The Gluten-Free Gourmet: Living Well Without Wheat

The Gluten-Free Gourmet: Living Well Without Wheat

by Bette Hagman
     
 

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With her four cookbooks, Bette Hagman has brought tasty food back into the lives of over one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies,

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Overview

With her four cookbooks, Bette Hagman has brought tasty food back into the lives of over one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies.

The Gluten-free Gourmet is more than just recipes. A complete sourcebook on how to live healthily with celiac disease or wheat intolerance, it features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category.

Editorial Reviews

From the Publisher
"Foreword by Eugene Winkelman, M.D., F.A.C.P.

"The Gluten-Free Gourmet offers delicious relief for anyone who is allergic to wheat and for those who are intolerant to the gluten found in wheat, oats, barley, and rye. The author specializes in developing healthy versions of foods that are typically off-limits, like pizza, pasta, and baked goods. "-Bon Appetit

Library Journal
The more than 100,000 Americans allergic to wheat are usually deprived of Sourdough Bread, Butterscotch Brownies, and all the other favorite dishes Hagman has created without using gluten. Her recipes use flours other than wheat flour, but they are generally uncomplicated and quick to prepare--suitable even for those noncooks who have been craving their forbidden foods. There are few other cookbooks in this area; recommended for all special collections.

Product Details

ISBN-13:
9780805012101
Publisher:
Holt, Henry & Company, Inc.
Publication date:
07/15/1990
Edition description:
REV
Pages:
256
Product dimensions:
6.16(w) x 9.34(h) x 0.94(d)

Meet the Author

Bette Hagman, aka the Gluten-free Gourmet, was diagnosed as a celiac more than twenty-five years ago. Since then she has written four cookbooks, each offering a multitude of delicious wheat- and gluten-free recipes-what she calls a "prescription for living." She is a writer, lecturer, and twenty-five-year member of the Gluten Intolerance Group (GIG). Hagman lives in Seattle.

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