Real Food: Gluten-free Bread and Cakes from Your Breadmaker (Real Food)

Product Details

Author : Carolyn Humphries
Binding : Paperback
EAN : 9780572030025
Number of Pages : 160
Product Group : Book
Publication Date : 2004-07-30
Publisher : Foulsham

ASIN : 0572030029

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Editorial Reviews

Synopsis

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.

About the Author

Carolyn started her career at the top working as Head Chef for a restaurant but eventually switched to journalism where, in 1977, she was able to combine her love of food with her flair for words when she became Deputy Cookery Editor for Woman magazine. Over the years she has freelanced for numerous women's, parenting, education, food and lifestyle magazines as well as for PR companies specialising in food, nutrition and health. She has written over 40 books and has taught both cookery and journalism at further education level.

She has written many books for Foulsham and sold over 92,000 books in 2006 alone.

Customer Reviews

Brilliant book! (2008-08-06)

This book is excellent. The recipes really work and are nothing like the dry dreadful bread found in health shops. I very often make the muesli loaf and it works out every time - guaranteed! I highly recommend this book!

Buy this - if only for the focaccia recipe (2007-05-28)

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.There are still lots of things I haven't tried in the book, and I look forward to doing so, but it is important not to follow the recipies blindly, you need to have a basic understanding of baking, and if a recipe looks like it shouldn't work, it probably won't. All in all, not the Holy Grail of gluten free baking, but a good attempt at it, and one written in a non prescriptive, friendly acessible everyday style.

Good and bad (2007-03-11)

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.

Great bread & cakes! (2007-02-16)

I bought this book after being diagnosed with a wheat intolerance and being unable to find good wheat free bread in stores. I managed to get all the flours needed from my local supermarket but was quite expensive when you compare to wheat/gluten flours. But the results were very good. Especially the blueberry muffins, they are lovely!I would recommend this book to all those who are wheat/gluten intolerant, have Coeliac disease, etc. Being able to have bread & cakes that actually taste like bread & cakes is now a reality!

A Must-Have for your WF/GF Library! (2006-05-17)

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!

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• Subjects > Food & Drink > Baking
• Subjects > Food & Drink
• Subjects > Food & Drink > Diets & Healthy Eating

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