Gluten-Free Bread Baking for Beginners: The Essential Guide to Baking Artisan Loaves, Sandwich Breads, and Enriched Breads

I haven’t tried all of the recipes in this yet but the ones I’ve tried so far have been good. The pizza crust is amazing! It isn’t super flat which is great because I don’t like thin crust. It froze well too! I wouldn’t want to bake all of the dough into one pizza because I’m doubtful that the middle would be fully done but dividing it into 2 personal pizza sized crusts was perfect for me.I haven’t tried the Chicago-style pizza crust yet but I have high hopes. I will update after I make it (if I remember).

I'm new to GF, and new to baking bread. When she described her first effort as baking a GF brick, I had to laugh. Been there, done that - along with other failures. This book is a revelation! It is educational, informative, and well organized. I would have saved hundreds of dollars on flours and equipment if only I found this book first!

I bake for someone who cannot eat either wheat nor corn. There are 3 flour blends in this book. Two of them rely heavily on cornstarch. The one blend that does not use cornstarch is used in only 6 recipes in the book. I tried to contact the author via her website to see if there was a way to use a substitute for the cornstarch, I never got a response. Yes, I know, people are busy. I tried the Sesame Squares. The dough didn't rise much at all. I did verify that my yeast was still good. The finished product was very salty. I wonder if there is an error because there is 1 TBSP of salt in the blend and then you add 1 tsp for the recipe. Most regular breads I make don't use that much salt. Did the amount of salt kill the yeast? It was not good bread. Maybe the other 2 blends are better.

I love this book! all of Silvana's books are impressive, and this one is no exception. she has really mastered how to make gluten free taste just like regular. I already bought two copies so I can give one to a friend who has a daughter with celiac! can't wait to cook through this book.

I can be used just like you would use regular flour. Because I live in humid climesI keep mine in the refriderator.

I'm not going to lie...I LOVE bread .Being in the culinary business, (savory, not sweet), I was allways prett skeptical of gluten free, especially when I purchased GL item in the grocery store, The items seemed dry, they did not stand up to handling, and lacked taste.I was a bit excited when I read Gluten Free baking for Beginners because while I'm not a baker, I oftern get request from my guests for a GL option. but she gives you great tips, substitutions, and a lot of the science between interactions of the gluten substitutes (my favorite is the tapioca flour which I use to make a Latin American favorite, Colombian Pan de Bono, The recipe is not in the book but I was thrilled she is using it!)On the other hand, I DID try the Sandwich Loaf Bread on page 62, which made me an instant believer, and the Blueberry Brioche Buns with Streusel Topping, which my grandson won't let cool , before he's grabbing for them! Great book, Ms. Nardone...and not just for people with GL issues! Bravo!

I became a fan of Silvana after my daughter developed a serious gluten intolerance. Her first cookbook, Cooking for Isaiah, was a lifesaver and helped my family eat delicious meals, with the BEST gluten free flour blend, without missing gluten. Now, Silvana has written a cookbook to help us eat bread that has a better texture, smell, and flavor while giving detailed and well thought instructions on the practice of gluten free baking. I'm forever grateful for her thoughtful cookbooks and the impact on my life. Highly recommend!

What I loved about this book, it is extremely informative about things like protein flour, starch, and other ingredients. It explains how each flour works. It also gives measurement in grams which is a necessity in baking. I read this book through and then spent al out a hundred dollars on all the weird ingredients, a scale, and other things recommended by the author. I tried 2 different recipes 3 different times, an they were not good at all. There are so many errors in the directions. Like the ingredients will say to use this, and then the directions will say something different. I believe it deserves 3 stars because it was very informative and I learned a lot, just not going to use the recipes.

I do not know what is this ingredient.Most of her recipes has this .I've never heard of this before n it"s not available in S'pore.So quite disappointed with this book.Problem is not able to browse thru this book earlier