bread that you can buy in the stores. Maybe the manufacturers should refer to Bette Hagman's receipes instead of their own!
Bette Hagman also has a 'Gluten-Free Gourmet Makes Dessert' book which is unbelievably fantastic.
With the help of Bette Hagman, suffering from Celiac Disease is no longer a reason to go without great bread, cookies, cakes and anything else you thought you would have to give up.

Not useful in the UK...
I agree with the other review written by the UK-based reviewer. I bought this book while home for a visit to America, not long after I'd developed a wheat allergy, and when I returned home the UK began trying to find some of the ingredients...at first I thought it was just a matter of figuring out the British names for some of these things (ie "garbanzo bean" being the same thing as "chickpea," which also is known as "gram flour" in the UK (& bears no relation to what is called "gram flour" in the US)). Unfortunately, however, there was a lot more to it than that. One of the main flours she relies upon is this garfava flour, and even trying to create your own version of it seems impossible, as fava bean flour doesn't seem to be available in the UK, even from on-line sources. Also, if you're vegetarian and/or have a dairy allergy (I'm both of these, as well as allergic to soy), this isn't the book for you: she uses a lot of milk powder, gelatine, etc, which I can't/won't use, and for which there aren't really equivalents in the UK which mimic closely enough the American forms of gelatine or dried milk...

Too bad, as otherwise it seems like a lovely book with some wonderful recipes! Will just have to pass it on to friends in the US whose twins are celiac...maybe they'll be able to use it.