Gluten-Free Baking Classics for the Bread Machine
- ISBN13: 9781572841048
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts’ outstandi… More >>
Gluten-Free Baking Classics for the Bread Machine
This cookbook is the only one out there for GF Bread-Machine Baking. The book has good recipes and a great flour mix. But I have a problem with her problem fixes and her some of the instructions. The bread machine specific programing instructions, (which take about %10 of the book) only apply to one brand of bread machine, you’d think she got royalties. Her fixes to common problems all start with, “if you read the recipe, and bought the same brand and model of machine I have then you would have no problems”. In fact she is wrong. You can use another brand and you can alter the instructions for your needs. They also don’t cover basic bread error fixes, like sour smell when mixing (too much yeast or your yeast is bad) and dampness (de-pan after minimum cooling). You need to consult the gluten-centric bread-machine manual for these.
I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread.
I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start.
I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula.
Then I walk away. It beeps for fruit and nuts addition, I scrape it down again.
Then an hour and a half later, it beeps for done.
I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!
Oh and don’t try to use her flour mix to make bread machine bread with Betty Hagmann’s bread machine recipes, it does not work well.
Rating: 3 / 5
I am a huge fan of Annalise Roberts. When I was first diagnosed with Celiac Disease in early ’06, her first book, Gluten-Free Baking Classics was one of the first in my GF library of cookbooks. It offered me the first glimmer of hope that a gluten-free life needn’t be tasteless but in fact could be delicious. All of the recipes in her first book were fantastic.
Her new book, Gluten-Free Baking Classics for the Bread Machine, is equally as wonderful. It is laid out in two sections – the first section has GF bread recipes that include dairy and eggs and the second section has GF bread recipes that do not include dairy and eggs. Thus far, I’ve only tried the recipes in the second section, though with the success I’ve had with her first cookbook, I would virtually guarantee the recipes in the first section would be great also. Thus far I’ve made the French-Italian Sandwich Bread which was just perfect! The finished loaf had a great crumb, it toasted beautifully, it even tasted great right out of the machine (many GF breads have to be toasted in order for them to be edible!). And the second loaf I made – the Multi-Grain Artisan Bread was equally as wonderful. I made sandwiches this past weekend using the Multi-Grain bread – totally scrumptious! This bread isn’t just a delivery system for whatever is inside the sandwich – the bread itself is fantastic! I’m telling you – Annalise Roberts has hit the jackpot with her Gluten-Free Baking Classics for the Bread Machine.
While the recipes in her Gluten-Free Baking Classics For The Bread Machine cookbook were developed and tested using a Zojirushi BBCC-X20 Home Bakery Supreme bread machine, there is no reason that they can’t be made in other bread machines. Once you know your machine, it’s a cinch to use the recipes in other bread machines. My sister has a Breadman machine and she makes GF bread in it quite often, with great success.
Annalise doesn’t stop at just including recipes. She devotes a chapter to getting started. For those new to gluten free baking, the information she includes is enormously helpful from how to measure and mix GF flours to how to purchase and store them, not to mention quite a bit of helpful and extensive information on baking with GF flour. There is also an entire chapter entitled “The Art and Science of Using a Bread Machine to Make Gluten-Free Bread”. She is clearly a teacher – devoted to helping you understand how to use a bread machine to bake gluten free bread with all manner of trouble-shooting tips for those who run into problems.
I can’t recommend Gluten-Free Baking Classics for the Bread Machine as well as Annalise Roberts Gluten-Free Baking Classics) enough. I am a huge fan and am eternally grateful to her for helping to make my gluten free life not only bearable but fruitful and delicious and exciting and livable. Now, I can have my bread AND eat it too!
Ellen A.
[...]
Rating: 5 / 5
Bought this book knowing she’d used a Zojirushi and I have a Breadman. Breadman’s are fairly well known for “aggressive” mixing and bakes at a much higher temperature, but even with my 10 year old model, I have one customizable program. Because GF flours are very delicate, you just can’t mix them for very long — I’ve seen a number of producer recommendations to not mix for more than 4 minutes, nor let rise over about an hour. With that in mind, I didn’t even bother utilizing Annalise’s settings – I considerably shortened the mixing and baking times for my Breadman and increased the rise time by about 10 minutes. Perfection. That being said, the recipies in the book (yes, there aren’t many) can really be used as MASTER recipes to convert traditional wheat recipies to GF. For me it was getting the liquid to dry proportions right, as well as the amount of xanthan gum. This book does that very well and the result is a decent size loaf without the gummy, dense texture of many other GF recipies that tastes great and works as both a sandwich bread, or toasts up for breakfast. Just what I was looking for.
Rating: 5 / 5
I guess I lucked out on this one, because when my 4 yr old was diagnosed celiac last year, the online celiac communities were all (for the most part) recommending the zojirushi. So, I bought it. Up until now, I had been using only one gf bread recipe that I found online around the same time. It was good, but still really heavy and dense. A slice alone felt like a meal, so we all but forgot about sandwiches in our house.
This book changed everything for us! Since we already had the zojirushi, and were fans GF Baking Classics, this book was a no brainer. My child is once again enjoying pb & j’s like most children at that age. Even Gluten eaters come into my home and want some!! We absolutely love the cinnamon swirl bread, which I have to make two loaves at a time… one for eating hot, while the whole house smells wonderful… and the other for french toast the next morning!!
The book is small, but I would have paid twice as much for the content. It has allowed my child to be just that much more like a regular kid with a regular diet. Then again, that is what all of Annalise’s recipes do. They make you forget you’re eating gf altogether.
Rating: 5 / 5
Lets start with the good stuff : I ordered this book alongwith my purchase of the zojirushi home bakery bread maker. The author of this little cookbook has put together instructions for a home made cycle to bake gluten free breads in the zojirushi. I’ve used those setting with other cookbooks (1001 Gluten Free recipes from Fenster, Gluten free Gourmet bakes bread) and have always had success with her settings. So that in itself is awesome!
Now for the other stuff. the book itself is a black and white, minimally illustrated 68 pages long. The first 12 pages are devoted to the author’s history with gluten free baking. Pages 12 to 19 explain how to bake gluten free breads in a bread machine – more specifically, in the zojirushi Home bakery supreme. This is where the highlight of the book is : HOW TO PROGRAM YOUR ZOJIRUSHI TO BAKE GLUTEN FREE BREADS. The remaining 50 pages have 16 main bread recipes and tweaked versions of those 16 recipes. EG. Multi grain artisan bread has two sub-recipes: multi grain walnut artisan bread and multi grain pecan artisan bread. All this says is to dump in 3/4 cup of nuts in when the “mix-in” signal goes off.
The recipes themselves. I tried the basic sandwich bread recipe three times with poor results. The bread mix that the author recommends includes millet flour, sorghum flour, cornstarch, potato starch and tapioca starch. The millet has a slightly bitter flavor with my 8 year old celiac picked up on right away. The bread sank in the middle every time. I tweaked the liquids, I made sure the eggs were room temperature, I bought fresh yeast. Nada. it was also ridiculously crumbly. There was no buttering a slice without it falling apart.
I also tried the Challah bread recipe which was not sweet enough and also very crumbly. On the other hand, the bake cycle the author describes turned out perfect loaves when I used recipes from other recipe books. So, I think the issue here lies with the recipes and not the machine or in something I am doing.
So, in sum, I am disappointed in how much i paid for a cookbook that I will probably only look at if I need to reprogram the bake cycle in my machine.
If you are looking for a first time gluten free breadmaking cookbook I recommend books by the Bette Hagman or by Carol Fenster instead.
Rating: 3 / 5
Five stars for this cookbook and bread machine! Cookbook and machine are so easy to use and unlike one of the authors in another review, my sandwich loaf always turns out perfect. I ordered the Authentic flours (including the millet/corn flour) online and this loaf turns out easy to slice and delicious with no bitterness at all. I substitute 1/3 cup of teff flour in the multi-grain artisan loaf and add the pecans. Again, always comes out perfect and I have to make sure my husband (with no gluten problems) doesn’t gobble it all up the first day. He now eats only the gluten-free bread that I make which makes it easier for everyone. Now that I understand the machine and Annalise Robert’s book, I’m going to create my own recipes using fresh herbs and low fat cheeses.
Rating on machine and book 5/5