The Gluten-Free Gourmet: Living Well without Wheat, Revised Edition

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 they're pretty good. *GFG-Revised* is a really great book with a lot of the staples that you need in there. The initial couple of chapters about what you can and can't eat are worth the price of the book (sure, you can't have wheat, rye, or barley, but how about quinoa, teff, spelt, or millet?) (Answers: yes, yes, no, yes.) but the recipes are what you should buy it for. The "Revised" edition has been updated with the new "four bean flour" blend.My favorites:Corn muffins - p86 - uses a polenta technique to be utterly different than cornbreadPumpkin bread - p76 - fabulous.Sandwich bread - p55 - the closest thing to, well, you know.Muffins - p77 - done in less than an hour and tasty-tasty-tasty.TK KenyonAuthor of  Rabid: A Novel  and  Callous : A Novel

it's a good book but it is old and may be outdated

This has some of my favorite GF recipes in it. I especially love Jill's Quick and Easy Pizza Crust and the Easy French Bread.I will spend some time putting together freezer baggies with the dry ingredients for single servings of these recipes and instructions on how to finish and cook them. Then when I'm in a hurry or just have a craving, I can pull one out and have pizza or bread within and have it ready with an hour!The french bread is crispy on the outside, chewy on the inside...in other words, PERFECT! I serve it with soup, stew, salads or as a side or appetizer. It makes great bruschetta and croutons.

This has so many great recipes in it. My daughter recently was diagnosed having gluten intolerance. I bought a book for her. Then when visiting we made some recipes and she has discovered she can even have desserts and not have to suffer afterwards. She's much more confident now in being able to prepare meals that all can eat. It even explains how the different flours work and their reactions in the recipes. A must have for people diagnosed with celiac or gluten intolerance.

Very good recipes for flour mixes, muffin mix and basic cream soup base. I use different flours than are suggested because there is more variety out there for gluten free than when this book was first published. My family enjoys the delicious food and it does not taste "gluten-free". It's simply good food, cooked well. The recipes are very easy to follow as well. Remember, if you choose to substitute flours, substitute by weight, NOT cup-for-cup. Each flour has a different consistency so if you follow this advice, your outcome of the recipe should be close to what it would be with the original listed flour.

Along with 'Wheat Belly' this book has become a staple (pun intended!) in my kitchen, as more than one of us in the family has 'gluten intolerance.' It at least gives options for different recipes, and various 'flours' to use, to help minimize the issues that severely afflict coeliacs (of which I am not one). I hope to try over the next year, many of these recipes, to give my family a healthier home.

Several recipes for mixing various flours, including one that uses Garfava flour, something I hadn't heard about. It's supposed to swap cup for cup with wheat flour, but I haven't used a recipe that called for anything but mixes of the various flours. It's a very useful book that came recommended from a friend with celiac disease. I don't have that and am just trying to avoid wheat, and this is a very good aid to that.

Very easy and quick lists for what not to eat and what we can. And some very helpful recipes and VERY helpful hints that help us on this scary journey of not being able to eat normal ever again. And this is the second book we bought-it was so helpful I had to buy our daughter one. This author truly knows what she is writing about-she's been walking this journey ever since the 70's.

Great to help all those struggling to find recipes gluten free.

One of the best gluten free cookbooks that I own. Super easy and tasty recipes to make. Very happy with it.

Probably just me being lazy but...................not thrilled about having to mix up all these different flours together for bases. Also was hoping for more cooking recipes,not baking. Wasn't what I expected so have passed it on to someone who will take the time.

Regularly use and reference from. Very happy it is in my cookbook library. I like her style of writing and presentation. Definitely helps with gluten free cooking

I use it every day. I share my cooking with friends who ask for the book title. Very easy to follow recipies and delicious.