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The Gluten-Free Gourmet Bakes Bread : More Than 200 Wheat-Free Recipes by Bette Hagman (1999, Hardcover, Revised edition)

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(Release Date: 1999-09-13. The ISBN on the book will match, but the cover art may vary and may not match the picture. 4) Can you provide pictures of the actual product?. The book's binding type may be found under "Format" below.

About this product

Product Information

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 that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in 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 comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; 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. Hagman's three previous books are recognized as the best in this special diet category.

Product Identifiers

Publisher
Holt & Company, Henry
ISBN-10
0805060774
ISBN-13
9780805060775
eBay Product ID (ePID)
926137

Product Key Features

Book Title
Gluten-Free Gourmet Bakes Bread : more than 200 Wheat-Free Recipes
Author
Bette Hagman
Format
Hardcover
Language
English
Features
Revised
Topic
Health & Healing / Gluten-Free, Courses & Dishes / Bread, Methods / Baking
Publication Year
1999
Genre
Cooking
Number of Pages
304 Pages

Dimensions

Item Length
9.7in
Item Height
1.2in
Item Width
7.5in
Item Weight
24.4 Oz

Additional Product Features

Lc Classification Number
Rm237.86.H337 1999
Edition Description
Revised Edition
Reviews
"Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend.... Strongly recommended." -- Library Journal
Lccn
98-031908
Dewey Decimal
641.5/63
Intended Audience
Trade
Dewey Edition
21

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3.5

3.5 out of 5 stars based on 2 product ratings

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Most relevant reviews

4 out of 5 stars
by ducavianhaJan 08, 2008
Unique in Its Genre?
The recipes in this book that I have tried, make for tasty bread. As one might expect though, the ethnic/holiday breads (that I tried) are not quite the substitutes one would hope for in terms of flavor/texture, though I am sure she has tried all manner of recipes for each loaf. These are probably the best recipes that we can hope for when deprived of the miracle baking qualities from wheat. One can only admire the work that went into formulating all of these recipes; I don't know if anyone has written anything as complete, as well-tested, and as innovative as this book. I am very grateful to Ms Hagman for her insights as I have found this book quite helpful in solving some of my (bread machine) loaf problems, as she explains the mysteries of creating a well-formed loaf of bread and the causes for failures. Her explanations helped me create the right settings for my personal recipes with my Breadman Ultimate machine (limiting the mixing period and limiting the rising period to 20 minutes, with no 2nd or 3rd risings; advising the best baking time). I do find, however, that I want to tweak some of her recipes to include some other flour combinations. As usual, the challenge of baking delicious, well-textured, and healthy breads (without wheat) comes down to trial and error. Happily she has created and thoroughly tested these recipes, so they do turn out well, and all of the ones I have tried are quite tasty, but I am always in pursuit of a bit less bean flour (due to flavor and G.I. issues), and am always trying to do with a bit less tapioca or potato starches for the empty calories. I recommend this book highly because I don't think there is anything else out there that compares!Read full review
3 out of 5 stars
by mandyandcarterDec 17, 2019
I was looking forward to this book but was not too receptive to its contents.
My daughter has celiac disease and cannot consume gluten without digestive repercussions. I found the ingredients in this book to be pretty hard to find. Later our family went with a Keto diet, (which itself is gluten free and has worked very well for the entire family), and found that baking with either almond flour or coconut flour suited us better than some of the (to me ) 'outlandish' ingredients found in this book...not one of which even included almond flour or coconut flour. When we were moving, I donated it in a bag for the Vietnam Veterans... :/
Verified purchase: Yes | Condition: Pre-owned

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