“How do I find a good-tasting gluten-free sandwich bread without spending a fortune?” It is the most frequently asked question I hear. Then the complaints begin to rumble across the room. “I want to make it myself, but I have terrible results. The stuff just crumbles in my hand.” Or, “Making gluten-free bread is too complicated with too many ingredients.” Or, “It’s too expensive to buy commercially, and I can’t afford to buy a bread machine.” Or, “Gluten-free bread has no taste. I may as well eat cardboard.” I avoided the issue of baking my own gluten-free bread for years. However, I could’t avoid the issue forever when I knew in my heart, on some occasions, nothing but a good old homemade sandwich would do. I decided to tackle the problem head on early one spring, and turned my home kitchen into a science lab, research center, and test kitchen. I was determined to simplify recipes, make them more nutritious, and to prepare the ingredients without the aid of a bread machine. They would be simple, straight forward recipes—recipes with nutritional integrity. The American can-do attitude was what I brought with me into my bread-making quest. I knew I could do what I set my mind to do. I was looking for artisan breads as well as remakes of my own old familiar recipes, so that is where I focused my experiments. I baked from the early spring and on into the fall. I baked with a passion. My mission was to make gluten-free artisan breads full of rich flavor, evoking wholesome goodness from a bygone era. American Prairie Bread, Whole Grain Quinoa-Oat Bread, Southern Cornbread, and the familiar rich flavors of Beer Bread and Artisan New England Brown Bread are a few of the results of my rewarding time in the kitchen. There are crackers and biscuits, too. In my former life, before being diagnosed with celiac disease, I baked all of my own breads. I also made pasta from scratch. On a regular basis I filled the house with aromas of heavenly freshly baked bread. I made whole-wheat bread, rye bread, French bread, rolls, buns, and biscuits. With the diagnosis of celiac disease my baking abruptly stopped. The kitchen was closed to the subject until now. With my passion for baking gluten free, I can’t describe the euphoria I felt to be back in my kitchen developing recipes. Through much research and trial and error, I was able to rekindle the excitement of my baking experiences of years past. I’m now ready to share the good news with you in Miss Janet’s American Breadbasket, Artisan Gluten-Free Breads & Baked Goods. Here is what I recommend. Adopt the philosophy of baking gluten free: bread baking is better now than it was in our former wheat-based world. Enjoy your freedom to make wonderful discoveries in your own American Breadbasket.
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Descripción White Dog Studio, 2013. Paperback. Estado de conservación: Brand New. 46 pages. 8.25x8.25x0.11 inches. In Stock. Nº de ref. de la librería zk0989788202