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Synopsis
Provides recipes for gluten-free breads such as muffins, rolls, buns, breakfast breads, and crackers, and offers advice on where to buy gluten-free baking supplies.
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First Sentence
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This title is a deliberate misnomer, for there is no single celiac story. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
39 of 39 people found the following review helpful
Format:Hardcover
Problem with this book, which reads excellently, is that it relies on specialist suppliers of specialist flours and additives, many of which are unobtainable in the UK. In particular the 'garfava flour' - a bean flour derived from garbanzo beans (chick peas) and fava beans. According to the book this special flour is not merely a combination, but specially treated beans that are then made into flour. So, if in the US or Canada, probably worth having, otherwise forget it.
7 of 7 people found the following review helpful
Format:Hardcover
I agree with the other review written by the UK-based reviewer. I bought this book while home for a visit to America, not long after I'd developed a wheat allergy, and when I returned home the UK began trying to find some of the ingredients...at first I thought it was just a matter of figuring out the British names for some of these things (ie "garbanzo bean" being the same thing as "chickpea," which also is known as "gram flour" in the UK (& bears no relation to what is called "gram flour" in the US)). Unfortunately, however, there was a lot more to it than that. One of the main flours she relies upon is this garfava flour, and even trying to create your own version of it seems impossible, as fava bean flour doesn't seem to be available in the UK, even from on-line sources. Also, if you're vegetarian and/or have a dairy allergy (I'm both of these, as well as allergic to soy), this isn't the book for you: she uses a lot of milk powder, gelatine, etc, which I can't/won't use, and for which there aren't really equivalents in the UK which mimic closely enough the American forms of gelatine or dried milk...
Too bad, as otherwise it seems like a lovely book with some wonderful recipes! Will just have to pass it on to friends in the US whose twins are celiac...maybe they'll be able to use it.
Too bad, as otherwise it seems like a lovely book with some wonderful recipes! Will just have to pass it on to friends in the US whose twins are celiac...maybe they'll be able to use it.
2 of 2 people found the following review helpful
Format:Paperback
The recipes contained too many manufactured products and ones that cannot be easily purchased in either uk or france. a lot of the recipes were ordinarly everyday food which are obviously non-gluten. Very disappointing.
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Most Recent Customer Reviews
no use in the UK
as so many others have said , probably great if you can find the ingredients for the recipes but unless you're in California, you'll never know because few of the ingredients are... Read more
Published 11 months ago by jaz
Gluten Free Gourmet
GH Easy to Make! Wheat Free
The Gluten-free Gourmet Makes Dessert
Gluten-Free Gourmet Bakes
I think the books are of great value, especially if you are like me... Read more
The Gluten-free Gourmet Makes Dessert
Gluten-Free Gourmet Bakes
I think the books are of great value, especially if you are like me... Read more
Published 22 months ago by Sue C Page
Bread Bakes is a real find =, Betty Hagman really knows her breads
Bread Bakes is not only a cookery book, but a really informative book about the different types of flours and other ingrediants available to those of new to glutenfree... Read more
Published on 21 Feb 2010 by Mrs. H. A. Taylor
This is all you need!
This book is the best thing since sliced bread!
After searching high and low for a decent book on gluten free bread, I stumbled across this book and haven't looked back since. Read more
After searching high and low for a decent book on gluten free bread, I stumbled across this book and haven't looked back since. Read more
Published on 22 Aug 2006 by Rosalind Wells
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