Gluten-Free & Vegan Bread: Artisanal Recipes to Make at Home Kindle Edition

After reading comments here that a number of recipes had errors I decided to write to the publisher to see if they had put together an errata sheet. They just sent me a copy and it's 4 pages long. There are substantial errors in terms of baking time/temperature in *23* of these recipes. I would not try to use this book without getting yourself a copy of the errata sheet from Sasquatch Publishers (custserv@sasquatchbooks.com) or you are likely to be disappointed with your results. Frankly, I am astounded that such shabby work made it to print; hopefully the corrected recipes will produce tasty results

I have been a gluten free baker for 18 years. This is one of the worst book I have purchased. I have had it for a couple of years and nothing has turned out. This is my fault for trying again. I just made a chocolate bread and it said to bake for 2 hours and 20 minutes. I should have checked it earlier but checked at 1 hour 50 minutes. What I have is a burned loaf of bread. Not fit for consumption. NOBODY SHOULD BUY THIS BOOK.

None of the recipes in this book worked. It needs a serious reworking. I give up--but I don't want to send it to the thrift shop, because I don't want someone else to go through the experience I had of buying a bunch of expensive ingredients and then not being able to bake a single thing from these recipes that was fit to be eaten. Very frustrating.

With incorrect cooking times, I'm not happy with this book at all. You go out and buy pricey flours and such only for the recipes to be a bust. An edited version of this book would be nice rather than having the consumer to request better information. Money down the drain for throwing out poor results from faulty recipes. I've never been so upset with a cookbook purchase. Interesting ideas for things to cook and the stories were nice but I can't trust the recipes. I also wish that there were more pictures.

Since going Gf, Df, i have bought a few cookbooks now and this one is very disappointing so far. Quite a few of the yeasted bread recipes are so very similar and with little flavor, i have made 4 different recipes. I did find good quick bread recipes. I will make everything in the book to find as many recipes as i can.

I have been making breads for years and recently decided to give up gluten. I was very excited when I found this book as I love bread and making bread. However, after trying the Quinoa Sandwich bread 2 times and following the recipe exactly, my bread never rose except for a huge hole just beneath the surface. The rest was a doughy blob! And the internal temp that I took was between 205 and 210 degrees F. I even extended the cooking time on try 2 hoping it would cook more but no luck. I had a feeling when I was mixing the water and flour mix that it looked too wet, like a quick bread, and that I could never have it hold together like the author says. It seems like there may be way too much water and that the room temperature water suggested in the recipe does not get the yeast started. I let my water/yeast sit for about 10 minutes the second try and never saw any bubbling or frothing (and I know that my yeast is good as I make yeast bread for my husband weekly and it rises fine). Something is just not right with these recipes. Right now, I consider this book a waste of my money and time, not to mention the expensive flours used.

I could not get any of the recipes to work. The breads were all gooey in the middle, despite having followed the directions exactly. I tried several brands of yeast, thinking that might be the problem, but it didn't help. I tried baking longer at each of the stages, but that only yielded bread that was too hard to eat on the outside, and still a gooey mess on the inside. Big disappointment!

I found this easy to read and understand and the recipes varied and interesting sounding. So far I've had to throw away everything I've tried, though. First I tried to make the Wild Yeast. I'm not sure that worked out...but I wasted a LOT of expensive Teff flour trying. I was afraid to use what I ended up with.The very first recipe I tried, Fougasse on page 16, turned out very flat and heavy. The taste was fine, but I didn't have much use for a flat loaf with a thick, tough crust that's one inch thick total. Not practical to use and very dense.The second one I tried was the Quinoa Sandwich Bread on page 41. I was a little leery of baking it for 2-1/2 hours, but that's what the recipe said. If I had listened to my gut, I might have ended up with something I could have eaten. It came out over-done and almost rock hard on the outer nearly 1/2" with a tasty, shrunken center that was so small as to make it useless as a sandwich bread. I'll play with that one a bit and see if I can't tweak it to come out better.I still have high hopes that with more attempts and some patience on my part I'll find some recipes in here that I'll love.

The breads in this book look fabulous but the recipes contain errors, mainly in cooking times and temperatures. Jennifer has acknowleged this herself, and there is a list of errata on this website: jenniferkatzinger.wordpress.com.

really interested in the wild starter but cannot find a gallon jar which I feel is far too big for one person! Found the batter breads with molasses in went hard quickly, even when frozen and then thawed, I probably don't like molasses as it is not something I usually keep in the store cupboard, so that could be the problem. Would have liked more savory batter bread recipes but I intend working on one of the recipes to make something more acceptable to me.Liked the book overall but would have preferred more wild bread recipes as I am trying to avoid commercial yeast.

I made my first loaf from the book today and am ridiculously please with it. Being gluten free form years and then finding out I could not tolerate corn products made buying bread more or less impossible. I have made my own bread for a few years now and not one has had the flavour or texture like the one I made using a recipe fro this book. I plan now to make a different loaf every time I bake now

I have tried all the yeasted bread recipes in this book, and they're all marvellous.. It's the best book I have ever come across for actual results. I would recommend it to anyone on a vegan diet, who also has problems with gluten.

A lot of ingredients heavily reliant on seeds so not great if you can't tolerate seeds as well as a lot of chickpea and almond flours so may not be great for people with those allergies like myself but hopefully can work around those recipes