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Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours Hardcover – October 21, 2014

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Jeff Hertzberg (Author)
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Jeff Hertzberg (Author), Zoë François (Author)
4.4 out of 5 stars 182 customer reviews
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Product Details

  • Hardcover: 304 pages
  • Publisher: Thomas Dunne Books; First Edition edition (October 21, 2014)
  • Language: English
  • ISBN-10: 1250018315
  • ISBN-13: 978-1250018311
  • Product Dimensions: 7.7 x 1.2 x 9.6 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (182 customer reviews)
  • Amazon Best Sellers Rank: #18,093 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsEXCELLENT GF Bread--results from four weeks of testing (APPLE CIDER BEIGNETS!!!)
By Living it up VINE VOICE on November 4, 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
11/14 UPDATE: Hi GF buddies, I've got a lot of info below; but what I really think you need to know is that we just got through eating two plates of GF Apple Cider Beignets and they were DELICIOUS! We're from Louisiana and know our way around a beignet. While I am very concerned about creating a healthful, wholesome GF loaf of bread; but I almost wept it was so wonderful to bite into those fried puffs of cinnamon sugar coated heaven this morning accompanied by a mug of cafe au lait and a crackling fire (queen of the world today!). It felt so NORMAL! I used the Apple Cider Brioche dough (xanthan gum, don't think psyllium would have made such a perfect sweet dough) and let it sit in frig for about 36 hours. It rose beautifully into a soft orb of fragrant dough (once you read the recipe you will have a hard time believing it could be edible). The dough rolled out easily on rice flour dusted counter--no sticking, tearing or drama. The authors recommend rolling dough 1/2" thick so I fried one per instructions. It was good but a tiny bit doughy. I went 1/3" thick next and it fried up perfect. But, being a fan of the "real deal" I wanted a fatter, puffier beignet. My best results were rolling the dough 1/4" thick, folding in half onto itself and lightly rolling til I got about 1/3". That gave me best results, as did frying at 375. Bonus points, whereas the cooking oil is ruined rather quickly with flour-based beignets, this dough didn't mess up the oil at all. This same dough can be used for traditional doughnuts if that is your happy place :>). Bon appetit! I used the remaining Apple Cider Brioche dough to make the Apple Pear Cranberry Coffee Cake.Read more ›
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5.0 out of 5 starsEasy, delicious bread
By Curious Cook on October 24, 2014
Format: Hardcover Verified Purchase
In all seriousness, this makes the only decent GF bread I've tried since being diagnosed. Is it exactly like wheat bread? No. Is it tasty and good? Yes. You can bake it in a Dutch oven if you like it crusty, you can bake it in a loaf pan for sandwiches, or free form. I used 1/2 batch for the loaf pictured, and would probably go 1/3 next time. Toasts well. This is the rare GF book that's worth the investment. I use a stand mixer to make the dough, and then pop it in the fridge until I want to bake.
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5.0 out of 5 starsRead Before You Bake
By Bhmum2 on September 29, 2015
Format: Kindle Edition Verified Purchase
It's simple but it's not easy - meaning, if you already knew how to bake a great loaf of g-free bread in this manner, you wouldn't need the book. This is the case for most of us, especially those who wrote negative reviews. I have several failed batches and waited to write my own review to test some theories after failed attempts. I researched "why is my gluten free bread sticky", for example. I found various explanations. Finally, I found the answer that applied to MY loaves. I was using SWEET white rice flour. ALAS, when I finally got to the point of reading the book (and not skipping ahead to the recipe section like I originally had) the authors clearly state NOT to use sweet white rice flour, and that they used stone ground white rice flour. It made a world of difference. I also noticed that my oven lost a ton of heat and took longer to pre-heat, so the themometer recommendation was key. Also, knowing what the spring form method was helped me to follow the steam bake method better and more carefully. I had previously left the oven open too long and used cold water instead of warm. I suspect that some of the negative reviewers who said the loaf of bread was like a brick didn't let the initial rise take place, or that they didn't properly mix the master flour mixture. As for personal taste, I love the flavour and texture, crisp outter crust, chewy/tender inside (not sticky). My daughter would like a lighter loaf so next time I will move on to the oatmeal sandwich loaf. We tried the brioche and challah donuts. I personally loved the challah ones. I'm so glad that I didn't throw in the towel, we are so happy with these recipies now that I am following the science.
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3.0 out of 5 starsIt's easy if you're skilled and have the right equipment, but probably worth the effort and investment
By J. Loscheider VINE VOICE on November 20, 2014
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I love baking bread. I've loved baking bread since I was a kid and my dad's cousin taught us all the family recipes - onion bread, cheese bread, sourdough, potica, etc. When I went on a gluten-free diet nearly 5 years ago, having freshly baked bread was one of the hardest things to give up (that and good beer, deep dish pizza and ... no, no regrets, I'm healthier now). I mostly make sandwich breads in the bread machine, and occasionally a gluten-free focaccia or coffee cake, but otherwise I don't do much gluten-free bread baking because it's just so different from using gluten dough.

So Hertzberg and Francois' "Gluten-Free Artisan Bread in Five Minutes a Day" really caught my eye. It's not easy and I'm going to keep trying out their advice and recipes, but I have to say I've not gotten it down yet. I should disclose here that I'm reviewing a copy I received for free through the Amazon Vine program, and I have to review it within a set period of time, so I will post updates as I have more success.

Artisan loaves are the kind you buy at a bakery, a Panera, an Au Bon Pain, or specialty store. You may not use them for sandwiches. The recipes can be complex and often involve kneading, twisting, shaping, things that gluten dough does marvelously (a challah is a beautiful thing) but gluten-free dough just doesn't cooperate enough to do. One of the big differences is that you don't knead gluten-free dough, because it doesn't have the same structure and it doesn't keep the gas as well so it doesn't rise as much. This makes gluten-free dough much harder to work with.

The premise of Hertzberg and Francois is straight-forward and promising:
1) Make a big batch (like 6 pounds) of dough on one day and put it in the fridge.Read more ›
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Most Recent Customer Reviews

5.0 out of 5 starsI was amazed! It's a revolution in Gluten Free baking!

I'm not what you would consider much of a baker. I've always been more into cooking but using this book even I, an untalented baker who has messed up many gluten free baked goods,... Read more

Published 8 hours ago by Paula H.
5.0 out of 5 starsEasy and delicious gluten free bread

If you are gluten free, you need this book...seriously. Easy and delicious gluten free bread? I didn't realize it was possible until I got this book.

Published 7 days ago by Sean Lynch
5.0 out of 5 starsGreat Gift for GF Foodies!

I initially got this for myself when my doctor wanted me to try being gluten free for a month. I flipped through the pages and it appears to have the same clear and easy... Read more

Published 9 days ago by Estelle
5.0 out of 5 starsVery easy to

Fabulous book for those of us who can't eat wheat. Very easy to follow

Published 10 days ago by Dorothy A. Dorr
3.0 out of 5 starsThree Stars

difficult recipies

Published 13 days ago by Nate
5.0 out of 5 starsGF Artisan Bread is My new Passion!

This book is very inspirational. I bought all of the tools/supplies for making baguettes and artisan bread; so this weekend is my cooking binge. Read more

Published 15 days ago by Amazon Customer
1.0 out of 5 starsOne Star

Published 25 days ago by Amazon Customer
4.0 out of 5 starsGreat recipes with very detailed instructions

Great recipes with very detailed instructions, not just for making the recipe itselt but for choosing ingredients, cookware, etc. Read more

Published 1 month ago by Sawah
4.0 out of 5 starsI love the bread that I have made from this book

I love the bread that I have made from this book. It was a technical read and I had to ask my mom (who is a baker) to help me understand the key steps so that I could get started.

Published 2 months ago by Una
5.0 out of 5 starsFive Stars

It's very helpful.

Published 2 months ago by Tim Curtin

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