The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

Name: The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
Price: 23.99 USD
Availability: InStock
ISBN: 9780805078084

✍️ Hagman, Bette

Reader Score

4.4

(1 review)

$23.99

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Cooking for Health

📚 EDITORIAL REVIEW

“Ideal for home cooks navigating celiac disease or wheat allergies who crave nostalgic dishes without compromising texture. If you have extensive pantry space for specialty flours and patience for ingredient sourcing, this is your guide. Conversely, those seeking quick weeknight meals or who prefer standard grocery shopping may find the process too cumbersome.

— Editorial Team

Author

Hagman, Bette

📚 all books by this author (4) →

🏛 Holt Paperbacks 📅 2005 📔 Paperback ISBN: 9780805078084

📝 Description: The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

The latest addition to the bestselling series of cookbooks that have sold more than 300,000 copies. Bette Hagman is the premier creator of recipes for those intolerant to gluten and for those allergic to wheat. In the latest addition to the Gluten-free Gourmet series, Hagman turns her hand to old favorites such as macaroni and cheese, chicken pot pie, and lasagna that were once off-limits to anyone who is gluten intolerant. At the core of this book are more than two hundred all-new recipes for the mouth-watering comfort foods enjoyed by people everywhere. The nutritional information and dietary exchanges that accompany each recipe will make these hearty and delicious foods fit easily into any diet. Hagman also provides an introduction to new flours now available to the gluten-free cook and offers a list of sources for gluten-free baking products you can order by mail. WithThe Gluten-free Gourmet Cooks Comfort Foods, everyone can enjoy satisfying meals and snacks without gluten or wheat.

💎 Expert review

“

🍳

Eatbook Family editorial team

Cookbook desk

Bette Hagman delivers a targeted collection focusing squarely on nostalgic comfort foods that are normally off-limits to wheat-sensitive eaters. By tackling difficult transformations like lasagna and pot pie, the book fills a crucial gap for those weary of restrictive, flavor-starved diets. However, because it relies heavily on specialized commercial or alternative flours and mail-order ingredients, it may frustrate cooks who prefer to shop exclusively from standard supermarket aisles. Traditional bakers deeply attached to gluten-developed textures might also find the adjustment curve steep. Still, for its intended audience of allergy-conscious cooks seeking familiar flavors, it remains a practical and functional toolkit.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Ideal for home cooks navigating celiac disease or wheat allergies who crave nostalgic dishes without compromising texture. If you have extensive pantry space for specialty flours and patience for ingredient sourcing, this is your guide. Conversely, those seeking quick weeknight meals or who prefer…

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Bette Hagman delivers a targeted collection focusing squarely on nostalgic comfort foods that are normally off-limits to wheat-sensitive eaters. By tackling difficult transformations like lasagna and pot pie, the book fills a crucial gap for those weary of restrictive, flavor-starved diets. However, because it relies heavily on specialized commercial or alternative flours and mail-order ingredients, it may frustrate cooks who prefer to shop exclusively from standard supermarket aisles. Traditional bakers deeply attached to gluten-developed textures might also find the adjustment curve steep. Still, for its intended audience of allergy-conscious cooks seeking familiar flavors, it remains a practical and functional toolkit.

❓ Frequently asked questions

The recipes rely on standard US cup measurements rather than weight in grams, which suits cooks who prefer volume-based baking but requires careful leveling of those new gluten-free flours for accuracy.

While basic staples are accessible, you will need specialty gluten-free blends and binding agents. The book helps by providing a curated list of mail-order sources for these specific baking products, making procurement straightforward even if they aren't on every local shelf.

📖 Who should read this

📜 Historical context

This work emerges from the modern evolution of gluten-free baking, a field that has rapidly expanded as awareness of celiac disease and wheat sensitivities has grown among home cooks. Rather than focusing on a specific regional cuisine, it addresses the universal tradition of comfort food—dishes like macaroni and cheese or pot pies that have long defined domestic warmth. The book reflects the contemporary culinary shift toward recreating classic hearty staples using alternative grains, bridging the gap between dietary restriction and traditional satisfaction.