Angielski
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 has revolutionised the way that gluten free eaters bake bread with her innovative, wholesome and delicious recipes.
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. She ensures that her bakes are endlessly customisable, because there are SO MANY gluten free grains, psuedograins, seeds, nuts and tubers to exploit in our quest for flavour. With the information contained in this informative book, you will be able to customise recipes yourself before long. Gluten-free eaters 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.
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.
