The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

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9780805060782: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.

In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. The Gluten-Free Gourmet Bakes Bread joins Hagman's three previous books, each recognized as the best in this special diet category.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

About the Author:

Bette Hagman, a.k.a. the Gluten-free Gourmet, was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington.

Excerpt. © Reprinted by permission. All rights reserved.:

Gluten-Free Gourmet Bakes Bread
 
 
Yeast Breads Flour Mix Formulas  
Bette's Four Flour Bread Mix  
 
Bean-Based Breads  
Bette's Four Flour Bread Poppy Seed Bread Oregon Bread Sweet Granola Bread Sesame Bean Bread Walnut Bread Basic Yogurt Bread Granola Yogurt Bread Cinnamon-Raisin Yogurt Bread Cinnamon-Nut Yogurt Bread Cranberry Yogurt Bread Cranberry-Cashew Yogurt Bread Herbed Yogurt Bread Honey-Sweetened Hawaiian Bread Basic Garbanzo Bread Sesame Garbanzo Bread Garbanzo Bread with Lemon and Poppy Seeds Garbanzo Bread with Buttermilk Garbanzo-Based Sesame Seed Bread Garbanzo-Based Seed and Nut Bread Orange Garbanzo Bread Orange-Walnut Garbanzo Bread Fruited Garbanzo Bread Zucchini Cheese Bread Parmesan-Herb Yeast Bread Banana-Cheese Yeast Bread Boston Bean Bread Basic Carrot Bread Carrot and Seed Bread Carrot-Nut Bread Carrot-Raisin Bread Garden Bread Quinoa Bread  
 
Rice-Based Breads  
Basic Featherlight Rice Bread Almond Featherlight Bread Lemon-Poppy Seed Rice Bread Almond-Cherry Rice Bread Almond-Apricot Bread New French Bread Rosemary French Buttermilk Casserole Bread Sesame Casserole Bread Casserole Seed Bread Orange-Nut Casserole Bread Spiced Fruit Casserole Bread Herbed Casserole Bread Almond-Wild Rice Bread  
 
Bean and Rice Breads  
Touch o' Bean Bread Sesame Touch o' Bean Lemon-Poppy Seed Touch o' Bean Breads with Other Grains  
Basic Millet Bread Almond Millet Bread Cinnamon-Raisin Millet Bread Three-Seed Millet Bread Basic Sorghum Bread Cinnamon-Nut Sorghum Loaf Raisin Filled Sorghum Bread Lemon-Poppy Seed Sorghum Bread Sourdough Breads  
Sourdough Starter Honey Almond Sourdough Seattle Sourdough Lemon-Poppy Seed Sourdough Sesame Seed Sourdough Sourdough Rye  
Rye Breads  
Applesauce Rye Bread Hawaiian Rye Bread Swedish Rye Bread Caraway Rye Bread  
Egg-Free Breads  
Egg-Free Bean Bread (Egg and Lactose Free) Egg-Free Poppy Seed Bread Egg-Free Sesame Seed Bread Egg-Free Raisin-Nut Bread Egg-Free Seed Bread Flaxseed Bean Bread (Egg and Lactose Free) Sesame Seed Flaxseed Bread Seed and Nut Flaxseed Bread Cinnamon and Raisin Flaxseed Bread New Allergy Rice Bread (Egg, Dairy, and Soy Free)  
 
Yeast Bread Recipes from Other Books in the Gluten-free Gourmet Series Gone forever are the days of crumbly rice bread that won't stay together for a sandwich. This chapter of new and springy textured yeast breads using bean, sorghum, and/or rice flours should let you have any bread you can desire. I have used four different flour mixes and even created some breads blending several flours not used frequently. Three of the flour formulas are new, so please turn to here for a full description of these formulas and recipes for making them in several amounts. You'll find a new easy-to-use format to allow the choice of oven baking with different-sized loaves, making one loaf or two or, if you prefer, using one of the three sizes of bread machines (when the recipe is suitable). An explanation of the heading sizes follows: Small: One 81/2" × 41/2" loaf pan or a 1-pound bread machine Medium: One 9" × 5" loaf pan or a 11/2-pound bread machine Large: Two 81/2" × 41/2" loaf pans or a 2-pound bread machine If there is no medium size given, this means the bread is only suitable for loaves, as in French Bread, or for another baking pan (such as a casserole). The one exception is the Boston Bean Bread (here), which has an explanation in the Note. If you want to use a favorite yeast bread recipe from my other books, you will find them listed at the end of this chapter (here). Flour Mix Formulas Bette's Four Flour Bread Mix Keep a bag of this basic mix on your pantry shelf, and you can make up any number of tasty breads in minutes without the fuss of measuring any dry ingredients.1 I've given a few variations, but this mild-flavored bread can take other additions, including cocoa powder, grains, nuts, and a whole variety of fruits. Make it with water, as the original recipe suggests, or use fruit juice, milk (or milk substitute), or a carbonated beverage. Use your imagination or get ideas from the many bread recipes now being published for wheat breads. Note: To blend this thoroughly use either a large container and stir well or place in a strong plastic kitchen bag and tumble to mix. Bette's Four Flour Bread 400°  
 
A mild-flavored, wonderfully springy bread that has become my basic bread. Use it plain as shown here or vary it in a dozen different ways. The bread mix recipe given below enables you to make tasty breads in minutes without the fuss of measuring any dry ingredients. Keep a bag of it on your pantry shelf. Grease your chosen pan(s) and dust with rice flour. The liquid temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual. For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside. In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine. For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn themixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil. For bread machine: Place the ingredients in the bread machine in the order suggested by your machine manual. Use the setting for white bread with medium crust. VARIATIONS:  
 
LEMON-POPPY SEED: For each cup of mix used, add 1 teaspoon dried lemon peel and 1 teaspoon poppy seeds to the dry ingredients.  
QUINOA BREAD: For each cup of mix used, add 1 tablespoon quinoa flour to the dry ingredients and 1 teaspoon honey to the wet ingredients.  
ALMOND BREAD: For each cup of mix used, add 11/2 tablespoons almond meal to the dry ingredients and 1/2 teaspoon almond flavor to the wet ingredients.  
CINNAMON-NUT: For each cup of mix used, add 1/2 teaspoon cinnamon to the dry ingredients and stir in 2 tablespoons chopped nuts after the dough is mixed when baking by hand; when using a bread machine, add the nuts when the machine manual suggests.  
SESAME BEAN BREAD: For each cup of mix used, add 1 tablespoon toasted sesame seeds to the dry ingredients and 1 teaspoon molasses to the wet ingredients.  
Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 14g, Cholesterol Omg, Sodium 90mg, Fiber 1g, Protein 3g. Dietary exchanges: Bread 1, Fat 1/2. Poppy Seed Bread 400°  
 
Another great textured bread. This lemony poppy seed bread is one I make often for sandwiches because the flavor doesn't overpower cheeses or even mild-flavored meats like chicken breast, and it has enough flavor to be eaten plain. This is especially great for morning toast and jam. Grease your chosen pan(s) and dust with rice flour. In a medium bowl, whisk together the dry ingredients. Dissolve the potato flakes in the cup of warm water. Set aside. For hand mixing: In the bowl of your mixer, place the eggs and white, add the margarine (cut into small chunks) and dough enhancer. Beat on low until the eggs are foamy. Add most of the potato water, reserving about 2 tablespoons to add later ifneeded. With the mixer on low, add the flour (including the yeast) a little at a time. Beat on high and then check to see if you need the reserved water to achieve a cakelike texture. Beat 3 minutes on high. Spoon into the prepared pan(s). Let rise until the dough reaches the top of the pan (about 35-45 minutes for rapid-rising yeast, and 60-80 minutes for regular). Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil. Turn out of the pan and rub top with margarine or butter for a softer crust. Cool before slicing. For bread machine: Follow directions in the machine manual for the order in which ingredients are placed in the pan. Use water at the temperature instructed.  
Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 15g, Cholesterol Omg, Sodium 90mg, Fiber 1g. Dietary exchanges: Bread 1, Fat 1/2. Oregon Bread 400°  
 
This wonderful bread filled with seeds and nuts is one of my testers' favorites. Try it when you want a fiber-filled treat. Grease your chosen pan(s) and dust with rice flour. The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual. For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside. In another bowl (or the bowl of your heavy-duty mixer), whisk the eggs slightlyand add the honey, margarine (cut in pieces), dough enhancer, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine. For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time to the liquids. Check to see if more water is necessary. The dough should resemble cake batter. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil. For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with a medium crust.  
Nutrients per slice: Calories 110, Fat 4g, Carbohydrate 16g, Cholesterol 10mg, Sodium 110mg, Fiber 1g, Protein 3g. Dietary exchanges: Bread 1, Fat 1. Sweet Granola Bread 400°  
 
Full of fiber, delicious, and easy to make if you have granola on hand, whether it is homemade or some of Ener-G-Food's packaged Trail Mix. Or just toss seeds, nuts, dried fruit, and some GF breakfast cereal in your food processor with some sweet coconut flakes (if desired) and grind out enough for the bread. Grease your chosen pan(s) and dust with rice flour. The water temperature will be different for hand mixing and for bread machines. For hand mixing have water at about 110°; for your bread machine, read the directions in the manual. For both hand mixing and machine mixing, measure the granola and set aside in a small bowl. Combine the other dry ingredients in a medium bowl and set aside. In another bowl (or the bowl of your heavy-duty mixer) whisk the egg and white(s), margarine (in chunks), dough enhancer, and most of the water. The remainingwater should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine. For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast but with the exception of the granola) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Stir in the granola. Spoon the dough into the prepared pan(s), cover, and let rise about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast (or until the dough reaches slightly above the top of the pan). Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil. For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for light crust. After the dough has mixed and you have determined that it is the right consistency, add the granola.  
Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 16g, Cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 3g. Dietary exchanges: Bread 1, Fat 1/2. Sesame Bean Bread 400°  
 
This recipe from The Gluten-free Gourmet Cooks Fast and Healthy is so special I have repeated it in this book. As the basic bread at my house, it means toast for breakfast, a sandwich for lunch, and raves from everyone who tastes it. Not only is the flavor wonderful, but the texture is that of regular wheat breads. No more lapful of crumbs when you take a bite. Grease your chosen pan(s) and dust with rice flour. The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual. For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside. In another bowl or the bowl of your heavy-duty mixer, whisk the egg and white(s)slightly and add the dough enhancer, margarine (cut in chunks), molasses, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine. For hand mixing: Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil. For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.  
Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 14g, Cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 2g. Dietary exchanges: Bread 1, Fat 1. Walnut Bread 400°  
 
This is another of the springy textured, wonderfully flavored new breads from the new formulas. Grease your chosen pan(s) and dust with rice flour. For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside. In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), honey, oil, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine. For hand mixing:

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Descrizione libro Henry Holt Company Inc, United States, 2000. Hardback. Condizione libro: New. Owl Books ed. Language: English . Brand New Book. A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking. In Bette Hagman s three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life. Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner s guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. The Gluten-Free Gourmet Bakes Bread joins Hagman s three previous books, each recognized as the best in this special diet category. Codice libro della libreria AAS9780805060782

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Descrizione libro Henry Holt Company Inc, United States, 2000. Hardback. Condizione libro: New. Owl Books ed. Language: English . Brand New Book. A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cookingIn Bette Hagman s three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can t eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.Along with dozens of great recipes are: a beginner s guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Codice libro della libreria AAS9780805060782

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Descrizione libro Henry Holt Company Inc, United States, 2000. Hardback. Condizione libro: New. Owl Books ed. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cookingIn Bette Hagman s three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can t eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.Along with dozens of great recipes are: a beginner s guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Codice libro della libreria BTE9780805060782

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