Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More PDF
Preview 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 . . . It’s 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 can’t 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 “[Hunn’s] 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 [email protected]. 10 9 8 7 6 5 4 3 2 1 CONTENTS Introduction 1 Beginning Essentials Gluten-Free Flour Blends Gluten-Free Bread Flour High-Quality All-Purpose Gluten-Free Flour Make-It-Simpler All-Purpose Gluten-Free Flour Basic Gum-Free Gluten-Free Flour Whole-Grain Gluten-Free Flour Gluten-Free Pastry Flour Glossary: How to Speak Bread Equipment and Bakeware: What You Need and What You’ll Want 2 What to Expect from Gluten-Free Bread What to Expect from This Gluten-Free Bread Dough Basic Principles for Creating and Handling This Bread Dough Rules for Storing Gluten-Free Bread Troubleshooting Gluten-Free Bread Baking Shoestring Savings 3 Shaping Bread Dough General Shaping Tips Instructions for Creating Every Shape of Bread 4 Loaves of Bread: Everything from Lean Crusty White and Whole- Grain Breads to Enriched Cinnamon Swirl and Cheese Breads Lean Crusty White Sandwich Bread Soft White Sandwich Bread Cinnamon Swirl Bread Brioche Bread Cheese Bread Lean Crusty Whole-Grain Bread Potato Bread Japanese Milk Bread Braided Challah Bread Chocolate Bread Oatmeal Bread Ricotta Bread Sweet Potato Bread English Muffin Bread Panettone Bread Buckwheat Bread Olive Bread 5 Pure Sourdough Breads: Bread Made with a Wild Yeast Starter and No Commercial Yeast Wild Yeast Starter: How It All Begins Converting Liquid Starter to Mother Starter Pain au Levain (Basic Sourdough Bread) Crunchy Levain Breadsticks Levain Dinner Rolls Levain Boule Bread No-Rye “Rye” Bread “Pumpernickel” Bread Sourdough Soft Pretzels “Rye” Bagels “Pumpernickel” Bagels Plain Sourdough Bagels Sourdough Pancakes 6 Rolls and Other Shaped Breads: Smaller Breads Shaped into Bagels, Rolls, English Muffins, Knots, and Hoagies English Muffins Ciabatta Bread Plain (or Seeded) Bagels Whole-Grain Bagels Garlic Knots Tiger Rolls Pita Bread Hoagie Rolls Soft Hamburger Buns Soft Hot-Dog Buns Monkey Bread Hot Cross Buns Glazed Yeast-Raised Donuts Pretzel Rolls Onion Bialys Cloverleaf Rolls Parker House Rolls Crescent Rolls Cinnamon Sticky Buns Cinnamon Rolls Basic Baguettes Whole-Grain Baguettes
Description:The list of books you might like
