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The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free cookbook by Bette Hagman

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Books : Cooking : English
 

Bette has done her usual great job at describing Celiac Sprue, Gluten free living, using gluten free ingredients and
baking and cooking with this challenging diet.
In this book Bette shows how to make up "mixes" for we who
are gluten challenged. For example she explains cake and bread flour mixes, my two favorites, that can be made up in
large quantities, mixed very well and stored for later use. This makes it as convenient to bake a gluten free cake, as
it is to make one from one of those boxes from the grocery-baking aisle. There are many other mixes. (I counted 36.) One
of my favorite everyday mixes is Onion Soup. I use it when cooking meats and stews. This one alone has saved my day when
the children's activities take up all my time and energy and I just could not have sliced and diced and browned and
simmered, etc, to get the onion base for the gravy just right.
Bette supplies recipes for lots of the hard to find
things like Sweet and Sour sauce, Sweet Pickle relish, low-fat dressing and lots more. She also explains some very
helpful substitutions like things to use in baking if you have lactose intolerance and Sprue (and the taste doesn't
overwhelm in the final product).
Just seeing how Bette creates her mixes and uses them in her recipes is a great
education. Once you start using this book you probably will get the courage to try out your own mixes or vary Bette's
until it meets with your palates delight.
Her recipes are easy to use. She explains the directions well. The end
product is delightful.
I love this book and refer to it often even when I am not using it to bake. I take it to the
grocery store to use as a reference. 

- Cheryl DiBiase, Amazon.com

This really is a great book.
The author goes beyond just recipes (although those alone are worth the price of the book!) to give us a whole lot of
intersting and important information. This book caters to those with celiac disease, and there is a whole section of
questions and answers in the front which addresses a number of relevant issues for those dealing with celiac and related
diseases.
That being said, the best part about this book are the recipes! Hagman covers everything from soup to
nuts. The ingredients are, for the most part, readily available at your grocery or health food store. There is a large
section on breads, both rice-based and rice-free. She includes directions for making bread by hand or using several
sizes of breadmakers. There are also some which omit eggs and dairy, a nice plus for those with additional
sensitivities.
All in all this is a terrfic book, one which can liberate those dealing with wheat and gluten
allergies, allowing us to "eat like the rest of the world." Don't hesitate! 

- Laura Haggarty,
Amazon.com


             
                                               

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