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Wheat and Gluten-free Home Baking: Delicious Recipes for Healthy High-fibre Bread and Buns | 
 enlarge | Author: Lola Workman
Publisher: Apple Press
Category: Book
List Price: £10.99
Buy New: £5.07
You Save: £5.92 (54%)
New (15) Used (2) from £5.07
Avg. Customer Rating:  5 reviews
Sales Rank: 43181
Media: Paperback
Pages: 160
Shipping Weight (lbs): 1.3
Dimensions (in): 10.1 x 8.3 x 0.6
ISBN: 1845431057
EAN: 9781845431051
ASIN: 1845431057
Publication Date: March 1, 2006
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: Brand New. Shipped from UK Mainland. Delivery is usually 2 - 3 working days from order by Royal Mail, International Delivery is by Airmail.
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| Customer Reviews:
 The Best Wheat & Gluten Free Baking Book I have found and I looked for a long while... September 13, 2008
This GF/WF/DF book beats them all. Don't be put off by the Pre-Mixing of flours and blending of your own GF-Baking Powder because the results are worth it and you can always substitute the ready-made products. The author is Australian so you will need to adjust your tablespoons because the Australian table spoon is 20ml rather than our 15ml (but she does tell you that). I have managed to track down most of the specialist ingredients either at the local supermarket or in a good health-food shop. The only ingredients I could not find were Lola's Bread Improver (usually these use asorbic acid or citric acid so I used a little lemon juice, but apple juice also works) and Parisian Essence which you can substitute with carob or caramel made from heating sugar. Starting with a Basic Bun Dough you can bake a variety of 'danish-pasty-like' delights. The book includes Flat-breads, Naan, Pitta, Spring Roll Wraps, Muffins, Scones, Baps, Hot-Dog rolls and a variety of sweet and savory breads, along with a selection of Bread-maker loaves. For breakfast you can have porridge and breakfast bars or hot-cakes and waffles. In all a hundred recipes with lots of full-page photos. The book lacks cookie and pastry recipes, but that's probably because you can find those in her other book. If you are willing to follow the instructions very carefully then you will not be disappointed. This is the one to buy -- trust me -- as they say 'Its the real deal' -- I've searched many and found only this one that measures up. Can't wait to receive her other book, which I ordered today.
 Not great July 18, 2007
9 out of 9 found this review helpful
I think the previous reviewers of this book must be VERY easily pleased!
So far I have made the 'High-Top Grain Loaf', which was quite moist, but tasted very yeasty. I definitely put the right amount of yeast in though.
Then I made the 'High-Fibre Yeast-Free Loaf', with 3 tablespoons of gluten-free baking powder, as specified. This was even worse, and tasted so much of baking powder it was inedible.
I was very careful about the quantities, and even made up 'Lola's Superfine Flour' instead of just using Doves flour.
I think I'll try the 'Small White Loaf' next, since another reviewer said that was good. If that doesn't work I'll have to buy another book....
Well I tried the 'Small white loaf' and it worked a bit better.
Although I did change the recipe a bit, using half the yeast and sugar, but compensating by doubling all the rising times and putting in a very warm place next to oven. Also used Vit C powder instead of the Acid thing, but think its same kind of thing. This loaf okay toasted thinly, but still very heavy and squidgy.
Overall the loaves I have made from this book were tiny, soggy, tasted yucky, and about as fluffy as a brick. Plus they were complicated and time-consuming. Basically a big thumbs down.
**GF TIPS!**
Ive just found a MUCH better gluten-free bread recipe. Its actually quite nice, for GF bread, and its very easy too. Google 'gluten-free bread' and the first site is called allergydiet - the recipe costs 2 but it worth it. It makes a decent sandwich upto 24 hours after baking, and then makes nice toast after that. :) (this isnt an advert btw)
You can also use the recipe on the back of the Doves flour packet. If your using a bread machine make sure you use a basic bread setting, so that it bakes for a good few hours. Using the GF setting doesn't cook it long enough and can give you indigestion.
However, if you want gluten-free bread that tastes like NORMAL BREAD, you need to buy bread-mix that is made with wheat flour that has had the gluten-removed. Ive found the best and healthiest one (although it seems to contain quite a bit of sugar) is Glutafin High Fibre Mix. You can get it from pharmacies, but unless you can get it on prescription, it's not worth the price..at about 8 a loaf! You might aswell buy the little GF loaves they sell in supermarkets for a couple of quid. Tescos sliced seedy loaf is quite nice toasted.
Lately I've found making GF pizza bases are alot more successful than trying to make bread. I use the recipe in 'Healthy Gluten-free Eating' by Darina Allen. Ive found you can make about 3 small bases from the recipe, using Doves brown bread flour, and freeze them. When you want pizza, put the base in the oven first to defrost, then add your toppings, and put the whole pizza back in the oven till bubbly. Very useful dinner for one. Using organic chopped tomatoes (Morrisons) is alot tastier.
Fantastic! April 17, 2007
1 out of 2 found this review helpful
After years of bread disasters and sawdust-like offerings which have had to be thrown away as inedible, it was a joy to bake and eat the bread from this book. As reveiwed previously, this book is worth the "small white loaf" alone which was able to be eaten as bread even a day later! Now I have bread all I need is pastry and I can get back to not feeling left out on all the delicious foods wheat eaters enjoy!
Make GF bread that tastes like the "real thing"! October 18, 2006
11 out of 12 found this review helpful
The recipes in this book make bread and buns that taste and feel like wheat flour products. I have used Dove Farm GF flour rather then Lola's recommended mix and the recipes come out fine. This book is worth buying for the "Small White Loaf" recipe alone. Quite a few of her recipes require gelatine which may be a problem for vegetarians but I'm sure you could experiment substituting agar agar.
Smashing book that brings back the delight of baking!
Gluten free baking needn't taste like sawdust! May 31, 2006
19 out of 20 found this review helpful
This is the most useful book I have ever come across. The recipes really work and taste fantastic! Gluten free bread need not taste like sawdust. These recipes are all pure ingredients without the need for various gums. The bread is wonderfully moist and the pastry devine. I do hope there will be more books available by this author. It has taken all the sweat out of allergy free baking. Thank you so much Ms Workman!
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