Gluten-Free Artisan Bread in Five Minutes a Day
Publisher: St. Martin's Press
Publication Date: 10/21/2014
My Rating: 4 Stars
Americans are turning in record numbers to gluten-free foods as a means to health, and an often-quoted University of Maryland study estimates that 1 out of 133 Americans (1% of the population) have celiac disease (a debilitating auto-immune disease caused by gluten). As the gluten-free trend has grown, a much larger population is experimenting with the gluten-free lifestyle to treat health symptoms. And one of the number one items those on a gluten-free diet miss most is bread.
Based on overwhelming requests from readers at their interactive website BreadIn5.com, Jeff Hertzberg and Zoë François have returned to their test kitchens to build on the popular gluten-free recipes that appeared in their earlier titles for an entirely gluten-free bread cookbook. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With more than 60 recipes--as well as 100 black-and-white instructional photos and 40 gorgeous color images--the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouth-watering gluten-free artisan bread in just five minutes a day!
A special thank you to St Martin's Press, and NetGalley for an ARC in exchage for an honest review.
If you have read the blog, BreadIn5.com, you will love the beautifully packaged, Gluten-Free Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François, an incredible book filled with easy recipes, tidbits, and valuable information regarding celiac disease, and how to maintain a gluten-free diet without eliminating delicious bread.
As the studies note celiac disease (a debilitating auto-immune disease caused by gluten- I have this issue) is front and center. As the gluten-free trend has grown, a much larger population is experimenting with the gluten-free lifestyle to treat health symptoms. Four times more common today than it was in the 1950s. Sometimes it is hard to find certain breads, pastries, and other goodies; thereby creating a need to find alternative ways to prepare at home, for busy lifestyles.
Gluten-Free Artisan Bread in Five Minutes a Day, offers more than 60 recipes--as well as 100 black-and-white instructional photos and 40 gorgeous color images. Five Minutes a Day extends their revolutionary stored-dough method to yeast and unleavened breads made without wheat, barley, or rye. There are also recipes with or without eggs, (for all of us who do not use dairy), and ways to use Stevia (which I use) or honey and other substitutes for the other diet restrictions.
The dough conditioners, preservatives, GMOs, and added sugars are bad, bad, bad. I speak from experience, as I developed severe food allergies, several years ago. Severe anaphylactic shock, with swelling of lips, face, tongue, and throat (very scary). For the last three years have been on a strict diet (a lifestyle), following six months of maintaining a daily food journal and checking blood pressure, heart rate, etc. Additives were causing all sorts of health issues.
NO wheat, gluten, dairy, alcohol, meats, nor caffeine – all organic and a vegan-- feel great! I am unable to take any medication, and have to be very careful with my environment, products, and chemicals, as highly allergic. I do not dine out often, due to these allergies, as you never know what about preservatives or additives. (carry an EpiPen), so am always on the lookout for new creative ways to cook and bake, with new recipes, while maintaining my healthy lifestyle. I have had no problems in the last three years, stay fit with NO allergy problems-- love eating whole grain breads, Quinoa, and veggies.
The book offers a wealth of information- from instructional tips to mixing, preparing, rising, baking, storing, and brushes. Alternatives to making larger portions to refrigerate, and make ahead for busy lifestyles.
Since I am single, I prefer to make my whole grain loafs ahead of time, bake them, and then slice and put in large freezer baggies. This way I take out only one a day and pop in the toaster oven for a few minutes and have warm delicious bread without the fuss. Or if you prefer you can prepare and shape, and bake as you see fit, or refrigerate the dough and use it over the next ten days.
The good part, you can still have homemade indulgences that make no apologies for skipping the wheat. A wide variety of information, broken out in an easy to read format from: Ingredients, equipment, tips and techniques, flour mixtures, the master recipe, and recipes for loaves, flatbreads and pizzas, enriched breads and pastries, and sources for a variety of bread-baking products with FAQ. Well-done. Highly recommend!
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