Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours

I just made a baguette. I was never able to produce a decent loaf before I was forced to go gluten-free, not for the lack of trying. I had actually started to wonder if it was something to do with my hands (do they kill yeast somehow???) as no-one could produce inedible bread that consistently. I tried not to think too hard about the fact that I would never learn to make a loaf as I wouldn't be able to taste what I produced when practising. But I wanted a baguette. So I got this book and a pizza stone and made the dough. It didn't rise though it smelt yeasty. I thought about throwing away the massive amount - enough for days. I looked on the book's website and their dough looked just like mine. A video made it so simple. I baked it. At least I made my environment smell phenomenal. It smelled like bread. It looked like a baguette. I just broke it and boom! It snapped so loud I laughed. Then I choked slightly. I have made bread! It's delicious! It has a lovely salty, tangy taste. I'm completely happy. * I was going to post a photo but there's no baguette left. As I have a good amount of dough left, I shall no doubt post one. Update: I've continued to make baguette and they continue to turn out the same. I made pretzels and bread sticks, not following the recipe, but just improvising with the basic bread dough. All were fantastic. I particularly love the taste. The crust is outstanding. It's truly crusty. I just made delicious pizzas, first with the baguette dough as a base, then with the proper pizza base! I halved the recipe quantity of the latter, and have enough to make a few this week. Home-made pizza just tastes and smells incredible. The ability to bake for other people is what I missed most - I need to be able to taste it first, for obvious reasons. My kind guinea pigs, none of whom have a gluten issue, are apt to say anything tastes good - I have to verify (nom!). I forgot...I made bagels! Yum.

I've only had time to try one recipe so far (twice), the challah (which I found online, which led me to buy the book) It is a bit tricky (especially when you're using a premade flour blend) to get the consistency right, and I struggled. The recipe flopped. That's not the fault of the authors or the book. That's my fault, as it is trial and error and I didn't know the basic dough (of which the challah is a variation of, obviously) is supposed to be quite wet and added lots of extra flour which screwed up the final product. After I had made it and had it flop, I discovered they have a forum with an FAQ and the authors will answer comments. Which is how I found out the dough is supposed to be quite wet. Now I actually know that, i have the confidence to be able to get the consistency right (when I haver the time) and make a fantastic challah and loads of other recipes I'm looking forward to.

Fabulous bread!! As some others have said, read the book before you start. The first batch make up, then refrigerate over night and then bake! Gives brilliant results, beautifully crisp, smells and tastes great! Sure it’s more dense than normal bread, but there’s no getting away from that! I’ve been GF for 10+yrs and this is THE best GF bread I’ve eaten! Ingredients are a little pricey in the UK, but I think it’s going to work out cheaper over all to make rather than buy. I can’t wait to make different variations of breads from the book!! Massive bonus- it’s lovely bread without chemicals and random ingredients

I am yet to try any recipes, have decided to read the whole book first . You need to buy quite a lot of different flours and starch but I think these are fairly easy to scorch on the internet.

The presentation is very good and there is a lot of useful and helpful information on GF bread baking. The do's and don'ts I found very helpful indeed, as in the past I have always kneaded and kneaded and kneaded ....trying to get the dough to rise. This book explains why you should NOT do that. I have made two different breads so far, which have turned out OK. They actually tasted very similar to each other but in a good way. I am still in the process of trying other recipes but the whole concept of having the dough ready in the fridge is brilliant and makes life a lot easier.

Excellent

I found that it is not the bread I would like to have. Followed the exact steps, the dough turned out dense but ok to form the bread shape, put a water tray to help develop crusty bread, but all you get is really artisan bread, crusty and full of flavor but do not expect that it will bounce back when you press the top or stay soft. The gluten free flours are really tricky,if you do not have the right recipe or find the right dough consistence. From my experience that should resemble a cake batter, with extra xhantan gum to make the texture soft and bouncy. And I think I found mine on the back of Dove's Farm flour package. I just add one cup of sour-bread starter and get the old smelly, soft and crumby bread that is still good the day after. I would not use the book, although the authors have put a lot of work to bring it to us, step by step, white and black pictures to illustrate how everything looks, but as I said it is not the bread I want.

Love it. Bit of a slog to buy all the right flours (I bought several so didn't have to keep paying p&p). Once you have the flours you make up a big bin full of bread flour (I doubled the quantities second time so had 4 batches in my bin). Then it's really easy to measure out a required amount of mixed flour from your bin - stick some yeast, sugar, salt and water with it and off you go - five mins to measure and mix and then leave for 2 hours. My first batch was a bit heavy so I bought the dough hook they recommend and it was much easier to mix. The taste and texture is fantastic. Crusty bread. All non gf family also love it. Bit of an effort to mix the batch of flours but once that's done it's easy peasy. I am very pleased I bought this book and thoroughly recommend it.

Excellent book, just made the brioche, it's incredible!

A día de hoy, uno de los mejores libros de panadería sin gluten que tengo (y tengo unos cuantos). Explicaciones sencillas, recetas infalibles, fotos en los paso a paso más complicados... Lo recomiendo sin duda!

It's really difficult for Indian environment

Ich sammle Kochbücher. Aber gerade bei glutenfreien Brotbackbüchern habe ich bisher gestreikt. Ich will mich weder von Mais ernähren, noch soll mein Brot nach Reformhaus aussehen oder schmecken. Wer sich die Zeit nimmt, dieses Buch sehr genau zu lesen und wirklich damit zu arbeiten wird reich belohnt. Ich betone es nochmal, gerade in Hinblick auf manche Rezensionen: lest es wirklich gut durch. Die Mehlwahl, Ruhezeiten, die Art mit dem Teig zu arbeiten ist wichtig. Ich habe mich mit halbwegs guten Englischkenntnissen durchgearbeitet - ein Vollkornbrot, ein leichtes Mischbrot, Pizza und Zimtschnecken habe ich bisher mit perfektem Ergebnis gebacken. Mein Ofen ist alt, die Küche simpel. Geht also dennoch. Für das Zimtschneckenrezept bin ich sowas von dankbar. Ich habe bei Amazon Unmengen Mehl bestellt u. mir einen Pizzastein geleistet. Mehle mischen. Gewünschten Teig fix zusammenrühren (geht mit Holzlöffel und ganz schnell). 2 Std. gehen lassen. Kühlschrank. Wer Brot braucht: Teig entnehmen, 1 Std. stehen lassen, in der Zeit Ofen anheizen, 40 Minuten backen. Nie wieder Schär kaufen und endlich wieder mit allen Sinnen genießen.

Book arrived yesterday and I sat down and read it like a novel. I'm experimenting with a no-wheat food plan for general health -- I do not have celiac disease nor do I have a wheat allergy that I'm aware of -- and these authors really get it. They explain why "no wheat, no gluten" (and even explain the other grains that have gluten). They state many times through the book if a traditional bread baking technique or ingredient is different for gluten-free, and they explain why. I used to bake bread many years ago, so I am not a new baker. I have not tried these recipes yet, but I researched extensively before I bought. The instructions are quite clear, and there are great video tutorials online to get into details if needed. With all of the excellent support and fantastic feedback, I went ahead and bought the book. The instructions read very clearly, the images through the book are lovely (there are some beautiful color pictures). I cannot wait to get started! Update: At first I was bummed at the apparent lack of rise in the bread at all as it sat in the refrigerator. I weighed all of the ingredients precisely, making the main flour mix, and then the recipe for the master recipe. The only factor that might have gone wrong was the temperature of the water; I didn't use a thermometer. I just guessed. So I resigned myself to a first-run flop, figuring I'd killed the yeast (or at least that maybe I didn't give it a proper send off). I also do not eat sugar, so I skipped any sweetener. However, I made two loaves today that (in spite of being imprecise with the water temperature and possibly starving the yeast) turned out beautifully. I was amazed when I heard the crust crackling when I took it out of the oven. After the suggested two-hour cool off I cut one loaf open and was delighted by the texture of both crust and crumb. The bread is soft and yeasty, like bread should be, and it tastes wonderful. Jeff and Zoë, thank you for the very simple instructions -- every step is very clear. In short: it worked!