About this eBook
Whether you eat gluten free or not. Whether you're a recently diagnosed coeliac missing the comfort of bread, or a grain curious baker, wanting to extend your knowledge of gluten free grains, this book will teach you what you need to know. Gluten free bakes are endlessly customisable, because there are SO MANY gluten free grains, psuedograins, seeds, nuts and tubers to exploit in our quest for delicious. We are creative bakers and we appreciate bread like nobody else, because the standard wheaty stuff you can buy in the shops is no longer an option and the gluten free version is full of unpronounceable ingredients. This book will give you back the joy of a crusty loaf. It's empowerment, in the form of a cookbook. Don't look back. Just grab a packet of butter, or whatever else it is you spread on your bread. There's a loaf in your future and you want to be ready.
From the bestselling author of River Cottage Gluten Free, this is your guide to home made gluten free bread, ranging from simple crusty baguettes and 100% wholegrain loaves, to ciabatta, babka, danish pastries, doughnuts, hot cross buns and more.
Naomi gives you the basic recipe, substitutions and a wealth of information to help you create your own versions. As always, information on gluten free grains and flours, technical explanations and rigorous testing by Naomi and her students around the world, make these recipes reliable workhorses that you will return to time and again for everyday loaves, celebration treats and holiday bakes.
The book is divided into easy to navigate sections on:
FLOUR & GRAIN From amaranth to teff and everything in between.
EQUIPMENT Covering everything you'll need to bake delicious gluten free bread.
SWEET From cinnamon scrolls and babka to Danish pastries
SOUR Making and maintaining a starter and a wealth of nourishing sourdough breads
FLAT Chapattis and farinata, to pitta bread and tortillas
YEAST From focaccia to fougasse, fluffy bao, crusty baguette and succulent chocolate bread
SODA Buttermilk cornbread, soda bread and scones, made in moments
FILL & TOP All the yummy, gooey, flavoursome bits that make these breads a bit extra
Praise for Naomi's cookbooks
River Cottage Gluten Free
"This is a joyful book. Not only does it contain dozens of recipes that I, for one, want to go home and cook right away, but her writing encapsulates what I think is a crucial belief; that cutting out or cutting down on gluten can be rather than a sacrifice, a truly positive and life enhancing step." Hugh Fearnley Whittingstall
Food For a Happy Gut & The Gut Feeling
"Both me and my trillions of microbes love these great recipes." Tim Spector
Discover more
About the author
Naomi loves food. She loves bread and fermented pickles and anything eaten near the sea. She happens to have coeliac disease and for that reason, everything she does is gluten free. For her it’s been an opportunity to explore all the grains, pseudo-grains, seeds and anything else that can be smooshed into flour but doesn’t contain gluten.
She’s been teaching in person for over fifteen years and has an online gluten free cookery school, where you can learn on demand. There are thousands of people, just like you, who now eat good bread, know how to wrangle kimchi and don’t think twice about baking gluten free choux buns. You’ll find lots of it in her books too.
She lives between Bridport and Fuerteventura and dislikes wearing trousers.
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