Three book giveaway of Gluten-Free Artisan Bread in Five Minutes a Day

GF Bread in 5 Cover 435 px wide

Whenever we hear someone’s giving away copies of our books–we let you know. Head over to the Bob’s Red Mill website to hear about this great giveaway of Gluten-Free Artisan Bread in Five Minutes a Day.



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9 thoughts on “Three book giveaway of Gluten-Free Artisan Bread in Five Minutes a Day

  1. I just bought my second book about Bread in 5, but this time GF. So, please come again and have a meeting for those of us that must go this route.
    Thank you.
    A question, which substitute would you use for corn meal?

    1. If you mean cornmeal being used under resting loaves to help them slide off pizza peels, then any rough-ground grain you can tolerate will work. Oatmeal? Or use parchment paper. Fine flours won’t work for this, they’ll form a glue and it’ll stick to the peel. If you meant in a recipe– like for a cornbread– nothing’s going to recreate the corn flavor.

      1. Thank you for answering my question about ,corn meal, !
        I have a grain mill, so I shall use something with more grit.
        In you next book will you include ground nuts and seed breads?
        You book is a good read.

      2. The ground nut and seed approach really doesn’t work well with yeasted dough, especially stored dough like ours. That said, you can use a small amount of ground nuts in our recipes– but I think you’re asking about breads based almost entirely on those. We couldn’t get that to work in our approach.

      3. Thanks for the information and you are right, because I have tried it.
        Let it be known when you have a dinner using your new book, Bread in 5 (GF)

  2. I got your new book, Gluten Free Artisan Bread in 5 Minutes a Day, from the library, and I am very impressed with the look of the breads. I didn’t see any recipes for laminated dough made with enriched gluten free dough in the book. Have you attempted laminated dough?

    1. Hi Corina,

      No, I haven’t tried it yet with the GF dough. I’m not sure there is enough dough structure to create the layers in a laminated dough, but it would be fun to try.

      Thanks, Zoë

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