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Hi all,
Bette Hagman's third cookbook is arriving in bookstores.  It is titled "The
Gluten Free Gourmet Cooks Fast and Healthy," from Henry Holt publishers.  We
ordered a copy in advance, and I have just finished reading it.

As usual, the book includes many tasty sounding recipes.  Those who are
allergic to rice or rotating their diets will be especially pleased that
many recipes are rice-free.  Ms. Hagman has developed a bean flour mix (a la
her earlier GF flour mix), and gives supplier information for it.  The
author claims the bean flour mix gives GF bread a texture closer to wheat
bread.  I have not yet tried the recipes, but can't wait to do so!

For calorie and cholesterol reduction, the eggs (fat) in recipes have been
replaced with liquid egg substitute and with fruit or veggie purees.  Also,
a low-fat, cooked mayonnaise recipe is given, and one for yogurt "sour
cream" (or some such).  For speed in preparation, a number of recipes are
given for homemade, multipurpose mixes.  Also, a number of recipes are based
on mixes available from GF suppliers (e.g. Dietary Specialties).  Thank
goodness someone did all this experimentation and testing for quality
results other than me!  (My garbage disposal would not have been able to
handle it.)

A number of bread machines are reviewed, and helpful hints for their use are
given.  And (hooray!) a new pasta recipe is given for use in electric pasta
machines.

Cooks might still want to be aware that some ingredients recommended in
recipes in this book might not always be GF (although there is an
improvement in this area over earlier cookbooks--apparently editors don't
realize the idiosyncracies of GF cookbook editing...).  I don't know whether
manufacturer's ingredients vary by region of the country or whether
inaccurate information was obtained from a manufacturer, or what, but just
be careful as always.  Also, many of the recipes are still pretty high in
fat, but sometimes lower fat adaptations are given (possibly compromising
the flavor).

In spite of the drawbacks, the cookbook looks to be well worth the money.
Now on to trying all the new recipes...

--Kathy A.

P.S. I am not a publicity agent for Bette Hagman, and receive no financial
reward for my efforts, just a fan who loves to read and use good cookbooks.
Enjoy!