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Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) Paperback – December 10, 2013
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Summary: This book is not for everybody because many of the recipes take some time and maybe some tweaking for personal preference, but it is a valuable contribution to the bread baking world. My book is dog eared and already beaten down. Thank you!!!!
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. I have made the recipe for Glazed Yeast-Raised Donuts found in the book but I used Better Batter with not addition in place of the Gluten Free Bread Flour and they were delicious. I bet they would be even better if I have made the bread flour that the recipe calls for....oh well, what can I say I am a kitchen rebel!
The back of the book has some resources to help you figure out where to get some of the things mentioned in the cookbook. It also has a wonderful index which I find myself using all of the time in her previous cookbooks.
Keep in mind, many of the recipes require a slow rise in the fridge (at least 12 hours).. so prepare yourself to be a little patient starting out :-)
I do not have a kitchen scale, so I measured things the old fashion way; and I used regular tapioca starch instead of the Expandex tapioca starch and I'm really happy with my results. Maybe down the line I'll invest in the extra items to make the recipes perfectly as written, but for now these are still SPECTACULAR. Best gluten free bread I've EVER had! Even if I never make any other recipes out of this book, the donuts & bagels made it well worth the money!