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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.
Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes.
Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training.
For more information, visit her website: www.foodphilosopher.com and her blog at MyGluten-FreeTable.com
This cookbook is the only one out there for GF Bread-Machine Baking. The book has good recipes and a great flour mix. But I have a problem with her problem fixes and her some of the instructions. The bread machine specific programing instructions, (which take about %10 of the book) only apply to one brand of bread machine, you'd think she got royalties. Her fixes to common problems all start with, "if you read the recipe, and bought the same brand and model of machine I have then you would have no problems". In fact she is wrong. You can use another brand and you can alter the instructions for your needs. They also don't cover basic bread error fixes, like sour smell when mixing (too much yeast or your yeast is bad) and dampness (de-pan after minimum cooling). You need to consult the gluten-centric bread-machine manual for these.
I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread. I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start. I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula. Then I walk away. It beeps for fruit and nuts addition, I scrape it down again. Then an hour and a half later, it beeps for done. I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!
Oh and don't try to use her flour mix to make bread machine bread with Betty Hagmann's bread machine recipes, it does not work well.
Bought this book knowing she'd used a Zojirushi and I have a Breadman. Breadman's are fairly well known for "aggressive" mixing and bakes at a much higher temperature, but even with my 10 year old model, I have one customizable program. Because GF flours are very delicate, you just can't mix them for very long -- I've seen a number of producer recommendations to not mix for more than 4 minutes, nor let rise over about an hour. With that in mind, I didn't even bother utilizing Annalise's settings - I considerably shortened the mixing and baking times for my Breadman and increased the rise time by about 10 minutes. Perfection. That being said, the recipies in the book (yes, there aren't many) can really be used as MASTER recipes to convert traditional wheat recipies to GF. For me it was getting the liquid to dry proportions right, as well as the amount of xanthan gum. This book does that very well and the result is a decent size loaf without the gummy, dense texture of many other GF recipies that tastes great and works as both a sandwich bread, or toasts up for breakfast. Just what I was looking for.
I am a huge fan of Annalise Roberts. When I was first diagnosed with Celiac Disease in early '06, her first book, Gluten-Free Baking Classics was one of the first in my GF library of cookbooks. It offered me the first glimmer of hope that a gluten-free life needn't be tasteless but in fact could be delicious. All of the recipes in her first book were fantastic.
Her new book, Gluten-Free Baking Classics for the Bread Machine, is equally as wonderful. It is laid out in two sections - the first section has GF bread recipes that include dairy and eggs and the second section has GF bread recipes that do not include dairy and eggs. Thus far, I've only tried the recipes in the second section, though with the success I've had with her first cookbook, I would virtually guarantee the recipes in the first section would be great also. Thus far I've made the French-Italian Sandwich Bread which was just perfect! The finished loaf had a great crumb, it toasted beautifully, it even tasted great right out of the machine (many GF breads have to be toasted in order for them to be edible!). And the second loaf I made - the Multi-Grain Artisan Bread was equally as wonderful. I made sandwiches this past weekend using the Multi-Grain bread - totally scrumptious! This bread isn't just a delivery system for whatever is inside the sandwich - the bread itself is fantastic! I'm telling you - Annalise Roberts has hit the jackpot with her ...Read more ›
I bought a Zojirushi bread machine a few months ago (in the hope of finally being able to make decent tasting gluten free bread), so I bought this book to go along with it. This wasn't my 1st bread machine nor my 1st book about gluten free bread, I had made gluten free bread in the past that was ok but thought this would make a big difference. I was very excited to try it and had high hopes for this new book, but it was a big disappoinment! :-(
I really wish previous reviewers (at the time of my purchase) had shared this major bit of information: ALL the recipes are based on ONE and only flour mix. This book has a "look inside" feature on amazon, and you can see she uses a flour mix called "flour mix A". This had me wrongly assuming there was a flour mix B and a flour mix C etc... Well there isn't. :-( So if you don't like the taste of flour mix A (Millet flour + Sorghum flour + cornstarch + potato starch + tapioca starch) or if it doesn't work for you, then this book is pretty much useless!
I had several issues with the 3 recipes (with and without eggs) I tried (several time each of them): * The taste was bad, very bitter, sometimes to the point of being inedible, and with a rather "yeasty" taste. * My loaf was quite dense and didn't rise appropriately and sometimes collapsed in the middle. I tried all the suggestions from the Troubleshooting page with no improvement whatsoever! :-(
I waited a while before posting my review because I thought it had to be me doing something wrong and I didn't want to give an undeserved bad review, so I tried the recipes again and again (1st following them to a T, then trying the suggestions for troubleshooting), but I am now convinced that the basic recipe just doesn't work.Read more ›