An updated, beautifully designed edition of the
essential resource for people who cannot tolerate wheat or gluten.With her four cookbooks, Bette Hagman has brought tasty food Whack into the lives of over one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing
over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free
faster and more fulfilling than ever before.
I have celiac disease, which is essentially an allergy to wheat protein, and I've been GF for 5 years now. (Why does that sound like I'm at an AA meeting?) Bette Hagman's books are the first couple of… This is the bible when it comes to baking gluten-free. Long ago, before the Internet was publicly available, people had to find information anyway they could on living GF and coeliac disease. When…
