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

Love it. Bit of a slog to buy all the right flours (I bought several so didn't have to keep paying p&p). Once you have the flours you make up a big bin full of bread flour (I doubled the quantities second time so had 4 batches in my bin). Then it's really easy to measure out a required amount of mixed flour from your bin - stick some yeast, sugar, salt and water with it and off you go - five mins to measure and mix and then leave for 2 hours. My first batch was a bit heavy so I bought the dough hook they recommend and it was much easier to mix. The taste and texture is fantastic. Crusty bread. All non gf family also love it. Bit of an effort to mix the batch of flours but once that's done it's easy peasy. I am very pleased I bought this book and thoroughly recommend it.

It took me a while (and quite a few alternative recipes that produced crumbly or dry-sponge-like bread) to get the bits together (6l mixing tin, mainly), but I've now baked my first loaf (I used the bake function of my bread machine) and I'm absolutely delighted with the result. As I type, I'm eating a slice of bread with just butter, and it's delicious. I am delighted!

Fabulous bread!!As some others have said, read the book before you start. The first batch make up, then refrigerate over night and then bake! Gives brilliant results, beautifully crisp, smells and tastes great! Sure it’s more dense than normal bread, but there’s no getting away from that! I’ve been GF for 10+yrs and this is THE best GF bread I’ve eaten! Ingredients are a little pricey in the UK, but I think it’s going to work out cheaper over all to make rather than buy.I can’t wait to make different variations of breads from the book!!Massive bonus- it’s lovely bread without chemicals and random ingredients

I am yet to try any recipes, have decided to read the whole book first . You need to buy quite a lot of different flours and starch but I think these are fairly easy to scorch on the internet.

Since my sons recent Coeliac diagnosis I was very keen to bake my own bread that tasted like "normal" bread.This book has been my salvation.Yes it's a bit more complex to make the flour and dough in the first place but that just comes with good gluten free baking anyway BUT it's well worth the extra work. My little boy can eat pizza that tastes like proper Italian pizzas not just some tasteless cardboard like substitute.I also like the idea of making a big batch of dough that you can just dip into every day.Highly recommend this book.

Some excellent-looking recipes in here, although I haven't tried any as the book arrived with a damaged cover meaning I couldn't give it as a gift to my gluten-free stepdaughter... so I had to return it. Shame.

I just made a baguette. I was never able to produce a decent loaf before I was forced to go gluten-free, not for the lack of trying. I had actually started to wonder if it was something to do with my hands (do they kill yeast somehow???) as no-one could produce inedible bread that consistently.I tried not to think too hard about the fact that I would never learn to make a loaf as I wouldn't be able to taste what I produced when practising.But I wanted a baguette. So I got this book and a pizza stone and made the dough. It didn't rise though it smelt yeasty. I thought about throwing away the massive amount - enough for days. I looked on the book's website and their dough looked just like mine. A video made it so simple. I baked it. At least I made my environment smell phenomenal.It smelled like bread. It looked like a baguette. I just broke it and boom! It snapped so loud I laughed. Then I choked slightly. I have made bread! It's delicious! It has a lovely salty, tangy taste. I'm completely happy.* I was going to post a photo but there's no baguette left. As I have a good amount of dough left, I shall no doubt post one.Update: I've continued to make baguette and they continue to turn out the same. I made pretzels and bread sticks, not following the recipe, but just improvising with the basic bread dough. All were fantastic. I particularly love the taste. The crust is outstanding. It's truly crusty.I just made delicious pizzas, first with the baguette dough as a base, then with the proper pizza base! I halved the recipe quantity of the latter, and have enough to make a few this week. Home-made pizza just tastes and smells incredible. The ability to bake for other people is what I missed most - I need to be able to taste it first, for obvious reasons. My kind guinea pigs, none of whom have a gluten issue, are apt to say anything tastes good - I have to verify (nom!). I forgot...I made bagels! Yum.

Excellent

Excellent book, just made the brioche, it's incredible!

This book is fantastic! I was sick of paying a fortune for what passes as GF bread in stores. I do frequent a good GF bakery, but it’s almost an hour away. This GF bread method has changed my whole perspective. The recipes work every time and are DELICIOUS. It was overwhelming at first glance. But I decided to just start with the first recipe and work my way from there. I’m so glad I did! Even with ME/CFS, this book allows me to have fresh, delicious GF bread whenever I want it. It’s so easy! Once you have your 2 flour blends ready. (easy!) you’re well on your way to even the fancy recipes. You won’t be disappointed by the first master recipe, though. I was almost in tears, it was that good. If you know, you know! Give it a try.Pics are of my first try. I’ve since let it bake slightly longer. Excellent crumb and flavor. Tastes great toasted, too, but that’s not required. I really like the master recipe baked I. A 2lb loaf pan. Perfect fur sandwiches. Or, you know, slathered w butter. 🤣

A día de hoy, uno de los mejores libros de panadería sin gluten que tengo (y tengo unos cuantos).Explicaciones sencillas, recetas infalibles, fotos en los paso a paso más complicados... Lo recomiendo sin duda!

It's really difficult for Indian environment

Ich sammle Kochbücher. Aber gerade bei glutenfreien Brotbackbüchern habe ich bisher gestreikt. Ich will mich weder von Mais ernähren, noch soll mein Brot nach Reformhaus aussehen oder schmecken. Wer sich die Zeit nimmt, dieses Buch sehr genau zu lesen und wirklich damit zu arbeiten wird reich belohnt. Ich betone es nochmal, gerade in Hinblick auf manche Rezensionen: lest es wirklich gut durch. Die Mehlwahl, Ruhezeiten, die Art mit dem Teig zu arbeiten ist wichtig. Ich habe mich mit halbwegs guten Englischkenntnissen durchgearbeitet - ein Vollkornbrot, ein leichtes Mischbrot, Pizza und Zimtschnecken habe ich bisher mit perfektem Ergebnis gebacken. Mein Ofen ist alt, die Küche simpel. Geht also dennoch. Für das Zimtschneckenrezept bin ich sowas von dankbar. Ich habe bei Amazon Unmengen Mehl bestellt u. mir einen Pizzastein geleistet. Mehle mischen. Gewünschten Teig fix zusammenrühren (geht mit Holzlöffel und ganz schnell). 2 Std. gehen lassen. Kühlschrank. Wer Brot braucht: Teig entnehmen, 1 Std. stehen lassen, in der Zeit Ofen anheizen, 40 Minuten backen. Nie wieder Schär kaufen und endlich wieder mit allen Sinnen genießen.