Customer Reviews

Delicious Gluten-Free Wheat-Free Breads

5 star:		(3)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I love this book!! I have used the quick rise versions of several recipies and they have turned out delicious. Each recipe allows you to use a variety of flour mixes (theirs or your own). Very delicious. I bought one for my mom. My husband is celiac and really misses good bread. He has love every recipe that I have made. The loaves are great sliced and frozen. We especially love the Cheesy Onion Bread.

I liked this book much better than the other larger, slightly less expensive book I also purchased at the same time. I have enjoyed the recipes I haves tried. Love the basic bread recipe, the apple bread is also very good. Have only used the no-rise method & they came out great.
Pros: flavorful recipes, clear instructions, gives you choices of how a bread recipe can be prepared according to your time constraints/preferences.
Cons: The only cons I have seen is that you have to flip to the back of the book for baking instructions which depends on the method (rise vs no rise) you choose to use. This is not really a con just a slight inconvenience.
I changed my mind and decided I should have given this book 5 stars but could not figure out how to go back to change my review from 4 stars to 5.

I have used this book for a few years now and a review is way overdue, since I think this is the best book out there for gluten free bread for the bread machine. This year I decided to splurge on a Zojirushi bread machine since 3 out of 5 persons in our household are gluten free. This machine gave a new life to my gluten free bread baking, and this book has been a wonderful complement (contrary to the book I bought with the machine, that was designed using that machine exclusively).
Baking is a science and you have to follow certain guidelines for success, even more so with gluten free baking. This book is wonderful because it gives you so many options and numerous substitution possibilities too. It definitely stands above the rest and here's why:

* The recipes are made using various flours and allow you to customize according to your taste. Once you get the chemistry down (the need for a starch with your regular flour, the use of an acid, etc...) you are able to experiment with great results. Here you won't get stuck with one and only flour mix that you don't like, and there is no need to buy tons of different flours either. (I bake most of my bread with a basic mix I make of white and/or brown rice flour + potato starch + tapioca starch). I also add flaxseeds (ground and whole) to almost all the recipes with great results.

* There is something for everyone in this book, with tons of savory and sweet breads, alongside more classic basic recipes. My basic "go-to" recipe that I make every week because my son really loves it is "white rice with rice" (made with white rice flour and white cooked rice). It's a great tasty bread that's good as is but also won't compete with other flavors you put on the bread. I personally like the nuts and date bread, the apple bread (made with applesauce and grated apple) and also the buckwheat pumpernickel... but there are so many original recipes like zucchini blueberry or white chocolate almond, or mexican salsa bread or even Reuben bread. The recipes are fun and not complicated. Some of them call for a variety of ingredients (that you very likely already have if you bake gluten free) and some call for only very basic ingredients.
I have played around with some recipes, and often eyeball certain ingredients and my bread always came out good!

* The recipes are made for a bread machine but can also be made with a stand mixer and baked in a regular oven. A big + for versatility and people who can't invest in a bread machine.
I slice the bread as soon as it has cooled down completely and keep it in the fridge or more often the freezer. Then I just throw a couple pieces in my toaster oven in the morning.

Some of the recipes in this book contain dairy, but the majority doesn't.

One thing to keep in mind with gluten free baking, is that gluten free bread dough doesn't look like regular gluten bread dough. It looks more like a thick cake batter. So if you never baked gluten free bread before, don't freak out at the look of your dough. You will quickly figure out how you like your bread best and what it should look like when you're preparing it and if it needs a little more liquid or a little more flour.

So, to sum it up, this is THE ONE book you need for gluten free bread baking.
Highly recommended! :-D

A very easy to use book for bread making with a bread machine. You can also bake it in the oven. The peanut butter banana bread and cinnamon raisin bread were yummy. This book is much easier to use than many of the more recent books on bread-making. Lots of recipes.

I mix the dry ingredients with the wet ingredients in a mixing bowl, put it in an old Panasonic bread machine, select basic, medium crust and I get bread when its ready.

Definitely a keeper. Will recommend

Let me start by saying a GF bread is nothing like a whole wheat bread. We have only made the move from "normal" eating to GF eating in the last 3 months and are still adjusting. I found this book and wanted to give it a try. We are a big bread eating family since lunches tend to be sandwiches. I tried the first recipe in the book because it said that it was a great sandwich bread, it was very crumbly. That said it might have been my fault because of not following the directions to a "T". That said the next recipe I made was the Brown Rice Brown Rice bread and once I figured out how to read the directions on using the bread machine the breads have turned out great. I also have to cook it longer then the recipe calls for, but once I got it all figured out I have made the bread twice now with no problems and it makes great sandwiches and grilled cheese sandwiches. This book was well worth to purchase. I cant wait to try the strawberry banana bread sounds yummy.