Customer Reviews:
 Not great July 18, 2007
7 out of 7 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
10 out of 11 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
18 out of 19 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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