Bette Hagman, the Gluten-free Gourmet, is recognized as a pioneer in the use of "safe" flours for those who are gluten intolerant and allergic to wheat. Her first two books, The Gluten-free Gourmet and More from the Gluten-free Gourmet, offered recipes that brought good-tasting meals back into the lives of those who must follow this very restrictive diet. In this book, she adds two new elements, speed and health. Responding to the needs of those who must whip up a gluten-free meal at the end of a working day, she has created time-saving and versatile mixes for baked goods, pasta, and soups that are just as easy to use as any supermarket mix. And she has lowered the fat and cholesterol in many recipes while retaining the flavor. Asin the first two books, breads, cakes, cookies, pies, pastries, and deserts - all the pleasurable foods most often missed by celiacs and the wheat allergic - get firstconsideration. She has added the new bean flours to her baking ingredients, with tasty and more healthful results, and she gives many helpful hints on using bread machines, telling which machines work well with gluten-free flours. But this is a full-service cookbook with recipes for every part of the meal, including a special chapter on stir-frying. There is a comprehensive list of what is allowed on the celiac diet and what is not, answers to twenty-two questions most often asked by celiacs, and a long list of sources for gluten-free products. The foreword is by Joseph A. Murray, M.D., Coordinator, Celiac Disease Clinic, University of Iowa Hospital and Clinics.