Gluten-Free Gourmet: Living Well Without Wheat

Overview

'This cookbook should be in every celiac's survival package.' If I received this information at the time of diagnosis, I would have been more confident and optimistic. The recipes are a much needed addition too any 'grain-free' kitchen that provide mouth-watering substitutes forbidden foods.'
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Overview

'This cookbook should be in every celiac's survival package.' If I received this information at the time of diagnosis, I would have been more confident and optimistic. The recipes are a much needed addition too any 'grain-free' kitchen that provide mouth-watering substitutes forbidden foods.'
Read More Show Less

Editorial Reviews

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.
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

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Product Details

  • ISBN-13: 9780805018356
  • Publisher: Holt, Henry & Company, Inc.
  • Publication date: 9/28/1991
  • Edition description: REV
  • Pages: 224
  • Product dimensions: 6.06 (w) x 8.97 (h) x 0.67 (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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