Gluten-Free Baking Classics
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Gluten-Free Baking Classics
My goal was to bring together all the basic, classic recipes for baked goods that individuals with celiac, non-celiac gluten sensitivity and wheat allergies might look for all in one book. I wanted the recipes to be simple and fool proof so that people could depend on them and even use them as the foundation to convert their own family favorites, if they so desired.
Gluten-Free Baking Classics contains a carefully crafted selection of 140 recipes for classic baked goods made with gluten-free flours and everyday baking techniques. It also includes an extensive introduction on how to purchase and handle gluten-free flours and how to stock a gluten-free pantry.
- The recipes are designed to mimic high quality baked goods made with wheat in terms of taste, texture and appearance.
- There are recipes for making everyday basics: Sandwich Bread, Hamburger Buns, Dinner Rolls, Bread Crumbs, Pizza Crust, Muffins, Chocolate Fudge and Vanilla Layer cakes, Brownies, Lemon Squares, Pie Crust and Biscuits.
- The recipes are varied enough to be of interest to more experienced bakers: French/Italian bread, Multigrain Artisan bread, Bagels, Rustic Flat Bread, Éclairs, Cheese Puffs, Popovers, Carrot cake, Angel food cake, and Almond Biscotti.
- The recipes are all made from two basic flour mixes: an all-purpose flour mix and a bread flour mix.
The Gluten-Free Good Health Cookbook
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The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation
- The Gluten-Free Good Health Cookbook is a gluten-free cookbook for people who need to restrict gluten in their diet due to celiac disease, gluten sensitivity, and wheat allergy. It is compact and simple to use.
- The Gluten-Free Good Health Cookbook is a science-based diet-cookbook designed to help reduce inflammation in order strengthen the immune system and prevent disease. Reducing inflammation will help to restore and maintain health for people with autoimmune disease, arthritis, and other chronic diseases.
- The Gluten-Free Good Health Cookbook is a diet-cookbook for those on the autistic spectrum who respond to a gluten-free diet.
- The Gluten-Free Good Health Cookbook is a healthy lifestyle book for those who want to lose or maintain their body weight and for families who want to ensure that their children learn how to make informed, healthy eating choices.
- The Gluten-Free Good Health Cookbook is different from other diet cookbooks because it combines the science of diet cookbooks with the culinary techniques found in classic cookbooks. It delivers compelling, understandable food choice explanations and guidance, enthusiastic cooking advice and flavorful, culturally diverse recipes. It also explains how to strengthen the immune system, prevent disease and lose weight by eating real food.
- The Gluten-Free Good Health Cookbook features 140 field-tested recipes that are varied enough to be of interest to more experienced cooks (for example, Roasted Poblano Soup, Moroccan Lamb Stew, Buffalo Meatballs, and Greens with Puttanesca Sauce), as well as those just starting out (gluten-free roux for Macaroni & Cheese, Chicken Marsala, Spinach and Goat Cheese Pie). It also features a comprehensive vegetable chapter that provides simple techniques and suggestions for incorporating more vegetables into the daily diet.
Gluten-Free Baking Classics for the Bread Machine
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Gluten-Free Baking Classics for the Bread Machine
My goal was to create a collection of delicious, well tested bread recipes you can make in a bread machine. I knew from teaching gluten-free baking classes that most individuals typically made less than a handful of different breads on a regular basis. As a result, I paired my collection down to include the basic, most desired recipes and field-tested them around country in different geographic regions (to test for humidity, temperature and attitude).
Gluten-Free Baking Classics for the Bread Machine features 41 simple, foolproof recipes developed for and tested on the 2-pound Zojirushi bread machine. There are twenty-one recipes containing dairy and egg, and twenty that are dairy and egg free. The recipes deliver high quality gluten-free breads that come as close to wheat in terms of taste, texture and appearance as any you are likely to find; they make tender loaves with the consistency of a homemade white bread and the rich taste of millet and sorghum, two ancient grains that more than make up for the lack of wheat flavor.
- Gluten-Free Baking Classics for the Bread Machine discusses gluten-free bread baking basics, provides critical insight into how the Zojirushi bread machine works, and much needed guidance into how to troubleshoot problems.
- Gluten-Free Baking Classics for the Bread Machine discusses the nuances of how to adapt wheat-based recipes and explains why bread recipes developed for traditional ovens often fail to produce good results when used in a bread machine.
- Gluten-Free Baking Classics for the Bread Machine includes classics like Basic Sandwich, “Rye”, and Oatmeal Sandwich Breads, egg enriched Challah and Babka, a Multi-Grain Pecan Sandwich Bread that makes delicious sandwiches with slices of cold roast chicken and fresh tomatoes; and, a Black Forest Onion “Rye” Bread which makes the best patty melts you’ve ever eaten.
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The Zojirushi BBCC-X20 and V20 bread machinesfrom your book seem to be direplaced by newer models.
Which new Zojirushi compares to the BBCC-X20 and V20 machine?
Thanks for your site and books!
hi!
The BB-CEC20BA (and WB ) is basically the same machine and my recipes work well on it. And Zojirushi recently tested their new machine with my recipes (Home Bakery Virtuoso BB-PAC20) and just told me that it also works. Please let me know if you have any other questions.
very best,
Annalise
I just ordered your book, Gluten-Free Baking Classics for the Bread Machine for my wife, who has celiac disease. I also bought the Zojirushi BB-CEC20. I noticed they have a new model that has a gluten-free setting, so I was relieved to see this post (that your book pertains to the CEC20, the model I just bought)! I’m looking forward to seeing my wife’s surprise on Christmas morning when she can begin to make gluten-free bread with your book and her new breadmaker. Thanks for writing this book!
hi!
You are very welcome! I hope you have a wonderful holiday. And let me know if you have any other questions as you start baking with the machine.
Very best,
Annalise
Hi Annalise, I recently purchased a bread maker that has a Gluten Free setting. I then found and purchased your bread maker recipe book. I live in Australia so the brands do not correlate so I’m hoping you can help me out with a few cross cultural questions! Plus just some clarification on techniques:
1. Would ‘instant’ yeast be a ‘no no’? I had already bought a container of an Australian brand of ‘Instant Dried Yeast’ and want to know if I can use it with your recipes.
2. What is Taff flour?
3. With the ‘gluten free’ baking mode, when would you recommend I add things such as seed, grain etc?
Thanks in advance!
Belinda
hi!
The instant yeast that is available here makes my breads rise very quickly and often results in them sinking. A nice slow rise helps my breads to stay up because it give the xanthan gum time to set up. You can use the instant rise yeast in my rustic flat bread recipe (the recipe is in Gluten-Free Baking Classics and on this blog), and in my pizza crust (in Gluten-Free Baking Classics and Gluten-Free Good Health in online at Gourmet.com and breadsticks (recipe on my Food Philosopher website).
Teff flour is a delicious whole grain from southwestern Asia and is used in breads there. I like to add it to my multigrain breads, but you could also used gluten-free oatmeal or any other whole grain flour you like.
Since I’m not sure of when your machine would beep if set on the gluten-free mode (which machine do you have?), I’d say to just stir the seeds into the dry ingredients and be done with it. Also, if your machine has a homemade setting (like the Zojirushi) and you can program it, try my settings and compare it to the bread made with the machine GF setting.
Very best regards,
Annalise
Your Gluten Free Baking Classics is my go-to baking book! Can’t wait for another one with new recipes.
hi!
Thank you! Good to hear. I’m working on a new book now with a lot of wonderful new recipes.
Very best,
Annalise
Hi, Annalise,
I am delighted to read that you have a new book coming! Every week I make at least one loaf of bread from Gluten Free Baking Classics; those breads are staples in our house. I can hardly wait for the next book.
~ Debbbie
hi there!!
Good to hear from you. Hope you are enjoying the summer. And yes, I’ve almost finished writing a great book with lots of good recipes. Just need to find a publisher! Cross your fingers!
Very best,
Annalise
Just got your book “Gluten-Free Baking Classics”. Loving the recipes. Have been baking gluten free since my first grandchild was born who has allergies. Several grandchildren later and one of them has so many allergies it is extremely difficult. My question is – what can I use instead of tapioca flour in your flour mixes. (he is also allergic to all nuts, dairy, eggs, garbanzos. But rice, potato, corn are ok.) Just want to substitute the right thing for the tapioca. Thanks for the great book.
Janet
hi!
So glad you are enjoying the recipes. I will give you three (but really four) options for replacing the tapioca flour. If I were you, I’d try them all on a favorite recipe (side by side if possible) and see which gives you the best result:
Option 1: replace all the tapioca flour with 1 cup arrowroot starch (which is usually more expensive). This will give you a slightly denser baked good.
Option 2: replace 1 cup tapioca flour with 1/2 cup potato starch and 1/2 cup corn starch. This will give you a slightly denser, firmer baked good
Option 3: replace 1 cup tapioca flour with 1/3 potato starch and 2/3 corn; then try 2/3 potato and 1/3 tapioca see which version you prefer in terms of texture.
Please let me know how it works out and if you need more help. I’ll be here.
very best,
annalise
I made your basic sandwich recipe in the bread machine and it had a bitter aftertaste. All the ingredients are fresh but I did use a different bread machine. What should I change?
hi!
The bitterness is not from the machine. In my experience, the most likely culprit is the millet flour. Even though it may not actually smell rancid when you opened the bag, did it smell sweet and nutty and grainy? Or did it have a stronger smell? Also, are you using Bob’s Red Mill Millet flour, because that is the one bakers most frequently have a bitterness problem with? No matter, I would return the millet to the store and get a new bag. Please let me know though, which brand you are using.
very best,
Annalise
I used the Arrowhead Mills millet flour and it smells nice and the date is good. The bread is a good size and texture but dipped in the center and bitter. Maybe I should try adding more sugar?
hmmmm. I use Arrowhead Mills and most of the time it has been fine; every once and while I get an off bag, but not often, and not in several years.
Well, taste it raw to make sure. And also check your sorghum (which is typically the least likely of the two to get old fast). If you were to add more sugar, I would only add 1 tablespoon. It could also be that perhaps you have a particularly sensitive palette? It really shouldn’t taste bitter unless the either of the two whole grains are a bit off.
very best,
annalise
PS. I could call you if you think that would help. If yes, send your number by email to this blog and let me know a good time to call.
Can your bread machine recipes be adapted for a 1 pound loaf? If so, then how do I do that?
I own a zorjirushi mini. Thank you.
hi!
I have developed a whole series of tested bread machine recipes for the mini Zo that are unpublished at this time. I will email you with more details.
very best,
annalise
Dear Annalise,
I would be very interested in your adaptation to the 1lb Zojirushi bread machine as we have a small family and cannot eat that much bread. When will your new book be out?
I am also very happy to learn about all the different grains you use to increase the nutritional value. I am worried about the arsenic issue with rice and hopefully I can incorporate more different grains in my diet to reduce the effect.
Many thanks.
Cecilia
hi!
Not sure exactly when the recipes will be published, but I will contact you by email to give you more info.
very best,
Annalise
Hi,
I have a Zo breadmaker and wanted to get your book to bake gluten-free bread, however your bread mix has millet flour and I read that millet is very bad for the thyroid and I am already having problems with my thyroid. Is there a flour that I could substitute for the millet that would still make good bread?
Thanks,
Terri
hi!
You can make my bread flour mix with 1 1/2 cups GF oat flour, 1 1/2 cups sorghum, 1 cup potato starch, 1 cup tapioca flour/starch and 1 cup corn starch. It makes a a delicious tasting bread (but it does get a tiny bit crumblier sooner in the freezer). Add one tablespoon extra liquid to each recipe. Please let me know if you have any problems or other questions as you bake along.
very best,
Annalise
Hello,
Thx for you book…much appreciating it. A quick question: In GFGH you mention drinking 8 glasses of water with juice of 1/2 a lemon. Is that 1/2 a lemon per glass, or per 8 glasses?
Tye
hi!
You are very welcome! And it is juice from 1/2 a lemon per glass. Just had mine this morning! A good way to start the day.
Have a healthy and delicious holiday!
very best,
Annalise
Hello. I am recently GF and not much of a baker but am intrigued by this. In my area I can find used BBCC Zojirushi bread machines. Do you have any cautions about buying this model used? Thx!
hi!
Well, I do – kind of- want to warn you that the machine could be contaminated with wheat that you may not be able to git rid of entirely. I think you could probably clean it, but I’m really not 100% sure. so if you have celiac, as I have I do, I honestly wouldn’t risk it.
If you have non-celiac gluten-intolerance and are comfortable buying a machine that may or may not trigger symptoms, that you ultimately may not be able to use, than I’d say give it a try.
Sorry I can’t give you a clean “Do it!”, but I tend to be cautious about risk when it comes to gluten.
Very best,
Annalise
Thanks for the insight about cross- contamination. However, I found a couple of friends/relatives who have older and smaller Zojirushi bread machines they are happy to let me use. One is a (1.5lb) BBCC-N15 model. Could you send me info that you have about adapting your recipes to a smaller machine. Happy to test and give feedback. Cheers!
hi!
Well that machine makes breads right between the 2 pounders from my book recipes and the 1 pound mini Zo for which I have been testing recipes. If it were me, the first thing I’d try is the one pound recipe from my Gluten-Free Baking Classics book with 1 tablespoon less milk. If it falls and is dense, make it with 2 tablespoons less the next time. But more importantly, if you think there is room in the machine to make a bigger bread after you bake it see how much it rises and how big it is, than you might try the recipes from my bread machine book (which are actually a little less than 2 pound anyway). Keep me in the loop and we will try to figure this out! I’m here if you have more questions before you start.
very best,
Annalise
Another question (sorry!). If these older bread makers do not have a GF setting or the ability to override the programed programs, do you think these GF breads will be successful. Another Zoji that i have access to (mini Zo) has a “quick bread” setting (two risings). It seems that GF bread needs only 1 rise. I’d love to hear your thoughts on this. Thanks!
hi!
No worries on asking another question!
My thoughts are that I happen to know from my own testing (and field testing with other GF bakers who test for me) that the “quick bread” setting works if you don’t warm the liquids. Let me know how you make out and I’ll help if you have problems!
very best,
annalise
Hi,
I have a question about the Pizza Dough Recipe in your book. You indicated that it is best to make the crust several hours ahead of time. I’m just not sure at what step I should stop. Should I stop after the crust is pre-cooked, or before the dough is spread into the pan? Please advise.
Thanks,
matt
hi!
The pizza crust is delicious even if you make it all at once. But if you pre-bake and let it sit, even an hour, before putting on the sauce and cheese, the chewy-crusty aspect is a bit more pronounced. I know only because I tested side by side ( I am an obsessive tester). Unless you did that, you’d probably never know. It also makes it nice because you do can all the real mixer/messy work ahead of time and get it out of the way. here are two ways I do it:
1) Make the pizza crust and bake it, cool it on a rack, and then just put it back on the pizza pan. I think there is no need to refrigerate it if you will be using it within 2 hours. Then when you are ready to eat, put on the sauce and cheese and do the final bake.
2) If you won’t be eating for more than 2 hours, I would wrap it in plastic and leave it on the counter. Longer than 6-8 hours, and I would refrigerate it. More than 24 hours, freeze it.
But again, it is still great if you do the pre-bake and then put the sauce and cheese on right way and then do the final bake.
Hope this helps!
very best,
annalise