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Summary: How The Gluten Free Gourmet Changed My Life!
Review: Being confirmed with Coeliac Disease was bad enough, but trying to combine it with my diabetic diet was something of a nightmare. Until it's forced upon you, you don't stop and think that things like breakfast cereals, yoghurts, certain kinds of cottage cheese etc actually contain some form of gluten and to lose bread from your diet doesn't bear thinking aboutHaving purchased 'The Gluten Free Gourmet Bakes Bread', I then found that over here in Britain we are not able to get the specialised flours; sorghum, garbanzo or fava, so after eight months of searching all around the UK, I contacted a supplier over in California and had it shipped over - yes it is expensive, but if you budget properly then you can make it work. Also, as it is too expensive to have shipped over via airmail or courier, it has to come via surface mail which takes about 6 - 7 weeks. But having overcome these obstacles I can honestly say that Mrs Hagman has made a huge difference to my life - and my diet - and I can now happily eat rye bread or white bread once again. Thank you very much Mrs Hagman.
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Summary: Great Sounding Recipes, But Check Your Pantry First!
Review: For anyone newly diagnosed with Celiac disease, it doesn't take long to figure out the Bette Hagman is 1st in gluten free cookbooks. Her previous books not only contained recipes, but wonderful information for Celiacs. So I must say I was disappointed to find out that I could not try a large portion of the recipes in this book because they all contain a flour that I am unable to obtain. Bette's latest favourite flour is sorghum flour, and it is produced in the U.S. by JOWAR foods. Neither my local health food store, nor myself via their web page, have been able to get a response on ordering this flour to be shipped to a Canadian address. What recipes I have been able to try have been wonderful, but with the main section of this book based on having sorghum, I would not recommend this book unless you have access to this ingredient.
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Summary: Great Glutten-free book for dummies
Review: For the first time my husband has bread (he is 70 years old) that looks, tastes and smells like bread. I have been thrilled with the results of the basic bread recipe and am anxious to try the others. Thank you, Bette!
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Summary: It really works!
Review: For the first time my husband has bread (he is 70 years old) that looks, tastes and smells like bread. I have been thrilled with the results of the basic bread recipe and am anxious to try the others. Thank you, Bette!
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Summary: Tasting is Believing
Review: Gluten-free breads used to have a gritty texture from the rice flour, and were too soft for sandwiches. Bette Hagman uses garbanzo/fava bean flour, sorghum flour, tapioca flour, and corn starch to create breads which have a similar texture to wheat flour breads, and the flavors of her breads are fabulous.
My BF bought me this book and a great tasting beverage to drink it with. Since he knows I quit coffee recently, he's been really wonderful helping me in cope with my mood swings. S o y f e e is made from soy beans that is roasted just like coffee. I enjoy the taste and don't miss coffee one bit. Buy it online at www.s o y c o f fee.com.
This is a 'must have' for anyone baking gluten-free. I think all of Bette Hagman's books are wonderful and a must for those with gluten intolerance.
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Summary: too time-consuming!
Review: I checked out a copy of the book from the library before buying it. After making 3 of the recipes, including some that she says are her regular breads, I found them too time-consuming for the outcome. Roben Ryberg's breads are much simpler for the small difference in taste. If you have the time, though, go for it!
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Summary: An extremely useful book
Review: I found this book very useful because of the way it expertly touched on a topic that is very confusing for a Coeliac..... Bread. In this book Bette Hagman has given readers her insightful knowledge of how to cook Gluten free bread using great alternatives to wheat and grains, helping give Gluten intolerant people one more slice of life back!
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Summary: The Gluten Free Gourmet Bakes Bread
Review: I have found this book to be a most valuable source for gluten-free bread. The best recipe in my opinion is the Four Flour Bread. I was anxious at first because I couldn't find the sorghum flour, but then found out I could order the whole mix from Authentic Foods from their website. This took a lot of stress out of measuring, etc. Bette lists the sources of many of her ingredients in the book and they can be found online. I, for one, really really appreciated all her tips and found them to work just as she said they would.
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Summary: Great if you can get the ingredients
Review: I have read this book from cover to cover and it is useless because every recipe needs tapioca flour and I cannot get it here in Australia. I'd recommend having a look at the flour mixes on page 40 to make sure that you can get all of the basic ingredients.
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Summary: INGREDIENTS: Too expensive or too sweet
Review: I have two major problems with the recipes offered in Bette Hagman's latest book: (1) The 'Garfava' flour which is the key ingredient for most of the bread recipes--at $19.95 for 5 lbs. plus shipping (from Authentic Foods)-- is too expensive for my budget. (In this book, she notes that she is starting to experiment with Quinoa & Millet flours. Why didn't she write a recipe book using these common and inexpensive alternatives to rice flour BEFORE she ventured into the garfava kingdom?) (2) The amount of sweetening (sugar, molasses) required in the non-sweet bread recipes is, for my taste & health, quite high. There is a GF recipe world out there which is waiting to be explored by someone who has Bette Hayman's adventuresome spirit (yet not her taste for expensive ingredients or her sweet tooth).
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