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Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) [Format Kindle]

Nicole Hunn

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Descriptions du produit

Revue de presse

"[Nicole is] a maven of gluten-free economy." --Living Without magazine Feb/March 2014

Présentation de l'éditeur

If you're eating gluten-free, you know the challenges of bread. You probably know where to get the packaged stuff—and you know the exorbitant cost. Maybe you've bought mixes and bread makers in a vain attempt to avoid the mystery of how to bake gluten-free at home altogether. Now, thanks to Nicole Hunn, you don't have to settle for the high price of packaged, frozen loaves. Welcome to easy, budget-friendly, delicious recipes for all your favorites, from shaped breads to flatbreads, biscuits, scones, and muffins. You'll learn to master lean crusty white bread, hearty whole-grain, fragrant cinnamon swirl, decadent cheese bread, not to mention a wild yeast starter you'll use to make everything imaginable, including a real no-rye "rye" bread. And you won't need a bread machine or any fancy supplies. Nicole covers all the essentials, including: recipes from a bread flour that makes it all work, all-purpose flour blends, a whole-grain blend, and a pastry flour; key techniques; the secrets to working ably with gluten-free dough; and even a whole section on troubleshooting, in case things go off the rails a bit. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you've been missing—and at a fraction of the cost.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 10936 KB
  • Nombre de pages de l'édition imprimée : 304 pages
  • Editeur : Da Capo Lifelong Books (10 décembre 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ISBN-10: 0738216860
  • ISBN-13: 978-0738216867
  • ASIN: B00E257TNA
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Activé
  • Classement des meilleures ventes d'Amazon: n°216.614 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

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Amazon.com: 4.1 étoiles sur 5  332 commentaires
90 internautes sur 96 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Another great cookbook from Nicole Hunn! 3 décembre 2013
Par Carole Wooten - Publié sur Amazon.com
Format:Broché|Achat vérifié
I am rating this cookbook 5 stars. It is more involved than her previous 2 cookbooks but just as straightforward and easy to follow. One thing that jumped out at me is that the recipes in this cookbooks take time. For those of us who use her previous cookbook Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love--Fast!that focused on quick and easy recipes that may be a shock. Good bread takes time. Many of the recipes in this cookbook are going to have a proofing time of 12 hours up to 5 days.

Another major difference with this cookbook is that she uses more than just a basic all purpose gluten free flour in most her recipes in this cookbook. She several different blends of flour: gluten free bread flour, high quality all-purpose gluten-free flour, make it simpler all purpose gluten free flour, basic gum-free gluten free flour, whole grain gluten free flour, and gluten free pastry flour. These seem easy to mix with just a couple of things added to your basic all purpose gluten free flour. Which flour blend you use depends on the recipe you are making. This was slightly disappointing to me because I could not jump right in and start making some of the recipes. I need to order a couple of things in order to make the bread flour. There are some recipes towards the back of the cookbook that do use a basic all purpose gluten free flour.

The cookbook is simple to follow with some photos. Each recipe does not have a photo but there are quite a few in the book. There are quite a few photos in the section of the book where she illustrates shaping the dough which I greatly appreciate. I have made the recipe for Glazed Yeast-Raised Donuts found in the book but I used Better Batter with not addition in place of the Gluten Free Bread Flour and they were delicious. I bet they would be even better if I have made the bread flour that the recipe calls for....oh well, what can I say I am a kitchen rebel!

The back of the book has some resources to help you figure out where to get some of the things mentioned in the cookbook. It also has a wonderful index which I find myself using all of the time in her previous cookbooks.
381 internautes sur 424 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Very High Cost, Very Poor Results, Save Your $$ 27 décembre 2013
Par mythumpa - Publié sur Amazon.com
Format:Broché|Achat vérifié
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.
89 internautes sur 96 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 The bread I've been looking for but with ingredients I can't afford! 2 janvier 2014
Par QponMom7169 - Publié sur Amazon.com
Format:Format Kindle
First of all, this book is thorough and will show anyone how to produce wonderful results with gluten free bread. I have made the lean white sandwich bread and it is everything I was hoping for, it far surpasses the gluten free recipes I have tried in the past, including the ones from Nicole's blog. I should be ecstatic but the cost of ingredients is far too prohibitive. The cost of the bread flour blend (better batter, whey protein isolate, and expandex) is averaging about $6.00 per recipe. That does not include the cost of enrichments such as milk, butter, sugar, etc. The loaf size is equivalent to an udi's loaf I can get at my local walmart for $4.98. The results far surpass the taste of the udi's bread, but when you add in the time and space for the bread making process I just don't know that the recipes in this book will be sustainable for my family on a regular basis.
62 internautes sur 67 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 This is the one you've been waiting for... 10 décembre 2013
Par Liz Hennessey - Publié sur Amazon.com
Format:Broché|Achat vérifié
I'm so impressed with this book. I knew there had to be some sort of secret for creating gluten free bread at home that actually tasted good, I just had no idea how to go about figuring it out. Growing up, I learned to bake from my great-grandmother, grandmother and grandfather, and mother. One of the hardest things about my sons celiac diagnose for me was that I wouldn't be able to love baking like I did with gluten. I figured out cakes, cookies, and brownies pretty quickly, but breads were a big disappointment. I've only made two recipes from this book so far - biscuits and white bread - but they have been a spectacular success. My son, who has eaten only a few bites from any other gluten free bread I've bought or made (including super expensive bread from a well regarded dedicated gluten free bakery), ate 6 slices from the first loaf.
36 internautes sur 40 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A great book for the serious gluten-free baker, or one who wants to be! 5 janvier 2014
Par Allison Tyler - Publié sur Amazon.com
Format:Broché|Achat vérifié
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!
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