Gluten-Free Bread: More than 100 Artisan Loaves for a Healthier Life

After struggling for months with the Gluten Free Artisan Bread in 5 Minutes a Day book (see our review there), we decided to give this book a try. We're so glad that we did! While the GFABin5 book has an interesting system that we hope to eventually master, we were tired of the crumb turning out so dense that our bread could be used as a door stop.We truly appreciate this author's explanations of the chemistry of how protein, starches, carbohydrates and yeast all work together to make bread. It's critical information for people who want to understand why they're doing things and, then want to branch out and improvise.We like that these bread recipes work the first time without asking us, the hapless bakers, to accept dense gooey crumb and paper weights. We like very much that the recipes cater to a wide range of tastes with breads that include hamburger buns, artisan boules, slicing loaves, brioche, baguettes and more.We really are grateful for the muffin top hamburger buns; everyone is thrilled to eat these without even realizing that they're gluten free. We make ours with 4" silicone rings so that they fit our monster burgers.We especially appreciate the recipe to make a sourdough 'mother'. That's a major wow; too bad ours isn't 200 years old like some in France and San Francisco, but it's a very cool thing to learn. Oh, and the sourdough bread from this book tastes divine along with virtually every bread recipe in the book (yah, we've made about everything at least once).Because we're now armed with useful information (thank you, Ellen Brown), we've been improvising with great success. We like the taste of molasses and proof our yeast this way (the yeast love the molasses!). We like most of the flour recipes from GFABin5 with 'adjustments' to the dough's ingredients by adding oil and apple cider vinegar (Bob's Red Mill packaged GF bread recipe/trick) to really fluff up the dough before baking.All in all, we recommend that GF bread newbies start with this book. Once you've had success baking GF bread, you might want to tackle GFABin5. Happy bread making!

I made my first gluten free bread today - the Portuguese sweet bread. It came out great BUT I learned that gluten free bread does not have the same smell as wheat bread when it is baking; I came very close to wrecking it. My oven is a bit cuckoo but I understand it. I can sense when to lower the temperature when wheat bread is baking because it has that awesome aroma. Well, this doesn't BUT luckily I took a peak after only 20 minutes instead of 30 and saw that I needed to cover with foil and lower the temp. I found all the ingredients easily in my local health food store (Good Earth) and they are called for in many other recipes. I know I'll be making many of them. Grateful to Ellen Brown for this labor of love book. Pretty appropriate I guess since making bread is surely a labor of love, too🍞

This is my favorite gluten-free recipe book so far. Although I have only tried a few of the recipes, they have all produced tasty results. I can finally bake again and actually enjoy gluten-free bread and biscuits. It took some getting ready, since there are quite a number of flours, starches, etc. used in this book. I went to the bulk food store and bought them all so I'd be ready to bake. It also takes more preparation, since I have to mix a lot more ingredients. I 'm thinking of making up my own baking mixes to store in the freezer so I can bake more quickly when I'm short on time.

I have three of Ellen Brown's cookbooks for gluten free and they are all gems, This is fantastic. I have Thanksgiving at my house every year and my daughter-in-law is severly allergic to gluten. I was able to make everything fit, but was bummed she couldn't try my Yorkshire Puddings. Lo and behold, I found this book and the popovers are almost identical. They were as simple as the regular ones and tasted great. I have made a couple other recipes also, and they have been really good also. I recommend any book by Ellen Brown, she knows her stuff. You don't have to eat tasteless sawdust to go gluten free.

The recipes all sound great. A few more steps than I anticipated so I hope the flavor is worth it. Now to find the time!

What a great book! Couldn't believe the price and I love the detailed description of several of the bread dough recipes. I was especially impressed with the instructions on how to make your own sourdough starter.

My sister loves this book. Get plenty of use from it.

While this is a great bread recipe book it is not good for those who want to control blood sugars, or want simple recipes. A lot of different ingredients with xanthum gun in the recipes. While ingredients are available, they are not ones you will normally have.

Brilliant book for the person who (like me) loved to bake bread and then found that they were wheat intolerant. Gluten free baking requires very different skills from baking normally. There are more ingredients and often the results are disappointing, but this book solves that problem. The author gives you the reasons why the ingredients are used and foolproof recipes. All we need now is a cake baking book from her.

Buying ingredients locally for a book published in the USA is always difficult, but I'll give this a try. The recipes look interesting, nonetheless.

Excellent, plenty of choices of flours, breads, etc, clear, concise instructions and information.

Interesting book but found it hard to follow

It is a very good book, I am just starting to make recipes from it but well worth it. I am used to having bread with gluten in it and had to go gluten free. The breads are a little different in texture but close to what I am used to, very important to me. I am used to multi grain so used to different flavours. I refer to it often.