Amazon.co.uk: More from the Gluten-Free Gourmet: Delicious Dining Without Wheat: Bette Hagman: Books

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Product Description

Synopsis
Offers those allergic to the gluten in wheat, oats, barley, and rye recipes for pasta, pizza, breads, cakes, cookies, pies, and casseroles that feature safe flours.

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First Sentence
Almost twenty years ago I was diagnosed with nontropical sprue (one of the older names for celiac disease), and I still feel it's one of the best things that's happened to me. Read the first page

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Customer Reviews

3 Reviews

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Average Customer Review

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

An excellent wheat/gluten-free cookbook., 25 Nov 1998

By A Customer

Ms. Hagman's three Gluten-Free Gourmet cookbooks have been a godsend to me. Not only have I been happy with all of her recipes, but I have learned from her cookbooks how to experiment with various gluten-free flours to adapt favorite recipes to be "safe" for me on a more restricted diet. _More from the Gluten-Free Gourmet_ is Ms. Hagman's second book, and the first in which she offers recipes to be made in a bread machine. I would strongly recommend purchasing all three of her cookbooks, but if one only wants to buy - or to start with - one book, I feel that this would be the most helpful one. Enjoy!

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1 of 1 people found the following review helpful:

Delicious recipes that taste like they have gluten but don't, 6 Dec 1997

By A Customer

This and Bette Hagman's other books were the first I could find that had gluten-free recipes that REALLY tasted like they were real wheat products. I no longer feel deprived because I can make my own fresh pasta, cakes, breads, and cookies that taste delicious. Also particularly wonderful are the instructions for how to substitute when using other recipes so I've been able to adapt recipes from other cookbooks.

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0 of 1 people found the following review helpful:

A must have for people with Celiac Disease, 2 Aug 1997

By A Customer

I purchased this book shortly after being diagnosed with Celiac Disease a disorder that requires a drastic change in diet. The Celiac is not able to have any wheat, rye, oats or barley,(GLUTEN containing grains). The diaticians in my area of Maine were only able to provide me with 3-4 pages of information and recipes on a diet I must maintain for life. This book has been a lifesaver. The foods are easy to prepare and tasty enough that my gluten eating family members enjoy the meals and breads I make.

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