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This cookbook is an updated, beautifully designed edition of the original and essential resource for people who cannot tolerate wheat or gluten. With her cookbooks, Bette Hagman has brought tasty food back into the lives of over one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet, Revised makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet, Revised is more than just recipes, however.
A complete source book on how to live healthily with celiac disease or wheat intolerance, The Gluten Free Gourmet, Revised features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-Free Gourmet series are recognized by health newsletters around the world as the best in this special diet category. Revised & updated.
Paperback, 6" x 9", 237 pages.
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