356 internautes sur 398 ont trouvé ce commentaire utile
- Publié sur Amazon.com
First, if you are a fan of the author and thin-skinned, you may want to pass on this one. It's a very honest review based on my experience with the book, and that upsets some people. If you are open minded, read on.
A lot has changed since I first wrote this, so I re-wrote it June 2014:
I WAS a huge fan of Nicole's books, recipes, and blog, and was most excited to get this book. A new approach using whey protein isolate that makes GF yeast bread that's more like regular bread? Sign me up!
Well, wait. The ingredients are pricey; can we substitute? No, the recipes might not work. When the book came out, the special whey protein and expandex were hard to find, and $75 for both with shipping with shipping. So you'd spend $75 to test, and that's if you already had all the other specialty ingredients you'd need (like pricy flour blend or pricier ingredients to make your own). Plus you'll need several proofing containers for the fridge rise.
We know bread takes time; it's part of the mystique. But look at this: Mix one is your basic GF bread flour (you can buy it, min. $3 per lb in bulk). You will use it to make secondary mixes, with associated storage containers and space, including space for leftover individual ingredients. Now you make dough that stays in the fridge for 1/2 to 5 days. This is the magic time, when it develops great flavor and you can use it at will with minimal wait. (I hope you have room in the fridge for gallon tubs.) Oh, don't forget the special expensive baking pans you'll need for best results. Par-bake your loaves, then take them out of the pan and bake again on a rimmed sheet. Cool completely and buy a bread box or special bags to store it in. We all love bread, but this is now real WORK!! And a process to keep up with, and more storage containers and bags and space needed as we add steps.
I suppose if you are a stay-at-home blogger and author and all this is your job, it makes sense. For the rest of us it's just too much. We know eating GF is expensive, but the added steps as well as the cost gave me pause. I did read the excerpt at Amazon before buying, but it was not sufficient to cover the pertinent issues. So I did not make any of the recipes right away.
Due in great part to the outcry and the demand, Expandex and WPI are now readily available, and with free ship from Amazon about $35. So I finally invested and spent a few days hopefully making bread. I weighed everything (scale $10) and followed the instructions to a T. With 16 cups of flour, I made Subway rolls, breadsticks, buns (pan $32), and pizza dough.
And.... My heart is broken and my trust in Nicole gone forever. Not to mention well over $250 spent on ingredients, zip bags, bowls, pans, scale, and power, and a long weekend in a hot kitchen. The breads did not rise out of the fridge, with or without light kneading, were rock-hard, and tasted dull and bad. I would not serve one of these - even birds ignored them so they went onto the compost pile. All that kept me going was a sad hope that ONE would be edible. Not.
I question the use of instant yeast and warm milk for recipes that go into the fridge. The dough immediately starts to rise beautifully, then we shove it into the fridge where it collapses sadly, never to rise properly again. I had enough mix left for one try, and wanted see what happened with an immediate bake. Same result, hard unrisen bread with no crumb or flavor.
To be fair, a small percentage of folks with extreme allergies say they have been able to make the breads work, so the possibility for success exists. I've been baking for most of my life and GF yeast bread is the first thing that's ever stymied me.
Bloggers come into our homes daily via the internet and share things that often enrich our lives, and in return they ask for our trust and money. If we agree to trust and support them with purchases, we expect great (or at least good) results. If not, the trust that took years to build can be lost in seconds.
Our trust in this case is woefully misplaced. The book is NOT shoestring: 4 cups, approx one recipe, of the mix alone costs about $10, and a Glutino mix is about $5 in my area. The other premise, great breads, is also a lie: the recipes DO NOT WORK. The Glutino mix WORKS, at half the cost and MUCH greater ease. One Glutino box = great fresh bread in a couple of hours.
IMO we were sold a lie with this book, one that has helped make money for the author, the publisher, and ingredient makers, at our expense. If the author had not used her "Shoestring" tag, I'd have been a lot more forgiving. She was not willing to give up her "brand" to offer an honest product, and that makes me angry. If you do decide to try it, buy it on the secondary market so you are helping someone else to recoup their losses.
33 internautes sur 36 ont trouvé ce commentaire utile
- Publié sur Amazon.com
Prior to being diagnosed with Celiac, I regularly baked my own bread/puff pastry/cake/etc. After the Celiac diagnosis, I thought I was destined to a life of ho-hum, store-bought gluten-free bread products, or baking my own bread with recipes that produced dough that was not at all fun to work with and felt more like making cookie batter.
I was thrilled to find Nicole's website, and loved baking her recipe for brown sandwich bread, and other breads, from her prior cookbooks. That said, I was still missing that real bread baking experience/feeling that working with gluten-filled yeast doughs used to give me. Baking gluten-free bread was...well, boring.
I was also a big fan of Jim Lahey's No Knead bread recipe (if you can eat gluten, you must try it) and other long-rise recipes, so I was used to the bread dough working within my time frame, instead of its own. There was nothing I could find in the gluten-free arena that gave me that option of a long-rise.
Enter Nicole's book. I am not sure I would love this book as much as I do if I were just a casual person who rarely baked; or if I were someone looking for a quick bread recipe but wasn't really into baking bread. If that person is you, try one of Nicole's other great books, or her website, for bread and baking recipes that might better fit your needs.
This book is serious. It is incredibly well-researched and tested. It is chemistry and art, as well as baking. As we all know, good bread takes time, work and quality ingredients. Good gluten-free bread takes time, work and quality weird (albeit natural) ingredients, too. This book will help you bake GREAT gluten-free bread. Bread that is worth your time, effort and initial expense of sourcing the ingredients you will need, including the Expandex and Whey Protein Isolate mentioned with disdain here in other reviews (and both available on Amazon).
The recipes in this book are NOT hard, but to see if they are more involved than you are willing to go, check out Nicole's site where she has posted some of the recipes from this book so you can determine if it is right for you before you purchase it.
We're baking gluten-free bread here that tastes like real bread! It's a miracle! If you already bake gluten-free, you know that the gluten-free flours and other ingredients aren't cheap, but they are also not all that expensive when you break it down per recipe. And they are a heck of a lot cheaper than buying sub-par gluten-free products available at the grocery store and pretending that crap is satisfying in any way.
I love being able to mix up the dough one day, give it a nice long rice, and bake my bread any time in the next 5 days as fits into my schedule. That's a benefit to me, not a deterrent.
So, for those of us blessed with the ability to find the time or spend the money on baking gluten-free bread that is freaking awesome, this book is brilliant. It is real baking. It is real bread. It is not more expensive than what you are already paying for crappy gluten-free bread. If you are serious about baking great bread, this book is what you need.
I understand it might not be what everyone is looking for, but for those of us who refuse to settle for crappy bread just because we have Celiac, I give my utmost thanks to Nicole for creating these methods, recipes and this book. Making pretzel rolls today with springy dough that felt like 'real' dough was a feeling I never thought I'd have again. Thanks, Nicole, for bringing my baking mojo back!