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    The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
    The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
    The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
    Ebook385 pages3 hours

    The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

    By Bette Hagman and Peter H. R. Green, M.D.

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    About this ebook

    A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.

    In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

    Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. The Gluten-Free Gourmet Bakes Bread joins Hagman's three previous books, each recognized as the best in this special diet category.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateOct 1, 2000
    ISBN9781466812253
    The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
    Author

    Bette Hagman

    Bette Hagman, aka the Gluten-free Gourmet, was diagnosed as a celiac more than twenty-five years ago. Since then she has written six cookbooks, each offering a multitude of delicious wheat- and gluten-free recipes—what she calls a “prescription for living.” She is a writer, lecturer, and twenty-five-year member of the Gluten Intolerance Group (GIG). Hagman lives in Seattle.

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    • 5/5
      When I was first diagnosed with Celiac Disease, my husband bought me three books by Better Hagman, this being one of them. Her cookbooks were really was my first foray into gluten free cooking and baking. She has paved the way for many, many people and will always be considered a pioneer for those needing to follow a gluten free diet.

    Book preview

    The Gluten-Free Gourmet Bakes Bread - Bette Hagman

    Preface

    This is not the book I started out to write three years ago. Oh, it was going to be on breads, all right, but I thought the work was all done; I would simply put together a collection of bread recipes from my first three books.

    I had been satisfied with those recipes because they were still better than those so-called breads of twenty-five years ago when I was first diagnosed as a celiac and wrapped my sandwich filling in cold rice pancakes and pretended I ate like everyone else. When fellow teachers in the staff room laughed at my lunch, I resolved that something had to be done to make celiac food more appetizing. I never dreamed that I’d be one of the ones to help do so. I thought I was born to write; I certainly was not a born cook. Believe me, I have learned the hard way.

    I had never baked yeast bread in my life, and my first attempt could have been used as a doorstop. There were no recipes using rice flour at that time, so when the University of Washington’s home economics department came out with a recipe using xanthan gum to give spring to the loaf, the results seemed like a miracle. Finally, celiacs had real yeast-tasting bread that we could actually cut and eat. It was heavy, bland flavored, gritty tasting, and dried out quickly—but it was still bread. Later, I experimented and added tapioca, potato starch, and/or cornstarch to the rice flour to lighten the bread in both texture and taste.

    In my third book, The Gluten-free Gourmet Cooks Fast and Healthy, I introduced bean flour in baking breads, a great improvement in flavor, texture, and nutrition over the rice breads. I could have lived happily ever after with these breads until a lucky coincidence opened up a whole new world of baking. When a box containing twenty-five pounds of Jowar sorghum flour was delivered to me unexpectedly, I hadn’t the faintest notion how I was going to use up this new product. I’d tasted a few cakes and cookies made from it but felt that, like rice, it was a flour that needed to be combined with others to produce the best baked products. I tried pairing it with rice flour but wasn’t really satisfied with the results. Then, while making a bean dish and pouring in molasses, I remembered my mother calling it sorghum. A thought occurred to me: Would this sorghum flour be compatible with bean flour?

    Success! It took a few tries, but by juggling the amounts around, I found a new flour mix that far surpassed my former Gluten-free Flour Mix in taste and texture, and in uses. By pairing the sorghum flour with bean flours, I discovered that I didn’t need any molasses to cut the bitterness, and the flavor was so mild it would accept many variations. It opened the way for better textured breads and all other baking. It also made it easier to convert old recipes to the new mix, for this new bean/sorghum combination would exchange cup for cup with wheat flour in all my old favorites.

    With two successful bean flour formulas that turned out bread with a texture to rival wheat ones (springy with no crumbling), I became critical of my rice breads, which didn’t compare at all in taste or texture, so I revised the rice formula to a new Featherlight Mix. This wasn’t as easy, but finally, using potato flour instead of potato starch, I had a rice formula (Featherlight Rice Flour Mix) that made lighter and tastier rice breads and would still exchange cup for cup with wheat flour.

    Now I realized that we needed recipes for all sizes of bread machines or suitable for a single or two bread pans when oven baking. I was always exasperated when I’d spoon out one loaf and then have to put the remaining dough into muffin tins since the time of both rising and baking the muffins was different from the loaves. In all cases possible I created my new recipes in three sizes for all those who, like myself, have a terrible time doing kitchen math to make recipes for different pan sizes.

    Then, because many people, like myself, have better control of the proofing time by hand mixing and oven baking, I give directions for that method along with bread machine suggestions. I hope these changes will make the book more useful.

    I didn’t completely abandon my idea of collecting my old recipes in one place but did this by an addendum at the end of each chapter listing the locations of all the old recipes, including book and page number, so the reader won’t have to fumble through three indexes to find an old favorite.

    Just before the book was completed, I received a box containing bags of uncontaminated quinoa and millet flour. I’ve only started to work with these flours but already know that in them we have more protein-rich, flavorful flours to add to our pantry. There are only a few recipes in this book using the flours, but in the future they may become less expensive and more available—thus expanding our choices for new tastes, more nutrition, and better texture in our breads.

    I’m excited about the new recipes in this book, and my testers have been raving about them. I hope you will like them, too.

    Of course, my real dream is that someday we will be able to pick our breads, rolls, and muffins from the grocery shelf (I’d even settle for the freezer section of the store). But until that time comes, these new and exciting recipes should make for wider choices for anybody with celiac disease or an allergy to wheat.

    B.H.

    Yeast Breads

    Flour Mix Formulas

    Bette’s Four Flour Bread Mix

    Bean-Based Breads

    Bette’s Four Flour Bread

    Poppy Seed Bread

    Oregon Bread

    Sweet Granola Bread

    Sesame Bean Bread

    Walnut Bread

    Basic Yogurt Bread

    Granola Yogurt Bread

    Cinnamon-Raisin Yogurt Bread

    Cinnamon-Nut Yogurt Bread

    Cranberry Yogurt Bread

    Cranberry-Cashew Yogurt Bread

    Herbed Yogurt Bread

    Honey-Sweetened Hawaiian Bread

    Basic Garbanzo Bread

    Sesame Garbanzo Bread

    Garbanzo Bread with Lemon and Poppy Seeds

    Garbanzo Bread with Buttermilk

    Garbanzo-Based Sesame Seed Bread

    Garbanzo-Based Seed and Nut Bread

    Orange Garbanzo Bread

    Orange-Walnut Garbanzo Bread

    Fruited Garbanzo Bread

    Zucchini Cheese Bread

    Parmesan-Herb Yeast Bread

    Banana-Cheese Yeast Bread

    Boston Bean Bread

    Basic Carrot Bread

    Carrot and Seed Bread

    Carrot-Nut Bread

    Carrot-Raisin Bread

    Garden Bread

    Quinoa Bread

    Rice-Based Breads

    Basic Featherlight Rice Bread

    Almond Featherlight Bread

    Lemon-Poppy Seed Rice Bread

    Almond-Cherry Rice Bread

    Almond-Apricot Bread

    New French Bread

    Rosemary French

    Buttermilk Casserole Bread

    Sesame Casserole Bread

    Casserole Seed Bread

    Orange-Nut Casserole Bread

    Spiced Fruit Casserole Bread

    Herbed Casserole Bread

    Almond-Wild Rice Bread

    Bean and Rice Breads

    Touch o’ Bean Bread

    Sesame Touch o’ Bean

    Lemon-Poppy Seed Touch o’ Bean

    Breads with Other Grains

    Basic Millet Bread

    Almond Millet Bread

    Cinnamon-Raisin Millet Bread

    Three-Seed Millet Bread

    Basic Sorghum Bread

    Cinnamon-Nut Sorghum Loaf

    Raisin Filled Sorghum Bread

    Lemon-Poppy Seed Sorghum Bread

    Sourdough Breads

    Sourdough Starter

    Honey Almond Sourdough

    Seattle Sourdough

    Lemon-Poppy Seed Sourdough

    Sesame Seed Sourdough

    Sourdough Rye

    Rye Breads

    Applesauce Rye Bread

    Hawaiian Rye Bread

    Swedish Rye Bread

    Caraway Rye Bread

    Egg-Free Breads

    Egg-Free Bean Bread (Egg and Lactose Free)

    Egg-Free Poppy Seed Bread

    Egg-Free Sesame Seed Bread

    Egg-Free Raisin-Nut Bread

    Egg-Free Seed Bread

    Flaxseed Bean Bread (Egg and Lactose Free)

    Sesame Seed Flaxseed Bread

    Seed and Nut Flaxseed Bread

    Cinnamon and Raisin Flaxseed Bread

    New Allergy Rice Bread (Egg, Dairy, and Soy Free)

    Yeast Bread Recipes from Other Books in the Gluten-free Gourmet Series

    Gone forever are the days of crumbly rice bread that won’t stay together for a sandwich. This chapter of new and springy textured yeast breads using bean, sorghum, and/or rice flours should let you have any bread you can desire. I have used four different flour mixes and even created some breads blending several flours not used frequently. Three of the flour formulas are new, so please turn to here for a full description of these formulas and recipes for making them in several amounts.

    You’ll find a new easy-to-use format to allow the choice of oven baking with different-sized loaves, making one loaf or two or, if you prefer, using one of the three sizes of bread machines (when the recipe is suitable). An explanation of the heading sizes follows:

    Small: One 81/2 × 41/2 loaf pan or a 1-pound bread machine

    Medium: One 9 × 5 loaf pan or a 11/2-pound bread machine

    Large: Two 81/2 × 41/2 loaf pans or a 2-pound bread machine

    If there is no medium size given, this means the bread is only suitable for loaves, as in French Bread, or for another baking pan (such as a casserole). The one exception is the Boston Bean Bread (here), which has an explanation in the

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