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THE GLUTEN-FREE GOURMET MAKES DESSERT  by Bette Hagman.   Published by
Henry Holt in January 2002; ISBN #0-8050-6806-06. Price: $29.00.
           Amazing Bette has done it again!  Not only with many, many
new  recipes, but some special features as well.  The Table of Contents
lists Cakes, Cakes from Mixes, Frostings/Fillings/Sauces, Cookies,
Cheesecakes, Coffee and Tea Breads and Pies/Pastries. At the end of each
chapter are references to recipes in that category from her other books
in the Gluten-Free Gourmet series – a handy feature!  Bette also writes
about the Gluten-Free Lifestyle, Gluten-Free Flours, High-Altitude
Baking, The Secret to Success in GF Baking, and Help! What Did I do
Wrong?, Puddings, Mixes/Butters/Shortcuts, and No Special
Ingredients.          This last chapter is very interesting in terms
that almost every ingredient can be found in your local grocery store.
No sending away for odd items like xanthan gum  or a special flour. If
any flour is used,  it will be cornstarch, sweet rice flour or potato
starch.  These are practical for the beginning baker or for someone who
is cooking for a celiac relative or friend so doesn’t want to store much
flour.  Interesting helpful hints are included at the end of some
recipes, like, “When using carbonated drinks as the liquid in cakes, do
not use a diet soda.”
           Creative Bette suggests that you will be able to take any of
these baked goods out to your friends’ homes or serve them to family
anytime with kudos from people possibly not realizing they are gluten
free. Her recipes are very well tested.  However, you do have to follow
the recipes exactly.
             Cynthia Rudert, M.D., GI specialist in Celiac Disease and
Medical Advisor to various celiac support groups, offered the Forward.
She writes, “One of the greatest concerns and biggest challenges for
celiacs is how to manage a healthy diet without sacrificing one’s
quality of life.  Fortunately, there are wonderful, healthy alternatives
that can help you live a happier, healthier life.  Bette Hagman’s
delightful books provide these alternatives. A gluten-free diet can be a
healthy and delicious diet for everyone.”
           Bette’s wide circle of celiac friends know that her cookbooks
are our “bible” necessary for adding variety and good tasting food items
into our gluten-free lifestyle.   Bette makes sure she is always
familiar with the latest scientific ways to combine flours, and she uses
four different mixes in these recipes.  I was glad to see nutritional
values for every recipe to facilitate meal planning and diabetic
counting. Come enjoy the “Twinkies” and other delicious     desserts!
    I have no business connection with Bette; I'm only a devoted fan and
friend.


--
Janet in Houston
Celiacs Helping Celiacs
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