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

PRAISE FOR THE GLUTEN-FREE ON A SHOESTRING SERIES

With plenty of wisdom and easy instructions, Gluten-Free on a Shoestring is a must for any gluten-intolerant health-conscious cook.

MIDWEST BOOK REVIEW

Hunn has not only bestowed her readers with a complete cookbook... but she shows us how to save money, and time, on our meals... Its well worth a bite.

SAN FRANCISCO BOOK REVIEW

Blogger-turned-cookbook author Hunn successfully tackles a chief complaint voiced by special-diet newbies: sticker shock. Her practical tips for shopping and cooking to save time and money are a gift to all of us who are paying too much for too little.

LIVING WITHOUT

This book is written for real people, facing real economic issues, that cant afford to dedicate a whole paycheck to groceries. It is a great resource for preparing whole foods at home and not spending all weekends and evenings in the kitchen.

PORTLAND BOOK REVIEW

[Hunns] engaging writing style makes it seem like you have a good friend in the kitchen helping you along.

GLUTEN-INTOLERANCE GROUP MAGAZINE

I highly recommend this cookbook. The recipes are accessible and especially geared for people with busy lifestyles.

TUCSON CITIZEN

ALSO BY NICOLE HUNN:

Gluten-Free on a Shoestring

Gluten-Free on a Shoestring Quick & Easy

Copyright 2013 by Nicole Hunn

Photos by Stephen Scott Gross Photography

Food styling by Treva Chadwell

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 44 Farnsworth Street, 3rd Floor, Boston, MA 02210.

Designed by Lisa Diercks

Set in 10.5 point Abril

Cataloging-in-Publication data for this book is available from the Library of Congress.

First Da Capo Press edition 2013

ISBN: 978-0-7382-1686-7 (e-book)

Published by Da Capo Press

A Member of the Perseus Books Group

www.dacapopress.com

Note: The information in this book is true and complete to the best of our knowledge. This book is intended only as an informative guide for those wishing to know more about health issues. In no way is this book intended to replace, countermand, or conflict with the advice given to you by your own physician. The ultimate decision concerning care should be made between you and your doctor. We strongly recommend you follow his or her advice. Information in this book is general and is offered with no guarantees on the part of the authors or Da Capo Press. The authors and publisher disclaim all liability in connection with the use of this book. The names and identifying details of people associated with events described in this book have been changed. Any similarity to actual persons is coincidental.

Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail .

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CONTENTS

O URS IS A BREAD-OBSESSED CULTURE. WHETHER WERE EATING IT at every meal or refusing to eat it altogether, bread defines almost every American diet and way of life. Perhaps no one group is more bread-obsessed than the gluten-free community, yet I say this with reverence, not judgment. You are my people! So why, despite the recent proliferation of gluten-free cookbooks, the near-absence of gluten-free bread books? Fear of baking it. Plain and simple. I have been asked many, many times, even by other gluten-free cookbook authors, why a gluten-free bread book? Its so hard! To which I answer this: Exactly. Plus, we deserve a seat at the cultural table, just like everyone else.

Until now, we have found ways to get by. We know where to get gluten-free packaged bread and we know what it costs (do we ever!). Most of us have chosen a favorite brand, and have come up with a way to rationalize the price we must pay for it. When were using it for our childrens school lunch, we want it to look as normal as possible. We wouldnt dream of making it into bread crumbs (too expensive!), so we get used to using crushed cereal instead (which, admittedly, has its own flavor profile and undoubtedly its own place as breading). We buy bread mixes and bread makers in a vain attempt to avoid the mystery of how to make gluten-free bread at home altogether.

Enter Gluten-Free on a Shoestring Bakes Bread.

Forget everything youve ever heard before about baking gluten-free bread. What you will learn in this book is nothing short of revolutionary. Not only will you learn to make gluten-free yeast bread that rises beautifully and reliably, but even working with the dough will be a pleasure. You can save your ice-cream scoop for when youre eating, well, ice cream. You wont be needing it to portion weepy, wet mounds of dough that look more like they should be used to make cookies than bread. The recipes in this book make dough that you will learn to knead until its smooth. Then, youll shape it into everything from baguettes to cinnamon swirl bread using little more than a bench scraper and your own able, floured hands. And I will be there to guide you every step of the way, with accessible instructions in plain language, plus process photos of my own two practiced, flour-covered hands doing it right alongside you. Are you thinking about Demi Moore and Patrick Swayze in Ghost now, or is it just me?

No more settling for only the types of packaged, mostly frozen bread for sale in natural foods stores or, worse, pretending that a leaf of lettuce makes just as good a sandwich as real, fresh bread does (it doesnt, because its lettuce). Youll be amazed at how quickly you become nimble and practiced enough at gluten-free bread baking to make enough to rely upon for your familys lunches. Before you know it, youll be stocking your freezer with enough bread for thick slices of French toast, and you might even be willing to sacrifice a loaf or two in the name of fresh, gluten-free panko-style bread crumbs. And it wont even feel like a sacrifice!

Well start by describing the few simple gluten-free flour blends youll need to make every recipe in this book (with some alternatives, as I know you like alternatives), plus a thorough explanation of how and why they are necessary. Then, well move on to defining some bread-baking lingo, just to ensure that were all on the same page. Dont worry. On a Nerd Scale of 1 to 10, its maybe a 5. We will also review the basic home appliances and equipment youll needplus the items youll want, in descending order, along with my arguments in favor of acquiring those items if you are willing and able. Next, in , the final chapter before digging into the recipes themselves, youll find full-color, step-by-step photos and detailed descriptions of how to shape everything from baguettes and boules to small, round rolls and sandwich bread.