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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
The latest addition to the bestselling series of cookbooks that have sold more than 300,000 copies.
Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere.
The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Cooks Comfort Foods , everyone can enjoy satisfying meals and snacks without gluten or wheat.
Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere.
The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Cooks Comfort Foods , everyone can enjoy satisfying meals and snacks without gluten or wheat.
336 pages, Paperback
First published January 1, 2004
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Displaying 1 - 12 of 12 reviews
September 14, 2026
*The Gluten-Free Gourmet Cooks Comfort Foods* is a wonderful cookbook for anyone who wants to enjoy familiar, comforting dishes while following a gluten-free lifestyle. What makes this collection especially appealing is its focus on recreating the foods people already love, using alternative flours without losing the satisfying qualities that make comfort food so enjoyable.
With more than 200 recipes, the book offers an impressive amount of variety. It is the kind of cookbook that can help make gluten-free cooking feel less restrictive and much more creative. Instead of simply replacing traditional ingredients, the recipes encourage readers to discover new ways of preparing classic favorites.
I particularly appreciate the practical approach to working with gluten-free flours. For beginners, this can often be one of the most intimidating parts of gluten-free baking and cooking, so having recipes designed specifically around these ingredients makes the process feel much more approachable. The wide selection also means there are plenty of options for everyday meals as well as special occasions.
Another strong point is the emphasis on comfort. Gluten-free eating does not have to mean giving up the flavors and textures associated with homemade favorites, and this cookbook demonstrates that beautifully. The recipes provide inspiration for creating satisfying meals while exploring the possibilities of gluten-free ingredients.
Overall, I would give this cookbook five stars. It is practical, inviting, and packed with ideas for anyone looking to bring more variety and enjoyment to gluten-free cooking. Whether you are newly adapting to a gluten-free diet or simply looking for fresh ways to prepare beloved classics, this book is a valuable addition to the kitchen and a great source of inspiration.
With more than 200 recipes, the book offers an impressive amount of variety. It is the kind of cookbook that can help make gluten-free cooking feel less restrictive and much more creative. Instead of simply replacing traditional ingredients, the recipes encourage readers to discover new ways of preparing classic favorites.
I particularly appreciate the practical approach to working with gluten-free flours. For beginners, this can often be one of the most intimidating parts of gluten-free baking and cooking, so having recipes designed specifically around these ingredients makes the process feel much more approachable. The wide selection also means there are plenty of options for everyday meals as well as special occasions.
Another strong point is the emphasis on comfort. Gluten-free eating does not have to mean giving up the flavors and textures associated with homemade favorites, and this cookbook demonstrates that beautifully. The recipes provide inspiration for creating satisfying meals while exploring the possibilities of gluten-free ingredients.
Overall, I would give this cookbook five stars. It is practical, inviting, and packed with ideas for anyone looking to bring more variety and enjoyment to gluten-free cooking. Whether you are newly adapting to a gluten-free diet or simply looking for fresh ways to prepare beloved classics, this book is a valuable addition to the kitchen and a great source of inspiration.
September 16, 2026
★★★★★
The Gluten-Free Gourmet Cooks Comfort Foods is a wonderful cookbook for anyone who loves classic comfort food but needs to follow a gluten-free lifestyle. The collection of more than 200 recipes makes the book feel substantial, practical, and full of possibilities.
What I enjoyed most is the focus on familiar favorites. Gluten-free cooking can sometimes feel like giving up the foods you love, but these recipes offer creative ways to recreate comforting dishes using alternative flours. The approach makes gluten-free cooking feel much more approachable and enjoyable.
The recipes are especially appealing for home cooks who want variety without sacrificing the warmth and satisfaction of traditional comfort foods. I also appreciated the emphasis on practical cooking and adapting familiar dishes rather than relying on complicated or unusual ingredients.
Overall, this is a thoughtful and useful cookbook that can bring plenty of inspiration to a gluten-free kitchen. Whether you're newly exploring gluten-free cooking or simply looking for more ways to enjoy old favorites, this book is a great source of ideas. A well-rounded collection that deserves five stars.
The Gluten-Free Gourmet Cooks Comfort Foods is a wonderful cookbook for anyone who loves classic comfort food but needs to follow a gluten-free lifestyle. The collection of more than 200 recipes makes the book feel substantial, practical, and full of possibilities.
What I enjoyed most is the focus on familiar favorites. Gluten-free cooking can sometimes feel like giving up the foods you love, but these recipes offer creative ways to recreate comforting dishes using alternative flours. The approach makes gluten-free cooking feel much more approachable and enjoyable.
The recipes are especially appealing for home cooks who want variety without sacrificing the warmth and satisfaction of traditional comfort foods. I also appreciated the emphasis on practical cooking and adapting familiar dishes rather than relying on complicated or unusual ingredients.
Overall, this is a thoughtful and useful cookbook that can bring plenty of inspiration to a gluten-free kitchen. Whether you're newly exploring gluten-free cooking or simply looking for more ways to enjoy old favorites, this book is a great source of ideas. A well-rounded collection that deserves five stars.
October 16, 2018
Not her best by far. There is not anything here that any gluten free person can't already cook just by looking for gluten free items, like pasta, etc. on the grocery shelf and adapting their always loved recipes. I found her books most useful early in my gluten free days before there were actually good gluten free flours on the market. She recommends making many flours from rice flour, tapioca starch, potato flour, and other specialty flours. Her recipes do "work" and I do use her muffin mix for quick muffinis all the time because once it's made up (double recipe in a gallon zip), all you do is add a two eggs, two tablespoons of oil, -but wait, that was in another of her books! I guess that's why this book is not her best.
January 2, 2023
I use this much less than Ms. Hagman's "The Gluten Free Gourmet, Revised Edition", but it's still good. Some different flour mixes are used which can get complex and expensive if your GF pantry is stocked a different way.
July 7, 2009
I have to say, I was pretty disappointed in this book. It contains some useful information about gluten-free alternatives to wheat flour, but most of the recipes didn't appear to be adaptations. There are a lot of dishes that either don't need gluten containing flours in the first place, or could very easily be adapted by a reasonably confident cook.
This, along with the fact that many of the recipes call for things like canned vegetables and sauces, makes me think that this book is aimed at novice cooks, or people who are simply uncomfortable in the kitchen. I can also only assume that the target audience consists of people who ate a heck of a lot more wheat/gluten than I did before being diagnosed with an allergy, and have been left with no clue about what to eat. One of the recipes is referred to as being "like Hamburger Helper"; I may be a food snob, but this isn't the sort of thing I have in mind when I think "gourmet".
Having said that, there ARE some adaptations of foods that traditionally use wheat flour - everything from graham crackers to sourdough bread to pie crusts and cookies. There are also some great breakfast ideas, including gluten free waffles and pancakes. However, if that is the sort of thing you're looking for, I'm not convinced that this book is the best choice; there are other books on the market that address these items specifically.
Functionally, the book could be much better organized. Most cookbooks I'm familiar with organize the recipes similarly to the order in which they're eaten; this one is a bit all over the map, with casseroles first and breakfast almost at the very end. Recipes frequently call for dishes found elsewhere in the book, but these secondary dishes aren't well-referenced, so it isn't immediately clear where you're supposed to find them. One recipe called for gluten-free bread crumbs, with no reference at all as to where you might source them (or if you're expected to make one of the gluten-free breads first and use that).
Lastly, there isn't a single photograph in the book. This is kind of a nit-picky, superficial criticism, and in a better quality cookbook it probably wouldn't bother me. I do really like cookbooks with photographs though - photos of the food whet ones appetite and provide that little extra motivation/inspiration (plus they make the book fun to browse through).
I've given the book 3 stars because it does contain some useful information (including a lengthy list at the end of suppliers of gluten-free products). I'm looking for books to use as day-to-day reference points though, and this book definitely isn't making the cut.
This, along with the fact that many of the recipes call for things like canned vegetables and sauces, makes me think that this book is aimed at novice cooks, or people who are simply uncomfortable in the kitchen. I can also only assume that the target audience consists of people who ate a heck of a lot more wheat/gluten than I did before being diagnosed with an allergy, and have been left with no clue about what to eat. One of the recipes is referred to as being "like Hamburger Helper"; I may be a food snob, but this isn't the sort of thing I have in mind when I think "gourmet".
Having said that, there ARE some adaptations of foods that traditionally use wheat flour - everything from graham crackers to sourdough bread to pie crusts and cookies. There are also some great breakfast ideas, including gluten free waffles and pancakes. However, if that is the sort of thing you're looking for, I'm not convinced that this book is the best choice; there are other books on the market that address these items specifically.
Functionally, the book could be much better organized. Most cookbooks I'm familiar with organize the recipes similarly to the order in which they're eaten; this one is a bit all over the map, with casseroles first and breakfast almost at the very end. Recipes frequently call for dishes found elsewhere in the book, but these secondary dishes aren't well-referenced, so it isn't immediately clear where you're supposed to find them. One recipe called for gluten-free bread crumbs, with no reference at all as to where you might source them (or if you're expected to make one of the gluten-free breads first and use that).
Lastly, there isn't a single photograph in the book. This is kind of a nit-picky, superficial criticism, and in a better quality cookbook it probably wouldn't bother me. I do really like cookbooks with photographs though - photos of the food whet ones appetite and provide that little extra motivation/inspiration (plus they make the book fun to browse through).
I've given the book 3 stars because it does contain some useful information (including a lengthy list at the end of suppliers of gluten-free products). I'm looking for books to use as day-to-day reference points though, and this book definitely isn't making the cut.
April 30, 2012
Love this book! Most recipes work very well. Only draw-back for me was that it doesn't have any photos to go with her recipes, which are important to me. But that's a minor complaint. She uses several kinds of gluten free grains, not just the rice flour and starch combo, which is nice, however, I would say the majority of the recipes I have tried do call for her primary rice flour/starch blend. That does work better than most other grain combos I have tried too.
January 25, 2010
As an aspiring wheat-free person I was missing out on some old favorites until I found this book. We planned our entire X-mas dinner out of this cook book. (and we would have cooked it too had the whole lot of us not been sick) It was great for perusing before bed thinking about what to make the next day. A lot of ingredients but surprisingly not intimidating for this little to non-cooker.
August 6, 2015
womp womp. this book contains what might have been some decent celiac/gf info basics when it was published but is slightly out of date 11 yrs later. one thing that shouldn't be dated however are the recipes, most of which are not gf adaptations but rather naturally gf recipes. this book is mismarketed and mislabeled as far as I'm concerned.
June 7, 2010
Good recipes.
Read
January 6, 2011There are some amazing recipes in this book!
January 24, 2012
Great variety, no photos, good flour options for allergies in addition to gluten.
Read
March 9, 2015No pictures! :-(
Displaying 1 - 12 of 12 reviews