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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.
Paperback, 7-1/2" x 9-1/2", 284 pages.
Bette Hagman, a.k.a. the Gluten-free Gourmet, was diagnosed as a celiac over twenty years ago. She has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington.
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