Customer Reviews
Very good 
2009-06-15
This is a great cookbook. I also have the Gluten-Free Gourmet by the same author. There is a lot of repeat in the breads, but the book is well worth buying if you like to eat great bread, even if you are not gluten-free. I love having cookbooks that consistantly provide great tasting and reliable recepies.
A Must to Have 2009-06-15
This book is a must to have for anyone who must follow a gluten free diet. I use mine on a weekly basis. The bread recipe we like the most are the Swedish Rye.
I do use other recipes, and have enhanced a couple of recipes in this book. However, if you are just starting out - this is the book for you.
Awesome for resolving my Fructose Malabsorption and IBS!!! 2009-05-26
Wow, these are some great recipes. I especially like the spicy banana nut muffins. They are nice and fluffy, they taste great and they are a great way to get your fiber! I was tested for celiac but the test came out negative. However, wheat is a big problem for me as well as too much sugar. Although I've been diagnosed with ibs, I really believe it is fructose malabsorption. Since I've been without wheat (and other things with too much fructose and fructans), I've been so much better. The hardest part was going without wheat because it's in everything from bread to pasta to cookies to soy sauce! And the store-bought wheat-free breads are pretty disgusting... yuck! Thanks, Bette! You're a God-send!
The Gluten-Free Gourmet Bakes Bread 2009-05-24
This book contains a lot of useful information in addition to recipes. I am just exploring those now.
gluten free for 1.5 years with a teenager 2009-05-20
This is hands down better than any package or store bought bread we have tried. The featherlight loaf, four flour blend, hamburger buns and french bread recipes are staples in my house of 6 - only one of which has celiac disease.
We make the hamburger buns, slice and freeze them and my daughter brings them to McDonald's and orders a BigMac without the bun. She feels just like her friends! The french bread makes the best pizza and sub sandwhiches. The featherlight loaf and four flour loaf fresh from the oven and for two days afterward is soft, flexible and much lighter than any homemade gluten-free bread I see online.
One suggestion - invest in the dough enhancer - it makes the texture of the bubbles more even so the bread resembles wheat bread and helps it stay fresh longer. I have found if I freeze the loaf bread it never comes out as soft as when I keep it out on the counter.
Bette is a genius and I cannot thank her enough for her diligent work in developing these flour blends.
Authentic Foods Dough Enhancer
The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
Delicious well tested recipes 2009-04-08
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.
essential 2009-01-20
bread tastes like bread again and what a varity of flours there are in this world. extremely helpful in learning which flours to use for what
Not so gourmet 
2008-12-24
I was disappointed with this book. Many of her breads call for use of unflavored gelatin which gives the loaves a springy texture which works right out of the oven but makes for a gross, hard consistency once cooled (kind of like cold chicken fat - EW!) I have had much more luck with Rebecca Reilly's recipes. I find them more sophisticated, less 1950's inspired. Also, Living Without Magazine featured a great bread recipe in their November 08 issue. This woman has posted the recipe with step-by-step photos on her blog: [...]
Great cookbook 2008-11-12
I have made my first loaf of bread with one of the recipes in this book. It was delicious. I am looking forward to making other items in the book.
Holt should know better 2008-10-29
This book is not recommended for so many reasons. I wish that I had returned it within the time allowed. It has no table of contents. The information in it is poorly organized, vague, and in many ways, out of touch with allergy problems. There are sections of appetizing lists of better sounding recipes which are only references from other books by the author and are not in the book at all.
I bought all the ingredients at a staggering sum and made the basic flour and a basic bread. It looked beautiful! It sank like a Souffle. It tasted weird, made me sick, and turned into a glue like lump. I was surprised that the raccoons ate it. I have since found wonderful recipes online and much much better writing about allergy alternatives including the economic and practical option of making my own rice flour. I cannot imagine why anyone would buy this woman's books. Aside from learning to live with celiac, her knowledge of food is like something out of 1950's Betty Crocker. Don't get depressed allergy sufferers. There's far better resources!
