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The Gluten-Free Gourmet Bakes Bread: More than 200 Wheat-Free Recipes
by
Bette Hagman
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...more
Paperback, 304 pages
Published
October 1st 2000
by Owl Books
(first published 1999)
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The introductory essays are interesting, but it's a recipe book first & foremost, and an inspiring one at that. I made Sarah's Bagels (a little too bitter & heavy on the tapioca for my taste "audience") and the "crumpets", which I lumped onto cookie sheets for use as veggie patty buns. I have to try that recipe again, because I started with too small of a base, and then squished them down to make a bigger bun, but they didn't rise after that. Next time I'll start with a la...more
So far the most thorough book about baking gluten free that I've encountered. It takes into account both hand and machine recipes and explains what ingredients particular to gluten free do for the process. One can use it without delving into the complexity of baking just as a recipe cards or one can learn to adjust recipes from its information. Good for beginners and experts.
The Bette Hagman books are the best of several gluten free books I've tried. Everything has turned out great and the whole family will eat the foods...sometimes even better than wheat based! Love her flour mixes that I can make in bulk.
A good read and recipes for the gluten intolerant.
Phoebe
rated it
Recommends it for:
Everyone who loves someone who is gluten-free
Shelves:
non-fiction-reference
Comprehensive and interesting. I found some of the ingredients a challenge to location but, once I got them all, the bread was super-easy to make and bake. My first attempt came out delicious! I look forward to trying more.
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