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Usually ships in 1 business days | | | | | | 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.
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| | Product Details | | Author: | Bette Hagman | | Paperback: | 304 pages | | Publisher: | Holt Paperbacks | | Publication Date: | October 01, 2000 | | Language: | English | | ISBN: | 0805060782 | | Product Length: | 9.3 inches | | Product Width: | 7.34 inches | | Product Height: | 0.82 inches | | Product Weight: | 1.16 pounds | | Package Length: | 9.1 inches | | Package Width: | 7.3 inches | | Package Height: | 0.9 inches | | Package Weight: | 1.3 pounds | | Average Customer Rating: |  based on 66 reviews |
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| | Customer Reviews | Average Customer Review: ( 66 customer reviews )
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Most Helpful Customer Reviews
257 of 257 found the following review helpful:
 Best tasting gluten-free bread Feb 09, 2005
By book worm
I've had this book on my shelf for a while, always putting off baking some gluten-free bread partly because most gluten-free recipes come out disastrously and partly because I take the easy way out and buy a loaf of rice bread at the local health food/WF store.
The other day I was having a rice-bread shortage so I thought I'd try a recipe, "Basic Featherlight Rice Bread," from the cookbook. Good thing I gave it a try. That was the best, most delicious gluten-free bread I have ever tasted. The texture couldn't be more perfect, crunchy on the outside and soft and chewy in the middle, qualities that I miss and long for from regular bread. It tastes very delicious. It also doesn't necessarily need to be toasted, as most gluten-free breads require to make them more palatable. The bread was actually very easy to make. The batter is much like cake batter, thus no worries or guess work in the kneading department. I had only filled the loaf pan barely to the quarter mark, and after about an hour the darn thing rose to the top edge of the pan. I was shocked. There was one ingredient that I had to omit, the egg replacer, since I didn't have any at hand and I really do not know what it is anyways. The bread came out perfectly regardless. I also substituted the xanthum gum with guar gum since it is significantly cheaper...
Bette Hagman organizes her recipes according to how much bread you would like to make, from small, medium or large. This was extremely helpful since I didn't want to go too overboard. She includes instructions for bread machines as well. She gives a lot of different suggestions for flour mixes that you can use. I personally prefer the rice/tapioca/potato starch mixture, so I most likely will ignore the other suggestions. Hagman has truly found an excellent method to "raise" gluten-free breads, since gluten is what allows regular wheat breads to rise so well.
I highly, highly recommend this book. I think it'll be a long time before I buy gluten-free bread at the store again.
Addendum:
I've been using this recipe for quite a while now, always making the "small" loaf-size, and thought I'd share some of the renditions with the recipe that work. Instead of the 1 egg plus 1 egg white, I use 2 eggs; I got a lil' tired of freezing the yolks - I was amassing a large collection of frozen egg yolks and not knowing what to do with them... I use the whole packet of yeast instead of measuring it out; it's close enough and the tiny bit of extra yeast will only make the bread better. I use olive oil instead of butter/margarine. (I would not recommend margarine for anything). And finally, I add 1/4 cup of flax seeds, for the extra nutrition and fiber (gluten-free foods lack fiber...) The flax seeds give it a nutty delicious flavor.
45 of 46 found the following review helpful:
Almost like "real" bread Apr 17, 2005
By Michael Avery
When we were setting up our bakery, we wanted to try to please people with wheat sensitivities. In the end, we realized that we could do wheat or be wheat free, but not do both.
Still, in our research phase we looked at a lot of wheat free bread recipes, and Ms. Hagman's recipes were the only ones that made us think we were eating bread.
If you are unfortunate enough to have a wheat or gluten sensitivity, and if you miss "real" bread, this book is a must!
110 of 120 found the following review helpful:
 Great Sounding Recipes, But Check Your Pantry First! Aug 14, 2000
By Martine Anthony-Ross
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.
28 of 28 found the following review helpful:
An essential book for a gluten free bookshelf Dec 12, 2006
By Maneki Neko
"M.N."
I have loved Bette Hagman's cookbooks since I first got "More from the Gluten free Gourmet" with her amazing rapid french bread recipe. WHen I found out she was coming out with a book of JUST BREADS I was ecstatic, and then when I began trying these recipes, I was even happier because they are ALL excellent. I've been trying out new recipes from this book ever since I got it, and I have found some surprising hits, like her amazingly flavorful quinoa bread, and the cinnamon breads, and the sourdough breads... I could go on and on, but I am a huge fan of her new four flour blend with bean flour. I think it's a little unfair to criticize her for the low protein featherlight blend, which she uses in some of her recipes- she doesn't advertise herself as a wheat free high protein baker, but a gluten free gourmet. She has changed the lives of those of us with Celiac sprue who have been stuck with processed breads or mediocre mixes all of our lives.. and I am incredibly grateful. I have been very happy working with her recipes using the new nutritious flours such as sorghum and bean flour, and I'm glad she's always experimenting with new flours to give us more nutritious options (even if they are initially difficult to procure). All of the flour she uses are available in the United States, and most should be available in Canada- Kinnikinnick may be a good source for some of the flours, as well as asian or indian markets. Gluten free products have only been getting better over the last ten years- and I think we can credit Bette's creative genius as inspiring many of these positive changes. BTW, I do love Bette, and her breads, but I have to admit, her sweet tooth and my sweet tooth don't always get along- as in some of her old desserts in previous cookbooks, and savory dishes in VERY early cookbooks- ketchup cabbage jello.... WHAT???? This is her best book to date, and if you're just going to get ONE book, please do yourself a favor and get this one. The crumpets are to die for, if nothing else... And she has many substitutions for those with complex intolerances. I had very good luck with her recipes even when I was a full fledged vegan. Happy gluten free baking! This book is a keeper!
27 of 27 found the following review helpful:
 Not so gourmet Dec 24, 2008
By scientific illustrator
I was disappointed with this book. Many of her breads call for use of unflavored gelatin which gives the loaves a springy texture which works right out of the oven but makes for a gross, hard consistency once cooled (kind of like cold chicken fat - EW!) I have had much more luck with Rebecca Reilly's recipes. I find them more sophisticated, less 1950's inspired. Also, Living Without Magazine featured a great bread recipe in their November 08 issue. This woman has posted the recipe with step-by-step photos on her blog: [...]
See all 66 customer reviews on Amazon.com
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