Acknowledged expert in the ever-widening range of gluten-free cooking, Hagman has long experimented with gluten-free flours and now devotes this newest cookbook to breads. She covers all characteristics fo gluten-free flours, answers bread-baking questions and provides an index of sources of gluten-free products. At the core of this book are more than 200 bread recipes and variations to suit any palate or menu. Copyright 2000

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