The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets

I have 10 kids and 6 are gluten free + myself we all love this book and use it all the time!

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 books that I got, and I still use them every day. "Dessert" is one of the best for the extra information it includes.While all of the books have the GF mixes, this book has a great table of the protein, fat, carb, and fiber content of many of our "funny flours" (p26-7). It's fantastic for figuring out what flours to try substituting with if you're trying to increase the protein or fiber content of a recipe. It also has an example of how to take an ordinary cake recipe and make it GF, and suggestions for how much xanthum to use (p30-1). There's also a great troubleshooting chapter that starts on page 33.The "cakes from mixes" chapter is less than exciting. It's where you take a GF cake mix and then add so much stuff to it that you could've started from scratch.Steer clear of the brownie recipe on page 138. It was rock hard on the edges and underbaked in the middle, and it didn't have nearly enough chocolate in it. I just use a regular recipe and, with the help of the guidelines on page 33, make good cocoa brownies.Favorite recipes:Pumpkin cake p64Banana cake p61 (These are both like really good breads.)Toll House cookies p157Chocolate Mousse cake p282 (One of the better flourless choc cakes I've had)TK KenyonAuthor of  Rabid: A Novel  and  Callous : A Novel

I have all of Bette Hagman's gluten free cookbooks and love this one as well. You get treated to some very helpful information about how to prepare a myriad of gluten free dishes, desserts included and how to maintain a gluten free lifestyle. This book cross references recipes in her other works; readers are sure to want to have the full collection.For those of you who follow regimens such as South Beach, Atkins and Weight Watchers, you can still follow those logical regimens the gluten free way. Gluten free is not restrictive - in fact, it is very liberating as is the health benefits you will enjoy. How sweet is that!

1/2 my household is gluten free which always makes cooking interesting but this book helps also make if fun for my gluten-free child.The recipes can be complex but the taste is delightful and I frequently make small alterations to make it faster or sugar free and have found her recipes stand the pressure of a bit of change here and there without loosing their basic good taste.I recently used one of her pie crust recipes to make a blackberry pie from another recipe and had my gluten free 13 year old dancing around the house chanting that she loved pie. Definitely a household must. :)

This is the third Gluten Free book from Bette Hagman that I have purchased. While I am not sensitive to gluten, many of our church members whom I bake for are and the myriad of recipes in this and her other books are loaded with recipes that my own family and I just love. My daughter has been told by her nutritionist to cut out gluten along with sugar, margarine and corn from her diet to lose weight. She has lost over 20 pounds in a few short weeks. These recipes are good enough to feed to her household of teenagers without any complaints.

I absolutely loved the recipes. I was so glad to find alternate flour mixes to rice flour mixes. This has four different mixes and many different recipes for each. I bought another of this authors books and it is equally useful for a gluten free diet.

There is so much good information plus good recipes, I am glad I bought it. Margaret W.I discovered a month ago that I needed to go on a gluten free. I went to the library to get information and cook books. Thecook books that Betty Hagman wrote is the ones I checked out. She has so much information and describes every thing. I am so pleased that all of the hard work that Betty Hagman did years ago has made it easy now for me. Margaret W.

The blend of flours works very well, better than the rice flour blends which tend to be gritty and/or fall apart. I sub xylitol for sugar and the desserts come out well, not quite as sweet if used measure for measure but still a treat for those of us who are addressing life long sweet tooth.

Yes, you can...eat delicious, great-textured cakes and cookies, even though you're a Celiac. Bette Hagman will show you how! No more gritty textured cookies and bland tasting cakes! You'll find everything you need in here to resume "normal" baking and desserts for every occasion. Another winner from the lady who knows...

Interessanti i mix e gli abbinamenti. Un po' piu' difficile reperire in Italia gli ingredienti ma si possono comunque sostituire

I can eat cookies again. Yeah!

Good purchase... got it with the bread as a dual offering