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. 7-1/2" x 9-1/2". Paperback, 284 pages.

Author Biography: Bette Hagman , a.k.a. the Gluten-free Gourmet , was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington.

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An updated, beautifully designed edition of the original and essential resource for people who cannot tolerate wheat or gluten. With her cookbooks, Bette Hagman has brought tasty food back into the lives of over 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 over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet is more than just recipes, however.

A complete source book on how to live healthily with celiac disease or wheat intolerance, The Gluten Free Gourmet features important 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 flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category. Revised & updated. 6" x 9". Paperback, 237 pages.

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Responding to a flood of requests for "more, more, more," Bette Hagman offers more than 265 additional gluten-free recipes for tasty meals. Now with a gourmet look, this book is as irresistible as ever for gluten-intolerant chefs and their families. Paperback, 362 pages.

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Author Carol Fenster, Ph.D., knows just how hard it can be to maintain a nutritious gluten-free kitchen, especially when sensitivites to dairy are an issue too. She's been carefully concocting wheat-free meals for almost a decade, keeping herself and her family healthy and happy. In Wheat Free Recipes & Menus, Fenster shares her years of experience, explaining how to incorporate new ingredients into down-home easy-to-prepare meals devoid of dairy and wheat, but filled with the tastes you crave. Fenster shows that you don't have to abandon the foods you love, such as rich sauces, bread and pizza, and that living gluten-free doesn't condemn you to a life of bland meals or dishes infused with fat and salt instead of flavor. And, you don't have to spend all day in the kitchen. With helpful tips culled from nine gluten-free years, more than 250 recipes, and over 100 menus, Wheat Free Recipes & Menus will keep you coming back to the table healthier than ever. Paperback, 267 pages.

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One of Country Beans' best features is its FAST, Fat-Free and GOOD for you recipes made with bean, pea and lentil flours. Most recipes are wheat-free for those allergic to gluten. GF recipe index included.

No more soaking, cooking, simmering, and mashing just to make a bean dip. Now it only takes 5 minutes from start to finish! AND, they're fat-free! Make up your own dry black or pinto bean dip mix and keep it on hand for hungry kids, relatives, or even strangers! You'll love the almost instant creamy Soups, Sauces and Gravies made in only 3-minutes, using HIDDEN beans, peas or lentils ground to a flour in an ordinary wheat mill. You'll find recipes like creamy "Chicken" Soup and Gravy, creamy Red Lentil Soup, Mexican Bean Gravy, and Vegetable Pasta Sauce.

Why use beans? For those just starting to incorporate high fiber foods into a normal "fast food" diet, beans are essential because they slow down the transit time of whole grains and seeds. In plain terms, keep you from or stop you from, having diahrrea! Grains contain insoluble fibers that "go right through you" and beans contain soluble fibers that bind with other foods to keep foods in the body long enough for nutrients to be utilized. Yeast and Quick Breads, Cakes, Cookies, Crackers, Muffins, and Chips are more nutritious when bean flours are added. You'll also find great Pancakes, Waffles, and Yeast Breads for the bread machine.

Country Beans contains nearly 400 fast, easy high fiber bean recipes for every meal of the day. This book is guaranteed to change the way you use beans! Order today so you can start sneaking beans into everything you cook! By Rita Bingham. Paperback, 195 pages.

The Laurel's Kitchen Bread Book
by Laurel Robertson

The Laurel's Kitchen Bread Book by Laurel Robertson is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel's Kitchen is famous.

New research proves what we've known all along: Eating whole grains really is better for your health! Here, the switch from white is made fun and easy. Like a good friend, the Loaf for Learning tutorial guides you step-by-step through the baking process. You'll make perfect loaves every time, right from the start.

Here you'll find recipes for everythingfrom chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Breadall with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light electric loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy. Includes chapters on baking with beans, rice, potatoes, wheat, rye and many more. 2003. Paperback, 464 pages.

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