The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Books,discount prices 0805060782,

	The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes by Bette Hagman
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Product Details Binding Paperback Dewey Decimal Number 641.563 EAN 9780805060782 ISBN 0805060782 Manufacturer Holt Paperbacks Number Of Items 1 Number Of Pages 304 Publication Date October 01, 2000 Publisher Holt Paperbacks Availability Usually ships in 24 hours Product Description 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 greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life. Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend. The author of three earlier gluten-free cookbooks (e.g., The Gluten-Free Gourmet), she tested and retested recipes to come up with dozens of yeast breads and quick breads, rolls and muffins, crackers, and more for those who would otherwise be deprived of their 'daily bread.' Most of these recipes can be made either in a bread machine or by hand, and many are suitable for those with other allergies or dietary needs as well. Strongly recommended. Copyright 1999 Reed Business Information, Inc. For people with genetically induced celiac disease, finding breads safe to eat presents significant challenges, since the very gluten that holds most breads together is precisely the source of the sufferers' gastrointestinal distress. Hagman, who has already produced one book of general recipes for the celiac affected, turns her full attention to bread. She overcomes the gluten obstacle through use of nonwheat flours, most of which are made from beans of different sorts. To reproduce the 'spring' of yeast-leavened wheat flour breads, Hagman recommends the addition of xanthan gum. Each recipe has two sets of directions, one for hand mixing, the other for the easy-to-use bread machine. Along the way, Hagman offers tips for producing breads that will make the celiac feel very little deprived. A useful addition to public library nutrition collections. Mark Knoblauch 'Bette's just-do-it spirit pervades everything she writes. Bette is my gluten-free mentor, as she is mentor to many of us.' -- Ann Whelan, editor and publisher, Gluten-Free Living 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 greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life. Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Bette Hagman, a.k.a. the Gluten-free Gourmet, was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington. Accessories Tanita BC533 Glass Innerscan Body Composition Monitor Customers who bought this item also bought The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat The Gluten-free Gourmet Makes Dessert Gluten-Free Baking Classics The Gluten-Free Gourmet: Living Well Without Wheat Customer Reviews for: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Rating - Great cookbook I have made my first loaf of bread with one of the recipes in this book. It was delicious. I am looking forward to making other items in the book. Rating - Holt should know better This book is not recommended for so many reasons. I wish that I had returned it within the time allowed. It has no table of contents. The information in it is poorly organized, vague, and in many ways, out of touch with allergy problems. There are sections of appetizing lists of better sounding recipes which are only references from other books by the author and are not in the book at all. I bought all the ingredients at a staggering sum and made the basic flour and a basic bread. It looked beautiful! It sank like a Souffle. It tasted weird, made me sick, and turned into a glue like lump. I was surprised that the ... Read More Rating - Awesome Real Bread The bagels are so good, even my gluten-eating children want them. This is the closest to the real thing that I've seen or made. Well worth the time. see more reviews See all books by author Bette Hagman

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