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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
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.
The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Accessories
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The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Reviews
I was disappointed with this book. This woman has posted the recipe with step-by-step photos on her blog: [.]. Also, Living Without Magazine featured a great bread recipe in their November 08 issue. I have had much more luck with Rebecca Reilly's recipes. I find them more sophisticated, less 1950's inspired. Many of her breads call for use of unflavored gelatin which gives the loaves a springy texture which works right out of the oven but makes for a gross, hard consistency once cooled (kind of like cold chicken fat - EW).
It was delicious. I am looking forward to making other items in the book. I have made my first loaf of bread with one of the recipes in this book.
Aside from learning to live with celiac, her knowledge of food is like something out of 1950's Betty Crocker. There's far better resources. 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. This book is not recommended for so many reasons.
I bought all the ingredients at a staggering sum and made the basic flour and a basic bread. It has no table of contents. Don't get depressed allergy sufferers. It sank like a Souffle. I have since found wonderful recipes online and much much better writing about allergy alternatives including the economic and practical option of making my own rice flour. I wish that I had returned it within the time allowed.
It looked beautiful. I cannot imagine why anyone would buy this woman's books. It tasted weird, made me sick, and turned into a glue like lump. I was surprised that the raccoons ate it. The information in it is poorly organized, vague, and in many ways, out of touch with allergy problems.
Well worth the time. This is the closest to the real thing that I've seen or made. The bagels are so good, even my gluten-eating children want them.
Doc says he can have gluten periodically, but it would be best to avoid it when possible. I'm new to baking bread, and especially new to GF. It wasn't perfect, but it was edible and tasted pretty good. Using Bette's Four Flour Bread recipe in this book, I made my first successful loaf today. I've tried a few store bought loaves, none of which he really liked. And I've tried a few misc recipes here & there, but they all flopped terribly. We're not celiac's, but DS has a mild wheat allergy.
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