Kathy L. (kathylapan) reviewed on 5/19/2011 + 14 more book reviews

Back when Bette Hagman was writing, gluten free food of any quality was very hard to find and very expensive. Now, with the proliferation of choices from supermarkets, mail order, and restaurants, in many cases it is not cost effective to make your own food from scratch.

However, if you choose to do so, Ms Hagman is the absolute best out there to learn from. Of all of her books, this is the best for most people. Much of gluten free food has fillers of fat to try and replicate the texture of wheat foods. Ms Hagman's tricks - from using applesauce for moisture to adding prunes to chocolate cake - produce amazing foods.

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