The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Review
Try going on a gluten free diet for six months and you will want this book. Because after six months, you will be willing to make some compromises, Bette's recipes are a whole lot better than anything else gluten free. My very worn copy has many book marks sticking out of its top marking favorite recipes, and food stains from being on the counter while making countless meals.
No gluten free flour is the same as wheat flour. In fact, any single gluten free flour is awful. But Bette has devised mixtures of gluten free flours that can be used in place of wheat with decent success. Featherlite, my favorite, has rice flour, tapioca flour, cornstarch and potato flour and it is the closest to wheat flour of anything I have found.
To the fellow reviewer who had trouble finding the chicken pot pie recipe, the crust recipe (labeled biscuit recipe) is on page 279 and the filling recipe is on page 72. Try it, the crust is OK. And yes, you are right, wonderful French bread with light insides is not possible. What is possible is batter breads, and no I don't like them as much as French bread made from wheat, but there is the compromise you make after being on this diet for at least six months.
The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Overview
The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copies—now in paperback
In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.
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*** Product Information and Prices Stored: Aug 09, 2010 16:30:11
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