Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours

This book is fantastic! I was sick of paying a fortune for what passes as GF bread in stores. I do frequent a good GF bakery, but it’s almost an hour away. This GF bread method has changed my whole perspective. The recipes work every time and are DELICIOUS. It was overwhelming at first glance. But I decided to just start with the first recipe and work my way from there. I’m so glad I did! Even with ME/CFS, this book allows me to have fresh, delicious GF bread whenever I want it. It’s so easy! Once you have your 2 flour blends ready. (easy!) you’re well on your way to even the fancy recipes. You won’t be disappointed by the first master recipe, though. I was almost in tears, it was that good. If you know, you know! Give it a try. Pics are of my first try. I’ve since let it bake slightly longer. Excellent crumb and flavor. Tastes great toasted, too, but that’s not required. I really like the master recipe baked I. A 2lb loaf pan. Perfect fur sandwiches. Or, you know, slathered w butter. 🤣

Thank you for delivering me. I am gluten intolerant and massively miss BREAD. I've already tried one of these recipes and I love how the master recipes can be adapted for other ways of cooking/baking and quantity also. I will be dedicating much time in the near future to exploring this! Gluten free tends to go stale quickly, but the fact I can bake up a small amount and be able to consume it in a meal or two is wonderful. Thank you, I was a bread-aholic and that has been one of the worst bits about the diet change. If you are in the same circumstances, get this book. I'm not regretting my buying it after just one day/recipe. I will update as I work on the recipes in here. *edit* I see I'm getting dinged as this isn't helpful????? C'mon. Bread and pasta withdrawal when I hit having to go gluten-free has been no fun at all. Others say the pictures are B&W? So, at least there's pictures. Some of my mother's and grandmother's cookbooks had NO pictures. And some of the older ones I collect, they don't even tell you precisely how to make something. They EXPECT you to be well versed then just follow a few sentences or a paragraph of description and make it turn out (my best hollandaise recipe came from a reprint 1904 Gold Medal Flour cookbook and after a few trials and errors; I now can make that (and now it's for others)superbly) This book doesn't expect you to have to do that; they tell you how. I like rather than having to buy expensive mixes in a box; I can mix up some DIY mix, then dip into that and make it into bread when I want to. Yes you have to do the prep of mixing up your own mix; and store that. After that, this is the great way to make bread again. I've had many doughy fake-o gritty as if the litterbox got dumped in there fiasco hockeypuck bricks that yield coasters instead of real slices of b-r-e-a-d. This has been allowing me to get something that actually looks like bread, smells like bread, tastes like bread, and has texture I expect. I can even feed it to my spouse without complaints, who can have gluten. This has been a wonderful addition to my growing shelf of cookbooks as I deal with no gluten, no salt, no cholesterol and diabetic. This DOES mean I have to actually go back to say the era when I learned to cook and actually COOK every day. At least this cookbook is allowing me to once more have bread. Without having to be a chef level cook. Without having to have cooked for a good 40 years already. This has been worth my money. It's still 5 stars plus.

Book arrived yesterday and I sat down and read it like a novel. I'm experimenting with a no-wheat food plan for general health -- I do not have celiac disease nor do I have a wheat allergy that I'm aware of -- and these authors really get it. They explain why "no wheat, no gluten" (and even explain the other grains that have gluten). They state many times through the book if a traditional bread baking technique or ingredient is different for gluten-free, and they explain why. I used to bake bread many years ago, so I am not a new baker. I have not tried these recipes yet, but I researched extensively before I bought. The instructions are quite clear, and there are great video tutorials online to get into details if needed. With all of the excellent support and fantastic feedback, I went ahead and bought the book. The instructions read very clearly, the images through the book are lovely (there are some beautiful color pictures). I cannot wait to get started! Update: At first I was bummed at the apparent lack of rise in the bread at all as it sat in the refrigerator. I weighed all of the ingredients precisely, making the main flour mix, and then the recipe for the master recipe. The only factor that might have gone wrong was the temperature of the water; I didn't use a thermometer. I just guessed. So I resigned myself to a first-run flop, figuring I'd killed the yeast (or at least that maybe I didn't give it a proper send off). I also do not eat sugar, so I skipped any sweetener. However, I made two loaves today that (in spite of being imprecise with the water temperature and possibly starving the yeast) turned out beautifully. I was amazed when I heard the crust crackling when I took it out of the oven. After the suggested two-hour cool off I cut one loaf open and was delighted by the texture of both crust and crumb. The bread is soft and yeasty, like bread should be, and it tastes wonderful. Jeff and Zoë, thank you for the very simple instructions -- every step is very clear. In short: it worked!

We've been working through this book and have learned a lot. Gluten free bread isn't the same as gluten bread and it never will be. That said, this bread is a million times better than anything available commercially. 5 minutes a day? Yep, it's a fantastic concept that works. We're still learning and have a long way to go to achieve gluten free bread nirvana. This book is a great starting point and guide. We've now progressed to experimentation in the quest for a loaf of artisan free gluten bread this is so close to a hot and crusty gluten bread that no one would ever guess. Thanks to Zoe and Jeff, we're certain that we'll get there. DECEMBER 2014 UPDATE #2: We can now confirm that using Bob's Red Mill (BRM) flour/additive proportions, yeast proofing, dough rest/rise, and baking instructions found on the back of their 'GF Hearty Whole Grain Bread' mix - amount of flour (20 oz package of dry ingredients), water, eggs, apple cider vinegar - with GFABin5's basic 'white' and whole grain flour mixtures (and any other GFABin5 'standard' loaf mixtures), and the GFABin5 steam cooking method, result in a much more fantastic crumb than we've been able to achieve thus far with the GFABin5 refrigerator method alone with or without eggs. We also get the fantastic crumb without the steam but not the crusty crust. So, for vastly improved crumb along with a crusty crust, steam and then cover the bread with alu foil (BRM baking technique) to prevent burning the crust. We add more millet flour to help lighten the crumb; it makes a difference. What's more, the BRM baking method uses only a 375 degree oven and we can now use 'regular' parchment paper again. Oh, and yah, the effort still happens in under 8 minutes a day. For now, we have more refrigerator space and vastly improved GFABin5 crumb with the BRM baking technique. We recommend the BRM baking method for anyone who's still struggling with a too dense/wet/gooey crumb in their basic GFABin5 loaves. We continue to work toward a great crumb using the GFABin5 refrigerator method, but we have to admit that we're over the moon with the BRM results using GFABin5 flour mixtures and the recovery of refrigerator space. Because the BRM baking method is so successful for us, we're more adventurous with our GFABin5 flour mixtures. Our GFABin5 bread is now consistently really good. n.b. We bake all of our GFABin5 bread on a Lodge cast iron griddle in the oven Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5" x 16.75" . Two of these griddles cover an entire oven rack for those busy baking days. The cast iron griddles are much less expensive and more versatile than a stone, will not break and heat very evenly. We also love the cast iron dutch oven bread baking method for those 'lazy' baking days...lol. Happy GFAB bread baking! DECEMBER 2014 UPDATE #1: After working through this book for the last 6 weeks, we hope that the following comments will be helpful. We're scientists in real life (ergo not total morons), but gladly admit that we're complete morons when it comes to this method of making bread. So, we started at the beginning of this book, learned its process and went from there. If you're having problems with these breads, here are some things that we recommend. We were incredibly frustrated in the first weeks with all sorts of failures including fresh yeast that didn't cause the dough to rise when following the book's initial mixing instructions. 1) Go to the book's website and watch the authors' TV spots. There you'll see exactly what consistency this dough should be. We're at a high altitude (3,200+ feet) and find that the amount of water called for in these recipes is woefully short. N.B. to authors - please describe dough consistency better in the 2nd ed. One B/W photo of dough in a glop doesn't really give much useful information. What's more, we have no idea what constitutes dough that is either "too wet or too dry" in the trouble shooting section without some useful metaphor that describes what is meant by dough that is either too wet or dry. 2) After watching the authors' online videos, we noticed that Zoe sort of proofed the yeast by always adding it to the water first and NOT mixing it in with the dry ingredients as described in this book. She also always added the dry ingredients to the liquids. Following Zoe's examples make for a much easier and complete mix of the dough especially if mixing by hand with the very useful and fabulous Danish dough whisk. We had one batch that completely bombed with no rising dough when we mixed in the yeast with the dry ingredients. This happened before watching the online videos. We now always, always proof our yeast first by mixing it into the lukewarm water before adding the dry ingredients to the liquids. Because we like the taste, we also feed our proofing yeast a teaspoon of blackstrap molasses (or more if the recipe calls for it); the yeast go wild and our GF dough rises to the moon, Alice, to the moon! 3) Mixing the dough by hand works best for us. We tried it with our heavy duty food processor and it overworked the dough to the extent that we baked up concrete. Hand mixing will never cause this to happen. We have a heavy duty commercial stand mixer and haven't tested it because mixing by hand is so fast and easy. 3) The gooey crumb (baker speak for the not crust part of the bread) from these recipes is not something that we should have to endure. As scientists we're also explorers. After many frustrating weeks of bread that was so dense it could be used as filler in one of our brick walls, we bought some packages Bob's Red Mill gluten free bread mixes and baked them pdq. OMG!!!! The crumb from the Bob's Red Mill mixes is so light and airy that you would never ever guess that it was gluten free bread. There was no dense or gooey crumb. What's more, these mixes can be easily made in just 5 minutes a day with neither failures nor the super dense crumb (even with eggs) from the recipes in the GFABin5 book. BUT (pay attention Bob et al.) there are ingredients in the BRM packets that we wish weren't there - like maltodextrin and silicon dioxide, among others. NEVERTHELESS, their GF free bread mixes handily demonstrate that GF bread can have a similar crumb to gluten bread. We loved the BRM GF full grain bread and cornbread mixes (yes, Virginia, you can have GF cornbread exactly as you're accustomed to having it), but we found the BRM "Homemade Wonderful Bread" mix to be so much like Wonderbread and its ilk that we wouldn't make it again. It was like eating fluff. Nevertheless, it was gluten free, light and airy crumb, fluff. We learned enough from the Bob's Red Mill mixes that we've begun experimenting with these techniques using the flour mixes from the GFABin5 recipes. We learned about dough consistency using the BRM mixes. The BRM dough is literally poured into a baking/proofing vessel. It's not liquid, but the dough flows like cooling lava. Does this mean that the BRM dough consistency is really too wet for GFABin5? We don't know yet and will test it. We're in the process of testing the BRM dough/baking method with GFABin5 flours. The BRM method lets the dough rise in it's baking vessel or a floured banneton and then bakes it 30-45 minutes later when the dough has risen a specified amount. We hope that trying the BRM method results in a more consistently lighter crumb with the GFABin5 flour mixes. If the BRM method works with the GFABin5 flours, then we won't have to devote so much refrigerator space for resting dough except for the sourdough. The BRM mixes require the addition of a teaspoon of apple cider vinegar. After a thorough web search, it seems that this tiny amount of acid from the apple cider vinegar helps the dough rise and temporarily strengthens dough elasticity. Because GF bread dough isn't worked like gluten dough, this teeny bit of cider vinegar might be a completely worthwhile additive to all GF bread dough when using the BRM baking method. We have no idea (and could find no information) as to whether or not this small amount of cider vinegar will affect a refrigerated dough. But, we're willing to try in the quest for a lighter crumb and staying true to the GFABin5 process. In the end, we happened to have a piece of GFABin5 whole grain bread with whole millet in the bread box. Even with its dense crumb, it was so much more delicious than any of the Bob's Red Mill mixes that we remain committed to the GFABin5 breads. We're just on a quest for a consistently lighter crumb with all of the flavor found in the GFABin5 breads. And yes, we're adding more millet flour to the GFABin5 recipes because it's supposed to help lighten the crumb. 5 stars is perfection, everything was easy peasy and worked exactly as described. Thus, 4 stars until all intrepid bread makers will have zero failures. Peace.

The title of this book is very misleading, as there are a lot of initial preparations that you must do prior to actually baking the bread. Bread baking can not be done in 5 minutes, but they make the process so quick and easy that I will not hold that against them. I can not stress the importance of actually reading this cookbook. Otherwise, you will be extremely lost and confused once you actually get to the recipes. Once you have made up the bulk recipe for the gluten free bread flour blends, the making of the dough comes together very quickly, surprising a little too quickly (lol). I found the recipe for the master dough to be rather large for one person, so I halved the recipe. Kudos to them for making that a simple process. I have already made two different doughs (4 loaves altogether) and must say the addition of egg whites in the master dough recipe is chef’s kiss. Also, if you can wait, be patient and let the dough continue to slow ferment in the refrigerator for 3 days, the smell of the dough will completely change to an almost sweet, slightly “tangy” smell. Otherwise, before this time, the dough will only have a “sour” smell. Forming the loaves did take time and practice, as I have never worked with such a wet and sticky dough before. But once you get the hang of it, it’s really a breeze. Tip: don’t be afraid to use rice flour and more rice flour than you actually think you need. Now onto the main event: the actual bread itself. I was very impressed by how much I was able to get the bread to brown and by how much an actual crust formed. The crumb was amazing. This bread was very light and moist. And thankfully, this bread is not even in the least bit dense. This is by far the best gluten free bread I have ever had. I am truly thankful I discovered this book, as I am now able to share bread again with my family.

5 minutes a day AFTER you get the all purpose flour mixed. Then you have to make the Master dough mixed with the all purpose flour. So why give it 5 stars. The bread rises, and tastes amazing. Yes of course its easier to buy premade GF flour. But my problem with that it gives you so little with a very high price. When you make your own GF All purpose flour from this book, you have enough to make a few different recipes. And when you make a recipe you have about 4 or 5 pounds of dough that will give you four or five loaves of bread. Don't need that much, make it up and store it in the refrigerator or wrap it in parchment paper with a bit of cornmeal on the bottom and pop it in the freezer. Your looking to help your diet improve with this cookbook right? I am willing to put in the effort bc I LOVE BREAD. We made the all purpose white flour and the all purpose wheat flour. Then we made the seeded whole grain bread and I even added raisins afterward to one of the dough balls. It was so tasty. My regular large chain grocery store doesn't sell rice flour, so I have to order it. I found a website where I can order it in 3 pound bags. So until I get that order, I can't make anymore bread. I purchased this same cookbook for a friend and we make the flour and the dough up together and split it, ,so we each have some. She will be making the pretzels sometime soon. I own their first cookbook on my kindle and I love the ease of those recipes. However you only use one all purpose white store bought (gluten) flour. The difference is you have to have several ingredients to make up the all purpose rice flour. Like one reviewer wrote, "read the book first", then gather ingredients, then mix and store.

I had to read through this book twice but once I figured out that you have to make the Master Flour Mixture and THEN make the Master Bread Recipe WITH the Master Flour Mixture I was fine. I also ended up buying several new kitchen appliances (a stand mixer, a kitchen scale, large storage tubs, food thermometer, oven thermometer, & cast iron dutch oven, among other things) as well as a bunch of new ingredients (including rice flour, potato starch, tapioca flour, bulk yeast, etc.), so there was an initial investment in supplies and equipment. Making the dough takes much longer than 5 minutes, but once you have the dough made you can store it in your refrigerator and it will make four one-pound loaves over the course of several days. I highly recommend you get the oven thermometer--my oven was off by 25 degrees. The scale makes it MUCH easier to measure the ingredients; it is very difficult to pack down gluten-free flours as they poof all over the place when you try to do that. Basically you just need to order just about everything they recommend in the equipment chapter. So--realize that in order to follow the directions in this book you will need more than just the book. That being said, once you are up and running, things go very well and you will have really tasty homemade gluten-free bread that is MUCH better than what you can buy in a store. To me it ended up being well worth the time and effort to get all set up and understand the directions. If you are willing to put some time and effort in, this book does have the information you need to be successful. But you DO have to be motivated and willing to follow the directions in the book (and don't get too excited about the 5 minutes a day thing, which is kind of misleading). I am posting a photo of my most recent loaf, which is the basic recipe with the "egg-enriched" dough. Absolutely delicious!

I dislike the black and gray photos of how to do the steps of making the breads. I have had a hard time following the recipes due to the rambling type instructions. The book is informative about gluten free flours .All the breads I have baked have turned out flat, hard as bricks, too hard to eat. Smell great as it's baking tho. I have read the book 3 times and I am going for a 4th read. I hope the breads will eventually be edible. Update 10/10/21 I have used 6 pounds of cup 4 cup King Arthur's gluten free flour. I have tried less water, more sugar, bit more yeast and adjustes the recipes all that I can. I have made several batches of hard & tasteless artisan, rolls and loaf breads. I think that this bread recipe book is not for me.

Excellent book, just made the brioche, it's incredible!

A día de hoy, uno de los mejores libros de panadería sin gluten que tengo (y tengo unos cuantos). Explicaciones sencillas, recetas infalibles, fotos en los paso a paso más complicados... Lo recomiendo sin duda!

It's really difficult for Indian environment

I just made a baguette. I was never able to produce a decent loaf before I was forced to go gluten-free, not for the lack of trying. I had actually started to wonder if it was something to do with my hands (do they kill yeast somehow???) as no-one could produce inedible bread that consistently. I tried not to think too hard about the fact that I would never learn to make a loaf as I wouldn't be able to taste what I produced when practising. But I wanted a baguette. So I got this book and a pizza stone and made the dough. It didn't rise though it smelt yeasty. I thought about throwing away the massive amount - enough for days. I looked on the book's website and their dough looked just like mine. A video made it so simple. I baked it. At least I made my environment smell phenomenal. It smelled like bread. It looked like a baguette. I just broke it and boom! It snapped so loud I laughed. Then I choked slightly. I have made bread! It's delicious! It has a lovely salty, tangy taste. I'm completely happy. * I was going to post a photo but there's no baguette left. As I have a good amount of dough left, I shall no doubt post one. Update: I've continued to make baguette and they continue to turn out the same. I made pretzels and bread sticks, not following the recipe, but just improvising with the basic bread dough. All were fantastic. I particularly love the taste. The crust is outstanding. It's truly crusty. I just made delicious pizzas, first with the baguette dough as a base, then with the proper pizza base! I halved the recipe quantity of the latter, and have enough to make a few this week. Home-made pizza just tastes and smells incredible. The ability to bake for other people is what I missed most - I need to be able to taste it first, for obvious reasons. My kind guinea pigs, none of whom have a gluten issue, are apt to say anything tastes good - I have to verify (nom!). I forgot...I made bagels! Yum.

Ich sammle Kochbücher. Aber gerade bei glutenfreien Brotbackbüchern habe ich bisher gestreikt. Ich will mich weder von Mais ernähren, noch soll mein Brot nach Reformhaus aussehen oder schmecken. Wer sich die Zeit nimmt, dieses Buch sehr genau zu lesen und wirklich damit zu arbeiten wird reich belohnt. Ich betone es nochmal, gerade in Hinblick auf manche Rezensionen: lest es wirklich gut durch. Die Mehlwahl, Ruhezeiten, die Art mit dem Teig zu arbeiten ist wichtig. Ich habe mich mit halbwegs guten Englischkenntnissen durchgearbeitet - ein Vollkornbrot, ein leichtes Mischbrot, Pizza und Zimtschnecken habe ich bisher mit perfektem Ergebnis gebacken. Mein Ofen ist alt, die Küche simpel. Geht also dennoch. Für das Zimtschneckenrezept bin ich sowas von dankbar. Ich habe bei Amazon Unmengen Mehl bestellt u. mir einen Pizzastein geleistet. Mehle mischen. Gewünschten Teig fix zusammenrühren (geht mit Holzlöffel und ganz schnell). 2 Std. gehen lassen. Kühlschrank. Wer Brot braucht: Teig entnehmen, 1 Std. stehen lassen, in der Zeit Ofen anheizen, 40 Minuten backen. Nie wieder Schär kaufen und endlich wieder mit allen Sinnen genießen.