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Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) Paperback – December 10, 2013


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Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) + Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap + Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love--Fast!
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Product Details

  • Series: Gluten-Free on a Shoestring
  • Paperback: 304 pages
  • Publisher: Da Capo Lifelong Books (December 10, 2013)
  • Language: English
  • ISBN-10: 0738216852
  • ISBN-13: 978-0738216850
  • Product Dimensions: 9 x 6.9 x 0.7 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (198 customer reviews)
  • Amazon Best Sellers Rank: #3,180 in Books (See Top 100 in Books)

Editorial Reviews

Review

Living Without, February/March 2014

“[Nicole is] a maven of gluten-free economy.”

About the Author

Nicole Hunn is the author of the Gluten-Free on a Shoestring series and blog, which has been featured in the New York Times and MSN Money. She has appeared in Living Without and Easy Eats, and on Sirius/XM Radio and ABC News, among others. She lives in Westchester County, New York. Gluten-Free on a Shoestring Bakes Bread is her third cookbook.

More About the Author

Nicole Hunn is the personality behind Gluten-Free on a Shoestring (www.glutenfreeonashoestring.com).

In addition to her cookbooks and blog, she has written about gluten-free eating for Parade magazine, SheKnows.com, Living Without and Gluten-Free Living. Nicole has appeared on Sirius/XM Radio, The Better Show, The John Tesh Radio Show and ABC News. She has also been featured in the New York Times, US News & World Report, Parents magazine and Epicurious.com.

Nicole's fourth book, Gluten-Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love, is scheduled for a spring 2015 release.

Customer Reviews

Great recipes - everything I have made so far has been delicious.
AJ
This is my 3rd gluten free recipe book from Nicole Hunn and I am super pleased with all of them.
fuzzydi
The instructions are clear and easy to follow and the pictures are beautiful.
Kelli

Most Helpful Customer Reviews

195 of 217 people found the following review helpful By mythumpa on December 27, 2013
Format: Paperback Verified Purchase
A lot has changed sinceI first wrote this, so I re-wrote it June 2014:

I WAS a huge fan of Nicole's books, recipes, and blog, and was most excited to get this book. A new approach using whey protein isolate that makes GF yeast bread that's more like regular bread? Sign me up!

Well, wait. The ingredients are pricey; can we substitute? No, the recipes might not work. When the book came out, the special whey protein and expandex were hard to find, and $75 for both with shipping with shipping. So you'd spend $75 to test, and that's if you already had all the other specialty ingredients you'd need (like pricy flour blend or pricier ingredients to make your own). Plus you'll need several proofing containers for the fridge rise.

We know bread takes time; it's part of the mystique. But look at this: Mix one is your basic GF bread flour (you can buy it, min. $3 per lb in bulk). You will use it to make secondary mixes, with associated storage containers and space, including space for leftover individual ingredients. Now you make dough that stays in the fridge for 1/2 to 5 days. This is the magic time, when it develops great flavor and you can use it at will with minimal wait. (I hope you have room in the fridge for gallon tubs.) Oh, don't forget the special expensive baking pans you'll need for best results. Par-bake your loaves, then take them out of the pan and bake again on a rimmed sheet. Cool completely and buy a bread box or special bags to store it in. We all love bread, but this is now real WORK!! And a process to keep up with, and more storage containers and bags and space needed as we add steps.

I suppose if you are a stay-at-home blogger and author and all this is your job, it makes sense. For the rest of us it's just too much.
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60 of 64 people found the following review helpful By Carole's Random Life on December 3, 2013
Format: Paperback Verified Purchase
I am rating this cookbook 5 stars. It is more involved than her previous 2 cookbooks but just as straightforward and easy to follow. One thing that jumped out at me is that the recipes in this cookbooks take time. For those of us who use her previous cookbook Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love--Fast!that focused on quick and easy recipes that may be a shock. Good bread takes time. Many of the recipes in this cookbook are going to have a proofing time of 12 hours up to 5 days.

Another major difference with this cookbook is that she uses more than just a basic all purpose gluten free flour in most her recipes in this cookbook. She several different blends of flour: gluten free bread flour, high quality all-purpose gluten-free flour, make it simpler all purpose gluten free flour, basic gum-free gluten free flour, whole grain gluten free flour, and gluten free pastry flour. These seem easy to mix with just a couple of things added to your basic all purpose gluten free flour. Which flour blend you use depends on the recipe you are making. This was slightly disappointing to me because I could not jump right in and start making some of the recipes. I need to order a couple of things in order to make the bread flour. There are some recipes towards the back of the cookbook that do use a basic all purpose gluten free flour.

The cookbook is simple to follow with some photos. Each recipe does not have a photo but there are quite a few in the book. There are quite a few photos in the section of the book where she illustrates shaping the dough which I greatly appreciate.
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40 of 42 people found the following review helpful By Liz Hennessey on December 10, 2013
Format: Paperback Verified Purchase
I'm so impressed with this book. I knew there had to be some sort of secret for creating gluten free bread at home that actually tasted good, I just had no idea how to go about figuring it out. Growing up, I learned to bake from my great-grandmother, grandmother and grandfather, and mother. One of the hardest things about my sons celiac diagnose for me was that I wouldn't be able to love baking like I did with gluten. I figured out cakes, cookies, and brownies pretty quickly, but breads were a big disappointment. I've only made two recipes from this book so far - biscuits and white bread - but they have been a spectacular success. My son, who has eaten only a few bites from any other gluten free bread I've bought or made (including super expensive bread from a well regarded dedicated gluten free bakery), ate 6 slices from the first loaf.
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33 of 36 people found the following review helpful By QponMom7169 on January 1, 2014
Format: Kindle Edition
First of all, this book is thorough and will show anyone how to produce wonderful results with gluten free bread. I have made the lean white sandwich bread and it is everything I was hoping for, it far surpasses the gluten free recipes I have tried in the past, including the ones from Nicole's blog. I should be ecstatic but the cost of ingredients is far too prohibitive. The cost of the bread flour blend (better batter, whey protein isolate, and expandex) is averaging about $6.00 per recipe. That does not include the cost of enrichments such as milk, butter, sugar, etc. The loaf size is equivalent to an udi's loaf I can get at my local walmart for $4.98. The results far surpass the taste of the udi's bread, but when you add in the time and space for the bread making process I just don't know that the recipes in this book will be sustainable for my family on a regular basis.
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