Product Description

Bette Hagman has spent more than 20 years developing recipes using special flours for pizzas, breads, pasta, pies, cakes and biscuits. Containing some 200 recipes, this volume makes cooking gluten-free faster and more fulfiling than ever before. This book is more than just recipes, it is a sourcebook on how to live healthily with celiac disease, or wheat allergy, featuring information on developing a celiac diet, rasing a celiac child, avoiding hidden glutens and eating well while travelling.

Product Details

• Amazon Sales Rank: #230930 in Books
• Published on: 2002-07-22
• Original language: English
• Binding: Paperback
• 330 pages

Review
"The Gluten-Free Gourmet offers delicious relief for anyone who is allergic to wheat and for those who are intolerant to the gluten found in wheat, oats, barley, and rye." Bon Appetit

About the Author
Bette Hagman a.k.a. the Gluten-free Gourmet, is also the author of More from the Gluten-free Gourmet, The Gluten-free Gourmet Bakes Bread and The Gluten-free Gourmet Cook Fast and Healthy. Diagnosed as a celiac more than twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle.

Customer Reviews

Very useful
This book is tried and tested: first published ten years ago, it has now been updated and republished in view of the large changes in the experts' knowledge about coeliac disease, and in the gourmets' discovery of new suitable ingredients and recipes.

One of my friends is a coeliac so I am well aware of the problems it can pose for a balanced, healthy, tasty diet. However, gluten-free products can be a positive source of diversity in the diet, as well as the solution to an important problem. For some of the recipes in this book look so nice that I can well believe Bette Hagman's claim that many of her new recipes came from non-coeliac friends who just enjoyed cooking with gluten-free ingredients!

Bette Hagman gives many invaluable recipes for baked goods, mixed dishes and pastas that coeliacs would otherwise have to forgo. With the advent of home bread-making machines and the increasing availablity of ingredients in supermarkets, these recipes are even simpler to make than they were when the book was first published; the emphasis throughout is on practical, easy-to-follow recipes.

She also includes sections on what it is like to be a coeliac or the parent of a coeliac; she clearly speaks from experience and her advise is sane, sensible and comforting. Chapters such as 'The Hidden Glutens' 'Travelling and Eating Out' and 'Time-and-Money-Saving Tips for the Cook' come in very handy.

A good buy to enhance your lifestyle, whether or not you are (or plan to entertain) a coeliac!