Editorial Review
This is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten- free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.
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Customer Reviews
Gluten-Free Gourmet Cook Book 
2008-06-08
Excellent reference book and cook book. It will keep you on track and make sure you get the kind of food you like.
always great recipes by Bette 2008-05-09
my fav and trusted GF cook. guaranteed great results. can trust the texture and flavour of food is wonderful and so similar to 'normal' food the same. much prefer her gluten free flour mixes than packaged stuff from the supermarket.
The Gluten Free Gourmet Cooks Fast And Healthy 2008-03-05
Very good book, a lot of information for someome just starting on the gluten free lifestyle.
Help for a Celiac Newbie 2007-09-17
I had never heard of Celiac Disease until I got a call from my Dr saying I had tested positive. After five minutes on the Internet I began to cry!! What CAN I eat?? This is the first cook book I bought when at a nutritional store for the first time (Talk about overwhelmed!!). As I read through this book I received my first ray of hope that I CAN do this. I have tried some of the recipes all with good results. The bread I made is simply delicious. I actually can have sandwiches!!! I am going to give away all my other cookbooks ( I have quite a collection from the past forty years or so) and just keep Bette's. I will say that some of the ingredients are not the most healthy (Butter flavored Crisco), but let me be honest, I didn't always cook or eat totally healthy (croissants, pie, cake, cinnamon buns) before my diagnoses! It is a wonderful encouragement to me to know, that while I cannot make a steady diet of these treats, I can make them for myself fairly easily. I highly recommend this cookbook for those who are willing to put some initial time into advance preparation. Frankly, I am thrilled to know I can enjoy pumpkin pie and my family's traditional corn bread stuffing this Thanksgiving!
The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-free and Gluten-Free with Less Fuss and Less Fat 2007-03-09
Great Book, great, fast recipes. Lots of good helpful ideas. Just no nutrition information on each recipe.
Simple yet excellent recipes that all family members like! 2007-01-17
This is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store. With new bean flours to add to the other gluten- free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.
Neither fast nor healthy, but darn good recipes 2006-07-09
I have celiac disease, which is essentially an allergy to wheat protein, and I've been GF for 5 years now. (Why does that sound like I'm at an AA meeting?) Bette Hagman's books are the first couple of books that I got, and they're pretty good. *GFG-Fast & Healthy* is one of my favorites because it has some great recipes in it. However, I have no idea why she called it what she did. Maybe she lightened up some of the recipes compared to her 1950's style of cooking in the original GFG book, but after doing Ornish (*Eat More, Weigh Less*, Dean Ornish) for a couple years before I was diagnosed (familial high cholesterol), I can't imagine how anyone thinks that using this much butter, cheese, margarine, or butter-flavored Crisco (!!!) could be in any way labeled "healthy." Including recipes for salmon, curried shrimp, or mulligatawny soup was just silly. You can get those recipes in GF form anywhere. Maybe the title was wishful thinking.
However, some of my favorite recipes are in this book:
Pizza crust - p242 - 5 ingredients. Only 5! Tastes great, too. Husband prefers it to regular.
Spicy corn muffins - p103 - fantastic!
Banana bread - p98 - My first successful GF baked product.
Veggie muffins - p101 - tasty and good.
Salem crumpets as pizza crust - p95 - tasty for a change, but I like p242 better.
TK Kenyon
Author of Rabid: A Novel and Callous: A Novel
I carry it with me on long trips... 2006-06-22
A wide range of recipes, a clear method of instruction, the fact that I'm gluten-intolerant and allergic to wheat and the sheer amount of recipes make this one of my favorite cookbooks. May not be so useful for those without a true need for it, but if you're GF, you've GOT to have this one.
Best all around GF cookbook 2006-06-06
I have several other GF cookbooks and this is the one I couldn't live without. Others have suggested that the recipes aren't exactly healthy due to use of sugars, etc., but there are reasonable substitutions and I've easily reduced the amount of sugar in recipes with good results and this assessment really only applies to the baked goods, which we all know are things that should be limited in a healthy diet. I found the suggestions for mixes and other sauces to be quite useful, as it's very difficult to find those commercially prepared and they're very easy and inexpensive to make at home. Having the mixes/sauces on hand is where the "Easy" part comes in. Also, the vegetarian section is excellent and indeed "Healthy"! My favorite recipe is the bean flour crepes, in particular with a chicken/spinach filling.
Good cookbook but too complex not what I was looking for.. 
2006-03-02
I was looking for easier recipes then the ones given. My 4.5 year old boy is autistic and needs to be gluten free. I tried some recipes from the book, and it didn't appeal to his kid tastes. I try to put the whole family on Gluten free so what I do now is I just subsitute a GF flour blend I buy in the store with 1 teaspoon of xanthan gum per cup of flour. I use all my old favorite recipes with this replacement...cake, cookies, banana/zuccini bread, muffins, (didn't try regular bread yet). Everything comes out wonderful texture and all. Bob's red mill GF flour tastes so much better than whole wheat flour that I used before GF in all my recipes so far. Plus the bean flours are so healthy, definately add some ground flax seeds for added health benifits to whatever flours you use(omega's are so important). I think being GF is much easier than I ever imagined and you really don't need a GF cookbook. Just a food store with a natural food area for the flour & binder (or internet) and some creativity baking. Good Luck.
