Gluten-Free FAQs

Gluten-Free FAQs (Frequently Asked Questions)

We wrote Gluten-Free Artisan Bread in Five Minutes a Day because readers asked for it, here on the website. So we expect no shortage of gluten-free questions.  Click on any of them below– these are the ones that seem to be on a lot of gluten-free bakers’ minds.  If you’re having a problem with one of our recipes, breeze through these FAQs first.  If you can’t find an answer in the FAQs, click on any “Comments” or “Reply” field (doesn’t have to be related to the content underneath).  Please tell us which book you’re working from, and which recipe and page number:

  1. Dense or gummy interior, or inadequate rising. What am I doing wrong?
  2. Gluten: What is it? And what grains contain gluten?
  3. Nutritional information: How can I calculate it?
  4. Substitutions for ingredients in our gluten-free recipes
  5. Videos: Where can I view videos so I can see what your gluten-free dough’s supposed to look like?
  6. Whole grains in gluten-free baking: how can I get more of them into the flour mixtures?

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587 thoughts on “Gluten-Free FAQs

  1. I was wondering if you are going to do a grain-free book anytime soon? I have all your books, but now am on the ketogenic diet for my terminal malignant cancer. I had to give up all carbs except a few leafy veggies. I am trying to make a yeast-based keto bread – a real challenge!!! THANKS!

  2. I’m going to make gf brotchen. Recipe says bake at 450 F but in previous pages it says to reduce heat to 350 F. Which is correct?

    1. Sorry–the egg whites don’t count in this case as “egg-enriched dough.” Shoulda said “whole-egg enriched…”

      450’s right.

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