Gluten-free and Vegan Bread: Artisanal Recipes to Make at HomePaperback
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- Publisher: Sasquatch Books
- Format: Paperback | 192 pages
- Dimensions: 168mm x 201mm x 18mm | 386g
- Publication date: 27 December 2012
- Publication City/Country: Seattle, WA
- ISBN 10: 1570617805
- ISBN 13: 9781570617805
- Illustrations note: COLOR PHOTOGRAPHS
- Sales rank: 29,325
Jennifer Katzinger makes baking artisanal gluten-free and vegan breads at home simple. This cookbook contains recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savoury breads, and sandwich breads. It includes more than 60 recipes, such as Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild Rice Bread, Quick Anadama Bread, Irish Soda Bread, Cranberry Pecan Bread, and more.
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Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery (www.flyingapron.com). She is the author of "Flying Apron's Gluten-Free & Vegan Baking Book "(2009) and "Gluten-Free & Vegan Holidays" (October 2011). The author makes her home in Seattle, WA.
By Renique Males 28 May 2013
This book is an improvement from Katzinger's first book (Flying Apron's GF and Vegan baking book). Recipes in this book incorporate the use of starches (mainly tapioca and potato) which result in lighter and less dense products. Most loaves do not produce results similar to white wheat bread, but they certainly do not intend to. If you appreciate a rustic baguette or loaves similar to rye, you will not be disappointed by these recipes.
If you're new to GF/vegan baking and want a thorough understanding of how different ingredients and baking methods work, then you'll appreciate the lengthy explanations and background information provided. Some passages are a bit long winded, but you can pick up the important points (like in-oven rising) and skip the details.
Whilst this book relies heavily on the use of teff flour (which can be quite expensive at about $20/kg), it is most certainly worth it. I was new to teff flour before this book, but I find that it provides depth and structure to most of the recipes and in my opinion has a lovely nutty taste. Having said that, I have experimented with some recipes by replacing half or all of the teff flour with other flours (brown rice, millet etc) and the results have been pretty much the same.
One of the BEST things in this book is the very simple and straightforward recipe for a "mother starter" which is effectively home-made yeast. It calls for 5 cups of teff flour, but I used quinoa (high complete protein content) and the results were amazing. I'll never use store bought yeast again.
So if you're looking for some honest, artisanal, rustic and healthful bread (including loaf-cakes), you will not be disappointed by this book.