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Real Food: Gluten-free Bread and Cakes from Your Breadmaker Paperback – 30 Jul 2004

29 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: W Foulsham & Co Ltd (30 July 2004)
  • Language: English
  • ISBN-10: 0572030029
  • ISBN-13: 978-0572030025
  • Product Dimensions: 21.8 x 13.6 x 1 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Bestsellers Rank: 135,834 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Carolyn Humphries was born and brought up in Somerset. Her grandmother was a professional cook and taught her all her skills. She produced her first Sunday lunch at the age of nine! She always aspired to become a cookery editor and writer and, after training as a journalist and a stint as a restaurant chef, became a cookery writer and then Deputy Cookery Editor on Woman magazine in the mid 1970s. Since then she has written for numerous magazines, been a consultant on many books and is the author of over 60 of her own - mostly cookery and health-related ones but also Really Simple English Grammar (recommended by John Clare in the Daily Telegraph), Modern Wedding Etiquette and Paint Your Life a Brighter Shade of Green (she feels really strongly about the environment). With a passion for good food, she cares deeply about what we eat and where it comes from. She is dedicated to promoting healthy eating, encouraging everyone to buy British, local produce, when possible, and also suports Fairtrade.

Product Description

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.

About the Author

Carolyn has diplomas in nutrition and journalism. And a passion for entertaining at home. Today she is Britain's 6th best-selling cookery writer.

Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

117 of 118 people found the following review helpful By Amy on 17 May 2006
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.
Read more ›
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51 of 51 people found the following review helpful By fuzzbug on 26 Feb. 2006
Format: Paperback Verified Purchase
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!
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25 of 25 people found the following review helpful By Amazon Customer on 28 May 2007
Format: Paperback Verified Purchase
I bought this book as a companion for the Panasonic SD253 Breadmaker, which it lists as a suitable breadmaker for the recipies in the book, I have now been using it ( and the breadmaker) for about a month. The recipe for the bread mix I have found one of the most useful things,it gives a flour mix that is stable and well behaved, holds a good rise and -most importantly, makes bread that tastes like bread, and not some weird experiment in a chemical lab, which is what most commercial bred tastes like! I started off with the basic everyday white bread mix, which worked well, gave a good, well flavoured loaf, which lasted well, and was moist enough to toast when it went a bit stale. The milk loaf recipie just doesn't work, I think there must be a typo for the ammount of liquid in the mix, I ended up with a craggy bowling ball, not a loaf of bread and had to bin it and start again. The pain de chocolat sounded wonderfull, and are one of the things my partner misses most since being diagnosed gluten free, they took forever, and i'm sorry, but there are things that gluten free flour just will not do, and making puff pastry is one it was a big disapointment. The one thing that I did find worked superbly well was the focaccia bread. If you buy this book, just try this one, i promise you it will become a staple. it works well as a whole loaf on a baking tray, or split into four and made into four rolls on a yorkshire pudding tray, it freezes well,reheats well, and toasts well when a bit stale. The bread tastes and smells wonderful, and uing the pizza dough programme on the machine, makes really fast fresh bread - 15 mins to knead, 45 mins to prove in a fan oven at 50C and 15 mins to bake at 190C. Try it, you won't regret it.Read more ›
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106 of 108 people found the following review helpful By Janet Fisher on 16 Jan. 2005
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.
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24 of 24 people found the following review helpful By Charlotte Hood-Fredriksen on 11 Mar. 2007
Format: Paperback Verified Purchase
I was dianosed as a Coeliac very recently and having tried the store bought stuff I thought I'd try my own. I got the breadmaker (panasonic SD253) and, based on the reviews for this book, bought it.

I've had very mixed results. Some may think it's because of my novice bread-making skills, but I had my mother try some of the recipes I did and she got similar results (with a great deal of both machine and handmade bread making).

The milk loaf is a disaster, don't bother. The sandwich loaf is okay but I'm not keen on the taste of rice flour. I've just tried the everyday loaf and found the dough is really too dry (though I admit it tastes great).

In general I'm not hugely impressed with the recipes as is, but the basic idea is good and I think I'll be able to modify these recipes to my own taste.
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