Gluten-Free Artisan Bread in Five Minutes a Day is released (scroll down for reviews)

GF Book and Cloche 01

After a long year of testing, writing, and thinking about gluten-free bread, Gluten-Free Artisan Bread in Five Minutes a Day was released on, October 21, 2014, available in independent bookstores, Barnes and Noble, Amazon, and all the online sellers, all over the U.S. (and actually, the world).

Cloches (French for “bell”) are stoneware enclosures that preheat beautifully and create a great result in home ovens, and they’re great for gluten-free bread just as much as my wheat loaves (they can of course be used with either). Much more information about using cloches is here on the website (posted about this last year, and also in 2009).

GF Book and Cloche


From New York Magazine’s “Nine Best Gluten-Free Cookbooks”: “… impressed with how many yeast doughs they mastered… process photos to help illustrate proper technique, making it a great option for beginners.”

New York Magazine

From Living Without’s favorite books: “… quick artisan breads, no kneading, no proofing, not punching down… You’ll be on your way to delicious bread in no time.”

Living Free’s Gluten Free & More Magazine

“For gluten-free bread that tastes like it came from a European bakery, it’s worth the wait.”

Portland Oregonian

“…I baked a flatbread for a gluten-free friend–and no one suspected it was not its floury cousin… the book’s recipes for blending your own gluten-free flours are easy and fail-safe.”

Minneapolis Star Tribune

From Huffington Post’s “best cookbook gifts for the cooks and food lovers on your list”–the number one book in 2014: “Gluten-free? No worry… you can now make and enjoy pizzas and focaccia … flatbreads, soft pretzels and beignets, coffee cakes, brioches…

Huffington Post

“Hertzberg and Francois offer foolproof recipes for (gluten-free) bread…”

Columbus Dispatch

“It was a sad day in [our] household when my husband… learned he had a gluten allergy… After a few practice loaves, we’re turning out small boules and baguettes that are light and flavorful… a lovely loaf of bread.”

Midwest Living

“The recipes make you wonder why you use wheat when such fabulous bread can be made without it… We can personally vouch for the doughnuts. OMG.

Minneapolis City Pages

“This method removes so many steps from the usual bread-baking process that homemade gluten-free bread every day is not only possible, it’s easy.”

Portland Press Herald

“What if your  home could be filled with the sweet aroma of a French bakery? And what if baking bread only took about 5 minutes of preparation time? To make matters more interesting, what if the bread was gluten-free?… Gluten-free bread in five minutes, yes you can.”

“Some of you mentioned that this sounds too good to be true… I assure you it isn’t. This friends, is the real deal… a total lifesaver, a real gem and it needs to be in your cookbook collection. Know someone gluten free? Give them this book and quickly become their hero.”

“I’ve long been a lover of their approach… and this is no exception… fantastic… If you’re gluten-free, you really don’t have to live a life without great bread.”

“… I am one happy gluten-free foodie! … I love this cookbook because it includes everything I ever dreamt about enjoying again and more! … recipes are so easy and I have to say that it was love at first bite.”

“What if your  home could be filled with the sweet aroma of a French bakery? And what if baking bread only took about 5 minutes of preparation time? To make matters more interesting, what if the bread was gluten-free?… Gluten-free bread in five minutes, yes you can.”

“… a dream to someone who longs for homemade, freshly baked gluten-free goods… it’s already changed my entire gluten-free baking game!”

“I made gluten-free bread and it didn’t suck… It was beautiful!!!… Also it tasted very good. My gluten-free [Thanksgiving] table, for mostly non-gluten-free people, really enjoyed it. It was not grainy; it was moist and had that crunchy outer layer.”

“… looks and sounds too good to be true, that is, until you try the recipes and see for yourselves: gluten-free bread works… up to their usual high standards… another wonderful bread book… no commercial gluten-free bread will come close to theirs.”

Note: is reader-supported. When you buy through links on the website, BreadIn5 LLC earns affiliate commissions.

441 thoughts to “Gluten-Free Artisan Bread in Five Minutes a Day is released (scroll down for reviews)”

  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!

  12. My daughter and I love to bake and this book would be sooo good for us. Would also love to win the cloche too. Congrats.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.