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| The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes | 
 enlarge | Author: Bette Hagman
Publisher: Holt Paperbacks
Category: Book
List Price: $19.00
Buy New: $10.71
You Save: $8.29 (44%)
New (37) Used (13) from $10.71
Avg. Customer Rating:  42 reviews
Sales Rank: 13061
Media: Paperback
Edition: Reprint
Number Of Items: 1
Pages: 304
Shipping Weight (lbs): 1.1
Dimensions (in): 9 x 7.2 x 0.8
ISBN: 0805060782
Dewey Decimal Number: 641.563
EAN: 9780805060782
ASIN: 0805060782
Publication Date: October 1, 2000
Availability: Usually ships in 1-2 business days
Condition: Brand new item. Over 3.5 million customers served. Order now. Selling online since 1995. Order with confidence. Code: B20081203230030T
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| Customer Reviews:
 I have not even read this and I know it's good August 9, 2005
20 out of 28 found this review helpful
I have her first book (fabulous, I have already worn it out!). I don't own this one - yet. However, I have been baking bread for months in my bread machine using a recipe (adapted for my machine) from this book (the gluten-free white bread - can anyone tell me how many calories this has???). I am so thankful that I can still eat pizza and other treats I would miss so much, and it's all thanks to Bette. These breads may be too sweet, but that is relative. Use applesauce instead, or some other liquid replacement. Get creative. Learn to be a daring cook. As for these ingredients being too expensive: I don't buy it (especially not if it's too expensive!). You do have to be ingenuous and tenacious, but you can find local ethnic markets that carry these for much, much less than the distributors she is touting. Garfava flour can probably be found at an Indian market for dollars less per pound. Rice flour, tapioca starch, and potato starch are available at any Asian market for about 50 cents a pound. That's about $2 less per pound than the brand name flours at the health food store!!! See what I mean? This is a piece of cake. A gluten-free piece of cake. Bon appetit!!
This is a good book, provided you can tolerate beans. July 13, 2005
12 out of 15 found this review helpful
I bought this cookbook and used it frequently. The bread turns out pretty good and it was working for us. Then my daughter broke out head to toe with eczema, that no cream could clear up. After reviewing the contents of the cupboards, we determined the only new ingredients we had introduced were fava been flour and garbanzo bean flour. Once we stopped using the bean flours - she cleared right up. So now I'm down to 3-4 recipes that I can use from the book, since all the rest contain beans. It's too bad really. I wish Bette would write a book based on the featherlight flour mix. Hint hint.
Almost like "real" bread April 17, 2005
17 out of 18 found this review helpful
When we were setting up our bakery, we wanted to try to please people with wheat sensitivities. In the end, we realized that we could do wheat or be wheat free, but not do both.
Still, in our research phase we looked at a lot of wheat free bread recipes, and Ms. Hagman's recipes were the only ones that made us think we were eating bread.
If you are unfortunate enough to have a wheat or gluten sensitivity, and if you miss "real" bread, this book is a must!
Best tasting gluten-free bread February 9, 2005
91 out of 91 found this review helpful
I've had this book on my shelf for a while, always putting off baking some gluten-free bread partly because most gluten-free recipes come out disastrously and partly because I take the easy way out and buy a loaf of rice bread at the local health food/WF store.
The other day I was having a rice-bread shortage so I thought I'd try a recipe, "Basic Featherlight Rice Bread," from the cookbook. Good thing I gave it a try. That was the best, most delicious gluten-free bread I have ever tasted. The texture couldn't be more perfect, crunchy on the outside and soft and chewy in the middle, qualities that I miss and long for from regular bread. It tastes very delicious. It also doesn't necessarily need to be toasted, as most gluten-free breads require to make them more palatable. The bread was actually very easy to make. The batter is much like cake batter, thus no worries or guess work in the kneading department. I had only filled the loaf pan barely to the quarter mark, and after about an hour the darn thing rose to the top edge of the pan. I was shocked. There was one ingredient that I had to omit, the egg replacer, since I didn't have any at hand and I really do not know what it is anyways. The bread came out perfectly regardless. I also substituted the xanthum gum with guar gum since it is significantly cheaper...
Bette Hagman organizes her recipes according to how much bread you would like to make, from small, medium or large. This was extremely helpful since I didn't want to go too overboard. She includes instructions for bread machines as well. She gives a lot of different suggestions for flour mixes that you can use. I personally prefer the rice/tapioca/potato starch mixture, so I most likely will ignore the other suggestions. Hagman has truly found an excellent method to "raise" gluten-free breads, since gluten is what allows regular wheat breads to rise so well.
I highly, highly recommend this book. I think it'll be a long time before I buy gluten-free bread at the store again.
Addendum:
I've been using this recipe for quite a while now, always making the "small" loaf-size, and thought I'd share some of the renditions with the recipe that work. Instead of the 1 egg plus 1 egg white, I use 2 eggs; I got a lil' tired of freezing the yolks - I was amassing a large collection of frozen egg yolks and not knowing what to do with them... I use the whole packet of yeast instead of measuring it out; it's close enough and the tiny bit of extra yeast will only make the bread better. I use olive oil instead of butter/margarine. (I would not recommend margarine for anything). And finally, I add 1/4 cup of flax seeds, for the extra nutrition and fiber (gluten-free foods lack fiber...) The flax seeds give it a nutty delicious flavor.
Tasting is Believing December 30, 2004
5 out of 11 found this review helpful
Gluten-free breads used to have a gritty texture from the rice flour, and were too soft for sandwiches. Bette Hagman uses garbanzo/fava bean flour, sorghum flour, tapioca flour, and corn starch to create breads which have a similar texture to wheat flour breads, and the flavors of her breads are fabulous.
My BF bought me this book and a great tasting beverage to drink it with. Since he knows I quit coffee recently, he's been really wonderful helping me in cope with my mood swings. S o y f e e is made from soy beans that is roasted just like coffee. I enjoy the taste and don't miss coffee one bit. Buy it online at www.s o y c o f fee.com.
This is a 'must have' for anyone baking gluten-free. I think all of Bette Hagman's books are wonderful and a must for those with gluten intolerance.
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