Gluten-free on A Shoestring Bakes Bread

Gluten-free on A Shoestring Bakes Bread

Biscuits, Bagels, Buns, and More

eBook - 2013
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Gluten-Free on a Shoestring maven Nicole Hunn is back with a modern and up-to-date gluten-free bread book that requires no previous knowledge of bread making nor fancy machinery-with 100 recipes, learn to make everything from bagels to focaccia and more, all on her signature shoestring budget.
Publisher: New York : Da Capo Press, 2013.
Edition: First Da Capo Press edition.
ISBN: 9780738216867
0738216860
Characteristics: 1 online resource (457 pages).
Additional Contributors: OverDrive, Inc

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heatherrode
Feb 21, 2018

I want to dispute the expense complaint - at least for the thin crust pizza, the only one I've tried, and it's fantastic.

Most of the ingredients can be found bulk at Winco, and as one might expect, they are reasonably priced.

For the thin crust pizza I made three availability/pocketbook substitutions:
1. For the whey protein isolate, I substituted whey concentrate - a putative difference of 10% in protein content, and because the process for making isolate may denature some of the proteins, a potentially no-matter substitution. (Plus I'm suspicious of over processed stuff - see 2).
2. For Expandex modified tapioca starch I substituted sorghum - it has much the same effect in texture and browning.
3. For pectin I used gelatin. Again, cheaper and if you're not vegetarian much healthier.

The crust competes with any crust I've tasted, and beats all the non-gluten commercial or home made that I've tried.

Thank you Nicole. I will try other recipes soon!

y
yarrow_
Apr 16, 2017

I highly recommend this book to anyone who is gluten-free and missing certain bread products. My husband is a master artisan bread baker and makes incredible bread. When I had to go gluten-free 8 years ago and tasted my gluten-free bread options, I gave up on bread. My standards are very high. I don't eat fake butter either. So when my husband found this book recently I just rolled my eyes and said don't bother. When we found we couldn't get the ingredients locally and that the resulting bread would cost $11 a loaf, I rolled my eyes harder and repeated even louder--don't bother. But boy was I wrong. The bread was decent but the pizza dough (we've only tried the thin crust so far) and the cinnamon rolls were absolutely incredible. So good that I had to write this review. We shared the cinnamon rolls with family yesterday and they exclaimed when they saw me take a bite. They were sure they contained gluten. The taste, the texture and the mouth feel is comparable to their glutinous counterparts. The other talented baker who ate one said she would never have guessed if we hadn't told her. Well worth the effort even though the technique is not "quick and easy". And I am not sure it qualifies for "on a shoestring". Her shoes must be more expensive than mine.

b
Berneice01
Jul 29, 2016

A wonderful book for the person that wants good tasting gluten free breads and treats.

j
jborzecki
Dec 27, 2015

I always thought "on a shoestring" meant it was inexpensive but this obviously isn't the truth in this case. Ingredients are hard to find and VERY expensive. Results are lackluster. Not worth the time or money.

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Berneice01
Jul 29, 2016

Tasty breads and treats from 5 basic flours that you can mix up and keep on hand. Gone are the days of dry, soggy or tasteless gluten free breads.

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