Re: Bette Hagman, in general

[Guest guest]

And I thought it was just me! Have you tried the Gluten free Kitchen by Roben Ryberg? My whoe family will eather special waffles and raised doughnuts. Lauretta

I have had quite a lot of disappointment with Bette Hagman's baking recipes. Maybe it's just our palates, but often her products are just not that flavorful or of a texture we like. And, her older version

books are really loaded with lots of stuff not particularly good for you (high in bad fats and sugars). Anyway, of recent, am more enjoying Carol Fenster's version of GF baking. Her sorghum based flour mixture

is a more pleasing flavor and seems to perform well in most recipes. Anyone out there have some other cookbooks to recommend?

[Guest guest]

just got to read what I write before sending. My whole family that is!

And I thought it was just me! Have you tried the Gluten free Kitchen by Roben Ryberg? My whoe family will eather special waffles and raised doughnuts. Lauretta

On 9/9/06, alaskantwo <Floydsplace@...

> wrote:

I have had quite a lot of disappointment with Bette Hagman's baking recipes. Maybe it's just our palates, but often her products are just not that flavorful or of a texture we like. And, her older version

books are really loaded with lots of stuff not particularly good for you (high in bad fats and sugars). Anyway, of recent, am more enjoying Carol Fenster's version of GF baking. Her sorghum based flour mixture

is a more pleasing flavor and seems to perform well in most recipes. Anyone out there have some other cookbooks to recommend?

[Guest guest]

As you know, I really like her for her newer bread recipes, so I'm

always raving about her based on those, which did change my baking

life. However, I rarely use her oldest book, unless it is for pizza,

and I never make her old " mayonnaise cakes " . I think her regular

" food " recipes- jello desserts, meat and chicken, vegetable dishes,

are NOT good, for the most part. However, in her " GFG Bakes Bread " her

four flour mixture using sorghum and garfava bean flour (with tapioca

and cornstarch) is extremely good. I am also a long time fan of her

french bread and crumpets, as well as the dream pastry mix and bisquik

mix from (i believe) the gluten free gourmet cooks fast and healthy.

Her desserts have also been disappointing at times, maybe because she

likes different flavors than I do. I do like her biscotti.

Nevertheless, I think her experiments have done a lot to improve the

gluten free baking life or her readers, and she's come a long way

since her early days. I probably use her bread cookbook the most often

of any of them, with occasional dips into dessert, more from, or fast

and healthy.

Carol Fenster's early books were ok (less guilty of calorie

bombardment than Bette), but of course flour technology makes a big

difference in quality of recipes. Our wedding cake was made from a

recipe from an early cookbook of hers. (And was outstanding!) I

haven't got one of her books using the newer flours. Which one do you

recommend?

>

> I have had quite a lot of disappointment with Bette Hagman's baking

> recipes. Maybe it's just our palates, but often her products are just

> not that flavorful or of a texture we like. And, her older version

> books are really loaded with lots of stuff not particularly good for

> you (high in bad fats and sugars). Anyway, of recent, am more enjoying

> Carol Fenster's version of GF baking. Her sorghum based flour mixture

> is a more pleasing flavor and seems to perform well in most recipes.

> Anyone out there have some other cookbooks to recommend?

>

[Guest guest]

As you know, I really like her for her newer bread recipes, so I'm

always raving about her based on those, which did change my baking

life. However, I rarely use her oldest book, unless it is for pizza,

and I never make her old " mayonnaise cakes " . I think her regular

" food " recipes- jello desserts, meat and chicken, vegetable dishes,

are NOT good, for the most part. However, in her " GFG Bakes Bread " her

four flour mixture using sorghum and garfava bean flour (with tapioca

and cornstarch) is extremely good. I am also a long time fan of her

french bread and crumpets, as well as the dream pastry mix and bisquik

mix from (i believe) the gluten free gourmet cooks fast and healthy.

Her desserts have also been disappointing at times, maybe because she

likes different flavors than I do. I do like her biscotti.

Nevertheless, I think her experiments have done a lot to improve the

gluten free baking life or her readers, and she's come a long way

since her early days. I probably use her bread cookbook the most often

of any of them, with occasional dips into dessert, more from, or fast

and healthy.

Carol Fenster's early books were ok (less guilty of calorie

bombardment than Bette), but of course flour technology makes a big

difference in quality of recipes. Our wedding cake was made from a

recipe from an early cookbook of hers. (And was outstanding!) I

haven't got one of her books using the newer flours. Which one do you

recommend?

>

> I have had quite a lot of disappointment with Bette Hagman's baking

> recipes. Maybe it's just our palates, but often her products are just

> not that flavorful or of a texture we like. And, her older version

> books are really loaded with lots of stuff not particularly good for

> you (high in bad fats and sugars). Anyway, of recent, am more enjoying

> Carol Fenster's version of GF baking. Her sorghum based flour mixture

> is a more pleasing flavor and seems to perform well in most recipes.

> Anyone out there have some other cookbooks to recommend?

>

[Guest guest]

As you know, I really like her for her newer bread recipes, so I'm

always raving about her based on those, which did change my baking

life. However, I rarely use her oldest book, unless it is for pizza,

and I never make her old " mayonnaise cakes " . I think her regular

" food " recipes- jello desserts, meat and chicken, vegetable dishes,

are NOT good, for the most part. However, in her " GFG Bakes Bread " her

four flour mixture using sorghum and garfava bean flour (with tapioca

and cornstarch) is extremely good. I am also a long time fan of her

french bread and crumpets, as well as the dream pastry mix and bisquik

mix from (i believe) the gluten free gourmet cooks fast and healthy.

Her desserts have also been disappointing at times, maybe because she

likes different flavors than I do. I do like her biscotti.

Nevertheless, I think her experiments have done a lot to improve the

gluten free baking life or her readers, and she's come a long way

since her early days. I probably use her bread cookbook the most often

of any of them, with occasional dips into dessert, more from, or fast

and healthy.

Carol Fenster's early books were ok (less guilty of calorie

bombardment than Bette), but of course flour technology makes a big

difference in quality of recipes. Our wedding cake was made from a

recipe from an early cookbook of hers. (And was outstanding!) I

haven't got one of her books using the newer flours. Which one do you

recommend?

>

> I have had quite a lot of disappointment with Bette Hagman's baking

> recipes. Maybe it's just our palates, but often her products are just

> not that flavorful or of a texture we like. And, her older version

> books are really loaded with lots of stuff not particularly good for

> you (high in bad fats and sugars). Anyway, of recent, am more enjoying

> Carol Fenster's version of GF baking. Her sorghum based flour mixture

> is a more pleasing flavor and seems to perform well in most recipes.

> Anyone out there have some other cookbooks to recommend?

>

[Guest guest]

Listmates:

I have never had good luck with Bette Hagman's recipes.

This is the first time that I have heard it from others. Thanks

for the verification.

My preference for recipes are those by Carol Fenster. They

always work and taste good. I love her Focaccia--the recipe is

online @ http://www.savorypalate.com/

on's Cooking Gluten-Free! A Food Lover's

Collection of Chef and Family Recipes Without Gluten or Wheat is

another book that I like. I use her brown bread recipe and the

buckwheat or amaranth versions--makes a nice bread. She has some

recipes online @

http://www.celiac.com/st_main.html?p_catid=70

Donna Washburn and Butt's 125 Gluten-free Recipes

is another book that I use. There are some different recipes, as

Buckwheat Walnut Bread and Flaxseed with Banana Bread. There are

some nice color illustrations too.

Roben Ryberg is a good basic book. Her Snickerdoodles are

the best. I like her Pecan Meringues too.

Betsy in DC

[Guest guest]

Hi,

I really like the Carol Fenster flour too. I use it in any muffin recipe, regular non-GF ones, and they turn out great. Even when I use the bean flour in her mix things are good.

Just my 2 cents.

Sabreena

Reply-To: SillyYaks To: SillyYaks Subject: Bette Hagman, in generalDate: Sat, 09 Sep 2006 16:49:19 -0000

I have had quite a lot of disappointment with Bette Hagman's baking recipes. Maybe it's just our palates, but often her products are just not that flavorful or of a texture we like. And, her older version books are really loaded with lots of stuff not particularly good for you (high in bad fats and sugars). Anyway, of recent, am more enjoying Carol Fenster's version of GF baking. Her sorghum based flour mixture is a more pleasing flavor and seems to perform well in most recipes. Anyone out there have some other cookbooks to recommend?