Big News: Gluten-Free Artisan Bread in Five Minutes a Day is available for pre-order–It’ll be in stores October 21, 2014

Gluten-Free Artisan Bread in Five Minutes a Day

Jeff and I have been busy with another project, maybe our biggest and most exciting yet. We are thrilled to finally be able to introduce you to Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours. We’ve been adding gluten-free recipes to our wheat packed books for years, but we realized that folks who can’t eat wheat probably would prefer a book dedicated to gluten-free breads they can enjoy. Along the way we also decided to tweak our GF baking method to make it even easier and faster to make. Not only are they easy and fast, but they taste fantastic, and they’re made with easy-to-find supermarket ingredients. We’re really excited to have you try them, but you’ll have to give us just a wee bit more time until the print date. Amazon and other retailers have the book available for pre-orders and it will ship on October 22nd. It will be worth the wait! 🙂

Some of what you’ll find in Gluten-Free Artisan Bread in Five Minutes a Day:

About 90 G-F bread recipes – including all of our most popular wheat breads made with gluten-free flours and grains. (Master recipe, 100% whole grain, corn bread, rolls, pretzels, bialys, challah, chocolate bread, braided Danish, brioche and many more.)

The ingredients are easily found in most grocery stores. We tested our recipes with Bob’s Red Mill products since they are so widely available.

We give alternative flours whenever possible, because we know that not everyone tolerates certain flours.

Most of our recipes are egg free or can be made with egg substitutes.

Most of the recipes are vegan (no dairy, no egg)

There are 40 gorgeous color pictures and 100 black and white how-to shots. We have to give a huge thank you to Stephen Scott Gross who took the photos and Sarah Kieffer who was our photo stylist. I can’t wait for you to see how beautiful this book is. Pre-order here: Gluten-Free Artisan Bread in Five Minutes a Day:

Finally, the winner of our Baking Steel and Pizza Book giveaway is Sarah Heat. Thank you all for leaving such tasty comments about your favorite pizzas. 


64 thoughts to “Big News: Gluten-Free Artisan Bread in Five Minutes a Day is available for pre-order–It’ll be in stores October 21, 2014”

  1. Thank you for doing this for all of the folks who cannot eat gluten. No doubt, G-d will bless you for all of this, and, no doubt, those who use your recipes will offer prayers of thanks, too.

  2. This is fantastic! . I just made your ” Rye” bread yesterday and as always,it came out wonderful.
    I enjoyed it with my Montreal style smoked meat for lunch.!
    I can’t wait for the new book. Kudos to you both

  3. Ordered-!!! So looking forward to this book, and hope you will have some classes with it also! Wishing you the very best success!

    1. Thanks Mickie,

      You are the best! We will likely have a class, but we’ve not scheduled it yet. We’ll post on our events page as soon as we get that going!

      Cheers! Zoë

    Finally GF baking will be magical and delicious.
    Not punishment.

    Thanks Zoe for bringing your wondrousness to the world of gluten free cooking.

    Now the world shall be indeed blessed with and without gluten.

    Wish you continued success.

  5. Will these recipes work with egg substitutes? My son has a number of intolerances…diary, egg, soy, pea…are among the biggest. We have made your other breads so I hope this works too! Thanks!!

    1. Hi JChen,

      Most of the breads are egg, dairy, soy and pea free, but even for the few that have those ingredients we’ve offered substitutions.

      Thanks, Zoë

  6. Hi,

    I’m in the UK and wondered if you’ve used Imperial, Metric or Cups in this book? If the latter do you have a specific cup size or m/f you could recommend as given they are not so oft used here, what is available tends to vary in capacity? Love the cover by the way…very enticing 🙂

  7. You both have already changed my life, everyday I bake GF bread thanks to Artisan’s foolproof recipes.
    Beautiful, easy and delicious bread. You two are brilliant creative geniuses, bless you. Can’t wait to check the new book, both digital and paper versions.

  8. Oh, my goodness, I just checked into your site for some info on GF bread. At this very moment I have a loaf of GF bread in the oven, from the 2nd edition of ABin5. Last night I used the dough to make pizza and my family loved it.

    And then, I come here and find out you will have a whole book dedicated to the subject? I’m almost in tears. I’ve been using ABin5 recipes since the first book was published, and finding out I had to give up gluten, forever, was so depressing.

    To know that most breads are vegan is also heartening, as we can’t do milk or eggs here, either. I’m so excited, I can’t wait for October!

    One question, though…I won’t need to drop $25.00 on a pound of Expandex, will I? 🙂

  9. I’m also very excited. Can you tell me if you use almond flour? My son is allergic to wheat, tree nuts, peanuts, and soy. Almond flour seems to be a common ingredient in GF cooking. Thank you.

  10. I just preordered….I can not wait!! You have the only reliable GF recipes for bread I’ve made…and I have tried SO many. The news that you will not be using expandex (or hopefully whey isolate?) is also wonderful…my results with those recipes have been dismal. Thank you from the bottom of my gluten free heart!

  11. Do you have the weights as well as volume measurements for each recipe? I love that about The New Artisan Bread .. . book. Hoping the GF one also has that feature. Preordering – can’t wait!

    1. Hi Julie,

      Yes, all of the recipes in the GF book will be in both measures and weights (ounces and grams).

      Thanks!! Zoë

      1. Thanks so much for doing this cookbook! I hadn’t realized just how much I missed breads till I came across your books. This kind of GF baking + the egg substitutes you’ve put on the website adds so much to so many peoples’ lives. I used to love to bake, and I didn’t think I could ever do it much again without gluten-containing grains, eggs and dairy products. I’m so glad I was wrong.

  12. I am so happy I could cry!!! This is amazing! I just learned about you last November 2013 (GF then too. I fell in love with the concept and the GF reviews were so good, I got both). I have two of your other books (The New Artisan Bread in 5 minutes and Healthy Bread in Five Minutes a Day). I love them. So far, everything I have tried with my GF dough in the rest of the book has worked great (bagels, naan (my favorite), pizza, rolls, stuffed buns, etc.).

    I have to admit I’m partial to the dough in the new book because the weights make it so much easier! (I apparently somehow measure around 1/3 less the weight if I use my cups. So I have started adding the weights from the new book to the old book)

    I always have dough in the fridge or freezer now. It was because of your book that I learned about my xanthan gum intolerance so I can’t eat any GF bread products at all but I don’t care because all the GF breads from your book are far superior! GF and G visitors love everything I make. This month I made the pear tarte tartin (amazing) and super sams cinnamon buns (so good! Had to make them two weekends in a row, one with honey butter and the other with cream cheese frosting). So happy!!!! I can’t wait for the new book to come out! I am so glad that it will also have weights. And you don’t use Expandex or crazy stuff (I try to avoid all modified stuff like that since I feel better without it) but easily found GF flours and substitutions… October cannot get hear fast enough!!!

    BTW: I switched to psyllium husk for my bread batches 1:1 with xanthan since that first week without any problems with your recipes!

    1. Hi Holly,

      Thank you for the lovely note. I am so excited to hear you are having good results with psyllium. We use it as a possible alternative to xanthan in the new book.

      Cheers, Zoë

      1. And here I thought you couldn’t make the new book sound any better! That is amazing! I can’t wait till October. 🙂

    2. Holly,

      You wrote:

      “So far, everything I have tried with my GF dough in the rest of the book has worked great (bagels, naan (my favorite), pizza, rolls, stuffed buns, etc.).”

      Are you saying you’ve been able to modify these recipes in the gluten section to make them GF?

      I’m right there with you – the thought of delicious, more affordable bread in all kinds of varieties – this is life-changing for us GF folks (and I have a few other things I have to omit). I just found these books. Can’t wait to get started!



      1. Hi Julie,

        I make my GF bread exactly as the recipe calls, substituting xanthan gum to psyllium husk (1:1). Then I figure out what I want to make in the book and follow the recipe instructions (just subbing the 1 lb of gluten dough with 1 lb of gluten free dough).

        If there are instructions for baking enriched dough, then I follow that.

        I have not taken any gluten recipe in the book and converted it per say. I will look at it though to figure out what makes this recipe different for this flavor (Is it a special flour or added ingredients)? Like adding sundried tomatoes and olives or rolling brioche dough up with cinnamon and raisins. Borodinsky is a dark rye bread that you add coffee and a few other ingredients (My husbands favorite. I’m GF so I don’t make it anymore — scary gluten…ewww). I plan to take the “not rye but very close” recipe from the book and then add the extra ingredients needed for a GF dark rye and see what happens. What I really want to do is both and make a marble loaf!!!

        Why is October taking so long?


  13. I learned of your new book by accident while searching “gluten free bread” on amazon.

    I now must avoid gluten for health reasons, and never thought I would bake again. But of course I was wrong.

    I have your book on my amazon wish list until its release. There’s no better combination than gluten free breads that are easier to bake. The 5 minute thing hooked me! Thanks!

  14. p.s. Now give us gluten-freers a pizza cookbook, and I will be in heaven.

    Unfortunately too many gluten free pizza recipes are not even close to authentic.


  15. I’m so excited! I use a commercial grade gluten free flour my father in gets through his bakery tech job. Do you think that plus the xamtham gum will be easily applied to your recipes? It’s a very fine flour made up of different Flours!

    Can’t wait!

    1. It might, but I can’t vouch for how much liquid it’ll need– that’s always the wild card. You may need to experiment a bit.

      1. Sorry we missed your question, Michele. Yes, we use the same collection of flours, and mostly, we tested with Bob’s Red Mill products. But the book’s recipes are new. Everything’s based on a couple of flour mixtures that you mix up in advance. We have a white and a whole grain version. They’re based on:

        White rice flour
        Brown rice flour
        Potato starch
        Oat flour
        xanthan gum or ground psyllium husk

        I can’t give any more specifics or the publisher will kill us!

  16. Looking forward to the book. Have you considered getting any glycemic load/index testing done on the recipes?

    I know commercial GF breads tend to be much higher glycemic index (GI) and load than traditional commercial breads. I’ve seen references that say an GI of 90 versus 70 or 75. Looking at the GF boule recipe, the the main ingredients appear to be all higher GI and glycemic load than traditional flour.

    We’re doing gluten free for health related issues but also need to try to stay lower GI/GL for health related issues.

    But we want the artisan bread we miss!

    1. That’s not something we’d ever be able to get the publisher to pay for. In the upcoming book there are a some recipes made with more whole-grain GF flours. Like white wheat bread, white GF bread isn’t something that diabetics or pre-diabetics should eat a lot of.

  17. I have preordered this on amazon and am excited for it to come out. I just have one question. Are there any recipes in it that are paleo friendly. I am looking for go to recipes that I can ingest somewhat regularly but am trying to stick to a mostly paleo first because my digestion is much happier. Thanx

    1. Can you define exactly what you mean by “Paleo?” In other words, wheat-free, dairy-free, etc. Just complete the list for me.

  18. I’m so glad you’re putting out this book. I’m a farmers market bread seller, and I get a lot of requests for GF breads. This summer I finally made the jump, bought the ingredients and experimented, using your master GF recipe in your revised book.

    I have a question, though: I make my GF loaves smaller than usual, I bake them longer, and the crust is fine…but the inside is still rather gummy. What can I do about this? It seems like no matter how long I bake them, the interior borders on custardy, which may work fine if you’re making french toast (which I DID with the loaves that didn’t sell, and it turned out great) but for just general eating, it is sort of off-putting.

    Any thoughts?

  19. I just learned about this new book in simply gluten free magazine today. I’m so excited and will order it for sure! Can’t wait to make some Danish! Wish I could get started right now. Do many of your new recipes require gluten free oat flour?

    1. Hi Caresse,

      Oh, that is so exciting, I haven’t seen the article, but happy you found us. There are a few oat flour recipes, but most do not call for it.

      Cheers, Zoë

  20. Very excited about this! Can you give me an idea of what equipment I will need? I’ve not read your other books, but I noticed in one of the videos here that you were using a big plastic bucket with a lid and a dough whisk, I might go ahead and order those along with this book on amazon. Are those pretty necessary tools? Anything else I’ll need? Thanks!

    1. Well, you need some large foodsafe vessel with a non-airtight lid. Folks have used a large soup pot with a lid, that works. The dough whisk can be replaced by a wooden spoon (the sweet loaves come out better if done in a stand mixer). Really, everything is optional except maybe an oven thermometer– the breads don’t come out well unless you know your oven temp. And the stone helps– but you can make your first few loaves on a baking sheet and see what you think.

  21. I’m so excited about this book! Will you include advice on using the baking steel? i’m also curious about using premixed blends like cup4cup and deya’s. OMG i’m going to have homemade bread again! Thank you!

    1. The steels work great, not different than the stones or cast-irons. We’re in the process of testing with premixed blends– I can tell you that cup4cup didn’t work well in breads.

  22. Spent the last 2 hours pouring over this new book today! SO VERY Excited! Thank you!….I do have one question. In the gluten version, the master recipe can be used for pizza as well. I see you have a pizza recipe in the gf book, but alas I cannot do the cornmeal 🙁

    Could I use the gf master recipe to make pizza just like in the gluten version?

  23. Hi, I do have a question. First, I have your book close to a month and made three recipe. All were OUTSTANDING! I have now recommend your book to quite a few people. I made the buttermilk bread into the soft rolls for a Saturday get together and they were amazing. I could not believe how soft and tender they were. So my question is two actually. Do you have a recipe for a soft pumpkin pull apart roll that I could convert one of the books in the bread too? And, will any other bread in your GF artisan in five make a very soft pull apart roll like the buttermilk one? I was wanting to make a less sweet roll for dinner time. Thank you so much for your time and that great book.

    1. Hi Fran,

      You can try replacing some of the liquid with pumpkin puree. Start with a half batch to make sure you like the results, and I’d start by replacing 1/2 cup of liquid with 3/4 cup pumpkin puree. You could do this with the brioche or challah recipes. Let me know how it goes.

      Thanks, Zoë

      1. Thank you so much for your reply. Honestly the buttermilk soft rolls were amazing. I was curious to wonder if it would work for a pumpkin pull apart. Also, sorry one more question. The soft pull apart rolls using the buttermilk recipe truly were awesome, but I was wondering if any other bread recipe in the book would make a good soft pull apart roll but less sweet. Any ideas, would greatly be appreciated. When I try the pumpkin I will let you know. Thank you again for your time to stop for helping.

  24. Ooop sorry for the question above I meant to say do you think I could convert one of the recipes from the book into a pull apart pumpkin roll??? I messed up the way I worded the question, sorry!!

  25. Hi,

    I am aware from a previous question that this book gives weights as well as cups, could you clarify which of your other books also gives weight conversions as i’m keen to get one of your regular ‘bread in 5 mins books’?



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