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The Gluten-Free Gourmet Cooks Comfort Foods
Green Road Community - Adult Non-fiction. Middlecreek Community - Adult Non-fiction. Quick Copy View. Place Hold. Add a Review. Add To List. More Details. Also in This Series. Similar Titles From NoveList. Similar Series From NoveList. Similar Authors From NoveList. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were The latest addition to the bestselling series of cookbooks that have sold more than , copies. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant.
At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere. The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail.
With The Gluten-free Gourmet Cooks Comfort Foods , everyone can enjoy satisfying meals and snacks without gluten or wheat. Get A Copy. Paperback , pages.
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Published January 1st by Griffin first published More Details Original Title. Other Editions 3. Friend Reviews. To see what your friends thought of this book, please sign up. There is something confusing in the recipe. The ingredients call for potatoe starch but the instructions say sift together 4 times the flour, cornstarch and powered sugar.
No mention of potatoe starch. Should it be potatoe flour in the ingredients or potatoe starch in the instructions? Lists with This Book. This book is not yet featured on Listopia.
Community Reviews. Showing Rating details. More filters. Sort order. Oct 16, Arlynn rated it liked it. Not her best by far. There is not anything here that any gluten free person can't already cook just by looking for gluten free items, like pasta, etc. I found her books most useful early in my gluten free days before there were actually good gluten free flours on the market. She recommends making many flours from rice flour, tapioca starch, potato flour, and other specialty flours. Her recipes do "work" and I do use her muffin mix for Not her best by far.
Her recipes do "work" and I do use her muffin mix for quick muffinis all the time because once it's made up double recipe in a gallon zip , all you do is add a two eggs, two tablespoons of oil, -but wait, that was in another of her books!
I guess that's why this book is not her best. I have to say, I was pretty disappointed in this book. It contains some useful information about gluten-free alternatives to wheat flour, but most of the recipes didn't appear to be adaptations. There are a lot of dishes that either don't need gluten containing flours in the first place, or could very easily be adapted by a reasonably confident cook.
This, along with the fact that many of the recipes call for things like canned vegetables and sauces, makes me think that this book is aimed at novi I have to say, I was pretty disappointed in this book. This, along with the fact that many of the recipes call for things like canned vegetables and sauces, makes me think that this book is aimed at novice cooks, or people who are simply uncomfortable in the kitchen.
One of the recipes is referred to as being "like Hamburger Helper"; I may be a food snob, but this isn't the sort of thing I have in mind when I think "gourmet". Having said that, there ARE some adaptations of foods that traditionally use wheat flour - everything from graham crackers to sourdough bread to pie crusts and cookies. There are also some great breakfast ideas, including gluten free waffles and pancakes. However, if that is the sort of thing you're looking for, I'm not convinced that this book is the best choice; there are other books on the market that address these items specifically.
Functionally, the book could be much better organized. Most cookbooks I'm familiar with organize the recipes similarly to the order in which they're eaten; this one is a bit all over the map, with casseroles first and breakfast almost at the very end. Recipes frequently call for dishes found elsewhere in the book, but these secondary dishes aren't well-referenced, so it isn't immediately clear where you're supposed to find them.
One recipe called for gluten-free bread crumbs, with no reference at all as to where you might source them or if you're expected to make one of the gluten-free breads first and use that. Lastly, there isn't a single photograph in the book.
This is kind of a nit-picky, superficial criticism, and in a better quality cookbook it probably wouldn't bother me. I've given the book 3 stars because it does contain some useful information including a lengthy list at the end of suppliers of gluten-free products.
I'm looking for books to use as day-to-day reference points though, and this book definitely isn't making the cut.
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View 2 comments. Apr 30, Jessica Fordice rated it really liked it. Love this book! Most recipes work very well. Only draw-back for me was that it doesn't have any photos to go with her recipes, which are important to me. But that's a minor complaint. That does work better than most other grain combos I have tried too.