Friday, October 17, 2014

Recipe Weekend / Cookbook Review: Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg, Zoë François

Disclosure / Disclaimer: I received this book, free of charge, from St Martin's Press, via NetGalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

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And now for the perfect food for the foodies on your list,
who have Gluten issues!

Gluten-Free Artisan Bread in Five Minutes a Day cover


Americans are turning in record numbers to gluten-free foods as a means to health, and an often-quoted University of Maryland study estimates that 1 out of 133 Americans (1% of the population) have celiac disease (a debilitating auto-immune disease caused by gluten). As the gluten-free trend has grown, a much larger population is experimenting with the gluten-free lifestyle to treat health symptoms. And one of the number one items those on a gluten-free diet miss most is bread.

Based on overwhelming requests from readers at their interactive website, Jeff Hertzberg and Zoë François have returned to their test kitchens to build on the popular gluten-free recipes that appeared in their earlier titles for an entirely gluten-free bread cookbook. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With more than 60 recipes--as well as 100 black-and-white instructional photos and 40 gorgeous color images--the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouth-watering gluten-free artisan bread in just five minutes a day!


I reviewed the authors' earlier book, Artisan Bread in Five Minutes a Day, before with you, and we LOVE the book, but the recipes don't easily change to Gluten-Free, so I was interested in checking out this new book, that solved those problems! The concept is SO easy- their gluten free mix contains White rice flour, Sorghum flour, Tapioca flour or starch, Potato starch and Xanthan gum or ground psyllium husk. Their recipe is SO simple and easy that you may find yourself making up a couple of batches, as you will definitely be going through it, before its 2 week time frame is over!

When you make up the first batch of dough, you can pull off a fourth (each batch makes 4 loaves) and you can cook it RIGHT after the initial 3 hours rise, there is NO additional waiting! YUM! Though the dough is pretty sticky at this point- it forms up better overnight. So make it after dinner on day one, store it in the fridge (these containers are great for it), and the next day wow everyone with fresh bread! The best part is you do NOT have to tend to your dough! As long as it is vented, you just LEAVE it.No feeding it, punching it down, or panicking when you forget about it! And the longer you leave it, the stronger the flavor gets, so it closely resembles Sourdough! WOOT!  

They give you plenty of variety in the bread recipes- from loafs to rolls to buns (!!!) and even my new Summer fav- Crockpot bread (who knew????). I'm going to share the crockpot recipe with you below, so you can see HOW simple and easy the recipes are!  You can use your favorite bread mix place, of the 5 Minutes recipe, IF it is similar to theirs. Otherwise you'll need to get the book! 

But trust me, if you have Gluten sensitivity or allergies, you NEED this bread book! Your life will never be the same! And be sure to put it on your holiday list for friends who are baking Gluten-Free too!

Gluten-Free Artisan Bread in Five Minutes a Day crockpot bread 1

Gluten-Free Artisan Bread in Five Minutes a Day crockpot bread 2

About the Authors:

Jeff Hertzberg, M.D. grew up eating great bread and pizza in New York City.  He continues to preach the importance of moderation and variety in a healthy diet, and works as a consultant and academic focusing on health-improvement programs.  He parlayed an obsession with bread and pizza into a second career as an author.  He lives in Minneapolis with his wife and two daughters. 

Zoë François is a pastry chef trained at the Culinary Institute of America. In addition to teaching baking and pastry courses nationally, Zoe develops dessert menus for award-winning restaurants, and creates recipe content for The Cooking Channel, Fine Cooking Magazine, Cooking Club Magazine, and She lives in Minneapolis with her husband & two sons.
Check out their website for more info!

1 comment:

  1. I never thought of making bread in a crock pot this is such a great idea. I like the idea of a gluten free diet but I'm not currently on one but if I ever decide to it is nice to know there are other options for making your own bread.


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