Synopsis
Celiac disease restricts sufferers from eating barley, oats, rye, and wheat, completely transforming the notion of a healthy, digestible meal. With health and speed in mind, Bette Hagman has created a dizzying array of recipes for those frazzled souls who must whip up a gluten-free meal at the end of a busy day. Along with easy-to-use mixes for baking, pasta, and soup, these low-fat and low-cholesterol recipes include Spiced Pilaf with Apricots and Raisins, Bean Flour Crepes with Chicken and Spinach Filling, Gingered Turkey Meatballs in Sweet Mustard Sauce, Chocolate Cherry Bundt Cake, and Easy Black Forest Cake. With full-color photographs.
For those frazzled souls who must whip up a gluten-free meal at the end of a busy day, here are mixes for baking, for pasta and for soup that are easy-to-use and low in fat and cholesterol.
| Details | | Publication Date: | 1996-06-01 |
| Size | | Length: | 396 pages | | Height: | 9.3 in | | Width: | 6.3 in | | Thickness: | 1.2 in | | Weight: | 24.0 oz |
Publisher's Note
Bette Hagman, the Gluten-free Gourmet, is recognized as a pioneer in the use of "safe" flours for those who are gluten intolerant and allergic to wheat. Her first two books, The Gluten-free Gourmet and More from the Gluten-free Gourmet, offered recipes that brought good-tasting meals back into the lives of those who must follow this very restrictive diet. In this book, she adds two new elements, speed and health. Responding to the needs of those who must whip up a gluten-free meal at the end of a working day, she has created time-saving and versatile mixes for baked goods, pasta, and soups that are just as easy to use as any supermarket mix. And she has lowered the fat and cholesterol in many recipes while retaining the flavor. As in the first two books, breads, cakes, cookies, pies, pastries, and deserts - all the pleasurable foods most often missed by celiacs and the wheat allergic - get first consideration. She has added the new bean flours to her baking ingredients, with tasty and more healthful results, and she gives many helpful hints on using bread machines, telling which machines work well with gluten-free flours. But this is a full-service cookbook with recipes for every part of the meal, including a special chapter on stir-frying. There is a comprehensive list of what is allowed on the celiac diet and what is not, answers to twenty-two questions most often asked by celiacs, and a long list of sources for gluten-free products. The foreword is by Joseph A. Murray, M.D., Coordinator, Celiac Disease Clinic, University of Iowa Hospital and Clinics.
Industry Reviews
Hagman, a pioneer in recipes made especially for celiacs and others allergic to wheat and gluten (see The Gluten-Free Gourmet, LJ 6/15/90, and More from the Gluten-Free Gourmet, LJ 6/15/93), has, in this book, added many new low-fat, quick-and-easy recipes. She lists the new bean flours (with sources for them) that can be used in her cake, pie, and cookie recipes and provides bread recipes for bread machines using these new wheat-free flours. Hagman also features recipes for every part of the meal, including stir-fry dinners and recipes for vegetarians; she does use a fair amount of cheese and eggs in these. Some of the recipes (such as mock apple pie filling with zucchini) would interest gourmets and cooks who like to experiment as well as those who find it necessary, healthwise, to adopt such a diet. Highly recommended for all health and cooking collections. (Index not seen.) Loraine F. Sweetland, Information Problem Solvers, Laurel, Md.
Breitman
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