No-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love Paperback – May 22, 2018

I LOVE this book! The beginning is full of really useful information on flour types, recommended tools, common ingredients, as well as troubleshooting tips!I made the standard sandwich bread, following the instructions carefully, watching the temperatures of my liquids, and measuring my flower correctly... and IT TASTED SO GOOD! I used Bob's Red Mill all purpose flour in place of the flour blend included in the book, and the result was a loaf that reminded me of a whole grain gluten loaf from the store (but more tasty).I'll add that most recipes have helpful tips on either what consistency your dough should be, tool variations, ingredient alternatives and more. I also like that the tips and the first chapters of information are very well written and succinct, so it didn't feel like I was sitting in a chemistry class lecture. I actually read all of those sections without the urge to skip ahead and now I feel better equipped for baking.This is a great book for making smaller batches of baked goods and testing different baking skills. As someone looking to grow my gluten-free baking skills and knowledge this has been a wonderful starting point. Next up I'll be trying the focaccia recipe.

I am not a bread maker and never have made bread successfully even with regular flour!!! I was hesitant to order and make gluten free bread after trying the pre-made made gluten free bread in stores. They are awful and they want over $6 a loaf!When I made the first batch, I made it with 4lbs of bread flour instead of 3lbs. It was pretty good but weighed a ton. ha! I tried again a week later and it was awesome... My husband even said, don't buy any more store bought regular bread for me cause I like this bread butter.It is really easy to make and it is really NO-Fail Gluten free Bread making! Try it, you will find it excellent!

I eagerly awaited the arrival of this book, and I have not been disappointed thus far. I have successfully made my first loaf, with the flour blend on page 10 and the recipe on page 20. I did not use the high altitude instructions as I disagreed with them, although I live at 6,974 ft above sea level, and I am glad I did not, because I baked a perfect loaf of bread, even though it proofed a little longer and my proofing oven was a little higher temperature than the recommended 80°F. It was still a little warm when I bagged it last night, but no condensation occured, so yay.When I sliced it this morning, I found a very nice loaf with no large holes, decently moist, not soggy in the least. I toasted two pieces, and they were splendid. I had given up bread baking when I could no longer use wheat (four our entire family of four), and I am THRILLED to make a loaf of bread from ordinary ingredients, without having to resort to things you can only obtain on the internet like Expandex.The smell of bread baking in my home after all these years was truly a gift, and for that I give the author Pamela Ellgin my families thanks!I did deduct a point because I’m a stickler, and there were some conflicting items, and I have felt frustration with some of the layout such as the dual indexes, one for recipes and one for everything else, although I have become accustomed to it now. Also, whilst reading through the troubleshooting, it just kept saying follow the recipe, in a not so “no fail” (ast eh cover suggests) manner. Additionally, it says must be cooled completely before slicing, but if you don’t use it all immediately, to cool it and store in the refrigerator... Pick one, right?I will try to update as I try more recipes, I’m super excited about DINNER ROLLS! Hawaiian rolls? Hamburger buns? Oh my! Also, i do not intend to store these breads in the refrigerator, so I will try to update on that as well.Edit 6-18-18: Thrilled with my first success I decided to double the batch and make two more loaves. I doubled the flour blend recipe on page ten (which makes 4 cups X 2 = 8C) and proceeded to mix and aerate the flours per instructions. While I was measuring out the 6 cups needed for two loaves, I just had too much flour blend remaining. I had weighed the bags after the first batch, so I knew how much I had used to make the first flour blend. So I weighed them all out and it was very consistent, and proceeded to measuring out the 6 cups again, by spooning into the measuring cup and leveling per the instructions. Well, the dough was much looser in the end, it reminded me of pudding actually, holding its shape yet jiggly. Well folks, if you get pudden-y dough, ADD MORE FLOUR. It should be more of a stiff paste. The loaves rose, and I baked them, but they were both cavernous at the top, and the bottom 2/3rds were super moist. All I can say it it was still delicious and NONE of it went to waste. It was a valuable learning experience. In the high altitude guidance she says add more liquid, so I did wonder, but no, my original thoughts have been tested by over aerating the flour blend, I essentially made a wetter loaf, which is not warranted. Most high altitude baking guidance is to decrease the liquid or add more flour, and that is true here.Edit 7/12/19I'm still using this book. Mixing the flour blends is much more "second nature" or automatic at this point, and I don't have a new photo to share, but on the hamburger buns, I have found a slightly looser mix, doubling the sugar, really flattening them out under the addition of the potato starch, and cooking them for extra time (2-5 minutes at least) to be the key to really successful buns. The extra cooking time keeps helps to keep them from deflating as they cool. Burgers on tender soft buns, what a concept! The next time I make the Hawaiian rolls, I'm hoping to achieve the same softness, and will really be flattening them out so they don't turn out to tall and narrow based... So for bread a little thicker (more flour), for rolls a little softer (less flour) on the mixtures…. Remember also, that I am baking at high altitude as we live at 6,874 ft above sea level...

Gluten-free bread is a challenge to find in stores and to make at home. I like this book because it takes you step by step through the process. Your questions are answered before you even have to ask them. It’s easy to make a shopping list since the flour mixes are on one page and you can see all the ingredients listed. I gave up local store-hopping trying to find the different flours and starches and just ordered it all on Amazon.FYI, I found that TAPIOCA FLOUR and TAPIOCA STARCH are the same thing. Related to baking, I had to rearrange my pantry to accommodate all the separate flours, starches, and other ingredients. Most of them are also super-fine and should be stored in containers to measure them more easily and not inhale clouds of powder. Lastly, don’t compare it to bread baking with wheat flour. It’s a different ballgame. I think it’s more akin to cake baking.

As a novice to gluten free baking and cooking, I found this book extremely easy to read and understand. I’ve always loved to bake bread and will be trying all of these recipes now that my health requires following a gluten free diet. I have used several of the ingredients in the past and they are all easy to find items in a regular grocery store. I also liked that there is a large troubleshooting section for any problems I may encounter. The author has also placed symbols beside the recipe title identifying ingredients such as eggs, nuts and etc.. I’m really anxious and excited to begin creating the luscious loaves of bread, rolls, scones and other yummy items in this cookbook!

Weighing gluten free flour is less messy and quicker to do, and more importantly-it is more accurate-than using measuring cups. It can mean the difference between a good recipe or something that has to be thrown away. Returned book.