Guest guest Posted April 29, 2001 Report Share Posted April 29, 2001 Hi, I just got Bette Hagman's book " Gluten Free Gourmet " which is not at ALL vegan friendly. Almost all of the baked goods call for gelatin. I haven't had to do an agar-agar/gelatin substitution in YEARS can anyone tell me the ratio. BTW, do NOT waste your money on this book!!! I am simply aghast at all the animal products wending their way through the pages, especially dairy with so many celiacs and wheat intolerant folks being also lactose intolerant. I have also gotten another book that IS vegan friendly well it's vegan and wheat free but calls for a LOT of lima bean flour does anyone know a source for this? Thanks for the time, Ardee-ann ~~~~~~~~~~~~~~~~~~~~ Please check out this new list, for those who believe that we CAN change the world, one person at a time, starting with ourselves. Resistance is fertile! Radical-Pagan-Vegan-Green-Activists To stay abreast of the issues of genetic engineering and its effect on our food supply and the ecosystem, check out the following list: 00-Say-NO-to-GMOs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2001 Report Share Posted April 30, 2001 I love Bette Hagman's new bread book. It really is great and easy to substitute the little bit of dairy or eggs in some of the recipes. As far as gelatin you really don't need it. I have bought the Emes gelatin to use but I haven't noticed a difference when I don't use it. Tracy Quote Link to comment Share on other sites More sharing options...
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