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Gluten-Free Artisan Bread in Five Minutes a Day cookbook by Jeff Hertzberg M D

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Books : Cooking : English
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11/14
UPDATE: Hi GF buddies, I've got a lot of info below; but what I really think you need to know is that we just got
through eating two plates of GF Apple Cider Beignets and they were DELICIOUS! We're from Louisiana and know our way
around a beignet. While I am very concerned about creating a healthful, wholesome GF loaf of bread; but I almost wept it
was so wonderful to bite into those fried puffs of cinnamon sugar coated heaven this morning accompanied by a mug of
cafe au lait and a crackling fire (queen of the world today!). It felt so NORMAL! I used the Apple Cider Brioche dough
(xanthan gum, don't think psyllium would have made such a perfect sweet dough) and let it sit in frig for about 36
hours. It rose beautifully into a soft orb of fragrant dough (once you read the recipe you will have a hard time
believing it could be edible). The dough rolled out easily on rice flour dusted counter--no sticking, tearing or drama.
The authors recommend rolling dough 1/2" thick so I fried one per instructions. It was good but a tiny bit doughy.
I went 1/3" thick next and it fried up perfect. But, being a fan of the "real deal" I wanted a fatter,
puffier beignet. My best results were rolling the dough 1/4" thick, folding in half onto itself and lightly rolling
til I got about 1/3". That gave me best results, as did frying at 375. Bonus points, whereas the cooking oil is
ruined rather quickly with flour-based beignets, this dough didn't mess up the oil at all. This same dough can be
used for traditional doughnuts if that is your happy place :>). Bon appetit! I used the remaining Apple Cider Brioche
dough to make the Apple Pear Cranberry Coffee Cake. The dough/fruit mix turned out delicious, but we did not like how
sickeningly sweet the streusel topping turned out, and there was way too much of it. Recipe called for half the streusel
in middle and half on top. Next time I will make 1/3 the streusel mixture, substitute oat flour (didn't like the
sandiness of the rice flour in this context) and only sprinkle on top layer. The pear sweetens the fruit mix nicely and
I want to taste fruit not sugar.
-----------------

2014 has been the year of the search for tasty,
edible gluten-free products. The search has been frustrating, expensive and mostly unsuccessful. For the most part
I've decided I'd just rather go without than eat mediocre food. "Sandwiches" are made with various
fillings piled in a crunchy romaine leaf. A couple of gluten-free crackers that I actually really like hold my goat
cheese and salamis in place. I've got one good cold cereal on the list and am glad I already loved gluten-free
steel cut oats.

I sold all of my beautiful bread-baking books (old friends one and all) because it made me
sad to see their bindings and know I won't enjoy the end result of all that hard work those great bakers put into
their books. I sold all of my "five minute bread" cookbooks as well after copying the few gluten free recipes
I liked.

I can honestly say I wasn't expecting much from this new effort by Hertzberg and Francois; but
appreciated that they took the time to do this. When this cookbook came up on amazon vine for review I grabbed it
fast.

I've spent the past two weeks baking from the books and am learning how to make a satisfying
gluten-free loaf (that my husband didn't know was gluten free-hooray!). Like all bread baking a truly excellent
loaf requires a bit of alchemy--terrific fresh ingredients, good clean water, crunchy seeds/grains, etc; but mostly
excellent technique. I think most people will be able to make an edible loaf from this cookbook that beats a $6-7
store-bought loaf. People who are patient and are already good at baking bread are likely going to be able to make a
very good to excellent loaf using any number of a variety of recipes. If you weigh ingredients, use a good mixer, have a
baking stone and a well calibrated oven you're golden :>).

I started by making one bucket of the #1
all-purpose flour mix and one bucket of the #2 whole grain flour mix (hooray that I kept all my bread making
equipment!). I used about 30% of the flours/starches from Bob's Red Mill products and the remainder from the bulk
grain section of a large international farmers market near me. The prices at the Farmers market were about 50-75% less
than Bobs (for organic). I have a grain grinder and have purchased the grains called for in the book and will be
grinding my own flour for the next big batch of mixes (and will post my results as my grinder will not get quite as
powdery a result as commercially ground flours). I am using xanthan gum right now but want to experiment with the
psyllium husk alternative soon (the two ingredients the authors use to approximate some type of "rise" in the
bread. I hope others who have actually tried these recipes will be generous in posting their experiences.

I
share this because I priced out the cost to make each batch of mix. It cost ~$9.95 to make 4.3# of #1 all purpose mix.
That will provide the flour to make ~7-1/2 of the basic boule recipe. With yeast, sugar, and salt that comes to about
$1.50 per finished boule.

It cost ~$9.85 to make 4# of the #2 whole grain mix. That will provide the flour to
make ~10 loaves of the 100% whole grain loaf. The whole grain loaf calls for the addition of some other flours/grains
(including my favorite version with buckwheat). The cost for my finished loaves of the 100% whole grain was ~$1.70. The
most expensive loaf made thus far was the seeded whole grain at $2.20.

I started off with the #1 and #2 mixes
as per the book. I've made changes in my quest for a great gluten-free bread and know this will be an ongoing
process. I've found that both mixes make a much better bread with some millet flour and oat flour in the mix. I add
some teff flour to the #2 mix as well. I don't care for the results using just white rice flour in the #1 mix so I
use a blend of white and brown rice flours.

I highly recommend you not bake with the mixed doughs until after
at least two days in the refrigerator. Gluten-free breads really develop a much better and more complex taste with this
longer period and all of the grains are fully hydrated. I use the "old dough" technique that I used when
making regular breads and that also helps to create a much better loaf (save some of your old dough and mix it into the
next batch--simple).

You definitely will have the best results if you weigh the ingredients--they are so very
different from wheat flour in how they fill a measuring cup.

If it's hot outside and you don't want
your kitchen to be miserable, I've had good results using my cast iron dutch oven on my gas grill. I turn on the
two outside burners, preheat the dutch oven and lid to 450, toss some corn meal in the dutch oven and plop the dough in.
From there cook as if in oven. If you use cornmeal on your pizza peel you know how quickly 450 ovens burn the stray
cornmeal so you also eliminate that yucky smell from your house.

My next experiment from this cookbook is to
try the bread in a crockpot. I have to make sure mine can be used without water and if so will update with results of
that experiment.

In summary I like that this book is simple enough for a beginner but allows more seasoned
bakers (and perhaps even pros!) to use ingredients and techniques that they love (sourdough starter, old doughs, longer
ferments, stones, dutch ovens, whatever works for you).

You definitely will have the best results if you
weigh the ingredients--they are so very different from wheat flour in how they fill a measuring cup.

If
it's hot outside and you don't want your kitchen to be miserable, I've had good results using my cast
iron dutch oven on my gas grill. I turn on the two outside burners, preheat the dutch oven and lid to 450, toss some
corn meal in the dutch oven and plop the dough in. From there cook as if in oven. If you use cornmeal on your pizza peel
you know how quickly 450 ovens burn the stray cornmeal so you also eliminate that yucky smell from your house.

My next experiment from this cookbook is to try the bread in a crockpot. I have to make sure mine can be used without
water and if so will update with results of that experiment.

In summary I like that this book is simple
enough for a beginner but allows more seasoned bakers (and perhaps even pros!) to use ingredients and techniques that
they love (sourdough starter, old doughs, longer ferments, stones, dutch ovens, whatever works for you).

-
Living It Up, Amazon.com


It's simple but it's not easy - meaning, if you already knew how to
bake a great loaf of g-free bread in this manner, you wouldn't need the book. This is the case for most of us,
especially those who wrote negative reviews. I have several failed batches and waited to write my own review to test
some theories after failed attempts. I researched "why is my gluten free bread sticky", for example. I found
various explanations. Finally, I found the answer that applied to MY loaves. I was using SWEET white rice flour. ALAS,
when I finally got to the point of reading the book (and not skipping ahead to the recipe section like I originally had)
the authors clearly state NOT to use sweet white rice flour, and that they used stone ground white rice flour. It made a
world of difference. I also noticed that my oven lost a ton of heat and took longer to pre-heat, so the themometer
recommendation was key. Also, knowing what the spring form method was helped me to follow the steam bake method better
and more carefully. I had previously left the oven open too long and used cold water instead of warm. I suspect that
some of the negative reviewers who said the loaf of bread was like a brick didn't let the initial rise take place,
or that they didn't properly mix the master flour mixture. As for personal taste, I love the flavour and texture,
crisp outter crust, chewy/tender inside (not sticky). My daughter would like a lighter loaf so next time I will move on
to the oatmeal sandwich loaf. We tried the brioche and challah donuts. I personally loved the challah ones. I'm so
glad that I didn't throw in the towel, we are so happy with these recipies now that I am following the science.

- Bhmum2, Amazon.com   Show Demonoid some love with  BitCoin: 1DNoid2VRyfYn9T38Z1SZ5XncG7WMgCeUL How to get BitCoin? 
 

        
  

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