The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Free PDF

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes [Kindle Edition]

Author: Bette Hagman | Language: English | ISBN: B0074LF1G6 | Format: PDF, EPUB

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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Free PDF
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A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.

In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Hagman's three previous books are recognized as the best in this special diet category.

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File Size: 2705 KB
Print Length: 304 pages
Publisher: Henry Holt and Co.; Reprint edition (October 1, 2000)
Sold by: Macmillan
Language: English
ASIN: B0074LF1G6
Text-to-Speech: Enabled
X-Ray:
Not Enabled
Lending: Not Enabled
Amazon Best Sellers Rank: #159,267 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #67
  in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread
- #86
  in Books > Cookbooks, Food & Wine > Special Diet > Wheat Free
#67
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread
#86
in Books > Cookbooks, Food & Wine > Special Diet > Wheat Free

I've had this book on my shelf for a while, always putting off baking some gluten-free bread partly because most gluten-free recipes come out disastrously and partly because I take the easy way out and buy a loaf of rice bread at the local health food/WF store.

The other day I was having a rice-bread shortage so I thought I'd try a recipe, "Basic Featherlight Rice Bread," from the cookbook. Good thing I gave it a try. That was the best, most delicious gluten-free bread I have ever tasted. The texture couldn't be more perfect, crunchy on the outside and soft and chewy in the middle, qualities that I miss and long for from regular bread. It tastes very delicious. It also doesn't necessarily need to be toasted, as most gluten-free breads require to make them more palatable. The bread was actually very easy to make. The batter is much like cake batter, thus no worries or guess work in the kneading department. I had only filled the loaf pan barely to the quarter mark, and after about an hour the darn thing rose to the top edge of the pan. I was shocked. There was one ingredient that I had to omit, the egg replacer, since I didn't have any at hand and I really do not know what it is anyways. The bread came out perfectly regardless. I also substituted the xanthum gum with guar gum since it is significantly cheaper...

Bette Hagman organizes her recipes according to how much bread you would like to make, from small, medium or large. This was extremely helpful since I didn't want to go too overboard. She includes instructions for bread machines as well. She gives a lot of different suggestions for flour mixes that you can use. I personally prefer the rice/tapioca/potato starch mixture, so I most likely will ignore the other suggestions.

I have loved Bette Hagman's cookbooks since I first got "More from the Gluten free Gourmet" with her amazing rapid french bread recipe. WHen I found out she was coming out with a book of JUST BREADS I was ecstatic, and then when I began trying these recipes, I was even happier because they are ALL excellent. I've been trying out new recipes from this book ever since I got it, and I have found some surprising hits, like her amazingly flavorful quinoa bread, and the cinnamon breads, and the sourdough breads... I could go on and on, but I am a huge fan of her new four flour blend with bean flour. I think it's a little unfair to criticize her for the low protein featherlight blend, which she uses in some of her recipes- she doesn't advertise herself as a wheat free high protein baker, but a gluten free gourmet. She has changed the lives of those of us with Celiac sprue who have been stuck with processed breads or mediocre mixes all of our lives.. and I am incredibly grateful. I have been very happy working with her recipes using the new nutritious flours such as sorghum and bean flour, and I'm glad she's always experimenting with new flours to give us more nutritious options (even if they are initially difficult to procure). All of the flour she uses are available in the United States, and most should be available in Canada- Kinnikinnick may be a good source for some of the flours, as well as asian or indian markets. Gluten free products have only been getting better over the last ten years- and I think we can credit Bette's creative genius as inspiring many of these positive changes.

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