Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home

Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home

Jennifer Katzinger

Language: English

Pages: 192

ISBN: 1570617805

Format: PDF / Kindle (mobi) / ePub

Make delicious gluten-free and vegan bread at home! Here are 65 simple recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savory breads, and sandwich breads. If you're on a gluten-free and vegan diet, bakery bread isn't an option and until now it's been hard to make at home. Jennifer Katzinger, a highly regarded gluten-free and vegan cookbook author and founder of Seattle's Flying Apron Bakery has spent years perfecting her recipes for gluten-free and vegan breads. Each of the 65 breads in this book is made without egg, dairy, gluten, or soy and uses whole greains and alternative natural sweeteners. You'll soon be enjoying delicious gluten-free and vegan breads including Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild Rice Bread, Quick Anadama Bread, Irish Soda Bread, Cranberry Pecan Bread, and more.

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drew upon my first gluten-free and vegan bread experiences from back when I started the Flying Apron Bakery. That was a time when I predominantly used single-strain yeast, baking soda, and some batter bread techniques. Although I had always wanted to be intimately involved in creating and working with a gluten-free sourdough starter, this seemed like too much of an undertaking when I ran the bakery—in part, I suppose, because we had our hands full with the production of so many pastries. I am now

shaping process. If you are making flatbread with a youngster who is enjoying a little mountain of flour and reworking the dough, it will still turn out scrumptious. I usually give Lilli her own piece of dough to roll and flatten while I work on the remaining dough. Naturally, flatbreads may be somewhat laborious, as they demand a bit of repetitiveness in rolling out and flattening. But on the other hand, all that rolling can be great fun! In the recipes that follow I suggest a certain thickness

the chia seeds in the � cup water for at least 15 minutes. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and lightly dust with brown rice flour. 2. In a large mixing bowl, combine the brown rice flour, tapioca flour, garbanzo bean flour, sorghum flour, almond meal, and salt. 3. In a separate large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the canola oil and Sucanat. Just as the yeast begins to foam and feed on

bread dough directly into the oven and relying on oven spring from the yeast for risen bread. Let us now address the vast majority of gluten-free bread recipes that call for a rising period: they contain eggs and in most cases three times the amount of xanthan gum my recipes do. Both ingredients contribute greatly to the dough’s ability to trap gases and provide structure and elasticity. The eggs offer strong binding properties and are used as a form of leavening. The xanthan gum serves as a

10-minute head start prior to starting the other steps. The viscous, thick slurry that develops in this time really makes the doughs sturdier and allows for more gases to be trapped during oven spring. Let’s discuss preheating the oven. Many of the recipes call for a water bath, which does wonders for the bread! The steam creates a gorgeous crust that you will be so proud of. It is best to place the water bath in the oven before preheating it, because you want to quickly pop the bread into the

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