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
The one thing we miss with gluten-free bread is a crunchy crust. The answer to the need for crunch—and variety—is in the Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I purchased their glutinous book shortly before I gave up gluten. I loved the idea of fresh bread for my kids. The process is simple: make a batch of dough and bake loaves throughout the week. One batch lasts about 10 days.
The directions may seem too heavy with steps. First pick a bread to make. Mix a big batch of the gluten-free ingredients (yielding over 12 cups), then add a few bread-specific ingredients and let the large batch of dough rise and then refrigerate. Each day bake the bread from small balls of dough. When the steps start to seem overwhelming, look at the hunger-inducing photographs of brioche or baguettes. You’ll de-stress. The smell of fresh bread will win you over, the variety of breads will fill your gluten-free belly, and the crunch of the crusty bread will make you fall in love with making bread.
||Jeff Hertzberg, Zoë François
||Thomas Dunne Books
||Buy this Book
||Cooking, Food & Wine
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