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More from the Gluten-free Gourmet: Delicious Dining Without Wheat
More from the Gluten-free Gourmet: Delicious Dining Without Wheat
More from the Gluten-free Gourmet: Delicious Dining Without Wheat
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More from the Gluten-free Gourmet: Delicious Dining Without Wheat

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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."

LanguageEnglish
Release dateApr 1, 2007
ISBN9781429900423
More from the Gluten-free Gourmet: Delicious Dining Without Wheat
Author

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.

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    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

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