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1 of 1 found the following review helpful:
 Endorsement for a product not available in my area May 26, 2010
This is not the book for someone trying to make their own Gluten free bread at home, using locally found produce as this book endorses the use of manufactured ingredients namely :
Garfava flour ( chickpea and fava bean mix) the author states that this product gives the best results and all of the main recipes contain it.
The glossary is the place to find where to have these items shipped
it just seems to be an expensive Company advertisement flyer that used to come free with regular flour products 50 yrs ago.
very very disappointed I will never purchase any books by the author.
This book should carry a statement explaining that it is a company recipe book.
Also most people who are Gluten free also have other allergies and these recipes use eggs and gellatine, another no no.
There are better books on the market...avoid this at all costs
1 of 1 found the following review helpful:
 Awesome Book!! May 23, 2010
My daughter was recently diagnosed with Celiac disease. The first store bought bread I purchased was so bad the dog wouldn't eat it. This book has made all the difference. I am turning out bagels, english muffins, cinnamon rolls breads, danish etc...all incredibly easy and all incredibly good. Its difficult to tell they are gluten free. I have sent for Bette's other books... what a huge service to anyone diagnosed with Celiac disease..not only for the phenomenal recipes but for all the information regarding the disease, the flours and the differences between wheat and gluten free baking. Probably the most helpful cookbook I've ever used!!
3 of 3 found the following review helpful:
My Favorite Cookbook May 16, 2010
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 anyway..it'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 cooking...it 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 all....you 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!!
1 of 1 found the following review helpful:
Novice Baker Experiments with G-F Apr 11, 2010
I am by no means a kitchen geek, but since I retired, I have enjoyed puttering in the kitchen and doing a lot of the cooking. In the last year we've learned that my wife is gluten-sensitive and a lot of what I have been preparing is now very much out of date: pastas, breads, etc. One of my favorites was pecan roll sticky buns, a batch of which was expected when the kids come to visit. My attempts to experiment with various G-F ingredients were spectacular failures.
Well, last week I "discovered" Bette Hagman's gluten-free bread book and it arrived yesterday. I amassed the various flours and additives (well, almost all of them) and set to work this Sunday morning to make her sticky buns. In no time, I had hot sticky buns on the table. They were light, fluffy, and very tasty! Even in my first attempt, without the "dough enhancer," which I will search for more thoroughly for the next batch. Instead of a spectacular failure, I would have to count this first attempt by this novice a spectacular success. Maybe G-F doesn't have to be so boring after all.
The chapters leading up to the actual recipes are also interesting and informative. There is NO DOUBT that I would recommend this book to anyone (not just G-F folks). In fact, any of us would probably be better off limiting our gluten intake, and this book would be a great beginning.
1 of 1 found the following review helpful:
Simplifies gluten free baking for non-bakers!!! Mar 24, 2010
I am not a baker, but I must learn to bake as buying gluten free bread is 1) expensive 2) not very tasty and 3) they are barbie-sized bread loaves!! This book gives you the what to use & why to use it which is fantastic. There are also recipes for crackers and other traditional wheat products. Enjoy!
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