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125 Best Gluten-Free Bread Machine Recipes Paperback – April 1, 2010


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Product Details

  • Paperback: 264 pages
  • Publisher: Robert Rose; 3.2.2010 edition (April 1, 2010)
  • Language: English
  • ISBN-10: 0778802388
  • ISBN-13: 978-0778802389
  • Product Dimensions: 10 x 7.1 x 0.6 inches
  • Shipping Weight: 0.3 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (100 customer reviews)
  • Amazon Best Sellers Rank: #12,687 in Books (See Top 100 in Books)

Editorial Reviews

Review

125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt is an absolute goldmine of fabulous recipes for making all sorts of gluten free goodies in your bread machine. Before receiving my own copy of this book, I'd read reviews on Amazon.com which stated that the authors actually wrote this book for the zojirushi bread machine. This is not the case. In fact, this book has a lot of guidance for using any 1.5 to 2 pound bread machine for baking.Each recipe is written with a typical wheat setting in mind, but a gluten free setting is recommended. I have been using a Cuisinart bread machine with a gluten free setting for baking recipes from this book and I could not be more pleased with the results. You do not need to have the most expensive bread machine on the market in order to be successful making gluten free breads. Each recipe I've tried from this book (and I've tried most of them) has come out beautifully. My family's favorite gluten free breads are the Henk's Flax Bread and the Cinnamon Raison Bread, which turns out better than any bakery loaf, bar none! We all refer lovingly to Henk's Flax Bread as "Uncle Henk's Bread", as we feel a true bond with this "Henk" and his wondrous bread. We used to purchase healthy grain breads from the grocery store each week. However, since receiving this cookbook back in February, we have not bought one single loaf of bread. I've been making ALL of our bread from scratch, using no other book than this one. Because of this, we've saved money, lost weight, and we're eating so much more nutritiously now. Honestly, if you plan on making gluten free breads in your bread machine, this is the book you need. Store-bought gluten free breads can be dry and tasteless, but the breads you'll make from recipes in this book will most definately amaze you. I give this book 5 spatulas! This is a must have book for anyone with a bread machine. I would recommend trying the cinnamon raison bread and henk's flax bread for anyone who is using a bread machine and would like a healthy alternative to ordinary breads. These are sooooooooo good. (Top Cook Books topcookbooks.com 2011-05-12)

About the Author

Donna Washburn and Heather Butt are best-selling authors, food stylists and recipe developers. There are 150,000 copies of their previous gluten-free cookbooks in print and more than 300,000 copies of their bread machine cookbooks in print.


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Customer Reviews

I look forward to trying the other recipes in the book.
J. Dotson
It's nice to be able to make bread which is much better than what the stores have to offer.
Amazon Customer
I have only used two of the recipes so far, but they both turned out great!!!
Jedi

Most Helpful Customer Reviews

Format: Paperback Verified Purchase
When we got started with gluten-free bread making, we bought three books and a Zojirushi BBCCX20 Home Bakery Supreme Bread Machine. The first recipe we tried was from the bread maker manual, which turned out heavy and relatively tasteless. Our second recipe was the breadsticks from this book (page 146). We made them exactly as the recipe described, and scored a delicious success.

The best part of this book is its completeness. Each recipe includes full ingredients and instructions, like most books. But it also includes specific instructions on measuring the temperature, customizing machine cycles, etc. We learned a lot by making recipes from this book before trying recipes from our other two books.

To be successful with gluten-free bread making, you need the right machine. Pages 15-19 of this book give specific recommendations on how to choose the right one. If you want my one sentence answer, buy the Zojirushi, which meets all of the requirements described there. You need a machine that can handle gluten-free dough, which is often thicker and heavier than wheat dough. The Zojirushi has two paddles in a horizontal baking tray, instead of one paddle in a vertical tray like many smaller machines. It is also programmable, which helps a lot. More tips:

* Make each recipe EXACTLY as recommended the first time. That will allow you to compare any changes you make with the results obtained by the authors.

* Measure ingredients exactly, particularly flours. Don't pack the flour into the measuring cup, just scoop into the measuring cup and scrape off the excess.
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174 of 178 people found the following review helpful By boyschool on January 7, 2011
Format: Paperback Verified Purchase
I just got this cookbook 2 days ago and I have made 2 recipes. If I never found another recipe in it, it would STILL be worth what I paid. BOTH my loaves of bread turned out FANTASTIC!!! I have been gluten free for 14 months now, and I have baked MANY a loaf of bread. NONE, not ONE, has turned out as perfect as the 2 I just made. Yesterday I made the Cinnamon Raisin Bread. Today I made the Grandmother's Brown Bread. I have not ONE negative thing to say about either loaf of bread. They are PERFECT!! I want to tell you what I used and what I did. For one thing, I do not own, nor do I intend to own, a zojirushi-whatever it's called bread machine!! The machine I have is a Sunbeam model 5891. This machine is PERFECTLY adequate to handle these loaves of bread. I do NOT agree that you need to fork out hundreds of dollars on some expensive bread machine. Both recipes that I made required a dough cycle, and a bake cycle. My machine has both. I put in the wet ingredients, turned on the dough cycle, added the dry, helped it get all the crumbs from the corners with a rubber spatula within 2 minutes as directed, closed the lid, let the machine finish mixing, removed the paddle, smoothed the top as directed, let the dough cycle finish, turned it on to bake, took it's temp when done, assured it was at 200 degrees and removed from pan immediately. NO SINKING!!! NO FUNKY AIR POCKETS!! NO DENSE HEAVY SHRIVELED LOAF!! It's GORGEOUS!!! Now, the one other change I made is, most if not all the recipes call for instant bread machine yeast. I buy my yeast in bulk at Costco. It's regular yeast.Read more ›
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100 of 103 people found the following review helpful By AlisonA on September 29, 2011
Format: Paperback Verified Purchase
I purchased this book as a companion to my Zojorushi Home Bakery Supreme Breadmaker machine. The instructions and the extensive number of expensive ingredients required were initially daunting to me. For instance, the Zo has a preheat cycle, so it's not as crucial to ensure room-temperature liquids. But the recipe book is pretty stringent about that. Which one is right?

Confused, I started out with a Bob's Red Mill bread mix, just to get a feel for the machine. I used cold eggs right out of the fridge, and the loaf from the mix out great. Encouraged, I started trying out the recipes in this book.

One recipes, the Italian Herb Bread, consistently turns out perfectly, even though I use different herbs than those listed. I was able to get the White Bread recipe to work by increasing the flour by 1/4 cup, increasing salt by 1/4 tsp., and decreasing the water by about 1 Tbsp. It also worked when I replace 1/2 c. of the rice flour with sorghum flour. The Basic White Bread (different recipe than White Bread) also came out OK, but wasn't anything to write home about.

Other recipes, such as Multigrain, Henk's Flax, and Ancient Grains, even when followed to the letter, always come out undercooked in the middle, even when I increase the bake time to 70 minutes, which is the maximum bake time for my Zo. Also, these loaves were either very short (never risen) or deflated (rose and then fell). Even tried moving the Zo away from the door to avoid cold drafts - but no change.

One problem is that the Zo (per manual) bakes between 250-290 degrees, and this recipe book assumes that the bread machine will bake at 350 degrees.
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