City Pages (Minneapolis): Thanks for the great review
Gluten-Free Artisan Bread in Five was their #2 cookbook in 2014!
Author: jeff
Garlic Fougasse
This is the season of soup. It’s cold outside here in Minnesota and there’s nothing better than a cup of hot soup. Oh, and there’s all that leftover turkey to deal with and the beautiful butternut squash proliferation at the grocery store. To go with all that soup you’ll be making, there’s nothing better than homemade bread. This fougasse is a traditional Provencale French flatbread. It is both crispy, due to all that crusty surface and tender on the inside. It’s like a fancy breadstick. Because it is a flatbread, it is faster to make, since you have such a short resting time. To go with an aromatic soup, I added lots of chopped garlic to the bread dough and the result is fantastic. Read More
Corrections to Gluten-Free Artisan Bread in Five Minutes a Day (2014)
Page 164-165, Bagels: These are best done on a heavy-duty baking sheet prepared with parchment paper; drop the formed bagels right on there and rest them, covered with plastic wrap for 20 minutes. The recipe as published in the book makes it seem like you’re forming them right on a baking stone and putting the stone in the oven– not so! A baking stone is unnecessary here, but if it helps even out the heat in your oven, feel free to leave it in there (the preheat will be much longer), placing the baking sheet on top of the stone.
Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.
Caramel Apple Brioche Cake–for Thanksgiving Breakfast
There are so many good things about Thanksgiving dinner. There’s the table piled with comfort food, the house full of family and friends, the first evening of holiday music playing, and a day to consider all the good things the year has brought.
But there’s something to be said about Thanksgiving breakfast. It’s always overlooked, and often skipped while one focuses on cleaning house, peeling potatoes, and setting the table. But what better way to start a day of feasting, really. This cake is one big roll, stuffed with apples and topped with caramel sauce and toasted pecans. It’s perfect to have on hand for overnight guests and bribing kids to pitch in Thursday morning. It also just may remind one to pause with gratitude; this treat is still bread underneath. Breaking it with a loved one first thing in the morning is a sweet sort of communion, a unique way to stop and give thanks.
Gluten-Free Thanksgiving Cornbread–great review of Gluten-Free Artisan Bread in 5 Minutes/Day in Columbus Dispatch
“Hertzberg and François offer foolproof recipes for (gluten-free) bread…”
I was in Columbus recently, and had the distinct pleasure of driving around town at dusk, looking for a hotel (I’d made my reservation for the wrong month). Great town, dumb business traveler!
Lisa Abraham (@DispatchKitchen), the Food Editor at the Columbus Dispatch, has covered all of our books and she’s just reviewed Gluten-Free Artisan Bread in Five Minutes a Day. Read the whole article, which includes our Gluten-Free Cornbread for Thanksgiving. Thanks Lisa!
Apple Cider Gluten-Free Brioche and Doughnuts
(photo by Stephen Scott Gross)
“…Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth…”
Robert Frost After Apple-Picking
This time of year nearly everything worth eating has apples in it. This gluten-free brioche from Gluten-Free Artisan Bread in Five Minutes a Day is made with the rich, slightly cloudy apple cider, which has a wonderful tang to it and isn’t overly sweet. You can use the clear apple juice, but it doesn’t have the same depth of flavor. This gluten-free brioche dough is wonderful baked in a loaf pan, made into a coffee cake or fried and dusted with cinnamon sugar like these doughnuts.
Master Recipe from Gluten-Free ABin5
The idea for a gluten-free version of The New Artisan Bread in Five Minutes a Day started here on the website. People were writing in to say they loved the method, but couldn’t eat wheat. It set off a quest to develop recipes that fit this fast and easy method but used flours that were gluten-free. Gluten-free breads have appeared in all of the books since then, but they were just small chapters among a bunch of wheat filled recipes. It seemed unfair to the folks who couldn’t eat wheat to buy a book filled with recipes that didn’t suit their needs, so… a book just for them. Last week Gluten-Free Artisan Bread in Five Minutes a Day came out–here is its Master Recipe.
There’s been great feedback from the original gluten-free recipes, but what you see here is even further simplified. That meant developing two flour mixes that all our recipes are based on, so you just have to mix the flour once for many loaves. You just mix up a big batch of our Gluten-Free All-Purpose Flour Mix and/or our Whole-Grain Gluten-Free Flour mix and you’ll be able to quickly mix and bake all 90 gluten-free artisan bread recipes in our book. (Commercial flour mixes haven’t worked well for breads made from stored dough).
I also wanted to provide recipes that are mostly vegan (no eggs) and dairy free. Because eggs are a leavening ingredient, we do like the Master Recipe made with eggs for a lighter loaf. In fact, we find that the dough made with egg whites is the lightest of all the options. You can also use an egg substitute if you choose not to use eggs. And as always with the method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.
The following recipe is the Master Recipe from GFABin5 made with egg whites, but you can make the same recipe with whole eggs, egg substitutes or without any eggs at all. Read More
Tips on great results with gluten-free dough: We’re on KTSP-TV Minneapolis (ABC)
Gluten-Free Artisan Bread in Five Minutes a Day was released today, and we went on Twin Cities Live with Elizabeth Ries and Joe Schmit to spread the news. One of the things I liked about this TV segment was that you get to see what gluten-free dough looks like when it’s nicely emulsified in the stand mixer (you can use a spoon or dough whisk, but you have to keep going to get it really smooth). One other thing to clarify from the TV segment: This book was tested with Red Star Active Dry Yeast and Red Star Instant Yeast, both of which are completely gluten-free. Gluten-free folks shouldn’t use the Red Star Platinum product because it has some dough conditioners derived from wheat.
Lesaffre Yeast Corp. (Red Star) provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.
Video: Gluten-Free Artisan Bread in Five Minutes a Day
The most useful video is probably this one; click here. Check it out; it shows exactly what the dough should look like as it’s mixing and once you shape it.. This is the basic recipe from Gluten-Free Artisan Bread in Five Minutes a Day (the version with egg whites).
The TV spots were fun… dozens of them around the US in regional markets, but mostly they’re not “live” forever. Let me know if you stumble on one that intrigues you. There’s a YouTube channel, but it’s mostly for my wheat-based breads (not gluten-free).
How do I get more whole grains into my gluten-free breads?
A reader asks: Are there any substitutions for the rice flour or the potato starch? I’m trying to boost the nutrition.
One easy thing to do is to swap brown rice flour for all the rice flour that we call for in Mixture #1 from our 2014 book, Gluten-Free Artisan Bread in Five Minutes a Day. If you do that, you need a slight increase in water because whole grains always take a little more (see page 61 of the book). With the swap, Mixture #1 will be 75% whole grain by weight, since U.S. sorghum products are whole grain (at least, any that we’ve seen). People have asked about basing breads on almond, millet, or quinoa, but we found that if you try to base a yeasted bread on any of those, it just doesn’t work–the texture and flavor weren’t close enough to traditional bread for most of our tasters and readers.
The other thing is to focus on the recipes that use Mixture #2, which appears in Gluten-Free Artisan Bread in Five Minutes a Day on page 62 (and use it in the recipes on pages 96-108). Mixture #2 is 100% whole grain in the first place.