The Gluten-free Gourmet Bakes Bread

The Gluten-free Gourmet Bakes Bread

More Than 200 Wheat-free Recipes

Book - 1999
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Baker & Taylor
Dozens of recipes for gluten-free breads covers muffins, rolls, buns, breakfast breads, and crackers, advice on where to buy gluten-free baking supplies, and much more. 12,500 first printing.

McMillan Palgrave
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.


Holtzbrinck
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.


Blackwell North Amer
The Gluten-free Gourmet Bakes Bread provides all the information you'll need to create an extensive variety of breads. Bette Hagman includes an introduction to the gluten-free flours - what they taste like, what type of baking they are best for, and how they are stored. She also anticipates and answers common questions on bread baking in general and those that arise on the use of different flours. The book ends with a list of sources for gluten-free baking products you can order by phone, fax, or mail.
At the core of this book are more than 200 easy-to-follow bread recipes and variations that will suit any palate or menu.

Baker
& Taylor

Provides recipes for gluten-free breads covers muffins, rolls, buns, breakfast breads, and crackers, and offers advice on where to buy gluten-free baking supplies

Publisher: New York : Henry Holt, 1999
Edition: First edition
ISBN: 9780805060775
0805060774
Branch Call Number: 641.563 HAGMA
Characteristics: xviii, 284 pages ; 25 cm

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greenwick
Jul 27, 2011

Great gluten free baking book! A must for anyone who is starting out learning GF cooking. (At least for those who don't want to be forced to eat nothing but expensive styrofoam-like loaves from the grocery store.)

The book starts off with a description of various gluten free flours and what their uses are. This is invaluable information for anyone who is embarking on the daunting journey of eating a gluten free diet.

Haven't tried many of the recipes yet. The french bread/pizza recipe is delicious. I wasn't able to tell much difference between this and wheat bread. Some of the other people who ate it could tell a bit of difference, but everyone agreed it was great.

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