A book is like a suit of clothes, made up of many parts, molded to fit a certain type of person. So also are these gluten-free cookbooks. They are of special material and created to fit a need. For much of this material I have to thank my loyal readers who not only send recipes, suggestions, and their stories, but inspire me to keep searching for more recipes with different flours.
I owe the greatest debt to the wonderful set of testers whove worked (sometimes for the third time) on the recipes, helping to perfect them: Katherine Barkley, Bert Garman, Catherine Gayton, Marlene Keier, Vicki Lyles, Karen Meyers, Jean Nichols, Alicia Paley, Wendy Percival, Genevieve Potts, Virginia Schmuck, Deb Souder, and Mary Lou Thomas. Without these loyal cooks, I could never have finished the recipes in this book.
I also have to thank the suppliers who not only furnish many of the flours but also teach me how to use them. I am especially indebted to Steve Rice of Authentic Foods, Sam Wylde II and Sam Wylde III of Ener-G Foods, and Jay Berger of Miss Robens. Without their help I would still be blending flours without any idea of the outcome. Between them, they furnished most of the answers to the section What Did I Do Wrong?
I thank Cynthia Kupper, M.S., R.D., for the medical review of the manuscript and Cynthia Rudert, M.D., for reading the manuscript and writing the Foreword.
And finally I want to thank my agent, Dominick Abel, for his continued support and faith in my writing.
BETTE HAGMAN, a.k.a. 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 recipeswhat she calls a prescription for living. She is a writer, lecturer, and a twenty-five-year member of the Gluten Intolerance Group (GIG). Bette Hagman lives in Seattle.
W hen I first started the Gluten-free Gourmet series almost two decades ago, we could count the suppliers for products without gluten on the fingers of one hand, and the products they carried were equally limited. So much has changed that today we can find over fifty large suppliers while more GF products are carried in health food stores and specialty markets. Many support groups sell the flours, mixes, and xanthan gum at their meetings or by mail order.
Even more exciting is the fact that in the last year or so, mixes for pancakes and waffles, cookies, cakes, and breads have appeared to join the GF cookies and crackers on grocery shelves, while Oriental stores carry fine white rice flour, tapioca flour, and potato starch. And the mail-order suppliers have branched out into more than just cookies and mixes. Some furnish main dishes either frozen or shelf stable to eat at home or while camping. Many others provide ready-baked full desserts in their local communities.
With these many suppliers specializing in gluten-free goods, you should find your baking needs close to home. But there are still a few flours and supplies used in this book that are so unusual that they will have to be special ordered until health food stores carry them on a regular basis.
ALPINEAIRE FOODS (shelf-stable dehydrated soups, meals for camping, hiking, and backpacking): 4031 Alvis Court, Rocklin, CA 95677; phone (800) 322-6325 or (916) 824-5000. Accepts orders by mail, phone, or fax. Some products can be found in sporting goods stores. Write or phone for a full product list.
AUTHENTIC FOODS (baking mixes for pancakes, bread, cakes, and veggie burgers; Garfava flour; Bettes Four Flour blend; brown and white rice flour; tapioca starch, potato flour, potato starch, and many other GF flours; xanthan gum; maple sugar; vanilla powder; and other flavorings): 1850 West 169th St., Suite B, Gardena, CA 90247; phone (800) 806-4737 or (310) 366-7612, fax (310) 366-6938. Internet Web site: http://www.authenticfoods.com or http://www.glutenfree-supermarket.com . Accepts orders by phone, mail, or fax. Write, call, or visit their Web site for complete product list. Some products can be found in health food stores.
BOBS RED MILL NATURAL FOODS (bread and baking mix, cereals, GF flours, xanthan and guar gums, baking aids): 5209 S.E. International Way, Milwaukie, OR 97222; phone (800) 553-2258, fax (503) 653-1339. Web site: www.bobsredmill.com . Takes orders by mail, e-mail, phone, or fax. Write for an order form. Some products can be found in health food stores and in health sections of grocery stores.
CAUSE YOURE SPECIAL CO. (mixes for cakes, cookies, bread, muffins, pancakes, pizza crusts, and pastry; plus rice, potato starch, and tapioca starch flours, xanthan gum): P.O. Box 316, Phillips, WI 54555; phone (815) 877-6722, fax (603) 754-0245; Web site: http://www.causeyourespecial.com . Accepts orders by mail, phone, or fax. Some products may be found in health food and specialty grocery stores.
CELIMIX PRODUCTS [Nelson David of Canada Ltd.] (baking mixes, soups, gravies, cookies, crackers, pastas, and more): 66 Higgins Ave., Winnipeg, Manitoba R3B 0A5; phone (866) 989-0379. Write or phone for full order form.
CYBROS, INC. (breads, rolls, cookies, white rice and tapioca flours): P.O. Box 851, Waukesha, WI 53187-0851; phone (800) 876-2253, fax (414) 547-8946. Accepts orders by mail, phone, or fax. Products can also be found in health food stores and are sold by some celiac organizations. Write or phone for their order form.
DE-RO-MA [Food Intolerance Centre] (gluten-free flours): 1118 Berlier, Laval, Quebec H7L 3R9, Canada; phone (514) 990-5694 or (800) 363-DIET, fax (450) 629-4781. Call, fax, or write for their full catalog.
DIETARY SPECIALTIES (baking mixes, dry pastas, snacks, and main dishes to heat and serve): 1248 Sussex Turnpike, Unit C-2, Randolph, NJ 07869; phone (888) 640-2800, fax (973) 895-3742. Write, phone, or fax for full product list or visit Web site: www.dietspec.com .
DIXIE LEGUMES PLUS, INC. (lentil soups, chili, casserole and salad mixes): P.O. Box 1969, Tomball, TX 77377; phone (800) 323-3668, fax (281) 516-3070. Web site: www.legumesplus.com . Accepts orders by phone, mail, or fax. Some products can be found in health food and gourmet stores and specialty supermarkets. Call for a free catalog.
EL PETO PRODUCTS LTD. (strictly gluten-free manufacturer and distributor of fresh-baked products, baking mixes, soups, pastas, gluten-free flours, cookbooks, snacks, and crackers; bean, rice, quinoa, millet, and other GF flours milled specially for them at The Mill Stone): 41 Shoemaker St., Kitchener, Ontario N2E 3G9; phone (800) 387-4064, fax (519) 743-8096, e-mail: elpeto@golden.net. Web site: www.elpeto.com . Order by phone, fax, mail, or e-mail. Some products can be found in specialty markets and health food stores.
ENER-G-FOODS, INC. (vacuum-packaged breads, rolls, buns, pizza shells, doughnuts, cookies, granola bars; dry mixes, cereals, and flours; xanthan gum; methocel; dough enhancer; almond meal; tapioca, bean, rice, and other gluten-free flours; and Bette Hagmans flour mixes; Egg Replacer; Lacto-Free; and cookbooks): P.O. Box 84487, Seattle, WA 98124; phone (800) 331-5222, fax (206) 764-3398; Web site: www.ener-g.com . Accepts orders by phone, mail, fax, or secure Web site. Phone for a catalog of their long list. Products can be found in some health food stores and specialty markets.
