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Jeff Hertzberg - Gluten-Free Artisan Bread in Five Minutes a Day

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The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a new cookbook with 85 delicious, entirely gluten-free bread recipes made from easy-to-find ingredients.
With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zo Franois have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravyeven in beer and Scotch whiskey. But the thing they miss most? Bread.
Based on overwhelming requests from their readers, Jeff Hertzberg and Zo Franois have returned to their test kitchens to create an entirely gluten-free bread cookbookmost of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day...

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The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: us.macmillanusa.com/piracy.

To our friends and readers, who inspired us to create tasty gluten-free breads

J.H. and Z.F.

CONTENTS

ACKNOWLEDGMENTS

Gluten-free baking isnt quite the same as wheat-flour baking. We lived through a steep learning curve with friends and colleagues who lent their support, advice, and test kitchens to us. We couldnt have done it without them:

Heartfelt thanks go to Sarah Kieffer (TheVanillaBeanBlog.com), whom you already know from her beautiful work on our websiteSarahs been helping us for a while now, and also acted as our photo stylist for the photographs in this book. Moral and material support came from Kathy Kosnoff and Lyonel Norris, Craig and Patricia Neal, Lorraine Neal, and Jennifer Sommerness. Jeff Lin of BustOutSolutions.com maintains our ever more complex reader website, BreadIn5.com, which was created in 2007 by Graham (Zos husband). Laura Silver (Jeffs wife) continues to read and tweak every word we write with the eye of a professional editor. Thanks to Fran Davis and Barb Davis for all of their support. Peggy Orenstein and Beth Fouhy have helped us understand the magical world of literary public relations since our first book release in 2007we wouldnt be here without them.

Thanks go to Pete Wolverton, Amelie Littell, Leah Stewart, Mary Willems, Elizabeth Curione, Nick Small, Marie Estrada, Kerry McMahon, Christy DAgostini, Anne Brewer, Karlyn Hixson, and all the folks at Thomas Dunne Books whove made our series a reality. And to Judy Hunt, who created another fantastic index. Our literary agent, Jane Dystel, and her team at Dystel and Goderich were by our side as always, helping us to navigate the ever-changing publishing industry.

Gratitude to colleagues in our baking, culinary, and medical worlds past and present: Shauna James Ahern of GlutenFreeGirl.com; the good folks at Bluestar Cooking; Steven Brown of Tilia; Robert Dircks, Alan Stoffer, and their team at Gold Medal Flour, including the DoughminatorsBill Weekley and Tim Huff; Stephen Durfee of the Culinary Institute of America; Dr. Alessio Fasano of Harvard Medical School; Barbara Fenzl of Les Gourmettes Cooking School; Thomas Gumpel of Panera Bread; Bill Hanes and Kelly Olson of Red Star Yeast; Nicole Hunn of GlutenFreeOnAShoestring.com; Brenda Langton of Spoonriver restaurant and the Minneapolis Bread Festival; Stephanie Meyer of FreshTart.com; Silvana Nardone; Karl Benson and the folks at Cooks of Crocus Hill; Suvir Saran and Charlie Burd of American Masala; Tara Steffen of Emile Henry cookware; Andrew Zimmern, Dusti Kugler, and Molly Mogren of Food Works; Dorie Greenspan; Tom Wiese and Pace Klein of Wiese Contract Studio; and Dr. Stefano Guandalini, medical director of the University of Chicago Celiac Disease Center, who helped us sort through some of the more confusing and controversial issues regarding wheat and health.

Special thanks to our photographer, Stephen Gross, who once again found beauty in round brown disks. Thanks also to Nanci Dixon, prop stylist Veronica Smith, and the folks at the General Mills photo studios for the use of their state-of-the-art facilities and prop warehouse. Most of all, we are thankful for the love and support of our families: Zos husband, Graham, and her two boys, Henri and Charlie, and Jeffs wife, Laura, and his girls, Rachel and Julia. Theyre our best taste testers and most honest critics.

THE SECRET

Gluten-Free Dough Stores Well in the Refrigerator

It is so easy to have freshly baked gluten-free bread when you want it, with only five minutes a day of active effort. First, mix a large batch of dough and let it sit for about two hours. Now you are ready to shape and bake the bread, or you can refrigerate the dough and use it over the next five to ten days. Each recipe makes enough dough for many loaves. When you want fresh-baked gluten-free bread, take a piece of the dough from the container and shape it into a loaf. Let it rest for about 60 minutes, depending on the recipe, and then bake. Your kitchen will be as fragrant as a French bakery, and your gluten-free loaves will be far superior to any you can purchase at the store.

INTRODUCTION

Making Gluten-Free Bread in Five Minutes a Day: Refrigerating Pre-Mixed Homemade Dough, without Wheat, Barley, or Rye

We are so excited to present our delicious five-minute gluten-free bread recipes. They let us bring a world of bread to people whove gone without for too long. This is the fifth title in our Bread in Five Minutes cookbook series, based on refrigerating and storing a large quantity of pre-mixed dough (mix once and bake many loaves from the same batch over the next five to ten days). Gluten-Free Artisan Bread in Five Minutes a Day extends our revolutionary stored-dough method to yeasted breads made without wheat, barley, rye, or any variants of those grains. Weve adapted the rich palette of world breads to our unique way of baking, and wherever we could, we converted our readers favorites from our wheat-bread books into gluten-free versions.

We are a doctor and a pastry chef who met in our kids music class in 2003an unlikely place for coauthors to meet. In the swirl of toddlers, musical chairs, and xylophones, there was time for the grown-ups to talk. Zo mentioned that she was a pastry chef and baker whod been trained at the Culinary Institute of America (CIA). What a fortuitous coincidence. Jeff wasnt a food professional at all, but hed been tinkering for years with an easy, fast method for making homemade bread. He begged her to try a secret recipe hed been developing.

Our chance meeting led to a book deal with four titles and over a half million copies in print, and weve been writing cookbooks together ever since. Our first book, The New Artisan Bread in Five Minutes a Day (now in a 2013 revised edition), created an unlikely team, but it turned out to be a great combination. One reviewer called us the chemist and the alchemist, though on any given day we reverse roles at will. Our partnership has worked because amateurs find our breads extraordinarily easy to make, yet aficionados find them utterly delicious. Our very different backgrounds help us write recipes that balance health, ease of preparation, and flavor. This book is our latest attempt at that balancing actfor people who dont eat gluten. They want great bread, but they cant find it in their storesstore-bought gluten-free bread costs a fortune, and it tastes terrible.

Our adventures in gluten-free baking all started with our blog, BreadIn5.com, which lets us keep in touch with readers who have questions or comments, and which, over the years, has also become a place to share new information that weve learned. Weve heard funny and emotional stories of families baking together, and people have even written poems about their breads. Our blog space is also a forum for new recipe requestssome of the most common requests have been health related. People started to request gluten-free recipes back in 2008, so we added a gluten-free chapter to our second book, Healthy Bread in Five Minutes a Day. We got a tremendous response from our readersone wrote that making gluten-free people bread-happy is not that easy, but you guys have done it! In the years since that book came out, requests have poured in from as far away as Europe, Asia, and Australia for a whole book of gluten-free recipes, made with the same five-minute method.

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