The Gluten-Free Bread Machine Cookbook: 175 Recipes for Splendid Breads and Delicious Dishes to Make with Them

I wrote to one of the authors, Jane, about a recommendation for a gluten and soy free dough enhancer needed in a few of the recipes. I got a quick reply and answered her back with this response: “Thank you for your quick reply and so many thanks for your bread machine cookbook! I am not allergic to gluten, but I'm trying to follow The Plant Paradox eating plan. The pain in my knee, shoulder, and elbow are gone. And with your cookbook, missing bread is also a thing of the past. I'd tried two other recipe books for baking gluten-free and, as a teacher, I'd give one a D and the other a C. Your book is an A+! Oh, that buttermilk loaf! Thank you! “ I figured that I should continue my words of thanks by writing a review.I started my gluten-free journey at the end of February. After many failures trying to make bread using almond flour as the base, I was becoming a little desperate for good tasting bread. It was because of the months of disappointing failures that I began shopping for a bread machine. At about $6-$7 a loaf for mediocre gluten-free loaves at the grocery store, I had to try a new approach. First of all, my failures with the almond flour recipes never looked anything like the breads pictured in those other cookbooks. And more importantly, the bread was just not good enough to replace the breads I missed. This cookbook doesn't have pictures, but they are honestly not needed. So far, the three recipes I have tried have been not only great tasting, but also beautiful loaves of bread. Every loaf has turned out perfectly. My husband wasn't crazy about the banana bread, but I thought it was almost like chocolate cake (In fact, good with coconut based frozen whipped topping!). For my first loaf, the basic sandwich bread was good, but the second loaf I made was the buttermilk and it is just too good to go back to the basic white bread. Normally I would be hesitant to review a book after only trying three recipes, but the buttermilk is so good that the book has earned its value with just that one recipe. Even my husband, who for years has turned up his nose at any bread other than basic white, is enjoying this buttermilk bread. Next to try is monkey bread as soon as the recommended dough enhancer gets delivered tomorrow from Amazon.I have read in other reviews that you don’t need a bread machine for these recipes. I can’t attest to that because I am certainly enjoying mine after all those hours of failures with the previous hand made loaves. For reference, I bought the KBS Pro Stainless Steel Bread Machine, 2LB 17-in-1 Programmable XL Bread Maker with Fruit Nut Dispenser, Nonstick Ceramic Pan& Digital Touch Panel, 3 The user manual is terrible, but the results have been great.Again, I thank the authors for this cookbook!

Wow, I'm super impressed with this cookbook. I got the "Hamilton Beach Artisan Breadmaker (model 29885) and on my first try I got spectacular results! I was so tired of the limited, poor tasting, and expensive options for gluten-free bread. And now I have TONS of options in this cookbook...all the bread recipes look incredible and they all seem manageable to make.Here's the kicker...my first loaf (in the pictures) was made at a cabin at 9,800 elevation! I live at 5,300 elevation so I knew I would need to do adjustments for that, but the altitude jump at the cabin was huge. I wasn't counting on it coming out. I'm so impressed – moist, delicious, sliceable bread! I would compare it in density to the Kim and Jakes Peasant bread, but more moist and flavorful. The smell of freshly baked bread cooking is awesome, but the smell of the yeast in the freshly baked bread is truly wonderful.All of the instructions about bread machine baking were super helpful to me, as I'm a newbie.I followed all the high altitude suggestions in the cookbook, but it was still guesswork given the elevation I was at. If there are any super high altitude bakers out there, these are the adjustments I made to the "Almost Wheat Sandwich Bread":First, I used the Whole Grain Flour Blend instead of the Light Flour Blend – that was just my preference, not for altitude.Reduced yeast 1 teaspoon (from 2 Tbsp)Reduced baking powder 1/2 teaspoon (from 2 teaspoon)Increased salt 1/2 teaspoon (from 1 1/2 teaspoon)Reduced sugar 4 teaspoons (from 3 Tbsp)Added 1/4 teaspoon lecithin (although I accidentally got liquid lecithin instead of powder, so not sure if it really got mixed in because it's a syrup)Added the optional 1/8 teaspoon ascorbic acid in the recipe.Five Stars for the Gluten-Free Bread Machine Cookbook!!! Can't wait to try more recipes!

I wasn't expecting to love this recipe book as much as I did, but here I am. Great advice in the front, ways to fix bad bread, plenty of recipes, and it's all come out good, even with my various substitutions. The "light bread flour blend" in the front also makes some pretty great crepes and pie crust and brownies if you use it as an all-purpose blend. It even makes a super thick roux. I'm very satisfied.It's annoying if you're looking for a specific recipe though. You have to go to the glossary instead of the table of contents. The ToC only contains the "chapters" or types of bread instead of all the recipes. That means you'll have to resort to lots of bookmarks if you visit a recipe often. The glossary is very full of EVERYTHING (as glossaries are) so looking for a single thing is lengthy.There are no photos and it's all black and white so it's not a "flipping through to see what you wanna make" kind of recipe book. This is more of a "going in with a plan" kind of book. I'm fine with that for this book, but I normally prefer color photos in my recipe books so I can know what to expect with a recipe, since baking is basically alchemy and who knows what the hell it's gonna look like when you have all the raw components separate.The caramel bread and eggnog bread are goodly. Chocolate bread is dry. The plain white bread needs tweaking but is better than any other GF breadmaker recipe I have found online.tl:dr: You have a breadmaker and need gluten free bread recipes you should totally buy this. You won't regret the variety or advice.

This book is so amazing. The breads I have tried have all been so good. I live in a higher altitude so I’ve had to adjust some things but the book explains how to do this and makes it easy to figure out. The simple white bread has been my favorite recipe so far and tastes just like normal gluten bread even when not toasted. The recipes are very well written and explain how and why you have to do things a certain way. I would 100% recommend this book to anyone Celiac or otherwise trying to be gluten free because it has been such a great book. I can’t wait to make all the different recipes in this book now that I have the bread down.

Great variety of recipes that are easy to prep and turn out well. It’s a lot of fun to try them all out.

This book is an excellent compilation of gluten free bread machine baking recipes with very detailed instructions. You name it you can make it with this book. They also include their own white and whole grain flour blends. A few notes though: 1. The recipes give weighed and measured options for most ingredients. I found that they don’t match. For example, in the Simple Sandwich Bread recipe it calls for 360 grams or 3 cups of their flour blend. However, when weighing their flour blend (always best to weigh gluten free flour) I only needed the equivalent of 2 cups to get to 360 grams. Pictured above the bread on the left was baked using measurements (3 cups) and the bread on the right was weighed (360 grams). The bread on the left is much denser and difficult to chew through the day after (taste was very good fresh though:). The bread on the right stayed soft and tasty. 2. Weighed breads are a little too moist. I haven’t tried yet, but next I’m going to try cutting back on one egg white to see if that helps, rather than adding more dry ingredients. 3. The French bread recipe was very dense so I will need to work on tweaking that. 4. Their flour blend is good for fresh pizza dough but not good as a leftover.I also have the America’s Test Kitchen “How Can It Be Gluten Free” cookbook. They have a similar flour blend just different concentrations of all flours and starches (plus dry milk). I tried the sandwich bread recipe with it as well and tasted them side by side. Everyone immediately agreed that the ATK blend created a tastier loaf with similar consistency. Also, pizza dough made with ATK was still good when reheated the next day.I also tested the sandwich bread with Walmart’s Great Value Gluten Free All-Purpose Flour. First I noticed that weighing was the equivalent of 2.3 cups, and ultimately created a slightly denser loaf, but still tasty. I would use this if I found myself out any of the flours or starches needed to create the ATK blend and didn’t want to run to the store. I would just cut the amount down to an even 2 cups.I have many more to try, but am very happy with what I’ve created so far and expect to be equally happy with future recipes in this book.Happy gluten free baking!

Are you kidding me? When I went through the beginning of the book, I knew the authors have a lot of experience. Beginning many tips. Very interesting recipes. So, I went to my first recipe choice, Sorghum Bread recipe, and embarked in a careful measurement and process exactly as the recipe specified. When I saw the 2 Tablespoons for a 1.5 loaf I said to self: “Self, that’s a lotta yeast” and continued. When I started my trusty Cuisinart bread maker, it smelled yeasty. Too yeasty. I never thought that these skilled bakers would make such an obvious error like a metric conversion without proofing (no bun…pun intended) the language before going to publication. Check out the photo. I am waiting for this one to be finished as I write this. Ergo 3 stars. Sloppy but talented.

I am so excited about this cookbook! I was gifted a bread machine on my birthday and tried making one the gluten free recipes that came in the manual. Needless to say it was a flop. I ended up with hard bread that never rose. So I decided to look for a cookbook that would aid me in my bred making adventures. I must say that I am very impressed with the knowledge that is in this book. As a person that has Celiac's Disease and has been baking gluten free for 10 years, I felt that I could relate to and understand all the tips and tricks that were offered in this book. Everything in this book is so spot on. Pictured is the Honey Oat recipe that I made. It rose, had amazing flavor, and the texture was as close to wheat bread as I ever could have imagined. Since, I have made the sweet onion bread and it too turned out perfect the first time I made it.Now my kitchen frequently smells like a bakery with fresh loaves baking on a weekly basis. I am loving this gluten free life!

The recipes are good, however, the flour blend is gluten-free but not keto friendly.

Great book

An amazing work. The sandwich loaves are my standby. Detailed instructions to make up flour mixes....nothing left to guesswork... and ideas how to use and miscellaneous ideas at the end. Just wish I loved cooking as much as the author!

Voy a verlo más detenidamente porque creo no puedo conseguir los productos para hacer la mayoría de los panes.Creo voy a devolverlo.

Daughter-in-law loves the book