Hagman - More from the gluten-free gourmet: delicious dining without wheat

ALSO BY BETTE HAGMANThe Gluten-free Gourmet
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BETTE HAGMANDelicious Dining Without WheatHolt PaperbacksHenry Holt and Company, LLCPublishers since 1866175 Fifth AvenueNew York, New York 10010www.henryholt.comA Holt Paperback and are registered trademarks of Henry Holt and Company, LLC. Copyright 1993, 2000 by Bette HagmanAll rights reserved. Distributed in Canada by H. B. Fenn and Company Ltd. Grateful acknowledgment is made to Bonnie S.

Mickelson for the corn soup recipe (Fresh Corn Chowder) from her book Hollyhocks and Radishes (Pickle Point Publishing, Bellevue, Wash., 1989) copyright 1989 by Bonnie S. Mickelson. Library of Congress Cataloging-in-Publication Data
Hagman, Bette. More from the gluten-free gourmet: delicious dining without wheat I Bette Hagman.Rev. ed.
p. ISBN-13: 978-0-8050-6524-4
ISBN-10: 0-8050-6524-5
1. ISBN-13: 978-0-8050-6524-4
ISBN-10: 0-8050-6524-5
1.

Gluten-free dietRecipes. 2. Wheat-free
dietRecipes. I. Title. RM237.86.H34 1993 92-30281641.5631dc20 CIPHenry Holt books are available for special promotions and premiums.

For details contact: Director, Special Markets. Originally published in hardcover in 1993 by
Henry Holt and CompanyFirst Holt Paperbacks Edition 1994Illustrations by Laura HartmanPrinted in the United States of America9 10This book is dedicated to Mary Gunn, who kept me cooking, and to the many others who give generously of time and talent to help fellow celiacs find good health.

RECIPES When I finished writing The Gluten-free Gourmet I figured Id included enough recipes to keep any celiac or wheat-allergic person eating happily into the next century. Id given recipes for pizza, pasta, bread, and desserts. What more could one desire? The answer seems to be more of the same. By the time my first cookbook went into publication, I was already back at the stove working out new recipes.

And, as soon as the book came out in print, your letters told me you felt as I did. Lets have more. I definitely wasnt a cook when I started; I still think of myself as more of an experimenter challenged by the diet. Before my diagnosis, that had created a dilemmashould I eat and suffer afterward or abstain and continue to lose weight? But, with the elimination of gluten, I have found a new pleasure in eating. I first planned this second book to be a collection of exotic foreign flavors, the idea germinating when I realized that I didnt dare taste any of those delicious-looking, wonderful-smelling mixed dishes served on my travels. (Its practically impossible to translate toxic glutens into a language one doesnt speak.) With the help of cookbooks and three cooking teachers who specialize in foreign dishes, I worked out gluten-free adaptations for some of those recipes.

But those were only the beginning of this book. Some of the recipes in this volume are my choice; but more of the book is yours. Readers have told me what they wantmore breads, more desserts, and more casserolesand many sent along recipes they had developed. I listened and cooked. Id work out a recipe in my kitchen and then my testerstwenty in all, across the United Statescooked, corrected, altered, and fed their families from the recipes I sent them. Ive received feedback ranging from Wonderful! When am I going to be able to share this recipe? to My kids wouldnt touch it.

They said it looked like green slime. The final impetus for More came from the growing popularity of the automated bread makers. Since machines and I have the same affinity for one another as a bare foot for a bent pin in the carpet, I delayed purchasing one until shamed into it. I immediately wondered why I had waited. Breads now take five minutes of my time instead of the former four and one-half hours, and I am able to experiment without pain, perfecting a wide range of new recipes. This book is not planned to be a gluten-free diet book.

We can find plenty of nutritious food within our safe diet list, but the thought of a lifetime of simply cooked foods can lead to boredom in eating (and to cheating). Here Ive concentrated on dishes to enhance, at times, the simple foods on the diet, and even more important, to save work for the cook, who can now feed the whole family great-tasting dishes without having to create a separate meal for the dieter. As in The Gluten-free Gourmet, I included scores of exciting recipes for breads, pastries, cakes, cookies, and desserts, and since these are the first cravings for those who have to live on a wheat-free or gluten-free diet (and the hardest to find commercially made), these sections are placed first in this cookbook. Ive also added in the following sections new recipes for chicken, meat, seafood, and vegetable dishes, many of them casseroles, which we have to avoid eating in restaurants. I gave recipes for various pastas and four pizza crusts in my first book, so, to avoid duplication in this volume, I have included pastas only in casseroles and have suggested just one bread recipe that makes a good pizza crust. I have created six convenient dry mixes that one can use at home or carry on trips (see page 329).

Again, I have used eggs and milk (or cream) and butter generously in many recipes, but, because many celiacs are lactose intolerant, especially when first diagnosed, I have suggested alternatives for them in every recipe possible. (See page 17, Cooking with Gluten-free Flours and Other Substitutes, for substitutes for dairy products, soy, corn, and eggs and suggestions for other dietary problems.) To make the recipes easier to read, I tried to avoid putting GF or gluten free in front of most condiments although I recognize that some of the brands may contain gluten while others are gluten free. The choice of brands will be up to the reader. I also tried to avoid brand names, but where I did call for one, always check that ingredients label, because names and ingredients change from year to year and from country to country. For example, a pumpkin product that is gluten free in the United States may in Canada become pumpkin pie mix containing gluten, while the label is almost identical. In Canada, icing sugar may contain gluten, while in the United States our powdered or confectioners sugar is blended with cornstarch.

The actual ingredients in products can change even within the United States from east to west. I realize that many of the pies and cakes and some of the casseroles are high in calories, but they are no more so than those same dishes made with gluten. Many newly diagnosed celiacs need the extra food energy in order to regain weight lost during illness before the diagnosis. Some, like myself, may be able to tolerate more calories for a long period before the ability of their gut to absorb seems to return to normal. Only in the last few years have I had to worry about weight gain. If you have that problem, do as I now do; serve smaller portions of desserts, and reserve the rich casseroles for special occasions or share them with friends.

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