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Gluten-Free Baking Classics for the Bread Machine, by Annalise G. Roberts
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From the Author
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
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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.Â
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Product details
Paperback: 72 pages
Publisher: Agate Surrey; 1 edition (May 23, 2009)
Language: English
ISBN-10: 1572841044
ISBN-13: 978-1572841048
Product Dimensions:
6.3 x 0.2 x 9 inches
Shipping Weight: 5.6 ounces (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
168 customer reviews
Amazon Best Sellers Rank:
#174,133 in Books (See Top 100 in Books)
My first loaf of gluten free white sandwich bread from this book just came out of the breadmaker. It is the best gluten-free bread I've ever had. In fact it tastes better than regular bread to me and it even feels as light as regular bread. It honestly feels like a miracle. The recipes in this book use a base flour recipe (millet flour, sorghum flour, corn starch, potato starch, tapioca flour) and with a quick googling it is easy to find out what can be substituted for what if there is a flour you cannot find or do not like. I knew that I don't like millet flour so I substituted it with white rice flour. It was discouraging that the book refers to one brand of breadmaker (Zojirushi) over and over and although it provides the settings for programming your own cycle into another breadmaker my new Cuisinart does not have a programmable cycle. I tried it on the gluten-free cycle and it came out perfectly.
I have used Annalise' s recipes since her original cookbook was published. Her flour mixtures are spot on and you can make just about any recipe in any cookbook you own with them. Go ahead...your family and guests won't discern much difference. The oven baked breads from the original have been consistently served in my kitchen for years. If I had the hours to make them. The Bread machine cookbook and a bread machine are must haves if you require a GF diet. Don't waste your money or time on others. When it takes 3 hours of my time or $6 worth of inferior store bought bread to feed my family a simple meal of French toast or grilled cheese sandwiches something has to give. I purchased this book because I already make this flour mix and trust Annalise' calculations. After a lot of research I chose an inexpensive Hamilton Beach 12 cycle machine. It does have a GF cycle but, like the Zo, it isn't for GF. Heads up bread machine manufacturers.....NO second knead cycle required or desired!!!After about 20 loaves this is our kid family favorite. Soft crust, slices thinly, toasts well, still edible on Day 3 if it lasts that long and 3 1/2-4" loaf height for a full size sandwich.Use the basic sandwich bread recipe. Substitute 1/4 cup of whey (from homemade yogurt) or 1/4 cup plain yogurt for 1/4 cup of the milk. I add 2 additional T. of bottled water but your humidity may not require that you do it. Bottled water reduces the chance that tap water minerals or chlorine will affect the rise. The eggs should be room temp and the wet ingredients should be between 101-105°. Premix (well whisked ) dry ingredients and wet ingredients in separate bowls. If your machine only has one central paddle you want to help it out a little.Pour the wet into the loaf pan then sprinkle the dry on top of it. Use the Sweet bread cycle and allow it to work through the mix cycle and the first knead cycle. Stop the machine just before the second knead cycle. This is about an hour and twenty minutes on my machine. At this point I unplug the machine, place a preheated sock full of dry rice (like a makeshift heating pad) over the top vents and cover the whole machine with a heavy folded towel for 40 minutes. This is to keep the rise temp warm enough and prevent drafts from air conditioning. Last step! Set the Bake cycle for the full 60 minutes and take the bread out of the machine immediately when done. Don't be tempted by the keep warm cycle, soggy bread and hard crust is the result.Is this a perfect one and done? No, but we're GF and really good works!I hope this helps some hungry GF soul have a satisfying slice of bread. Warm. With butter. And honey.
I got this book not expecting much. I have been cooking GF since 2004 and have tried many different flours for mixing and creating many GF flour mixes. This last spring, my oldest discovered he could absolutely NOT do gluten (he was the reason we went GF to begin with) and that it made him very sick (as I already was certain it would, despite testing negative for celiac). I decided to try again a couple weeks ago, when our third oldest discovered his psoriasis went away after going GF for three weeks but didn't want to continue because the GF bread I had been buying (which wasn't bad) he said had no flavor. I LOVED Annalise's description of different brands of flours and why she chose the ones she did. I couldn't find the brands at my local health food store anymore, but was able to order them all here on Amazon no problems. I loved that she explained more of the science behind GF flours (I have to admit I am not sure if I read that on her blog or in the book, but it's there somewhere and great info). Annalise does a fantastic job of informing you how to use the flour mixes she creates (whether on her blog or in her book). I made our first loaf of bread today, the basic recipe that is listed first. EVERYONE loved the bread. Even the latest GF kid who thought the store bought GF was less than desirable. I would HIGHLY recommend this book for the beginning GF bread making baker.
I'm surprised by the bad reviews on this book because I've used it since Christmas of 2009, in several different bread machines (at my friends' houses) and the loaves always turn out perfect. I've also helped a friend program her Zojirushi and the loaf came out perfect there too. I'm suspicious of the people who say they don't work in other brands, because in other machines, if you just press the button for "medium" or follow the directions for "medium crust" it will be just like it should. (I use an old Welbilt Bread Oven, which only has 3 settings.)I wonder if those people are not selecting medium, or if maybe they're leaving out an ingredient or measuring wrong? It doesn't make any sense. I've made the Basic White Bread, Buttermilk Bread, Irish Soda Yeast Bread, Oatmeal Sandwich Bread, Multi-grain bread, and Black Forest Onion-Rye Bread. Everything works out great. I just pre-slice and freeze and we always have bread and bread crumbs for any occasion! Also, there are many more recipes in the book, as variations on the basic recipes. People here are also complaining about that, but clearly they are not bakers. Anyone who bakes gluten bread a lot knows that there are only a few basic recipes for bread. All others are just variations.
The author designed the recipes to work specifically with a Zojirushi bread machine. I have a Hamilton Beach machine with a gluten free cycle. Still, I am very pleased with the results. The recipes I have tried have all turned out very good. I particularly like her Multi-Grain Sandwich Bread. It's much better tasting than anything you can buy gluten free at the store, and a lot less expensive. I would recommend this book to people looking to make gluten free bread with a bread machine.
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