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11 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

  3. I have been trying your GF bread recipes that I have found online and have had great success! Your explanations are thorough and make baking a joy again. Thank you!!

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