The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Review

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(More customer reviews)I've had this book on my shelf for a while, always putting off baking some gluten-free bread partly because most gluten-free recipes come out disastrously and partly because I take the easy way out and buy a loaf of rice bread at the local health food/WF store.
The other day I was having a rice-bread shortage so I thought I'd try a recipe, "Basic Featherlight Rice Bread," from the cookbook. Good thing I gave it a try. That was the best, most delicious gluten-free bread I have ever tasted. The texture couldn't be more perfect, crunchy on the outside and soft and chewy in the middle, qualities that I miss and long for from regular bread. It tastes very delicious. It also doesn't necessarily need to be toasted, as most gluten-free breads require to make them more palatable. The bread was actually very easy to make. The batter is much like cake batter, thus no worries or guess work in the kneading department. I had only filled the loaf pan barely to the quarter mark, and after about an hour the darn thing rose to the top edge of the pan. I was shocked. There was one ingredient that I had to omit, the egg replacer, since I didn't have any at hand and I really do not know what it is anyways. The bread came out perfectly regardless. I also substituted the xanthum gum with guar gum since it is significantly cheaper...
Bette Hagman organizes her recipes according to how much bread you would like to make, from small, medium or large. This was extremely helpful since I didn't want to go too overboard. She includes instructions for bread machines as well. She gives a lot of different suggestions for flour mixes that you can use. I personally prefer the rice/tapioca/potato starch mixture, so I most likely will ignore the other suggestions. Hagman has truly found an excellent method to "raise" gluten-free breads, since gluten is what allows regular wheat breads to rise so well.
I highly, highly recommend this book. I think it'll be a long time before I buy gluten-free bread at the store again.
Addendum:
I've been using this recipe for quite a while now, always making the "small" loaf-size, and thought I'd share some of the renditions with the recipe that work. Instead of the 1 egg plus 1 egg white, I use 2 eggs; I got a lil' tired of freezing the yolks - I was amassing a large collection of frozen egg yolks and not knowing what to do with them... I use the whole packet of yeast instead of measuring it out; it's close enough and the tiny bit of extra yeast will only make the bread better. I use olive oil instead of butter/margarine. (I would not recommend margarine for anything). And finally, I add 1/4 cup of flax seeds, for the extra nutrition and fiber (gluten-free foods lack fiber...) The flax seeds give it a nutty delicious flavor.

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125 Best Gluten-Free Bread Machine Recipes Review

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(More customer reviews)When we got started with gluten-free bread making, we bought three books and a Zojirushi BBCCX20 Home Bakery Supreme Bread Machine. The first recipe we tried was from the bread maker manual, which turned out heavy and relatively tasteless. Our second recipe was the breadsticks from this book (page 146). We made them exactly as the recipe described, and scored a delicious success.
The best part of this book is its completeness. Each recipe includes full ingredients and instructions, like most books. But it also includes specific instructions on measuring the temperature, customizing machine cycles, etc. We learned a lot by making recipes from this book before trying recipes from our other two books.
To be successful with gluten-free bread making, you need the right machine. Pages 15-19 of this book give specific recommendations on how to choose the right one. If you want my one sentence answer, buy the Zojirushi, which meets all of the requirements described there. You need a machine that can handle gluten-free dough, which is often thicker and heavier than wheat dough. The Zojirushi has two paddles in a horizontal baking tray, instead of one paddle in a vertical tray like many smaller machines. It is also programmable, which helps a lot. More tips:
* Make each recipe EXACTLY as recommended the first time. That will allow you to compare any changes you make with the results obtained by the authors.
* Measure ingredients exactly, particularly flours. Don't pack the flour into the measuring cup, just scoop into the measuring cup and scrape off the excess. If you tap or otherwise pack the flour into the cup, you'll end up with too much of that flour, by perhaps 20% or more.
* Measure temperature after baking cycles, as often recommended in this book.
* If you have hard water (ours is very hard) use bottled spring water for baking. This can make a surprising difference.
Gluten free baking requires practice, but the result is worth the effort. Enjoy!

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Great breads from the home kitchen. They will taste like they came from the best bakery in town.

For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. This convenience is even greater for those managing a gluten intolerance. Finally here are great recipes for the food that is most strictly avoided and typically most missed in gluten-free diets: bread.

These recipes make gluten-free breads that not only taste great but are specifically designed to meet the exacting requirements of bread machines. Each recipe has been thoroughly tested to ensure successful results every time.

And what a collection of recipes it is:

Banana seed bread
Brown bread
Cornbread
Cranberry wild rice bread
Egg-free, corn-free, lactose-free brown bread
Italian herb bread
Pumpernickel
Sourdough walnut bread
Tomato rosemary bread
Hamburger/mini-sub buns
Hot cross buns
Sun-dried tomato ciabatta
Thin pizza crust
Cinnamon buns
Focaccia
Throughout the book there are tips and techniques for using a bread machine, and as a bonus the authors have included recipes for mixer prepared variations. These breads will be enjoyed by everyone in the family, whether affected by gluten intolerance or not.

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Gluten-Free Jubilee: Fast & Flavorful Recipes | Survival Guide | Coupons Review

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(More customer reviews)When the author asked me to test her recipes, I agreed, but with dread. I no longer need to do the gluten-free diet and wasn't looking forward to the bland-tasting muffins, biscuits and other baked goods. Boy was I surprised! Elizabeth found a flour combination that really works -- it has flavor! If you're just starting out, this book won't overwhelm you. It's simple and filled with just the recipes you really need. Plus, she included low-glycemic sweetener and dairy alternatives, something I appreciate. The Survival Guide gives you what you need to go confidently into the grocery store again. And when you get home, make a batch of the muffins on page 14. My favorite! If you're a veteran gluten-free cook, I guarantee these recipes will surprise you.

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A CAUSE TO CELEBRATE! Gluten-Free Jubilee is a practical guide to gluten-free living designed for everyday use.It's packed with essential information and money-saving coupons. Gluten-Free Jubilee consists of two sections:Fast & Flavorful Recipes and Survival Guide.TASTE MATTERS.Many gluten-free baked goods rely on the same refined flour combinations that lack essential nutrients and are somewhat monotonous in taste.Gluten-Free Jubilee's Fast & Flavorful Recipes section contains directions for a flavorful flour mix you can easily assemble from store-bought gluten-free flours.This nutritious, whole-grain based flour mix forms the basis for the book's quick, easy, delicious recipes, including pancakes, waffles, muffins, biscuits, cornbread, brownies and more. These recipes will revive your taste buds and inspire you to create gluten-free versions of your own tried-and-true favorites.Dairy-free and low-glycemic sweetener variations as well as suggestions on delicious flour substitutions are included.SAVE TIME AND MONEY. Gluten-Free Jubilee's Survival Guide includes over $13 worth of coupons for gluten-free foods.It also saves you time by streamlining gluten-free living. The information on label reading, certified gluten-free logos and kitchen safety is to the point and easy to follow. The detailed food and ingredient lists help you quickly decipher package labels and ensure safe, easy shopping. The Survival Guide also includes special tips to support the digestion and an interactive shopping log.REST ASSURED. Gluten-Free Jubilee eases the sense of overwhelm and panic many on a gluten-free diet feel. Its 5" x 8" size and clear, accessible layout make it easy to use and take anywhere.Gluten-Free Jubilee makes gluten-free living simple, safe and scrumptious.Gluten-Free Jubilee is endorsed by the Celiac Disease Center of Columbia University; the Celiac Disease Foundation; and the National Foundation for Celiac Awareness (NFCA).

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Low Fat Lies Review

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(More customer reviews)This is a very good book indeed: informative, clearly written, realistic, and practical in its approach. Drawing upon scientific evidence, the authors expose the flaws in fad diets and provide a sound, healthful, and easy-to-follow alternative: the Mediterranean diet, with its modest amount of meat, lots of fruits and vegetables, use of olive oil as the primary fat, and daily glass or two of an alcoholic beverage (preferably red wine). They stress the importance of eating and drinking in moderation as well as physical activity, recommending walking as probably the single best form of exercise. For really exciting recipes, however, I turn to my extensive library of cookbooks. One book that I have enjoyed reading and cooking from immensely is "Recipes and Remembrances from an Eastern Mediterranean Kitchen" by Sonia Uvezian. In addition to recipes for uncomplicated dishes that are not only healthful but also taste wonderful, this fascinating volume contains an important message: slow down and smell the roses. Of the two dozen-plus Mediterranean cookbooks I own, Uvezian's is by far my favorite. I was amazed at how compatible "Low-Fat Lies" and "Recipes and Remembrances" are in their philosophy; one book actually reinforces the other. In reminiscing about her eastern Mediterranean childhood, Uvezian describes precisely the life style Dr. Vigilante encourages. The region's love affair with food in general and vegetables in particular and the gardening, walking, biking, dancing, and socializing are all part of her memories. Vigilante's Italian "passeggiata" (daily promenade) is Uvezian's "shamm al-hawa" (smell the air) and serves the same purpose--in the doctor's words "a source of exercise, fellowship, relaxation, communication, psychotherapy, street theater, and pure amusement." "Low-Fat Lies" and "Recipes and Remembrances" have deepened my understanding and appreciation of the Mediterranean diet as no other books have, and I recommend them both very highly.

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Low-fat diets are unsatisfying, nutritionally deficient, and just don't taste very good.They may even be dangerous.Extensive research shows that high triglyceride levels--elevated by very low fat diets--are associated with the same health risks, such as heart disease, that often prompt people to start low fat diets in the first place.Low Fat Lies not only exposes the low fat scam, it offers an alternative: A delicious, satisfying and healthy way of eating and living.

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