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Summary: Yummy treats are ours again!
Review: After recently discovering I am allergic to wheat/gluten I have been trying the alternatives pre-made at Whole Foods, my local Health food store. That adds up. I have always enjoyed baking and missed that as well. Bette's books satisfy me in both areas. I can now bake again for myself and after the initial investment of the flours, turn out treats for much less than the pre-made items. Waffles, bread, cookies..yum! I have successfully substituted soy milk for any dairy in her recipes since that is an allergy too. If you are gluten free and debating the purchase of this book - I say go for it!
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Summary: An Excellent Resource!
Review: For those following a gluten-free diet, Bette Hagman wins "best of show", hands down. The recipes are easy to follow, and once the gluten-free mixes are made, easy to make. I finally have a reason to bake again!
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Summary: This book sucks!!!!!
Review: I was really excited to try bette's book because I have heard so many fantastic things about it. But.......when i tried the recipes, I was so disappointed. I was an extremely accomplished baker before I was diagnosed with gluten ataxia, and bette's recipes are definitely no substitution for the deligious goodies I used to love. The recipes do NOT work, and if they don't crumble into a million pieces, they taste terrible! Don't wait your time making any of her recipes. You'll be very disappointed
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Summary: For all gluten-free cooks -- especially kids!
Review: Those of us following a gluten-free diet often feel something akin to claustrophobia when it comes to food. Every day we're faced with so many goodies that we can't have. It's a great comfort to have a resource like this one at home when you walk past the bakery section of your local grocery store. Just knowing you *can* go home and bake something sweet and tasty
opens up your world a little.And these recipes do work; some are complex, many are very simple, which means the book answers a range of cook's skills. While it is true that the recipes are based on mixes made from a wide range of sometimes exotic flours -- usually available through an American health food store -- it's not fair to condemn any of Bette's books for this. You're just not likely to find most gluten-free flours for cheap in your grocery store, at least not this early in the millennium. My 11-year-old daughter has adopted this book as her kitchen companion. She turned out a wonderful cake on her first try. For those of you with children stuck with a gluten-free diet for life, there is no more essential skill to pass on to them than cooking -- and no better passion than a love of cooking -- that will support them through a lifetime on a specialized diet. This book makes a great starting place for cooking with kids, as well as being a suitable cookbook for adults of all skill levels.
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