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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipesx$10.83
  (43 reviews)
Best Price: $19.00 $10.83
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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Customer Reviews
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Best tasting gluten-free bread
By ATC2WM08ZF9C1 on 2005-02-09
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.
INGREDIENTS: Too expensive or too sweet
By AS6L0NPZOH9QQ on 2000-05-07
I have two major problems with the recipes offered in Bette Hagman's latest book: (1) The 'Garfava' flour which is the key ingredient for most of the bread recipes--at $19.95 for 5 lbs. plus shipping (from Authentic Foods)-- is too expensive for my budget. (In this book, she notes that she is starting to experiment with Quinoa & Millet flours. Why didn't she write a recipe book using these common and inexpensive alternatives to rice flour BEFORE she ventured into the garfava kingdom?) (2) The amount of sweetening (sugar, molasses) required in the non-sweet bread recipes is, for my taste & health, quite high. There is a GF recipe world out there which is waiting to be explored by someone who has Bette Hayman's adventuresome spirit (yet not her taste for expensive ingredients or her sweet tooth).
Great Sounding Recipes, But Check Your Pantry First!
By A1HEVPMY6EDNAG on 2000-08-14
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.
I have not even read this and I know it's good
By A1OMO52ITJW738 on 2005-08-09
I have her first book (fabulous, I have already worn it out!). I don't own this one - yet. However, I have been baking bread for months in my bread machine using a recipe (adapted for my machine) from this book (the gluten-free white bread - can anyone tell me how many calories this has???). I am so thankful that I can still eat pizza and other treats I would miss so much, and it's all thanks to Bette. These breads may be too sweet, but that is relative. Use applesauce instead, or some other liquid replacement. Get creative. Learn to be a daring cook. As for these ingredients being too expensive: I don't buy it (especially not if it's too expensive!). You do have to be ingenuous and tenacious, but you can find local ethnic markets that carry these for much, much less than the distributors she is touting. Garfava flour can probably be found at an Indian market for dollars less per pound. Rice flour, tapioca starch, and potato starch are available at any Asian market for about 50 cents a pound. That's about $2 less per pound than the brand name flours at the health food store!!! See what I mean? This is a piece of cake. A gluten-free piece of cake. Bon appetit!!
Almost like "real" bread
By A2MP5HYEHUM7OW on 2005-04-17
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!
- Not for those on a high-protein diet
By A1OIOCB5HLIJB3 on 2001-08-16
This book is probably heaven for celiacs, but for those who are just looking to avoid wheat (not all gluten) it may not fit the bill. I am on a high-protein diet and the suggested flour mixes that contain CUPS of cornstarch would probably put me in a hypoglycemic coma! If you are looking for recipes for alternate flours just because you are seeking a healthier diet, this probably isn't your best bet.
- Great recipes, not so great ingredients
By A3CGRPO7S8OQCA on 2001-08-27
I use recipes from this book on a weekly basis for my gluten-free son. It's definitely a worthwhile purchase for the yeast-bread recipes. My son refused to eat sandwiches made on gluten-free bread until I started using Hagman's bread recipes. I like her recipes with garfava flour the best - no gritty rice-flour texture. On the down side, the ingredients are hard to find, as other reviewers have stated. I have to mail-order the flours, and I have not tried many of the recipes because they call for ingredients I just do not keep on hand and would probably not use in other recipes, like NutQuik or almond meal. As for her non-yeast bread recipes, I have had just as much luck adapting wheat recipes myself, and a lot of these recipes are based on mixes that she provides the recipe for. I have not tried these recipes, either, because I am not willing to put my expensive flours into a large quantity of a mix that I'm not positive will turn out well. Overall, this is a very useful book, and considering the limited availability of sources for gluten-free recipes, it's a must-have.
- An essential book for a gluten free bookshelf
By APCDN1JK6B81P on 2006-12-12
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!
- How The Gluten Free Gourmet Changed My Life!
By on 2000-07-30
Being confirmed with Coeliac Disease was bad enough, but trying to combine it with my diabetic diet was something of a nightmare. Until it's forced upon you, you don't stop and think that things like breakfast cereals, yoghurts, certain kinds of cottage cheese etc actually contain some form of gluten and to lose bread from your diet doesn't bear thinking aboutHaving purchased 'The Gluten Free Gourmet Bakes Bread', I then found that over here in Britain we are not able to get the specialised flours; sorghum, garbanzo or fava, so after eight months of searching all around the UK, I contacted a supplier over in California and had it shipped over - yes it is expensive, but if you budget properly then you can make it work. Also, as it is too expensive to have shipped over via airmail or courier, it has to come via surface mail which takes about 6 - 7 weeks. But having overcome these obstacles I can honestly say that Mrs Hagman has made a huge difference to my life - and my diet - and I can now happily eat rye bread or white bread once again. Thank you very much Mrs Hagman.
- Great if you can get the ingredients
By A3TPTC1R774WAT on 2002-02-18
I have read this book from cover to cover and it is useless because every recipe needs tapioca flour and I cannot get it here in Australia. I'd recommend having a look at the flour mixes on page 40 to make sure that you can get all of the basic ingredients.
- too time-consuming!
By A360OR7C1KF7YP on 2003-02-22
I checked out a copy of the book from the library before buying it. After making 3 of the recipes, including some that she says are her regular breads, I found them too time-consuming for the outcome. Roben Ryberg's breads are much simpler for the small difference in taste. If you have the time, though, go for it!
- The Gluten Free Gourmet Bakes Bread
By A3809W8801XHQL on 2001-08-18
I have found this book to be a most valuable source for gluten-free bread. The best recipe in my opinion is the Four Flour Bread. I was anxious at first because I couldn't find the sorghum flour, but then found out I could order the whole mix from Authentic Foods from their website. This took a lot of stress out of measuring, etc. Bette lists the sources of many of her ingredients in the book and they can be found online. I, for one, really really appreciated all her tips and found them to work just as she said they would.
- This is a good book, provided you can tolerate beans.
By A16S8VK86RB16E on 2005-07-13
I bought this cookbook and used it frequently. The bread turns out pretty good and it was working for us. Then my daughter broke out head to toe with eczema, that no cream could clear up. After reviewing the contents of the cupboards, we determined the only new ingredients we had introduced were fava been flour and garbanzo bean flour. Once we stopped using the bean flours - she cleared right up. So now I'm down to 3-4 recipes that I can use from the book, since all the rest contain beans. It's too bad really. I wish Bette would write a book based on the featherlight flour mix. Hint hint.
- New French Bread that we don't have to die over.
By A177K9V6180I46 on 2004-11-29
The book is wonderful. To be celiac in Iowa is very simple. All the local grocery stores carry the flours needed for nearly everyone of Bette's recipes. If the issue was needing to order the supplies I would in a heartbeat if it meant eating items that tasted like the original.
The New French Bread recipe is great. It is so good that my daughter eats that over her wheat bread! Life is too short to eat bad food... Order her books, all of them!
- yum!
By on 2002-06-17
I use this book all the time and the recipes I have tried are excellent. Try adding chopped walnuts to the Quinoa bread recipe on page 70. The poppy seed bread is very good for sandwiches. I find adding a teaspoon or two (depending on loaf size)of baking powder helps keep the bread from collapsing once out of the oven. Always using the minimum amount of water helps, too. All Bette Hagman's books are a godsend for celiacs.
- GFG Bakes Bread is Great!
By A2VMQCNRWP3VIA on 2003-08-05
My children and I were diagnosed with food allergies 1 1/2 yrs ago. I tried quite a few food allergy cookbooks. The results ranged from tolerable to absolutely gross. I wasn't sure if there were any decent recipes out there for wheat, dairy and egg allergies. There are. Ms. Hagnman is absolutely wonderful. Her recipes make our food life much more enjoyable. We especially enjoy her hamburger bun recipe. Anyone out there looking for easy and delicious allergy recipes, this is the place.
- Bread-HOT from the oven again!
By A11LQTQRUZKNEZ on 2000-08-02
I've always made bread for my family. When I got the diagnosis of Celiac disease I felt crushed even though I nearly died from this disease before the doctors properly diagnosed my illness. None of my families old favorites worked with these darned gluten free flours! Now at long last I have a book that helps me get the start I needed to get going again with the gluten free flours that I must use in order to live.
- Great Glutten-free book for dummies
By on 2002-09-02
If you have a wheat intolerance this is the book to get. And if you have never made bread, this is the book to get. It explains every step with straight forward instructions. ... Happy baking!
- Thank God for Betty!!
By A3QS8VS2ZKLCDD on 2003-01-17
If you are diagnosed with Celiac Disease Betty Hageman's books are a MUST BUY!! She is a plethora of information and great recipes!! The best part is she speaks from experience.
- An extremely useful book
By on 2000-04-05
I found this book very useful because of the way it expertly touched on a topic that is very confusing for a Coeliac..... Bread. In this book Bette Hagman has given readers her insightful knowledge of how to cook Gluten free bread using great alternatives to wheat and grains, helping give Gluten intolerant people one more slice of life back!
- My Kids Love the Products!
By A21A1DF40Z43JH on 2004-09-26
Yes, the recipies do include many ingredients, but I was able to find every ingredient at my local health food store. Three out of my four daughters have celiac disease (diagnosed just a month ago), and this book has helped with the transition to gluten free living. Even my non-celiac daughter LOVES the baked goods that I have made. For my girls, the little extra time involved is so worth it.
- Tasting is Believing
By ASZ29CJZECRYB on 2004-12-30
Gluten-free breads used to have a gritty texture from the rice flour, and were too soft for sandwiches. Bette Hagman uses garbanzo/fava bean flour, sorghum flour, tapioca flour, and corn starch to create breads which have a similar texture to wheat flour breads, and the flavors of her breads are fabulous.
My BF bought me this book and a great tasting beverage to drink it with. Since he knows I quit coffee recently, he's been really wonderful helping me in cope with my mood swings. S o y f e e is made from soy beans that is roasted just like coffee. I enjoy the taste and don't miss coffee one bit. Buy it online at www.s o y c o f fee.com.
This is a 'must have' for anyone baking gluten-free. I think all of Bette Hagman's books are wonderful and a must for those with gluten intolerance.
- It really works!
By A1CE22H4AHTF7U on 2002-02-26
For the first time my husband has bread (he is 70 years old) that looks, tastes and smells like bread. I have been thrilled with the results of the basic bread recipe and am anxious to try the others. Thank you, Bette!
- Disappointed
By A1W7BCA5FDXIZY on 2008-01-18
Two of Bette Hagman's Gluten Free Gourmet cooking books were bought for me, as a gift, when it was discovered I needed to become gluten free in my dietary habits. It was known that I particularly enjoyed cooking breads at home, so the gift was a thoughtful contribution.
It did not take me very long to realise that the books were written exclusively for the American Continent. I live in the Antipodeas and non of the suggested outlets for flours and accessories are available to me.
The books them selves are obviously works of love, well researched and compiled, however when the reader cannot access the suggested resources it makes them almost redundant in one's cookery bookcase.
May I suggest in future editions that metric and non metric measurements be given, as well as less reliance on American suppliers for specific flours etc. We are a universal people suffering with this disease.
Thanks
- worth it for the waffle recipe alone
By A1YLZ5Y65ZIY0C on 2008-05-02
I've been using this book for 8 years. I've served waffles made from Bette's Bean Waffle recipe to everyone in my life and they all love them. That one recipe is worth the price of the book. I've had good luck with many others as well. I do tend to modify them, but as a basic source book it's one of the best. (I modify the waffle recipe by separating the egg yolk and whites, beating the whites with a bit of cream of tartar, and folding them into the batter just before baking. This adds volume and helps them rise.)
- Not a diehard fan
By A1Q5WCDEZTL6F7 on 2008-06-03
Thanks for the book, thanks for throwing in your two cents. To me, as a hobbyest baker and newly diagnosed Celiac (when I bought it), this book was too complicated. It is TOO MUCH. She uses recipies that use too many difficult to find/undigestable/abnormal ingredients.
GF Baking is not for wusses, but I have yet to find recipe one in this book that I can tolerate. She relies too heavily on Fava flour and nut flours, which are made from complex carbohydrates and are hard for some Celiacs to digest (ie. Celiacs with IBS), besides being insanely expensive (in my area, almond flour is over $13/lb). I don't understand why she's not using flours that are just as easy to come by, like coconut or corn masa, and work as well as those stinking bean flours. Plus, I'm not a fan of anything that is a "replacement" for real food. She uses a lot of egg replacer, powdered milk, etc. Why not use an egg, Bette? Are ya chicken?
All and all, I feel like I wasted my $18.00 on this book. I've found far better and more useful resources on the Celiac related blogs than I have in this book. Just because it has a lot of recipes does not mean there is really much in the way of variation in here. I think we've been taken for a ride.
PS. She's not mentioned this in any of the recipes I've read, but GF doughs are easier to work after a rest in the freezer (just until they're firm, around half an hour). Otherwise, they can be your stickiest nightmare! (My first fight with a GF pizza crust from a mix left me in tears and pizza dough all over the kitchen, me and the utensil in question). Just keep repeating to yourself: "Cold and parchment are my friends... cold and parchment are my friends...." and the sticky factor will be greatly reduced.
- Very Pleased...
By A21HHFUK4ZUXFD on 2006-03-15
I was very worried about making bread, but Bette's Four Flour Bread was so easy and tasked great..I was very pleased.. I can't wait to try another.
- happy bread eater
By APLNGC27E6EXM on 2007-08-01
I have been cooking (and eating) my way through this book! It is easy to read, and follow. Lots of variety in the recipes. Worth every penny!
- Loved This Book
By AE083D6GWAPSK on 2008-01-01
I have had this book for several months now and I love it! I didn't know where to start when it came to making gluten free bread for me and my son - I'm so glad I found this book! I have tried some of the breads in the store and I opted to go without bread rather than eat those. Some of the mixes were ok but they can get pricey. I found that making bread from "Bakes Bread" was a much better option for me. Some of my extended family members don't like the 4 bean flour mix but I love it. The Garfava flour is not the cheapest but at least in my house, with the amount I use instead of buying snacks and cookies, etc. it all evens out. Bette's pizza crust is also a winner in my house - even with my husband who eats wheat!
I've started playing around with the recipes a bit to make them suit my tastes a little better - everything has still turned out great. I think this book is wonderful and is a must have for any gluten free baker! It's at least a good place to start when learning how to bake gluten free.
- Looking at Bread in a Whole New Way!
By ANISLVPONKGG8 on 2005-09-20
This book makes it easy to have a new relationship with baked goods.
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Accessories
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