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

Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) - Nicole Hunn 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 [b:Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love--Fast!|13587215|Gluten-Free on a Shoestring, Quick and Easy 100 Recipes for the Food You Love--Fast!|Nicole Hunn|https://d202m5krfqbpi5.cloudfront.net/books/1345684132s/13587215.jpg|19174567]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.