The Gluten-Free Bread Machine Cookbook: 175 Recipes for Splendid Breads and Delicious Dishes to Make with Them

by Jane Bonacci, Shannon Kinsella

Overview

Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously.

The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella’s new cookbook will make gluten-free bread an everyday enjoyment.

Whether you’re obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more—this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that “gluten-free” setting on your bread maker and when it’s better to just avoid it.

Product Details

ISBN-13:	9781558327962
Publisher:	Harvard Common Press
Publication date:	12/15/2016
Pages:	384
Sales rank:	125,559
Product dimensions:	8.00(w) x 9.00(h) x 1.00(d)

About the Author

Jane Bonacci is a food writer, professional recipe developer, and editor. She is the creator, writer, and photographer of the blog The Heritage Cook, where she shares favorite recipes—many of which are gluten-free—and kitchen wisdom. Her blog has been a finalist in the International Association of Culinary Professionals Awards for Best Recipe Blog. After a successful career in high tech, she changed directions to pursue her lifelong passion for cooking and baking, working at a number of cooking schools where she cooked with and learned from many of the country’s finest chefs. She lives in the San Francisco Bay area.

Shannon Kinsella is a graduate of Le Cordon Bleu/Chicago. She is the culinary development manager for Gourmet Garden, an herb and spice purveyor. She has worked as a recipe developer and chef-consultant for Frontera Foods, The Kraft Kitchens, Sur la Table, and other companies and was kitchen director for the nationally aired cooking program "Mexico One Plate at a Time," starring Rick Bayless. She lives in the Chicago area.

Table of Contents

Preface Shannon Kinsella 6

Preface Jane Bonacci 7

Introduction: Making Great Gluten-Free Breads

Going Gluten Free 9

A Gluten-Free Home and Lifestyle 12

How to Make Gluten-Free Bread in a Machine 14

Tips for Successful Gluten-Free Bread-Machine Baking 15

Useful Equipment Beyond the Bread Machine 16

How to Convert Recipes for Baking in the Oven 19

What to Do with "Failures" 19

Tips for High-Altitude Baking 20

Frequently Asked Questions 21

How to Use This Book 27

All About Flours and Our Two Master Flour Blends

Commonly Used Gluten-Free Flours 29

Starches 31

Gums and Emulsifiers 32

Where to Buy Ingredients 32

Flour Blends 33

Light Flour Blend 34

Whole-Grain Flour Blend 34

Recipes

Basic Sandwich Breads 36

Shaped Breads, Rolls, and More 88

Specialty Breads 128

Sourdough Breads 172

Pizza, Focaccia, and Flatbread 198

Fruit Breads 230

Sweet Breads 274

Condiments from the Bread Machine 326

Things to Make with Gluten-Free Breads 338

Resources 376

About the Authors 378

Acknowledgments 379

Index 380

Editorial Reviews

"I know, from reading the desires of gluten-free eaters for over a decade now, that people are hungering for The Gluten-Free Bread Machine Cookbook. Jane and Shannon have created approachable recipes for home cooks, recipes that will work. Buy that bread machine you've always wanted. It's time to start making bread."—Shauna Ahern, author of Gluten-Free Girl and Gluten-Free Girl Every Day

“Baking beautiful gluten-free bread at home has long been a mystery. Finally, Jane and Shannon have solved the puzzle! Each exacting recipe reveals all of the tips and tricks you'll need to yield artisan-quality breads. The sourdough chapter alone is priceless!"—Silvana Nardone, author of Cooking for Isaiah and Silvana’s Gluten-Free and Dairy-Free Kitchen

“For those of us whose bodies feel better when we avoid gluten, the hardest food to give up is bread. Who wants a life without pizza, dinner rolls, or banana bread? Jane and Shannon to the rescue! These ladies have cracked the code on gluten-free baking.”—Elise Bauer, founder of SimplyRecipes.com

“Jane and Shannon have written a wonderful book that will educate and inspire all bakers, from people facing challenges from celiac disease to those of us who are looking to add variety to our meals.  In addition to the huge range of hunger-inducing recipes, it is packed with helpful information on how to keep your kitchen gluten-free.”—Rick Rodgers, co-author of Sarabeth’s Bakery and The Model Bakery Cookbook

"Starting with a simple everyday sandwich bread and moving on to specialty breads that will delight the palate, Jane and Shannon’s book has a wealth of wonderful recipes for those who thought the delight of fresh home-baked bread was a thing of the past."—Kate McDermott, author of Art of the Pie

From the Publisher