- Taschenbuch: 284 Seiten
- Verlag: Henry Holt; Auflage: Reprint (Oktober 2000)
- Sprache: Englisch
- ISBN-10: 0805060782
- ISBN-13: 978-0805060782
- Größe und/oder Gewicht: 23,6 x 18,6 x 2,1 cm
- Durchschnittliche Kundenbewertung: 4.2 von 5 Sternen Alle Rezensionen anzeigen (4 Kundenrezensionen)
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Amazon Bestseller-Rang:
Nr. 349.954 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 97 in Englische Bücher > Kochen & Genießen > Backen > Brot
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Produktinformation |
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Produktbeschreibungen
From Booklist
For people with genetically induced celiac disease, finding breads safe to eat presents significant challenges, since the very gluten that holds most breads together is precisely the source of the sufferers' gastrointestinal distress. Hagman, who has already produced one book of general recipes for the celiac affected, turns her full attention to bread. She overcomes the gluten obstacle through use of nonwheat flours, most of which are made from beans of different sorts. To reproduce the "spring" of yeast-leavened wheat flour breads, Hagman recommends the addition of xanthan gum. Each recipe has two sets of directions, one for hand mixing, the other for the easy-to-use bread machine. Along the way, Hagman offers tips for producing breads that will make the celiac feel very little deprived. A useful addition to public library nutrition collections. Mark Knoblauch
-- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
From Library Journal
Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend. The author of three earlier gluten-free cookbooks (e.g., The Gluten-Free Gourmet), she tested and retested recipes to come up with dozens of yeast breads and quick breads, rolls and muffins, crackers, and more for those who would otherwise be deprived of their "daily bread." Most of these recipes can be made either in a bread machine or by hand, and many are suitable for those with other allergies or dietary needs as well. Strongly recommended.
Copyright 1999 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Copyright 1999 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
In diesem Buch
(Mehr dazu)
Einleitungssatz
This title is a deliberate misnomer, for there is no single celiac story. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
This title is a deliberate misnomer, for there is no single celiac story. Lesen Sie die erste Seite
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Ausgewählte Seiten ansehenWortanzeiger
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
1 von 1 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
I have two major problems with the recipes offered in Bette Hagman's latest book: (1) The 'Garfava' flour which is the key ingredient for most of the bread recipes--at $19.95 for 5 lbs. plus shipping (from Authentic Foods)-- is too expensive for my budget. (In this book, she notes that she is starting to experiment with Quinoa & Millet flours. Why didn't she write a recipe book using these common and inexpensive alternatives to rice flour BEFORE she ventured into the garfava kingdom?) (2) The amount of sweetening (sugar, molasses) required in the non-sweet bread recipes is, for my taste & health, quite high. There is a GF recipe world out there which is waiting to be explored by someone who has Bette Hayman's adventuresome spirit (yet not her taste for expensive ingredients or her sweet tooth).
Format:Gebundene Ausgabe
I've always made bread for my family. When I got the diagnosis of Celiac disease I felt crushed even though I nearly died from this disease before the doctors properly diagnosed my illness. None of my families old favorites worked with these darned gluten free flours! Now at long last I have a book that helps me get the start I needed to get going again with the gluten free flours that I must use in order to live.
Format:Gebundene Ausgabe
Being confirmed with Coeliac Disease was bad enough, but trying to combine it with my diabetic diet was something of a nightmare. Until it's forced upon you, you don't stop and think that things like breakfast cereals, yoghurts, certain kinds of cottage cheese etc actually contain some form of gluten and to lose bread from your diet doesn't bear thinking about
Having purchased 'The Gluten Free Gourmet Bakes Bread', I then found that over here in Britain we are not able to get the specialised flours; sorghum, garbanzo or fava, so after eight months of searching all around the UK, I contacted a supplier over in California and had it shipped over - yes it is expensive, but if you budget properly then you can make it work. Also, as it is too expensive to have shipped over via airmail or courier, it has to come via surface mail which takes about 6 - 7 weeks. But having overcome these obstacles I can honestly say that Mrs Hagman has made a huge difference to my life - and my diet - and I can now happily eat rye bread or white bread once again.
Thank you very much Mrs Hagman.
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