Bette Hagman has brought tasty food back into the lives of more than one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The prime mover in delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes and cookies. Containing some 200 recipes updated to include new flours, ingredients and tips, the revised edition of The Gluten-Free Gourmet makes cooking gluten-free faster and more fulfilling than ever before.
Author Biography
Bette Hagman, aka the Gluten- free Gourmet, is also the author of The Gluten-free Gourmet Bakes Bread. A writer and lecturer, she lives in Seattle.
