Gluten-Free Artisan Bread in Five Minutes a Day is released

GF Book and Cloche 01

After a long year of testing, writing, and thinking about gluten-free bread, Zoe and I are proud to announce that our new book, Gluten-Free Artisan Bread in Five Minutes a Day is going to be released for sale tomorrow, October 21, 2014. It’ll be available in independent bookstores, Barnes and Noble, Amazon, and all the online sellers, all over the U.S. (and actually, the world).

This giveaway is over, the winners are listed below!  To help us celebrate, the good folks at Emile Henry Cookware have agreed to provide 10 lucky winners (yes 10) with an Emile Henry Bread Cloche, a $130 value. All you need to do is enter, by leaving a comment before October 27, 2014. If you’re a winner, you must respond to our notification within 24 hours, and we can only ship to U.S. addresses (our usual contest rules apply–click to view). Cloches (French for “bell”) are stoneware enclosures that preheat beautifully and create a great result in home ovens, and we’ve loved them for gluten-free bread just as much as our wheat loaves (they can of course be used with either). We have more information about using cloches here on the website (we posted about this last year, and also in 2009).

GF Book and Cloche

 

Congratulations to the 10 randomly chosen winners of the cloche giveaway:

Karen

Dee

Kelster

Lisa

Pamela

Gerry

Kris

Barbara

Kathy

Becca



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441 thoughts on “Gluten-Free Artisan Bread in Five Minutes a Day is released

  1. Congratulations on your new book and thank you for this opportunity! I hope to bake more bread and a cloche would be amazing!

  2. Oh my a bead cloche, I would be in heaven if I had this! I was diagnosed with CD in 1989, long before we had good recipes and things like cloches. I am getting your book but would love to win the bread cloche 🙂 Such a vibrant color too. a work of art in itself.

  3. Thank you so much for your amazing research that yields such phenomenal results!
    I would love to win the cloche–lost my job in June and have been doing a lot of gluten free experimentation particularly for two good friends who are fighting cancer.
    Thanks again!

  4. I loved your artisan bread in 5 min book, and was so sad when my husband recently learned he needed to adopt a gluten-free diet. So excited to check out this new book and begin baking delicious bread we can all enjoy again!

  5. I have two of your other books, Artisan Bread in 5 and Healthy Bread in 5. I love them and make bread 3-4 times a week with great results. I was looking forward to your Gluten free Bread in 5. I am not gluten free but my disabled sister is. I have been baking her gluten free bread and deserts for a long time now. I make my own recipes and they turn out well. I was really hoping your method would simplify my gluten free bread making but the first bread turned out to be very very dense, like a hockey puck. Since your dough is wetter I am not sure how it should feel or what I did wrong. I always measure gluten free by weight and mix the flour mixture very well. I followed the recipe exactly but it didn’t rise. I left it out well past two hours and nothing happened. My yeast was brand new. I used my stand mixer to mix it and watched your video on how to.

    My second batch is rising but I changed your recipe and added vinegar (I normally add an acid for gluten free baking to enhance the rise). I would love to just use your recipe but have no idea why it failed. Any thoughts?

    1. Hi Lisa,

      If you are not sensitive to eggs, I suggest trying the version of the master recipe using egg whites. It lightens up the dough and also acts as a leavener. When you’re mixing the dough, be sure to let it mix for at least a minute, to create the structure the dough needs to rise well.

      Which flours did you use for the AP Mix?

      If you have dough left from the first batch, it will make wonderful lavash and even pita.

      Thanks, Zoë

      1. Thanks for your reply. I used white rice flour, 75/25 of sorghum and oat flour, potato starch, tapioca starch and xanthum gum. I buy them in bulk at a local market here. Since gluten free flours differ from manufactures, I made sure to weigh everything. The second batch with the vinegar was much better but still slightly dense. I am not sure if it is the oat flour that is making it dense but I usually use oat flour and not sorghum flour and haven’t had dense bread.

        For most of the people I bake for, I can add in the egg whites and will try that next time. Unfortunately, my sister is allergic to most things and cannot have egg whites. She also cannot have xanthum gum. I usually use psyllium husks. In your master recipe is it a 1:1 substitution for psyllium husks to xanthum gum? Any other thoughts to help it rise better?

        I am definitely going to make pita today with the first batch. The dough flavor is great so the pita will be delicious.

      2. Hi Lisa,

        What brand of flour do you use? We tested everything with Bob’s Red Mill and as you suggest, each one may differ slightly. Did the dough seem dry to you? The oat flour can absorb more water than other flours, so it may help to add a couple more tablespoons of water. I think you will be happier with the egg version (or egg substitute) to give it a bit more rise.

        Thanks, Zoë

  6. I learned about your method of baking from a friend who always baked delicious breads. She loaned me both of your books because I’d like to bake my own sprouted flour breads. And my husband is gluten sensitive but G-F breads are soo expensive. I’m very excited to find out you’re coming out with an entire book on G-F baking!

  7. Thank you for your wonderful new book! Your GF recipes have changed my daughter’s life and I have enjoyed baking them so much for her. Would love to try cooking with a cloche. Tonight, was our first time doing the brioche and that was great.

  8. I love your simple recipes! After failing with previous gluten-free recipes, I look forward to success with yours!

  9. Doctor’s orders, I began my gluten-free life exactly one year ago and I have only recently slipped because of bread this month. I’m ready to get back on track and out of pain. So, I have budgeted in ordering your book next week!
    Thank you for giving us back hope and the feeling of normalcy!

  10. gosh I love your orginal book and look forward to th GF book for some new tops……….of course the results would be so much better with a cloche! Keep up the great work. Oh and nice to you both on KARE this morning..

  11. Have had fun playing with the GF recipe. Have made it for 3 days in a row. Now have peoples asking me questions and I am finding out many people I know are gluten free. And even found time to make a batch from original book as my wife was asking for some of the regular breads as well. Enjoy both books!

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