|
| 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: 11307
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
|
| Customer Reviews:
 The Gluten Free Gourmet Bakes Bread August 18, 2001
12 out of 12 found this review helpful
I have found this book to be a most valuable source for gluten-free bread. The best recipe in my opinion is the Four Flour Bread. I was anxious at first because I couldn't find the sorghum flour, but then found out I could order the whole mix from Authentic Foods from their website. This took a lot of stress out of measuring, etc. Bette lists the sources of many of her ingredients in the book and they can be found online. I, for one, really really appreciated all her tips and found them to work just as she said they would.
 Not for those on a high-protein diet August 16, 2001
17 out of 21 found this review helpful
This book is probably heaven for celiacs, but for those who are just looking to avoid wheat (not all gluten) it may not fit the bill. I am on a high-protein diet and the suggested flour mixes that contain CUPS of cornstarch would probably put me in a hypoglycemic coma! If you are looking for recipes for alternate flours just because you are seeking a healthier diet, this probably isn't your best bet.
Great Sounding Recipes, But Check Your Pantry First! August 14, 2000
48 out of 51 found this review helpful
For anyone newly diagnosed with Celiac disease, it doesn't take long to figure out the Bette Hagman is 1st in gluten free cookbooks. Her previous books not only contained recipes, but wonderful information for Celiacs. So I must say I was disappointed to find out that I could not try a large portion of the recipes in this book because they all contain a flour that I am unable to obtain. Bette's latest favourite flour is sorghum flour, and it is produced in the U.S. by JOWAR foods. Neither my local health food store, nor myself via their web page, have been able to get a response on ordering this flour to be shipped to a Canadian address. What recipes I have been able to try have been wonderful, but with the main section of this book based on having sorghum, I would not recommend this book unless you have access to this ingredient.
Bread-HOT from the oven again! August 2, 2000
6 out of 6 found this review helpful
I've always made bread for my family. When I got the diagnosis of Celiac disease I felt crushed even though I nearly died from this disease before the doctors properly diagnosed my illness. None of my families old favorites worked with these darned gluten free flours! Now at long last I have a book that helps me get the start I needed to get going again with the gluten free flours that I must use in order to live.
How The Gluten Free Gourmet Changed My Life! July 30, 2000
13 out of 13 found this review helpful
Being confirmed with Coeliac Disease was bad enough, but trying to combine it with my diabetic diet was something of a nightmare. Until it's forced upon you, you don't stop and think that things like breakfast cereals, yoghurts, certain kinds of cottage cheese etc actually contain some form of gluten and to lose bread from your diet doesn't bear thinking aboutHaving purchased 'The Gluten Free Gourmet Bakes Bread', I then found that over here in Britain we are not able to get the specialised flours; sorghum, garbanzo or fava, so after eight months of searching all around the UK, I contacted a supplier over in California and had it shipped over - yes it is expensive, but if you budget properly then you can make it work. Also, as it is too expensive to have shipped over via airmail or courier, it has to come via surface mail which takes about 6 - 7 weeks. But having overcome these obstacles I can honestly say that Mrs Hagman has made a huge difference to my life - and my diet - and I can now happily eat rye bread or white bread once again. Thank you very much Mrs Hagman.
|
|
|
| |
