Da Capo Lifelong Books Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More)

I love Gluten Free on a shoestring books, Nicole explains the difference between flours and how they work.These recipes are easy to prepare.

This is from a well known gluten free bloggess, that has put out quality content for years. We use her Brioche recipe when we want bread in the house and can afford to make a Brioche (If you know...you know).She gives a wonderful introduction to Gluten-Free bread making, with things such as how to work with a dough that doesn't have gluten to give it shape, common mistakes with troubleshooting, how to do a sourdough starter, tools, modifications, etc.Then we get into her flour blends. She has a bread flour, high quality AP flour, a more simple AP flour, gum free flour, whole grain flour, and a pastry flour. All are quite do-able for the average person, and most of them use the same base flours, with some additions to modify each one.The recipes refer to her flour blends. The thing that makes this different than many of the Gluten-Free cookbooks is that:1. Her flour blends are listed in the book.2. They aren't overly complex3. There is no "brand" AP flour... like Bob's Red Mill, Cup for Cup, King Arthur, etc.While this may seem an issue for the beginner GF baker, each of those mixes are VASTLY different, and often can cause recipes to fail. This could be for many reasons, such as hydration need of the various flours, the protien content, the weights of the flours, the grind, etc. Having the mixes the author uses right in the book, is more than likely going to have more consistent results, and a higher chance of success.While she does have a few more "exotic " ingredients that you might have to order in for, the recipes that you have to use those ingredients are actually not that many in the overall amount of recipes. You could make tons of bread and never have to stress about them. It is just some of the more specialized stuff.As someone who has done a ton of gluten free baking - who because of allergies cant have things like legume flours, nut flours, coconut flour, and brown rice (white rice is ok) flour - I cannot recommend this cookbook enough.The two flour mixes that have brown rice are the high quality AP, and the pastry flour, whick calls for the high quality AP. I find that usually you can substitute the same amount of white rice flour (on top of any other white rice flour in the mix) and it comes out fine, but we shall see.While there are some lovely photographs in the book, not all recipes have photos. I would rather a book be this way, as it means more recipes, but it may be a downside for some. It spends the photo budget more on showing you the how to's, which to me is a more important use of photos. If I need a picture of a bread so badly, I can Google it.She also includes standard US measurements and weight. I highly suggest if you dont have a scale to get one, as it helps you be more precise (and sometimes that can make or break a recipe). You can still use this book without it though.In summary? Get this book if you want to expand your bread consumption beyond what you can find in the stores, have food allergies and need to bake your own items, or just want to learn more about Gluten-Free cooking.

Useful if you can find expandex. If you don't......

Només pots fer les receptes amb la seva farina específica. No és gens útil.

This long-awaited book has finally hit the shelves, and I couldn't be more excited! I ordered from www.Amazon.com because it was not possible to place an order on the UK site. The book was despatched promptly and arrived within a few days.It was plain to see from Nicole Hunn's blog previews [...]that these recipes would be more time-consuming. The flour combinations are also different - and it can be a little more challenging to source the ingredients in the UK (although Amazon stock most) - but the results make the effort worthwhile. The recipe for English Muffin bread (page 118) was the first on my list. I even purchased 11cm springform pans to contain the dough for individual servings. Master Class Non-Stick 11cm Loose Base Spring Form Pan They cook more quickly than the loaf, too. I'll be moving on to the Herb Focaccia (page 198) and the Yeast-Raised Waffles (page 216) next.Some recipes can be found on the blog, but this gluten-free bread cookery book will be my first choice for years to come.