Three book giveaway of Gluten-Free Artisan Bread in Five Minutes a Day
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.
I would love one of these free bread recipe books. Would be a nice Christmas present to myself.
Hi Dina,
You need to follow the link to Bob’s Red Mill to win the book.
Thanks, Zoë
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?
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.
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.
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.
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)
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?
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
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!!
Hi Donna,
I am so thrilled to hear that!
Enjoy, Zoë