From Library Journal
With four previous books on the topic to her credit, Hagman is the authority on cooking for those with celiac disease and others allergic to wheat. This time she provides more than 200 recipes for sweet baked goods, from Lemon Spice Cake to Mock Oreos (for Oreo-deprived kids) to Mud Pie. Some of the recipes are appropriate for those with other dietary restrictions as well, and there's also a separate chapter of recipes that require no special ingredients (such as the special flours, xanthan gum, etc., with which many gluten-free baked goods are made). Sure to be in demand, this is highly recommended. Reilly, host of the PBS series New England Cooking, is a former chef who trained at the esteemed Le Netre Petissier in Paris. She first started preparing wheat-free recipes for some of her catering clients and continued when her son was found to have many food allergies. Her book includes both savory recipes, such as Spinach and Pepper Quiche, and sweet ones, from Walnut Orange Biscotti to Tarte Tatin. Reilly writes well, and she offers invaluable information on baking techniques, along with somewhat more sophisticated recipes than Hagman's. Her book, too, is highly recommended for subject collections. Copyright 2001 Reed Business Information, Inc.


From Booklist
Anyone suffering from celiac disease already knows Bette Hagman's previous cookbooks. Her latest, The Gluten-Free Gourmet Makes Dessert, brings her to the meal's final course. For the celiac, exposure to gluten, a principal protein in wheat, can be a life-threatening experience. And avoiding gluten is nearly impossible in most cooking. Wheat flour and bread are nearly ubiquitous, offering real obstacles to those condemned to avoid them. Hagman, a celiac sufferer herself, offers dozens of gluten-free recipes for desserts, from cakes and pies to cookies and puddings. Many of the recipes call for food substitutes generally available in health food stores. For those not fortunate to have a specialized store close by, Hagman has a section of simpler recipes for cookies, etc., that call for only common baking ingredients. Expect demand for this book if Hagman's previous volumes have proved popular. Mark Knoblauch
Copyright © American Library Association. All rights reserved


Book Description
From the leading expert in gluten-free cooking, more than two hundred recipes for delicious cakes, cookies, pies, and other desserts
Bette Hagman's four cookbooks have sold more than 220,000 copies and established her as the leading expert in the ever growing market of gluten-free cooking. She 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 that most loved part of the meal, dessert. At the core of this book are more than two hundred easy-to-follow recipes for delicious cakes, pies, cookies, puddings, and other sweets, including Chocolate Peanuty Cupcakes, Raspberry Bars, and Gingersnaps. The nutritional information and dietary exchanges that accompany each recipe will make these desserts fit easily into any diet. Hagman also answers common questions about gluten-free baking and provides a list of sources for gluten-free baking products you can order by mail. With The Gluten-free Gourmet Makes Dessert no meal will have to end without dessert again.



About the Author
Bette Hagman, aka the Gluten-free Gourmet, was diagnosed as a celiac more than twenty-five years ago. Since then she has written four 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.

FROM THE PUBLISHER