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    Gluten Free Gourmet Friendly Breads
    Gluten Free Gourmet Friendly Breads
    Gluten Free Gourmet Friendly Breads
    Ebook110 pages30 minutes

    Gluten Free Gourmet Friendly Breads

    By The Artisan Bakery School

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    About this ebook

    How to make the kind of gourmet-fabulous breads that everyone at your table will want to share, from soft sandwich loaves to crispy baguettes to rich, spiced breads or cashew nut sourdough.

    * Pizzas for parties, fougasse for sharing, pitta for filling, and little socca nibbles to enjoy as snacks from the richly rewarding world of naturally gluten-free baking.
    * Create your own custom flour blends to get exactly the artisan breads you’ve always wanted.
    * Learn how to make your loaves rise in a variety of ways, including using your own wild yeast leaven.
    * Discover a wide variety of naturally gluten-free flours milled from beans, grains, nuts and vegetable starches.
    * Learn which natural seeds and plant fibres can create elastic, chewy crumb, without chemicals or additives.
    * Get practical tips on buying, storing and even milling your own flours.
    * Be inspired and equipped to experiment with new breads of your own.

    The truly foodie approach to naturally gluten-free breads.

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateMar 15, 2016
    ISBN9781310471704
    Gluten Free Gourmet Friendly Breads
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Gluten Free Gourmet Friendly Breads - The Artisan Bakery School

      The Artisan Bakery School

      All contents copyright © Penny Williams and Dragan Matijevic 2015

      ***

      Published by Pendragan Publishing

      ***

      Smashwords Edition

      ISBN: 9781310471704

      This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

      The information contained in this text has been verified and documented as carefully as possible. The authors cannot be held liable for the use of its contents.

      ***

      Pendragan Publishing

      Old Home Cottage

      Sparkwell

      Plymouth PL7 5DQ

      United Kingdom

      First Edition 2015

      Table of Contents

      The Artisan Bakery School

      Table of Contents

      Brilliant baking, without the gluten

      How to use this book

      Leavens or Raising Agents

      Instant yeast

      Bicarbonate of soda

      Wild yeast leaven

      Natural binding and gelling agents

      Blending your own house flours

      Recipes

      Classic White Sandwich Loaf

      Rich Brown Sandwich Loaf

      Artisanal Almond Bread

      Rustic Hazelnut Wholemeal

      Coconut Rose Tea Bread

      Hempesto Plait

      Oaten Quinoa Soda Bread with Feta Cheese & Herbs

      Tomato and Rosemary Focaccia

      A-maizing Little Pittas

      Za'atar Fougasse

      Provencale Socca

      Chestnut Necci

      Gluten Free Pizzas

      Rice and Sorghum Sourdough with Cashews

      How to make your own wild yeast starter

      Sweetness, acidity and salt

      Reference

      Naturally gluten-free flours

      Almond

      Amaranth

      Arrowroot

      Buckwheat

      Chestnut

      Coconut

      Cornmeal / maize

      Cornstarch

      Fava bean (Broad bean)

      Gram/besan/chickpea

      Green pea flour

      Hazelnut meal

      Hemp flour

      Millet flour

      Oat flour

      Potato flour

      Potato starch

      Quinoa flour

      Rice flours

      Sorghum flour (milo or jowar flour)

      Soy flour

      Tapioca flour/starch

      Teff flour

      Wild rice flour

      Psyllium – or ‘Horse Flower’

      Flaxseed or linseed

      Chia seed

      Adding other seeds to your recipes

      Seed Combinations

      Thank you for purchasing this book!

      Other Books by The Artisan Bakery School

      A Million and One Original Bread Recipes

      Building a Wood Fired Oven in a Day

      Baking Real Sourdough Bread

      Artisan Bread for Beginners

      Perfect Pizza

      The Microbakery Blueprint

      The Micropizzeria Blueprint

      About The Artisan Bakery School

      Contact Us

      About Penny

      About Dragan

      Services

      Happy baking!

      Brilliant baking, without the gluten

      This book is for everyone who loves good food, especially good bread. It was written to show how flours milled from nuts, beans, grains and vegetable starches – which are all naturally gluten-free - can be turned into nutritious breads with real artisan appeal: great texture, great flavour and bags of character.

      Good food should help to heal both bodies and souls. We believe that breaking bread together, or sharing a meal around a table, is one of the most healing things people can do. If you have a wheat or gluten allergy or sensitivity, or if you suffer from coeliac disease, you will know just how uninspiring the store-bought varieties of gluten-free breads can be, how expensive they are to buy and how many bizarre additives they often contain. This book shows how easy it is to make the sort of luscious, healthy, life-affirming loaves your whole family (and all your gourmet guests) will be excited about sharing with you. So you no longer have to be the odd one out at the table.

      The plant kingdom is full of naturally gluten-free sources of bread-making flour. Around the planet, entire cultures have been built on the sustaining qualities of teff, rice, amaranth or quinoa, each with their own unique cuisine. None of them uses chemicals or additives, and nor do

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