The Gluten-Free Gourmet (Revised Edition)

Bette Hagman has brought tasty food back into the lives of more than one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing some 200 recipes updated to include new flours, ingredients, and tips, the revised edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. This book is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease, or wheat allergy, it features new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flours.