Customer Reviews for

Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

Average Rating 4
( 11 )
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  • Anonymous

    Posted October 19, 2004

    Must Have

    Gluten-free breads used to have a gritty texture from the rice flour, and were too soft for sandwiches. Bette Hagman uses garbanzo/fava bean flour, sorghum flour, tapioca flour, and corn starch to create breads which have a similar texture to wheat flour breads, and the flavors of her breads are fabulous. This is a 'must have' for anyone baking gluten-free.

    8 out of 9 people found this review helpful.

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  • Posted February 21, 2010

    The cover pic is ridiculous

    You do not get gluten-free breads that look like the ones on the cover of this book. For most of the recipes you have to use the flour mixes that she tells you how to formulate. A better choice is "Easy Gluten-Free Baking" by Elizabeth Barbone.

    4 out of 6 people found this review helpful.

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  • Anonymous

    Posted April 12, 2002

    Tasting is Believing

    Too often with gluten free cooking, the recipes have dry, gritty, bland tasting results. Not so with this book. All of the breads that I have tried have been excellent and very close if not better than their gluten-filled counterparts. The recipe for the cinnamon raisin bread alone was worth the price of the book. Some people have been intimidated by the different ingredients necessary for these recipes, but don't despair, they make the end result wonderful. More grocery stores and health food stores are carrying these unusual ingredients. Plus, what I couldn't find locally I was able to order from Authentic Foods over the internet. The book also has the recipes in three sizes for bread machine conversions or if you want to make different size loaves. I think all of Bette Hagman's books are wonderful and a must for those with gluten intolerance.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted July 13, 2009

    Great book!

    I've made a few things from this book so far, and they have all been very tasty. The waffle recipe comes out even better than my traditional wheat waffles. I'm looking forward to making more recipes from this book. The only con I can find so far is that it has no illustrations, which would come in handy.

    2 out of 2 people found this review helpful.

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  • Posted July 4, 2009

    more from this reviewer

    Great book for those who are wheat intolerant or need to be gluten free. A classic and reference point

    Having members of the extended family who are gluten intolerant and diagnosed wheat intolerant, this book has provide an opportunity to
    a) experiment with a variety of flours from Chinese and Indian Grocery stores where the flour is more affordable
    b)bake bread of three different sizes (use a Panasonic SYD250 breadmaker)
    c)retain socialized eating habits like eating sandwiches
    d)the 4 flour mixes allow a variety of bread so there will not be boredom
    e)versatile for handmixes and bread machine.
    f) can be used internationally

    1 out of 1 people found this review helpful.

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  • Posted May 18, 2009

    Many Recipes

    Make different types and they taste great!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 17, 2009

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  • Anonymous

    Posted April 29, 2010

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  • Anonymous

    Posted December 11, 2009

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  • Anonymous

    Posted June 21, 2009

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  • Anonymous

    Posted December 8, 2008

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