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, by Kathy Addis
Free Download , by Kathy Addis
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Product details
File Size: 1681 KB
Print Length: 104 pages
Page Numbers Source ISBN: 1505440416
Publication Date: June 9, 2011
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B0055EDG3Y
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Amazon Best Sellers Rank:
#381,557 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
First off, I would like to thank Kathy Addis for helping folks who need quick solutions to living gluten free.My machine is a low cost Hamilton Beach with a perported Gluten Free cycle, which was not really properly designed for gluten free baking, rather it was a marketing ploy to hook in gluten free buyers. So the kneading and baking times are inappropriate for gluten free ingredients. It does however have Express cycles for 1.5 lb and 2 lb loaves that take approximately 1 hour total like advised in Kathy's book so I was happy to buy Kathy's book and try her recipes.I USED FRESH SAF INSTANT YEAST. If you do not used fresh yeast or at least proof your yeast, do not complain about failures to rise. The ingredients mix and rise just fine, but I have found that the bread does not fully finish baking on my machine. Perhaps this explains some of the folks who say they ended up with mush. Fortunately I have the option of letting the Rapid cycle run to the end, wait for the end beep then reset and use the Bake cycle to add another hour. I have to then set a timer to alert me when a half hour has elapsed so I can take out the loaf when it is done. This results in fine loaves. I determined this by testing with a dial meat thermometer which I place in the loaf near the end of the rapid cycle, and close the lid. I can then check the temp through the window on the lid of my machine.If you read the manuals of various bread machines on the internet, you will see what a great variety there is in baking temperatures, kneading times, rising times and baking times. No wonder the recipes in this book do not work for everybody. But most machines allow you to add time by using the "bake" cycle after completing a shorter cycle with a single rise in it that is more appropriate for gluten free ingredients. If your machine does not have a bake only cycle, you can pull out the pan and place it on its side to finish it in the oven. I feel she should add instructions in the book on testing end temperatures and on additional baking if necessary for your machine.Also you could just use the bread machine dough mixing cycle and bake in a bread pan in the oven for the appropriate time. Like many folks I do not have a big expensive mixer and do not enjoy mixing by hand so the dough cycle is a handy thing for me!I do wish there were more bread recipes in this book with different grains. Also it would be nice to have a "gum free" recipe for those folks intolerant of xanthan gum or guar gum.I wish the folks who failed with this book would list what machines they were using and whether they had fresh yeast. It might save others from failing. It would be delightful if I had a machine that turned out these recipes perfectly without the extra effort I mentioned above, but this book is still useful and you can make the recipes work. Perhaps you will even luck out and have a machine that works great with these recipes. It's worth a try.
The book's value is the author's guidance in using a bread machine. It was worth the $5 and even more to overcome my fear of making gluten-free bread with my new Oster, giving me the confidence to revamp recipes I've tried in the oven (but it just took too long and was too messy). I've tried three recipes so far; two were so-so, but the raisin-cinnamon bread is fantastic! Next I plan to try the onion buttermilk recipe. Her recipe and advice about stuffing and croutons was amazing. I would welcome other recipe books and bread machine baking advice from this author.
I so wanted to like it and I followed other reviews to increase baking time etc.... I think the author hasn't included enough info regarding liquid amounts, judging texture of the bread, adding liquid substitutions for dry milk, etc.Each loaf that I tried, Sally Lunn and cinnamon raisin, call for more liquid than other recipes (since I substituted dry milk with liquid almond milk as the author suggests) and both loaves were a gloppy mess, even with extended bake time.So now I give up on this book for my bread machine :(
Some of these recipes are way off. I first tried "Sally Lunn Bread" on page 72, and ended up with one awful mess. It calls for both a cup of milk, and 1 1/2 cups of warm water. Way too much liquid, and just try to get that goo out of the bottom of your machine. I don't think I want to try any others in this book.
Love this book! If you are frustrated and determined to make gf bread in a machine, please do yourself a big favor and get this. It is so helpful understanding the process. I combine this book with Gluten-Free Bread, by Sophie Miller. By using these books you can make easy breads like quick potato bread and a simple bread bread. Kathy thanks for the help and encouragement!! Also, if you get a bread machine, I recommend one with a gf setting, and use that setting. I have a Ham. Beach.
These are great recipes, even in a small machine. I use a Zojirushi BB-HAC10 Home Bakery Programmable Mini Breadmaker, and was delighted to see that Addis gives instructions for adapting recipes. Though my Zojirushi's quick bread cycle takes two hours and her recipes are for machines with one-hour cycles, they still work just fine. My favorites include the maple oat bread (which I make with agave syrup) and the Italian Dried Tomato Bread - though the multi-grain bread is really good too, and I haven't tried a recipe I didn't like.These recipes do use eggs, and for one-loaf machines the instructions call for using 2 eggs instead of 3 along with half the other ingredients). The result is a bread with a slight custardy texture, though not annoyingly so, and a great taste - even my husband, who isn't on a gluten-free diet, agrees. The loaves are a bit smaller than others I've made in my machine, probably due to the use of instant yeast. It's still some of the best bread I've had in the almost 20 years I've been gluten-free.The ingredients may require a bit of shopping (online for me, despite my fairly well stocked gluten free pantry). Addis's basic bread flour recipe calls for both soy flour and coconut flour, along with the brown and white rice flours and tapioca starch I always have on hand, and she uses SAF instant yeast and dough enhancer, also new ingredients for me. But the results are well worth it. There are a lot of really appealing recipes in the book - cinnamon or pecan raisin, cheddar cheese, buttermilk onion, Welsh currant, and savory bacon pepper loaf, along with the maple oat and Italian dried tomato and multi-grain breads that are my favorites. After taking years to find recipes to make the simplest kind of edible bread, I'm really looking forward to having a lot of fun with this cookbook, baking some really interesting savory breads at last!P.S. I ordered a copy to give a nephew on a gluten-free diet, and was happy to see that it now comes with a spiral binding, so it will lie flat on its own - much easier to use.
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