Author(s): Ellen Brown
With the adaptation of a gluten-free diet, simple meals of toast or PBJ are suddenly far out of reach. While larger grocery stores are beginning to stock gluten-free packaged breads, nothing replaces the comforting taste of home-baked bread hot from the oven. This book includes gluten-free baking techniques plus 60 all-purpose bread recipes for brioche, sandwich bread, multi-grain varieties, quick breads, and more. Gluten-free baking can have a steep learning curve for anyone who is accustomed to baking with conventional wheat flours. Author Ellen Brown has developed precise combinations of protein packed soy and bean flours with yeasts and all-natural baking aids to recreate the familiar flavors of conventional bread. These loaves will satisfy any craving for warm home-baked bread: you'd never know they're gluten-free.
ORDERS 2-3 WEEKS
Ellen Brown is a 30-year veteran foodie. She is the author of more than 30 cookbooks, including several Complete Idiot's guides and "Mac & Cheese." She is the founding food editor of "USA Today." Her writing has been featured in major publications including "The Washington Post, The Los Angeles Times, Bon Appetit, Art Culinaire," and "The San Francisco Chronicle, " and she has a weekly column in the "Providence Journal." She lives in Providence, Rhode Island.