The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
Format: PDF / Kindle (mobi) / ePub
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking
In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
slightly and add the dough enhancer, margarine (cut in pieces), almond flavoring, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine. For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right texture (should be like cake batter). Add the reserved water if necessary. Turn the mixer
8g, Carbohydrate 44g, Cholesterol 0mg, Sodium 220mg, Fiber 2g, Protein 4g. Dietary exchanges: Bread 21/2, Fat 11/2. Raisin Cinnamon English Muffins (Rice-free, Lactose-free) 375° Sorghum flour, cinnamon, and raisins make this English muffin a sweet breakfast treat. It’s easy to make with a hand electric mixer, and by using a rapid-rising yeast, you can make and bake this in less than an hour. Note: For a more solid muffin, add ¼ cup instant dry powdered milk to the dry ingredients.
other countries are made differently from those in the United States, but I was assured by Red Star Yeast that their regular and quick-rising yeasts do not contain gluten. If you think the yeast you are using contains any gluten, contact the company scientist and query him about their methods and ingredients. Q. Are there any special rules for high-altitude bread baking? A. The rules are not as complex as they are for baking cakes. My high-altitude testers say they add about 1 to 2
make, but don’t expect your bread to have the consistency or texture of the original recipe. You can replace the margarine or butter with oil and reduce the liquid a little, but the texture of the bread will be different. Some recipes in this book use little fat, and you can actually cut the fat in others. The less fat, the drier the bread will be, so you be the judge of just how much you want to cut and how much quality you are willing to sacrifice. Q. Can I replace xanthan gum with guar
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