No-Fail Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love Sunken loaves, bread that won't rise, and baguettes as hard as baseball bats — almost every gluten-free baker has run into glitches, but luckily you don't have to worry about those challenges any longer. Here are some of the solutions you'll find in this fail-proof gluten-free bread baking cookbook: Recipe Tutorials: Are your hands covered with flour and ready to get baking some bread? The simple recipe tutorials in this book will introduce you to the fundamentals of bread baking. You'll learn detailed information on how to prepare five essential gluten-free breads: Classic Sandwich Bread, French Baguette, Dinner Rolls, Artisan Pizza Crust, and Banana Bread. A Troubleshooting Guide: Even the most careful baker can run into challenges. While it is not more difficult, gluten-free baking has its own unique set of challenges. This troubleshooting guide helps you avoid the most common problems in gluten-free baking, with guidance for what to do when bread is hard and heavy or thick and rubbery. 50 Recipes for Homemade Bread: With this gluten-free cookbook, you'll learn how to make bakery-worthy bread in every shape and form. Recipes include sandwich breads, artisan breads, rolls, bagels, flatbreads, pizza, quick breads, and sweetbreads. Sample Recipe: Biscuits Makes 8 biscuits, Prep time: 10 minutes / Cook time: 15 minutes These soft, tender biscuits are the perfect vehicle for the gamut of options: savory sausage gravy, sweet strawberries and cream, or nothing more than a pat of butter. The trick to making them light as a feather is not to overprocess when mixing the dough. You should still see small chunks of butter. Directions: 1. Preheat the oven to 450°F. 2. In a food processor, add the flour blend, baking powder, salt, and xanthan gum, and pulse once or twice just to integrate. 3. Add the pieces of butter to the food processor, and pulse a few times. 4. Pour in the milk and blend just until integrated but tiny pieces of butter are still visible. 5. Dust a clean work surface with potato starch. Turn the dough out of the food processor and coat with the starch. Carefully roll the dough out to about 1 1/2 inches thick. 6. Use a small glass to cut the dough into circles, or cut it into squares. Transfer to a baking sheet. Bake for 12 to 14 minutes, until puffy and golden brown. Ingredient Tip: Use unsweetened almond milk, soy milk, or coconut milk as well as a dairy-free butter to make this recipe dairy free. Ingredients: 2 cups Multigrain Flour Blend (page 10) 1 tablespoon double-acting baking powder 1/2 teaspoon sea salt 1/4 teaspoon xanthan gum 6 tablespoons cold butter or nondairy butter, cut into small pieces 1/2 cup milk or nondairy milk Potato starch, for dusting
✔ Author(s): Pamela Ellgen
✔ Title: No-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love
✔ Rating : 4.5 out of 5 base on (362 reviews)
✔ ISBN-10: 1641520191
✔ ISBN-13: 9781641520195
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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