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Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More), by Nicole Hunn

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Review

"[Nicole Hunn is a] maven of gluten-free economy"―Living Without

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About the Author

Nicole Hunn is the author of the Gluten-Free on a Shoestring series and blog, which has been featured in the New York Times and MSN Money. She has appeared in Living Without and Easy Eats, and on Sirius/XM Radio and ABC News, among others. She lives in Westchester County, New York. Gluten-Free on a Shoestring Bakes Bread is her third cookbook.

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Product details

Series: Gluten-free on a Shoestring

Paperback: 304 pages

Publisher: Da Capo Lifelong Books; Biscuits, Bagels, Buns, and More edition (December 10, 2013)

Language: English

ISBN-10: 0738216852

ISBN-13: 978-0738216850

Product Dimensions:

7 x 0.6 x 9.2 inches

Shipping Weight: 1.5 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

445 customer reviews

Amazon Best Sellers Rank:

#37,215 in Books (See Top 100 in Books)

I have worked and reworked multiple recipes according to specific directions from this book. What I mean by reworking is not about my technique, I have been baking for quite some time, but on the different methods which Nicole suggests. She give you her ingredient list for her mock Better Batter flour and then to make bread flour out of it you will need to purchase modified tapioca starch from expandex and also unflavored whey protein isolate from NOW food brands. I made the purchase which costs me 30 bucks extra, pretty expensive.... I did several of her recipes so far and none have worked for me. What worked was the flavor and that was all, there was no softness in the bread what so ever. The breads will come out a bit soft of course but then as it stood in the counter the harder it got. I did the soft white sandwich bread, sour dough and english muffins. All of the recipes were precisely measured in grams and it was followed very closely on rise times. For instance on the sandwich bread alone I went from slow rise in the fridge of 12 hours to close to 4 days to see the difference and there was none except for flavor. I was able to have the bread rise to double the size in my proofing bucket and when it was ready I kneaded it a bit just like she describes in her video as well. The dough felt more like an actual wheat dough where it was spongy and so I put it in the exact size loaf pan she recommends and put it in my proofing box at 75 degrees and it rose to the top just like she said it would. I baked it according to her specs and sure enough the bread would come out very impressive, just like her pictures in the book. To me I love presentation with my food so to see a nice big loaf come out looking like that I was very exited. I waited till it cooled off completely and I noticed it was getting harder. I made sandwiches with them and found the bread to be to tough. It was edible but my stomach was not having it, I was having stomach pains because I could not digest it. I tried many times thinking the longer it sits the softer it might get, wrong... All it did was make it more tasty but still tough. I went as far as thinking perhaps its her recipe of all purpose flour being a problem, I bought the expensive flours that she suggests to buy and not Bob's redmill but it was still something I needed to double check on so I bought better batter flour and used the whey protein and expandex starch. I made the bread the same way and it came out the same way which was tough bread. I would love to do a video based on my technique and her recipes so that folks can possibly point out what I am doing wrong based on the average star rating for this book but I am very OCD so I always double check my measurements and temps of ingredients. My ingredients are all room temperature and water is never above 110 degrees and never below 105 and everything is measured in grams.

I am rating this cookbook 5 stars. It is more involved than her previous 2 cookbooks but just as straightforward and easy to follow. One thing that jumped out at me is that the recipes in this cookbooks take time. For those of us who use her previous cookbook Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love--Fast!that focused on quick and easy recipes that may be a shock. Good bread takes time. Many of the recipes in this cookbook are going to have a proofing time of 12 hours up to 5 days.Another major difference with this cookbook is that she uses more than just a basic all purpose gluten free flour in most her recipes in this cookbook. She several different blends of flour: gluten free bread flour, high quality all-purpose gluten-free flour, make it simpler all purpose gluten free flour, basic gum-free gluten free flour, whole grain gluten free flour, and gluten free pastry flour. These seem easy to mix with just a couple of things added to your basic all purpose gluten free flour. Which flour blend you use depends on the recipe you are making. This was slightly disappointing to me because I could not jump right in and start making some of the recipes. I need to order a couple of things in order to make the bread flour. There are some recipes towards the back of the cookbook that do use a basic all purpose gluten free flour.The cookbook is simple to follow with some photos. Each recipe does not have a photo but there are quite a few in the book. There are quite a few photos in the section of the book where she illustrates shaping the dough which I greatly appreciate. I have made the recipe for Glazed Yeast-Raised Donuts found in the book but I used Better Batter with not addition in place of the Gluten Free Bread Flour and they were delicious. I bet they would be even better if I have made the bread flour that the recipe calls for....oh well, what can I say I am a kitchen rebel!The back of the book has some resources to help you figure out where to get some of the things mentioned in the cookbook. It also has a wonderful index which I find myself using all of the time in her previous cookbooks.

I'm an experienced bread baker, but I have to say, this book is far more intensive than I imagined. For the novice baker going gluten-free, this is not the best place to start. The recipes call for special ingredients that I cannot locally source, and they require one to three days advanced planning. I've chosen several things I wanted to make and found that they wouldn't be ready to bake until long after I needed or wanted them. I hope that when I get to complete something, the results will as remarkable as the author proclaims. I'm not sure how many people will have the time and patience to plan in advance for that coveted slice of bread. I considered returning the book but decided it will be a helpful resource on my cookbook shelf.

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Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More), by Nicole Hunn PDF

Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More), by Nicole Hunn PDF

Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More), by Nicole Hunn PDF