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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes (Anglais) Broché – 31 décembre 1998

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This title is a deliberate misnomer, for there is no single celiac story. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 187 commentaires
402 internautes sur 403 ont trouvé ce commentaire utile 
Best tasting gluten-free bread 9 février 2005
Par book worm - Publié sur
Format: Broché
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.


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.
86 internautes sur 87 ont trouvé ce commentaire utile 
Almost like "real" bread 18 avril 2005
Par Michael Avery - Publié sur
Format: Broché
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!
63 internautes sur 65 ont trouvé ce commentaire utile 
Not so gourmet 24 décembre 2008
Par scientific illustrator - Publié sur
Format: Broché Achat vérifié
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: [...]
170 internautes sur 185 ont trouvé ce commentaire utile 
Great Sounding Recipes, But Check Your Pantry First! 14 août 2000
Par Martine Anthony-Ross - Publié sur
Format: Relié
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.
38 internautes sur 38 ont trouvé ce commentaire utile 
My Favorite Cookbook 16 mai 2010
Par Brenda Daitre - Publié sur
Format: Broché
There are so many "Gluten Free" cookbooks available today that offer gluten free versions of just about anything you might want to cook and eat..but most are just regurgitated standard recipes, who needs a gluten free version of something that is naturally gluten free's a big waste of money. NOW, BAKING is a totally different story...this does require completely different recipes.

To bake successfully without using Gluten laden flour requires tossing out a standard recipe almost completely and finding a mixture of several other ingredients to achieve the resulting effect of just the ONE missing component, not easily done for us standard cooks.

Baking isn't like requires more exacting measurements to produce an edible product. Yuck, have you ever baked a recipe and left out an ingredient by accident? Yup, forgetting that ONE little thing...gave rise to a hockey puck instead of a fluffy biscuit.

After reading alot of the reviews about the recipes in the cookbook I am left to surmise that there are alot of people either not reading the recipes correctly or just not bothering to follow them at WILL get a gummy product if you dump an entire packet of gelatin into ONE batch of bread, your yeast won't respond as well to liquid that isn't warm enough, and adding more of one ingredient when you run out of the one you need won't yield the same results. "rolls eyes"

To blame the cookbook or author for one's own inability to put together a recipe is kind of lame...sounds more like a case of blatant stupidity if you ask me.

I have all Ms. Hagman's books, as well as just about every other Gluten Free cookbook available(so, listen, I have a thing for cookbooks, get over it). Most of the other cookbook's have baking recipes that rely on a cheaper more granular rice flour, which gives your finished baked goods that "horrid fall apart-y commercially produced Gluten Free Bread quality" that sent us running for better home baked alternatives in the first place. What's the point of going through all that work for a poor quality bread? eh, might as well go without.

Ms. Hagman has done the hardest part for us, she has already tested and refined these recipes over the years and was generous enough to share them with us, a little appreciation wouldn't be out of order people.

I eat just as well on a Gluten Free diet as I did before I was diagnosed, with the help of cookbooks like this one of course and I would definately like to say adding this book has helped so much in my quest for good food. Sticking to a Gluten Free diet doesn't have to be like being slapped with a life sentance filled with tasteless low quality food "alternatives".

Seriously, the SPRINGY CORN BREAD recipe changed my life. It is the most outstanding corn bread recipe, bar none, I have ever eaten.

Grab this book.... and Get off your butt and BAKE something already!!
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