Free PDF , by Jane Bonacci
Free PDF , by Jane Bonacci
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, by Jane Bonacci
Free PDF , by Jane Bonacci
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Product details
File Size: 2643 KB
Print Length: 384 pages
Publisher: Harvard Common Press (December 15, 2016)
Publication Date: December 15, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01MSYRQLY
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Amazon Best Sellers Rank:
#281,271 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This is absolutely, a must have book for anyone who loves bread (like me), but really wants to avoid gluten!!! First of all it has been thoroughly researched and carefully written. It breaks down all the ingredients, what they are and how they affect the bread and baking process. It is much more than just a recipe book. Each recipe is really really easy to follow. Having completed 12 of the recipe's so far, my goal is to complete all 175 in the next few months!! Unlike most recipe books, the excellent writing is also, easy on the eyes, makes for kind of a fun read. I purchased two, one to give as a gift, the other has found a prime spot in my recipe book library. BW
I'm really torn about this book. I'm a long time baker of gluten free bread. When I first started 10yrs ago it was more or less a trial and error situation with very little reliable help. Over time I have bought every kind of gluten free flour available and combined them for baking mixes. Now there are a lot of different brands who make have ready mixed. I still prefer my own mixes and make all sorts of great baked goods, but a satisfactory yeast raised loaf escaped me. Also I'm older and am becoming more unable to stand and deal with the long periods of time it takes to make a loaf. And then I discovered there are now bread making machines that make nice shaped loaves and have a gluten free setting.I purchased a Hamiton Beach machine from Amazon and am thrilled with it. I've made a number of loaves from the book that came with the machine, preferring the whole grain version, and wanted to branch out a little for more variations. That is when I discovered this book and purchased the digital version. The first part of the book is very informative and puts in writing all the many things I have told people over the years about gluten free baking and products ( things I had learned the hard way, from trial and many errors).My machine has the 2 kneading periods the book talks about, but that's why I got a machine, so I could put it in and forget it, so I decided that when I tried the 1st recipe from the new book that I would use the reuglar gf setting. I've been happy with that setting so far and figured if the book recipe turned out really special that I would later try the knead/bake technique suggested in the book to compare.I already have all the flours for the basic mixes and use a tare weight scale to measure ingredients, so you see, I'm no novice at this. All the time in the back of my mind was this nagging question about the 2 tablespoons of yeast called for in most of the recipes. That is about 3 times the amount used in the recipe I was already happy with. Would my bread blow up in the machine? Would the slices have huge holes like those horrible expensive bought loves that let your sandwich ingredients drip on you? I read all the other reviews concerning the yeast. Several of them were hesitant to try it and at least one said it tastedbad. That one was correct. HOWEVER, the texture is WONDERFUL..Now as I sit here eating a slice of buttered, bad tasting, beautiful, almost textured like normal bread, I'm wondering if I used some really strong tasting sandwich ingredients if that would cover the strong taste. It's a dilemma.
Just a year ago I started making challah for my congregation. Soon I learned of the large percentage of folks who are gluten intolerant. So I set out to make a gluten free challah. Then making it more nutritionly dense became my goal. The lavish appreciation has fueled my constant quest for a better bread.The day it arrived I mixed up the challah recipe using the whole grain flour blend. I did substitute 1/2 cup of the blend for 1/2 cup of gluten free sprouted oat flour. I mixed it in my Kitchen Aid my old bread maker has no gf setting. I grease my silicone challah mold with a brush and coconut oil.I warmed the oven and let it rise there. It rose fast, and baked to 207 degrees within half an hour. (I set a timer for 15 minutes when I turn it for more even baking. At the second bell, the thermometer showed that if was done!I might add an egg yolk, and/or mix a different flour in next time, there is a.good section about the many different options available. I happen to have them all. I even had brown sweet rice flour., surely a secret to the success, and yet another plus nutritionly.While I will make 5 or 6 challaote each month, other recipes may be enjoyed by my grandson who is also allergic to eggs.This book compiles so much practical information about how to make successful gluten free bread that if you are wishing to embark on make it yourself you will be successful quickly.
I have only made one thing so far from this book - the bagels. For that recipe alone it was worth buying the book. My husband is the one on the gluten-free diet and absolutely loves them! It is something he has really missed, and the commercial ones we've tried have missed the mark. These are chewy with a great flavor. I am looking forward to trying other recipes!
I have bought several gluten free cookbooks and by far this is my favorite. I have tried several of the recipes and they all have turned out great. They even give tips on how to use a bread machine that does not have a gluten free setting.
Finally! The bread machine cookbook I have been waiting for is here! Packed with lots of great information on ingredients and tons of recipes this is a must-have for anyone who is gluten-free and has a bread machine. I made the Oat Bread and the Cinnamon Loaf (with raisins) this weekend - both were amazing. Can't wait to test the pizza dough later this week!
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