- Paperback: 160 pages
- Publisher: W Foulsham & Co Ltd; illustrated edition edition (30 July 2004)
- Language English
- ISBN-10: 0572030029
- ISBN-13: 978-0572030025
- Product Dimensions: 21.4 x 13.4 x 1.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (22 customer reviews)
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Amazon Bestsellers Rank:
218,489 in Books (See Top 100 in Books)
- #92 in Books > Food & Drink > Baking > Bread
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
This new book has been researched and all of the recipes tested, to produce freshly baked loaves that are wheat-free and/or gluten-free. So there's an allergy in the family. Life must certainly change to address the problem. But the quality of family life can actually be enhanced by making these changes. Basic crusty breads, bread rolls, sweet breads or savoury breads are here to enjoy. The wonderfully evocative aroma of fresh baking at home is one of life's joys. Readers can make it their pleasure if they start here to make a virtue of your problem. And they will do so.
From the Back Cover
If you've been yearning for the taste and textures of real breads then here they are - but gluten free. Truly amazing alternatives!
"The milk loaf is the nearest thing I've had to a proper white loaf since I've been on my wheat-free diet. It smells and tastes delicious and the texture is exceptional."
"These loaves all behave like 'real' bread."
"They slice perfectly and they toast properly."
"They even behave like 'real' bread straight from the freezer."
These quotes are all from people who have used my recipes in their breadmaker and have eaten the breads to test the recipes. Believe them! There are some truly wonderful loaves here. Wheat-free bread deosn't get better than these recipes.
Here are just a few. Enjoy them yourself at home!
Seeded farmhouse loaf, Jalapeno beef pizza, Garlic French bread, Brioche,, Moist hazelnut bread, Sesame pitta breads, All-butter croissants, Hot cross buns, Blueberry muffins, Bagels, Englsih-style crumpets, Panettone.
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Customer Reviews
Most Helpful Customer Reviews
113 of 113 people found the following review helpful
Format:Paperback
I ordered this book from amazon at the same time I bought my breadmaker (a Panasonic SD252), and did so based upon the reviews of other breadmaker purchasers. I'd developed (very suddenly) a wheat intolerance not long before, and was scrambling rapidly to learn to bake without wheat, find some decent bread that didn't require a mortgage to buy a loaf (if you're wheat intolerant or coeliac, you know what I mean), and bought a number of books on w-f/g-f baking during those first few months of re-education. 9 months later, I can highly recommend Humphries' book: the "Multigrain loaf" & pizza crust recipes alone make the book worth every penny, but other recipes I've tried in it are good, too. It's become one of the wheat-free/gluten-free cookbooks I've come to rely upon the most, & can only imagine that others would, too!
About the pizza crust (just in case you're looking for a good one): It has fooled friends who can eat wheat and didn't realise it was wf till they saw me eat it; it freezes well before it's baked, in every form from a ball of dough to completely made up and topped with whatever you like -- I've done this many times so that I'd have a ready-meal waiting for me when returning from a long trip or long day at work, and just popped it in the oven (still frozen) and it came out beautifully. And the final proof (so far as I'm concerned) that it's a good recipe? Once you've baked it, the leftovers taste good cold the next day!
***************************5 Years Later*************************
Since I wrote my first review, several things have changed:
1) the breads available in supermarkets for gf/wf diets have improved drastically.
2) I've developed a milk allergy
3) I've developed a soya allergy
I still make the pizza crust from time to time (& use soya-free/dairy-free cheese), but not the breads, mainly because so many of them rely on milk powder as an ingredient &/or call for soya flour. Since both of these are high-protein ingredients and therefore (I'm assuming) would affect the recipe's success greatly, I've just stopped using the recipes which call for them. As time has passed, I've found that I use this recipe book less and less. It was great when I first began living wheat-free, but as the "free from" market has improved, as my dietary needs have changed, and as my skills for cooking & baking "without" have improved, I find myself relying more on my own recipes. For some, undoubtedly, this book might well be just the thing, especially for specialty breads or if they're particularly keen to make their own breads at home in a machine. For me, however, this book has ceased to be a favourite.
About the pizza crust (just in case you're looking for a good one): It has fooled friends who can eat wheat and didn't realise it was wf till they saw me eat it; it freezes well before it's baked, in every form from a ball of dough to completely made up and topped with whatever you like -- I've done this many times so that I'd have a ready-meal waiting for me when returning from a long trip or long day at work, and just popped it in the oven (still frozen) and it came out beautifully. And the final proof (so far as I'm concerned) that it's a good recipe? Once you've baked it, the leftovers taste good cold the next day!
***************************5 Years Later*************************
Since I wrote my first review, several things have changed:
1) the breads available in supermarkets for gf/wf diets have improved drastically.
2) I've developed a milk allergy
3) I've developed a soya allergy
I still make the pizza crust from time to time (& use soya-free/dairy-free cheese), but not the breads, mainly because so many of them rely on milk powder as an ingredient &/or call for soya flour. Since both of these are high-protein ingredients and therefore (I'm assuming) would affect the recipe's success greatly, I've just stopped using the recipes which call for them. As time has passed, I've found that I use this recipe book less and less. It was great when I first began living wheat-free, but as the "free from" market has improved, as my dietary needs have changed, and as my skills for cooking & baking "without" have improved, I find myself relying more on my own recipes. For some, undoubtedly, this book might well be just the thing, especially for specialty breads or if they're particularly keen to make their own breads at home in a machine. For me, however, this book has ceased to be a favourite.
49 of 49 people found the following review helpful
Format:Paperback
This book is excellent. Alot of shop-bought gluten-free bread is plain horrid, commercial gluten-free bread mixes are OK but just don't hit the spot. These recipes for breadmaking machines are really good. OK - a bit of a hassle buying all the different flours to begin with - but there are internet sites you can buy from if you can't get them locally. And once you have stocked up on them you are away and, if my experience is anything to go by, protecting your bread from the rest of the family!
104 of 106 people found the following review helpful
Format:Paperback
Six months ago I bought this book Very useful details about cooking gf flour in a breadmaker, and loads of delicious-looking recipes. So I had to buy a breadmaker. Seems the wrong way round, but there you go: I always read newspapers back to front. I tried the brown rice flour recipe first, and it was very good. I'm looking forward to trying other recipes. Clear instructions and trouble-shooting section. Quantities are given in 3 modes: metric, lbs&oz, and cups.
The breadmaker I bought was a Panasonic SD 252. It copes very well with gf flour, and I have made the most delicious bread I have tasted for 25 years.
The breadmaker I bought was a Panasonic SD 252. It copes very well with gf flour, and I have made the most delicious bread I have tasted for 25 years.
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Most Recent Customer Reviews
Very good book thus far!
I had bought another book that turned out to be completely useless. For this reason, I was sceptical upon ordering this one. The end result was like night and day. Read more
Published 11 months ago by julia m
A MUST HAVE
I would be lost without this book. In my eyes it is priceless. My son who is Autistic is now on a gluten free diet. Read more
Published on 21 Nov 2009 by Mrs. N. E. Mcintyre
Gluten free bread recipes
Bought this for my wife, who's a coeliac, together with a breadmaker. Generally v happy, it's comprehensive & good value, but the recipes are quite complicated & feature some hard... Read more
Published on 28 Oct 2009 by D. O'Sullivan
loads of variety, good results...
I bought this book to experiment with different flours, just to make a change from wheat all the time. Very pleased with my purchase! Great selection of recipes, well explained. Read more
Published on 13 Oct 2009 by H. Ruffell
Poor results when using another type of breakmaker
I bought this book to experiment with my posh new Kenwood bread maker, but the recipes I have tried so far produce generally poor results, despite experiments with... Read more
Published on 14 Sep 2009 by C. Braddock
Brill
Made a few things from this book & it's great to get bread that looks & tastes like bread instead of all that gluten free rubbish they sell in the supermarkets!
Published on 1 July 2009 by B. Thomson
Great Wheat & Gluten free baking
This is a brilliant book and I have managed to bake a loaf in my breadmaker that is worth eating. As bread is very difficult to make without wheat or gluten this book is great and... Read more
Published on 22 Jun 2009 by Mrs. Angela Boswell
Is it me?
I bought this based on rave reviews and the need to eat something better than the hideously expensive wheat free 'bread' from the supermarket and healthfood shops. Read more
Published on 2 May 2009 by Jane Foden
recipes
good, worth it if must follow limited diet. easy to adjust recipes to own tastes
Published on 21 April 2009 by TWO SIDES
fabulous book
I bought this book after trying various other recipes and being less than happy with the results, I am an exprienced and enthusiastic cook so was dispointed at not being able to... Read more
Published on 11 April 2009 by terri the cook
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