Free Ebook Gluten-Free Baking Classics for the Bread Machine, by Annalise G. Roberts
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Gluten-Free Baking Classics for the Bread Machine, by Annalise G. Roberts
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Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.
- Sales Rank: #80624 in Books
- Brand: Roberts, Annalise G.
- Published on: 2009-05-23
- Original language: English
- Number of items: 1
- Dimensions: 8.98" h x .22" w x 6.26" l, .31 pounds
- Binding: Paperback
- 72 pages
From the Author
My philosophy about gluten-free baking is that it should be simple. Most gf bakers I know don't want to reach for six different flours every time they bake- and neither do I. Wheat bakers use only two flours- all purpose for cakes, pies, muffins and cookies, and bread flour for bread. I do the same: I have an all-purpose brown rice flour mix (extra finely ground brown rice flour, potato starch and tapioca starch) for my all purpose flour and the bread flour mix (millet, sorghum, potato starch, tapioca starch and corn starch) in this book for my breads. It is easy- and it increases your learning curve. If you use a different combination of flours each time you bake, how will you know what goes wrong- or right? Baking pros don't do this; that is how they become skilled in their craft.
Moreover, wheat bakers enhance the taste and texture of their breads with other added flours (whole wheat, rye, etc.) and so do I. I recommend using whole grain teff and ground oatmeal (my favorites), Montina, amaranth, or quinoa. I give recommendations as to how to do this in the book. --From the Author
About the Author
Annalise Roberts co-writes for the website foodphilosopher.com. She gives talks and demos to a variety of celiac support groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group. She is a resource contact for the Celiac Sprue Association in Bergen County, New Jersey (CSA is the largest celiac organization in America and has more than 10,000 members.) She teaches gluten-free baking and cooking at The Kings Cooking Studio in Short Hills, New Jersey and at local community adult schools in New Jersey.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Works in Most Bread Machines
By jumpy1
I'm surprised by the bad reviews on this book because I've used it since Christmas of 2009, in several different bread machines (at my friends' houses) and the loaves always turn out perfect. I've also helped a friend program her Zojirushi and the loaf came out perfect there too. I'm suspicious of the people who say they don't work in other brands, because in other machines, if you just press the button for "medium" or follow the directions for "medium crust" it will be just like it should. (I use an old Welbilt Bread Oven, which only has 3 settings.)
I wonder if those people are not selecting medium, or if maybe they're leaving out an ingredient or measuring wrong? It doesn't make any sense. I've made the Basic White Bread, Buttermilk Bread, Irish Soda Yeast Bread, Oatmeal Sandwich Bread, Multi-grain bread, and Black Forest Onion-Rye Bread. Everything works out great. I just pre-slice and freeze and we always have bread and bread crumbs for any occasion! Also, there are many more recipes in the book, as variations on the basic recipes. People here are also complaining about that, but clearly they are not bakers. Anyone who bakes gluten bread a lot knows that there are only a few basic recipes for bread. All others are just variations.
0 of 0 people found the following review helpful.
Excellent Gluten Free bread book
By ElCzort
Great book of recipes. While not a large book you can tell by the content the thought and effort that went into it. Working with gluten free anything is daunting as you basically have to relearn baking, etc. I love the flour blend recipe in this book, I like it much better than the rice flour blends in ATK books. I have made a few of the breads in this book and they come out perfect - I do use the suggested homemade memory 1 setting and I have an older ZO machine ( best bread machines IMO). I love the Italian bread recipe - add Rosemary and 1 Tbsp. Psyllium powder to get fiber in there (increase water by 1/4 cup when adding). I find at least in my machine with Dark crust setting, the top of the loaf still doesn't brown so I just brush with olive oil when machine is done baking and I throw the whole pan in the oven on broil for 1 minute and It browns beautifully. Pop it out and let cool completely before slicing. I slice the whole loaf as thin as possible with a Bow knife for bread, pile the slices on a cookie sheet and throw in freezer a few hours then put in a vacuum bag back in freezer. This keeps it freshest and prefreezing keeps slices from sticking together or smushing. I take out what I need and toast it up. I have doubled these recipes for a larger loaf WITHOUT doubling yeast and just using Homemade Memory 1 setting as outlined - nothing increased at all, and my loafs still come out great. I have also used half the book's flour blend with ATK's rice flour blend so I can use it up and the loafs again came out great. I do want to note that I thoroughly whisk all my dry ingredients together, including the yeast before adding to the pan. Measuring sifting and remeasuring your flour is best. Siffting flours seems to increase the body of the loaf while helping to get a more accurate measurement. I truly appreciate this little gem of a book, I don't see the need for another as I can safely say I know I can add a few things to change the recipes up if I want and I know the loaf will still hold it's own because these recipes are that well balanced. That is - making adjustments within reason and some common sense. Like a little extra water if you add Psyllium like I do for some fiber which also helps offset the carbs a bit as these flours aren't exactly low carb. Like say coconut flour. Adding raisins, seeds, spices, etc. are fine without increasing anything else - I've done the Italian with Rosemary, Caraway seed, etc. Just love it - wouldn't even know it was gluten free. I don't need to be gluten free but I wanted to remove as much wheat as I could from my diet anyway. What I really noticed about gluten free flours is they are not gummy like glue - like wheat based flours. These flours dissolve almost immediately with water instead of smearing into a gummy mess. So easy to clean up. Wheat based flours deposit that gummy mess in your intestines - like a glue coating. It's no wonder they can't extract all the nutrients from our foods with that gummy mess coating them.
My only disappointment was no pumpernickel bread recipe. But I found a great one that was not for the bread machine, until I worked with it and now have a great recipe for that to make with this books flour blend / bake setting. If anyone wants to try it just contact me.
1 of 1 people found the following review helpful.
Recipes only good for Zojirushi breadmaker tested best on this brand
By JO MO
I bought a new gluten free Hamilton beach bread Machine. Only it does have a gluten-free cycle but the recipes from this book did not measure up . I bought the new zojirushi bread machine. Model BB CEC20. I decided I wanted to make horizontal loaves that look like the real bread. Also read the reviews on the bread maker and decided to get it.
Well this BOOK used with this bread machine for gluten free bread is delicious . If you want gluten free bread it really does need two blades. This book and my new zojirush bread machine all I need to make wonderful bread. Comes out deliciously moist and so easy. I use the homemade cycle memory 1 and followed the directions on the inputting into the memory cycle from the book. I have gluten free bread done in 2 .25hrs.
This book really gives great results using their recipes but keep in mind they have used the recipes tested best for the Zojirushi breadmaker.
You might not want the book if you are using another bread machine. I can attest to that since my Hamilton beach model and the recipes from this book turned out horribly.
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