More from the Gluten-free Gourmet: Delicious Dining Without Wheat
By Bette Hagman
5/5
()
About this ebook
From the author of The Gluten-free Gourmet, the best selling cookbook for the millions who are gluten-intolerant or allergic to wheat, here are 267 tasty, gluten-free dishes
Bette Hagman's second book offers more recipes for baked goods as well as a smorgasbord of recipes for international dishes in "safe" versions -- a lovely variety of meat, poultry, seafood, rice, bean and pasta dishes with a distinctive flair. For those who wonder how to achieve a flavorful, exotic and gluten-free meal, this book has all the answers, from curries to tempuras and from quiches to Mexican mole. Also, this book provides more recipes for some traditional dishes such as casseroles, vegetables, soups and tasty treats for celiac children and adults alike.
With updated, expanded lists of suppliers and celiac organizations, this indispensable book also includes an introduction by Betty Bernard, M.D., associate professor of pediatrics at the University of Southern California, who says, "More from the Gluten-free Gourmet is a superb guidebook to fine dining and the best of health for gluten-sensitive individuals."
Bette Hagman
Bette Hagman, aka the Gluten-free Gourmet, was diagnosed as a celiac more than twenty-five years ago. Since then she has written six cookbooks, each offering a multitude of delicious wheat- and gluten-free recipes—what she calls a “prescription for living.” She is a writer, lecturer, and twenty-five-year member of the Gluten Intolerance Group (GIG). Hagman lives in Seattle.
Read more from Bette Hagman
The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Rating: 5 out of 5 stars5/5The Gluten-free Gourmet, Second Edition: Living Well Without Wheat Rating: 4 out of 5 stars4/5The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Rating: 3 out of 5 stars3/5The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat Rating: 0 out of 5 stars0 ratings
Related to More from the Gluten-free Gourmet
Related ebooks
The Everything Gluten-Free & Dairy-Free Cookbook: 300 Simple and Satisfying Recipes without Gluten or Dairy Rating: 5 out of 5 stars5/5satisfy: Delicious, Healthy, and Full-Filling Meals for 500 Calories or Less! Rating: 0 out of 5 stars0 ratings100 Best Quick Gluten-Free Recipes Rating: 5 out of 5 stars5/5Clean Desserts: Delicious No-Bake Vegan & Gluten-Free Cookies, Bars, Balls, and More Rating: 5 out of 5 stars5/5The Alternative Flour Cookbook: 100+ Almond, Oat, Spelt & Chickpea Flour Vegan Recipes You'll Love Rating: 0 out of 5 stars0 ratingsGluten-Free Wish List: Sweet & Savory Treats You've Missed the Most Rating: 0 out of 5 stars0 ratingsRiver Cottage Gluten Free Rating: 4 out of 5 stars4/5Quinoa Recipes: The Complete Cookbook for the Grain Free Diet Rating: 0 out of 5 stars0 ratingsGluten-Free Girl Every Day Rating: 0 out of 5 stars0 ratingsGluten is my Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free Rating: 4 out of 5 stars4/5Gluten-Free Baking Classics Rating: 5 out of 5 stars5/51,000 Gluten-Free Recipes Rating: 0 out of 5 stars0 ratingsHow to Cook for Crohn's and Colitis: More than 200 healthy, delicious recipes the whole family will love Rating: 3 out of 5 stars3/5A World of Flavor: Your Gluten-Free Passport Rating: 0 out of 5 stars0 ratingsGoodness Me it's Gluten Free PASTA: 24 Shapes - 18 Flavours - 100 Recipes - Pasta Making Basics and Beyond. Rating: 0 out of 5 stars0 ratingsAlternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours Rating: 4 out of 5 stars4/5New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Rating: 4 out of 5 stars4/5The Vegan Gluten-Free Cookbook Rating: 0 out of 5 stars0 ratingsPaleo Dessert Recipes: Gluten-Free, Dairy-Free Delicious Dessert Recipes Rating: 0 out of 5 stars0 ratingsClean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes Rating: 3 out of 5 stars3/5Vegan Pizza Recipes: Your Guide to Making Delicious Pizza at Home Rating: 0 out of 5 stars0 ratingsThe Art of Eating Cookbook: Essential Recipes from the First 25 Years Rating: 4 out of 5 stars4/5Gluten Free Vegan: Gluten Free Recipes for an Empowering Vegan Gluten Free Diet Rating: 4 out of 5 stars4/5Ethnic Bread Recipes: The Bread Machine Series Rating: 0 out of 5 stars0 ratingsVegan Diet Breakfast Cookbook: 28 Days of Vegan Breakfast Recipes for Health & Weight Loss. Rating: 0 out of 5 stars0 ratingsHome-Style Gluten Free and Dairy Free Cookbook Rating: 0 out of 5 stars0 ratings
Health & Healing For You
Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5Dropping Acid: The Reflux Diet Cookbook & Cure Rating: 5 out of 5 stars5/5The How Not to Diet Cookbook: 100+ Recipes for Healthy, Permanent Weight Loss Rating: 0 out of 5 stars0 ratingsThe Obesity Code Cookbook: Recipes to Help You Manage Insulin, Lose Weight, and Improve Your Health Rating: 4 out of 5 stars4/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsThe Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less: A Cookbook Rating: 4 out of 5 stars4/5Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Rating: 4 out of 5 stars4/5I Quit Sugar: My Simple 8-Week Program That Works, for Good Rating: 4 out of 5 stars4/5Genius Kitchen: Over 100 Easy and Delicious Recipes to Make Your Brain Sharp, Body Strong, and Taste Buds Happy Rating: 0 out of 5 stars0 ratingsFit Men Cook: 100+ Meal Prep Recipes for Men and Women—Always #HealthyAF, Never Boring Rating: 4 out of 5 stars4/5Diabetic Meal Prep for Beginners: Diabetic Cookbooks Rating: 0 out of 5 stars0 ratingsThe Breakfast Bible: 100+ Favorite Recipes to Start the Day Rating: 4 out of 5 stars4/5The DIRTY, LAZY, KETO Dirt Cheap Cookbook: 100 Easy Recipes to Save Money & Time! Rating: 4 out of 5 stars4/5The Whole30: The 30-Day Guide to Total Health and Food Freedom Rating: 0 out of 5 stars0 ratingsSummary: The Complete Guide to Fasting by Jason Fung, MD Rating: 4 out of 5 stars4/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5The DIRTY, LAZY, KETO 5-Ingredient Cookbook: 100 Easy-Peasy Recipes Low in Carbs, Big on Flavor Rating: 5 out of 5 stars5/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5Ketogenic Bible: The Complete Ketogenic Diet for Beginners - The Only Keto Guide You Will Ever Need Rating: 5 out of 5 stars5/5
Reviews for More from the Gluten-free Gourmet
1 rating0 reviews
Book preview
More from the Gluten-free Gourmet - Bette Hagman
LIVING WELL WITHOUT WHEAT
Almost twenty years ago I was diagnosed with nontropical sprue (one of the older names for celiac disease), and I still feel it’s one of the best things that’s happened to me.
Most people would never agree that being told they harbored an uncurable disease could be a good thing; but I was elated to find the real reason for the diverse and often debilitating ailments I’d suffered over many years. I was relieved to learn that I had a disease with a name and was not just imagining the symptoms, as the psychiatrists to whom I’d been referred had been telling me; I was even happier to hear I didn’t have cancer, the symptoms of which the disease can imitate—weight loss, change in bowel habits, pain, malnutrition, mental fatigue.
I now realize this feeling of relief is common to almost every celiac when finally diagnosed.
When I was given two smudged diet sheets and told that that was all I needed for remission, I could have kissed the doctor. He promised no more bloating, diarrhea, and pain. After the many years of on-and-off suffering, all I had to do was stick to a diet—no wheat, oats, barley, or rye. I could do that, couldn’t I?
I soon discovered the diet was not to be an easy one. No gluten
sounds simple, but the thou shalt nots
—not eat bread, not have pasta, not taste a cake (even for a birthday)—had thereby consigned me to a lifetime of plainly cooked meats, vegetables, and fruits.
Naturally, I didn’t stick to the diet. It seemed too simple; I cheated and ate some bread and—after recovering from the consequences—swore I would never do that again. But I would manage to have bread, somehow. Cakes, as well. That was pure cussedness on my part. I had never been a cake eater, but now that I couldn’t have it, I even craved a piece. The only trouble was, at that time, I was a dedicated noncook.
Twenty years ago, I couldn’t find any company baking breads for celiacs or those who had to avoid wheat. I discovered some all-diet breads that contained no sugar, no eggs, no milk, no gluten, and very little flavor. But the loaf looked like bread. For several years I ate this plus some dry-as-dust muffins I concocted from potato starch and rice flour. The cookbooks of the time contained no satisfactory recipes for baking with rice flour. This I discovered to my dismay as I turned out inedible mess after mess, consigned, after one taste, to my omnivorous garbage disposal.
I considered myself a writer, kitchen duty a necessary evil. I’d always picked my bread from the grocery shelf and stirred up any party cake from a mix. As for pies, even my poodle—who would eat anything as long as it was people food
—carried my crusts to the backyard and buried them.
With the diagnosis, I had to make some changes. I joined celiac organizations and exchanged baking-disaster stories with others and listened for any hints on living with this disease. I learned, to my surprise, that if I cheated, even without any symptoms of poisoning, I could still be damaging my gut. Thus, I was forced to cook if I wanted to enjoy eating, and in so doing, got hooked on experimenting. I haven’t stopped.
Gluten Free but Still Having Symptoms?
That was my problem. A few months into my diet, I knew I was eating gluten free but still had distress at times. My doctor suggested I stop eating dairy products for a while and test myself later by putting them back into my diet by starting with Cheddar cheese (because of its low-lactose content). Wise doctor!
If you still don’t feel well after maintaining a strict gluten-free diet, there can be a logical answer. Perhaps you, too, have another food sensitivity.
One of the most common (at least immediately after diagnosis) is lactose intolerance. The symptoms of bloating and diarrhea after eating milk products may not cause damage to the villi (the lining of the intestines), but they can be most uncomfortable. Lactose intolerance for some can be transient and pass after the villi heal; in others it can persist. For either kind of intolerance, there are products such as Lactaid and Dairy Ease to help overcome the distress. There are also many good substitutes for milk in markets and health food stores. When I specify nondairy liquids in my recipes, they can be soy based, corn based, nut based, or rice based; all work in the