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125 Best Gluten-Free Bread Machine Recipes Paperback – April 1, 2010
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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.
Top Customer Reviews
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
I had no way of knowing that I couldn't use most of the recipes due to exchanges for wheat. Mostly brown rice flour which I can't have. Also bean flours. Read morePublished 20 days ago by P-dot
Tried a handful of recipes with some success at best. Textures were off and the flavor profile was unappealing. Lots of fussy ingredients.Published 1 month ago by KC
thank you a great addition to my new gluten free cook book libraryPublished 3 months ago by keri Banister
It is o.k, not thing special about this book. Next time will go to used book store, will be cheaper.Published 4 months ago by Onanong Gobguwittaya
Love this book and the recipes in it. Best gluten free bread I've had in 2 years.Published 5 months ago by Jamngrnma