Synopsis: 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 for great- tasting
food. Knowing from her own hard-earned experience that bread is the greatest
loss for those who can't eat wheat, oats, rye, or barley, she has experimented
with exciting new bean-based flours and has devoted an entire book to breads.
Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast
breads, and crackers-a vast array of recipes for 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 are: 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.
(from the online description)
Review: This is an excellent book for anyone who wants to bake and eat gluten-free bread. Hagman not only offers breads, but breakfast baked goods, muffins, cornbread, biscuits, scones, cinnamon rolls, and crackers. The recipes are easy to follow, and clearly written. The beginning is dedicated to creating the flour mixes - and clearly, Hagman put timeand effort into making these mixes. Another nice feature is that most of recipes can be made in a bread machine or by hand. I recommend this book to anyone who wants to get started making good gluten-free bread.
Bookmarks: 7 of 10
Awards: None
ISBN: 0-8050-6078-2
Date Finished: 8-12-2015
Pages: 284
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