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Ellen Brown is a 30-year veteran foodie. She is the author of more than 30 cookbooks, including several Complete Idiot's guides and Mac&Cheese. She is the founding food editor of USA Today. Her writing has been featured in major publications including The Washington Post, The Los Angeles Times, Bon Appétit, Art Culinaire, and The San Francisco Chronicle, and she has a weekly column in the Providence Journal. She lives in Providence, Rhode Island.
Gluten-Free Bread: More than 100 Artisan Loaves for a Healthier Life
by Ellen Brown
eBook
$13.99
-
ISBN-13:
9780762450725
- Publisher: Running Press Book Publishers
- Publication date: 10/08/2013
- Sold by: Hachette Digital, Inc.
- Format: eBook
- Pages: 248
- File size: 6 MB
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With the adaptation of a gluten-free diet, simple meals of toast or PBJ are suddenly far out of reach. While larger
grocery stores are beginning to stock gluten-free packaged breads, nothing replaces the comforting taste of home-baked bread hot from the oven. This book includes gluten-free baking techniques plus 60 all-purpose bread recipes for brioche, sandwich bread, multi-grain varieties, quick breads, and more.
Gluten-free baking can have a steep learning curve for anyone who is accustomed to baking with conventional wheat flours. Author Ellen Brown has developed precise combinations of protein packed soy and bean flours with yeasts and all-natural baking aids to recreate the familiar flavors of conventional bread. These loaves will satisfy any craving for warm home-baked bread: you'd never know they're gluten-free.
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Publishers Weekly
09/30/2013Traditional baking is hard enough, so Gluten-free baking, which often calls for a much wider set of ingredients than simply yeast, salt, and water, only adds to the complexity. Thankfully, veteran cookbook author Ellen Brown (Gluten-Free Holiday Baking, The Sausage Cookbook Bible, Mac & Cheese, etc.) is here to help, guiding readers through the process. Brown also does an admirable job of including the most popular breads such as French baguettes, brioche, pizza dough, hamburger buns, and even corn tortillas in addition to surprises like ciabatta, naan, and bacon and cheese cornbread. Her focus here is on practicality and applicability—Brown takes her time explaining the process. By letting readers know what to expect each step of the way ("when the yeast looks frothy, add the olive oil and mix well"), she instills confidence and also helps to ensure the end result turns out as intended. This is a terrific guide for those willing to put in the time and effort. (Oct.)
From the Publisher
"Brown keeps the directions well within the reach of the home baker. A welcome guide to baking artistry for gluten-free cooks as well as anyone interested in expanding their baking repertoire."—Library Journal