Gluten-Free Gourmet Revised Ed

I have bought several cookbooks in the past 15 years for people who are allergic to wheat and/or dairy. Many of them provided many recipes for dishes that would not normally have wheat in them, which was not of great value. Bette Hagman specializes in providing recipes for those foods that are normally made with large quantities of wheat, and her recipes really work. The results are better than many similar recipes in other books that I have. I have largely gotten rid of most of my other cookbooks for those with allergies. I see from another reviewer that Ms. Hagman now has a third book out, which I will be sure and buy. I highly recommend her first two books.

I was diagnosed as gluten intolerant about the time that Bette's first book was published. She guided me through the stages of grief ( how can I exist without wheat breads?) to a state of amazing health. I have eagerly bought and used each of her new books, but since she doesn't repeat herself, I still use many of the recipes from her original book. You need all three!!

This book is perfect for the person whose medical advocate has told them simply, "Don't eat wheat." and, "Most people find this diet so difficult to follow that they don't succeed -- good luck." She shows hidden glutens in foods I thought were safe, and how to create dishes I enjoy. I learned so much I've regained my health.