Thank you, Thank you Bette Hagman for taking your disease and making such a wonderful contribution to the rest of the world. I have a husband and now a nephew that both need the gluten free programs, except when I first started with my husband most doctors did not have a clue what we were dealing with. I even went to a dietician at the hospital and she walked away with 3 pages of information, and I had nothing,I just paid the office fee. I made up a lot of things on my own but until I found Bette; I could never seem to find a way to put bread back into his diet. Now he eats everything just like the rest of the world. We are so fortunate that now this disease is more well known and how it is affecting at least 1 out of 250 people, makes Bette Hagman more important than ever. I have all of her books and they go with me everywhere. What a blessing, it has made life so much more for those that are suffering.

If a celiac wants to avoid the ghastly annoyance of gluten hidden in foods of which you cannot find out what's in it, this book is a bible for us.

Ms. Hagman's three Gluten-Free Gourmet cookbooks have been a godsend to me. Not only have I been happy with all of her recipes, but I have learned from her cookbooks how to experiment with various gluten-free flours to adapt favorite recipes to be "safe" for me on a more restricted diet. _More from the Gluten-Free Gourmet_ is Ms. Hagman's second book, and the first in which she offers recipes to be made in a bread machine. I would strongly recommend purchasing all three of her cookbooks, but if one only wants to buy - or to start with - one book, I feel that this would be the most helpful one. Enjoy!

I was diagnosed as gluten intolerant about the time that Bette's first book was published. She guided me through the stages of grief ( how can I exist without wheat breads?) to a state of amazing health. I have eagerly bought and used each of her new books, but since she doesn't repeat herself, I still use many of the recipes from her original book. You need all three!!

What I want to know after I have read Bette Hagmans book whilst in the USA, it was very good, BUT... as I live in England I cannot get the same flours she uses. Can someone please tell me what Potato Starch Flour is in the UK? Thank You. Beryl

This book is perfect for the person whose medical advocate has told them simply, "Don't eat wheat." and, "Most people find this diet so difficult to follow that they don't succeed -- good luck." She shows hidden glutens in foods I thought were safe, and how to create dishes I enjoy. I learned so much I've regained my health.

After recently discovering I am allergic to wheat/gluten I have been trying the alternatives pre-made at Whole Foods, my local Health food store. That adds up. I have always enjoyed baking and missed that as well. Bette's books satisfy me in both areas. I can now bake again for myself and after the initial investment of the flours, turn out treats for much less than the pre-made items. Waffles, bread, cookies..yum! I have successfully substituted soy milk for any dairy in her recipes since that is an allergy too. If you are gluten free and debating the purchase of this book - I say go for it!

Those of us following a gluten-free diet often feel something akin to claustrophobia when it comes to food. Every day we're faced with so many goodies that we can't have. It's a great comfort to have a resource like this one at home when you walk past the bakery section of your local grocery store. Just knowing you *can* go home and bake something sweet and tasty
opens up your world a little.

And these recipes do work; some are complex, many are very simple, which means the book answers a range of cook's skills.

While it is true that the recipes are based on mixes made from a wide range of sometimes exotic flours -- usually available through an American health food store -- it's not fair to condemn any of Bette's books for this. You're just not likely to find most gluten-free flours for cheap in your grocery store, at least not this early in the millennium.

My 11-year-old daughter has adopted this book as her kitchen companion. She turned out a wonderful cake on her first try. For those of you with children stuck with a gluten-free diet for life, there is no more essential skill to pass on to them than cooking -- and no better passion than a love of cooking -- that will support them through a lifetime on a specialized diet. This book makes a great starting place for cooking with kids, as well as being a suitable cookbook for adults of all skill levels.

Those of us following a gluten-free diet often feel something akin to claustrophobia when it comes to food. Every day we're faced with so many goodies that we can't have. It's a great comfort to have a resource like this one at home when you walk past the bakery section of your local grocery store. Just knowing you *can* go home and bake something sweet and tasty opens up your world a little.

And these recipes do work; some are complex, many are very simple, which means the book answers a range of cook's skills.

While it is true that the recipes are based on mixes made from a wide range of sometimes exotic flours -- usually available through an American health food store -- it's not fair to condemn any of Bette's books for this. You're just not likely to find most gluten-free flours for cheap in your grocery store, at least not this early in the millennium.

My 11-year-old daughter has adopted this book as her kitchen companion. She turned out a wonderful cake on her first try. For those of you with children stuck with a gluten-free diet for life, there is no more essential skill to pass on to them than cooking -- and no better passion than a love of cooking -- that will support them through a lifetime on a specialized diet. This book makes a great starting place for cooking with kids, as well as being a suitable cookbook for adults of all skill levels.

Bette Hagman has outdone herself with her third gluten-free cookbook! She has included many recipes that incorporate the newer use of bean flours as well as bread machines. She continues to come up with innovative new recipes for both breads and main dishes. It is a must for any gluten-free cook. I particularly enjoyed how easy the recipes are to do, and they are quick. I also appreciate the health-conscious attitude the book takes. As always, she provides quite a bit of excellent reference information and background to help people newly struggling with the gluten-free diet, as well as those who have been on it a long time. Definitely my favorite of the three!

The bean-flour bread recipes alone make this book a worthwhile buy. No more dry, crumbly, grainy rice breads for me! Finally, individuals on a gf diet can have a bread with a texture just like wheat bread. Directions both for bread machines and for mixing by hand are included. Thanks to Bette, my gluten-free, dairy-free son will eat sandwiches again! This book also provides tips that are helpful for adapting recipes on your own, including descriptions of different flours and substitution recommendations. Plus, there is a wide variety of easy dinner recipes.

Bette has done her usual great job at describing Celiac Sprue, Gluten free living, using gluten free ingredients and baking and cooking with this challenging diet.

In this book Bette shows how to make up "mixes" for we who are gluten challenged. For example she explains cake and bread flour mixes, my two favorites, that can be made up in large quantities, mixed very well and stored for later use. This makes it as convenient to bake a gluten free cake, as it is to make one from one of those boxes from the grocery-baking aisle. There are many other mixes. (I counted 36.) One of my favorite everyday mixes is Onion Soup. I use it when cooking meats and stews. This one alone has saved my day when the children's activities take up all my time and energy and I just could not have sliced and diced and browned and simmered, etc, to get the onion base for the gravy just right.

Bette supplies recipes for lots of the hard to find things like Sweet and Sour sauce, Sweet Pickle relish, low-fat dressing and lots more. She also explains some very helpful substitutions like things to use in baking if you have lactose intolerance and Sprue (and the taste doesn't overwhelm in the final product).

Just seeing how Bette creates her mixes and uses them in her recipes is a great education. Once you start using this book you probably will get the courage to try out your own mixes or vary Bette's until it meets with your palates delight.

Her recipes are easy to use. She explains the directions well. The end product is delightful.

I love this book and refer to it often even when I am not using it to bake. I take it to the grocery store to use as a reference.

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).

I found this book very useful because of the way it expertly touched on a topic that is very confusing for a Coeliac..... Bread. In this book Bette Hagman has given readers her insightful knowledge of how to cook Gluten free bread using great alternatives to wheat and grains, helping give Gluten intolerant people one more slice of life back!

I use this book all the time and the recipes I have tried are excellent. Try adding chopped walnuts to the Quinoa bread recipe on page 70. The poppy seed bread is very good for sandwiches. I find adding a teaspoon or two (depending on loaf size)of baking powder helps keep the bread from collapsing once out of the oven. Always using the minimum amount of water helps, too. All Bette Hagman's books are a godsend for celiacs.