This is a Part One review without pictures of bread that I made because.. to be honest.. I haven’t made any yet.
It’s not because the cookbook isn’t a good cookbook.. it really is.. I have underlining and dog eared pages to prove it.. it’s just that I’m waiting for some of the flours that I read about in Gluten Free Bread and ordered online to arrive.
Gluten Free Bread is written by Ellen Brown, who is a veteran foodie and author of more than 35 cookbooks. She is founding food editor of USA Today and her writing has been featured in various publications. Her writing style is easy to read and the recipes are just as simple.
Packed with not only plenty of delicious looking recipes, Gluten Free Bread is filled with some really great information about the Gluten Free diet/lifestyle, what gluten free flours are best to use, and basic information about why switching to gluten free could be beneficial to your health.
I’ve been cooking gluten free bread for about 3 years but have never really experimented with different types of flours and starches. Why? Mainly because I wasn’t sure what I was doing. Gluten free baking is so different from regular flour baking and I learned quickly on that it’s not just a simple switch.
Gluten Free Baking’s recipes look simple and Ellen’s great descriptions and information have re-inspired me to try baking again, so when I get my flour order in.. I’ll be back with Part Two with pictures and results!!
Here’s some more information about Gluten Free Bread by Ellen Brown
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.