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4.44.4 out of 5 stars
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9 reviews

by Most favourable review

Great GF Bread

I used this method with regular flour in the past, so after going GF was delighted to see they had a book dedicated to that topic.
Easy to use and turns out EXCELLENT bread-- especially the "artisan" style crust. Ingredients and instructions are clear, straight forward, and accessible-- a win win ! Lots of variations including cinnamon rolls and hot pocket types. Wonderful crusty bagguettes too.Read full review

Verified purchase:  Yes • Condition: new • Sold by: bargainbookstores

by Most critical review

The title is misleading; but great bread is not effortless

After retiring, one of my missions was to learn how to bake good bread. I received a copy of the Tartine Bakery bread book as a Christmas present, which led me to buy their original/first bread cookbook. When I started to bake, using this book, I produced loaves that were best suited to be paperweights. If I were a less patient person, I would have given up but that is not my nature. I persisted. I looked online and found some helpful advice relevant to naturally leavened breads. After three or four attempts, I hit the jackpot. Everything came together in a delicious way, and now I have a group of friends who hope that when I visit them I have a loaf of bread with me. Unless I am very very busy, I don't buy commercial bread anymore, and I live in an area where commercial bread is quite good.

My wife is gluten intolerant. For someone who loves bread as I do, and pasta as I do, this is a horrible thing to have happen to someone you love. I love to cook, and in our household, I am the cook. I adapted many recipes that call for flour or bread crumbs or soy sauce, and have succeeded in making them gluten-free. However, it just bothered me that my wife had to eat the mediocre "bread" that was gluten-free. So it became a mission of mine to produce high-quality, delicious, gluten-free bread.

My first independent efforts were, in retrospect, not as bad as I initially thought. I had a flour mix that was actually pretty good. When I created a natural leaven using gluten-free flours, the leaven "exploded". I got lots of rise. I thought to myself, how hard can this be? Well, despite these positive initial indicators, when I baked bread, I revisited the "paperweight" phase. Moreover, the doughs just behaved so differently from gluten-containing doughs that I was on the verge of giving up. The baking times tend to be much longer. I borrowed this book from my local library, tried a recipe, and some progress was made. It was not a total success by any means, but better than what I thought I would have accomplished on my own. I bought the book.

I have now made several batches of dough and baked bread. It remains difficult to get substantial rise in the dough. You get very little oven spring (for those who bake and know what this refers to). I have played with the water, which was a major issue in getting gluten-containing starters and doughs to rise, and I have played with temperature and time, and I have resorted to a Dutch oven for baking the bread. The most recent versions of the dough and the process have resulted in loaves that are reasonably aerated, that have a good crust, and have good flavor. However, it was not without effort to get to this point, and some of the changes that I made were guided by my experience with baking gluten-containing doughs. If you think this book will be the magic silver bullet, and help you bake loaves like those on the cover with "Five Minutes a Day" of effort, you are quite likely to be disappointed. It will require considerable effort and persistence to get to where you want to go. I would encourage patience. If you work at it, you can produce bread that is equal to or better than commercially available gluten-free breads, but if your first loaf is disappointing, then realize that some effort is required and this book is not a panacea. If you are baking for a loved one, I hope that they appreciate the effort that went into your ultimate success. Read full review

Verified purchase:  Yes • Condition: new • Sold by: goodreads2015

by

Disappointed.

This book uses some of my favorite flours and it was good to see the use of whole grains and not just a bowl full of starches and eggs. That said?, however, the recipes are for cooking breads for an army instead of a single person or family. There are no recipes for " a loaf" of bread. Most recipes call for 7 or more cups of flour. They also utilize their own mixes so to make these recipes, you have to make multiple large batches to store in containers in order to bake their breads. They do say the recipes can be doubled or halved but I would have preferred just a straightforward recipe for a loaf of bread. I hate having to make premade batches to store somewhere until you decide to bake bread. Then there is the matter of making these large batches of dough and storing in the refrigerator up to 4/5 days. If not used in the time limit, you have to dump it. Their methods could cause the waste of a lot of very expensive ingredients unless you are going to bake 5-6 loaves of bread each week. Personally, I don't like this. Why not write a book to cook single loaves or cinnamon rolls or whatever? Just my take on it.Read full review

Verified purchase:  Yes • Condition: pre-owned • Sold by: gibbecommerce

by

Craving a great crusted GF bread? Look no further.

BEST gluten-free bread I've ever eaten. I've tried so many books and recipes since developing an intolerance to gluten. Determined to have great, crusted bread again, my search is now ended. The pizza crust is great as well. Looking forward to trying many more of the recipes in this great book. The directions are most complete I ever found in ANY cookbook. Read full review

Verified purchase:  Yes • Condition: pre-owned • Sold by: mechadroid

by

gluten free flour isn't much fun. It doesn't handle like wheat and it doesn't taste as good. If my niece didn't need it, I'd forget about it.

The recipes are clear and the photos are inviting. However, this book makes dough that is brittle. You can't use it to make roll-ups. You can't knead the dough. You can make pretty loaves in lots of beautiful shapes. My next experiment will be with cassava flour, which isn't in this book. From what I've read cassava flour will be more like wheat flour for handling and shaping.Read full review

Verified purchase:  Yes • Condition: pre-owned • Sold by: idahoyouthranch...

by

Clear instructions with great ideas

This book is very help to someone who likes beautiful breads, however you must use the mixtures they suggest to make it work. It is very helpful to someone who has family and loves to have guests over.Read full review

Verified purchase:  Yes • Condition: new • Sold by: goodreads2015

by

Great reference book for gluten free baking,

Lots of great information and recipes.

Verified purchase:  Yes • Condition: pre-owned • Sold by: closewithgraham

by

Highly Recommended by Friends

Great book. So happy with it. It came highly recommended by friends.

Verified purchase:  Yes • Condition: pre-owned • Sold by: goodwillminnesota

by

Bread cookbook

Nice book

Verified purchase:  Yes • Condition: pre-owned • Sold by: greatbookprices1

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