The Gluten-free Gourmet

The Gluten-free Gourmet

Book - 2001
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This text includes recipes with a variety of gluten-free flours. Hagman lists foods that are safe for a gluten-free diet and foods that must be avoided, and she includes a list of companies supplying gluten-free foods and flours that will accept orders.
Publisher: New York : St. Martin's ; Maidenhead : Melia, 2001
Edition: New ed
ISBN: 9780805064841
Characteristics: 330 p. ; 24 cm


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Nov 14, 2013

First, I will note that the newly revised version is an improvement on the original. This cookbook is written by the pioneer of gluten free cooking and baking. Yes, I know that blending your own flours may seem daunting at first BUT it is absolutely worth the effort. The four flour mix using garfava flour is outstanding (both in performance and nutritional value) and I can often use it as a cup for cup wheat flour substitute (with xanthan gum). Try the True Yeast Bread for tasty, tender bread. The original GF flour mix (rice based) is an inexpensive all purpose mix that is very good in baking meant to be eaten the same day. If you are facing a "forever" GF diet for medical reasons, this is a great place to start--I was so grateful to find it 20 years ago when my husband was diagnosed. AND everyone keeps telling me that they can't believe my baking is gluten free.

kjs4658 Dec 29, 2010

Didn't find it helpful. she used her own blend of GF flour and didn't have a dairy free section.

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