Gluten-Free in Five in the Portland Press Herald!
From Portland, Maine on June 10, 2015. Click on the image above, or here to view the whole review:
“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.”
10 thoughts on “Gluten-Free in Five in the Portland Press Herald!”
I do have to say, when I make your breads from this book, no one and I mean no one believes me they are gluten free!!! There is no bread book that compares. I have made many loaves of bread from this book and each one is equally delicious!!!!
I own “Artisan Bread in Five Minutes a Day” and “Artisan Pizza and Flatbread in Five Minutes a day.” I even adapted some recipes for a former coworker with celiac disease. I always have a batch of dough in the fridge, with a dedicated container [I used a restaurant quality container (Cambro brand, I think) and poked a hole in the lid, so it didn’t explode, and the hole is small enough the dough does not dry out]. Congratulations on the new book, I look forward to checking it out. I also check out your site often and recommend it to friends and family. I’m proud to be part of the Artisan bread family. Bought your books to support your effort to bring fresh bread into kitchens everywhere.
Thank you Thomas,
We are so glad you are enjoying all the bread and sharing the art of baking with your friends and family!
I have tried countless of times to make your bread and I’m having a problem with the bread rising. I have tried different types yeast. I am a baker and have a GF bread recipe that seems to work better then the ones in your book. I am very disappointed in the results so far. Please suggest what you think I’m doing wrong. At this point i really feel like starting a blog about this book because I am so displeased on the results!
Can you tell me more about the issue you are having? Does the dough rise initially, but then the loaf doesn’t rise or are you baking it? Have you tried the egg white version? If you are able to tollerate eggs it will give the loaf a lighter crumb. https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5 Does your loaf look very different than the one in this post?
What flour blend are you using? xanthan or psyllium?
Can I bake these recipes in s convection oven?
Yes, here is some information: https://artisanbreadinfive.com/2007/11/27/convection-oven-works-great-for-loaf-pan-breads
I bought your book and can’t wait to bake some of these fantastic recipes for my farmer’s market! I have bought all of the flour to make the 2 different recipes you suggest for the 2 gluten free base flour mixtures. I use cup4cup in a lot of my recipes and wonder if you have tried it and wonder how different it might turn out. It has milk powder and brown rice flour additionally to your number one mixture. Just wondering because I have a lot of it already, but I WILL make both of yours to start out with to find out how it is supposed to be. Thank you so much for this book! I can’t wait to try it so many of the recipes!
Hmm–we couldn’t get that one to work, we think it was designed to work with cookies and flatter sweets like that…
Ah, ok. That is exactly what I have been using it for! Thank you so much for getting back to me so quickly!