Gluten-free on A Shoestring Bakes Bread

Gluten-free on A Shoestring Bakes Bread

Biscuits, Bagels, Buns, and More

Book - 2013
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If you're eating gluten-free, you know the challenges of bread. You probably know where to get the packaged stuff,and you know the exorbitant cost. Maybe you've bought mixes and bread makers in a vain attempt to avoid the mystery of how to bake gluten-free at home altogether. Now, thanks to Nicole Hunn, you don't have to settle for the high price of packaged, frozen loaves. Welcome to easy, budget-friendly, delicious recipes for all your favourites, from shaped breads to flatbreads, biscuits, scones, and muffins. You'll learn to master lean crusty white bread, hearty whole-grain, fragrant cinnamon swirl, decadent cheese bread, not to mention a wild yeast starter you'll use to make everything imaginable, including a real no-rye "rye" bread. And you won't need a bread machine or any fancy supplies. Nicole covers all the essentials, including: recipes from a bread flour that makes it all work, all-purpose flour blends, a whole-grain blend, and a pastry flour key techniques the secrets to working ably with gluten-free dough and even a whole section on troubleshooting, in case things go off the rails a bit. gluten-free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you've been missing,and at a fraction of the cost.
Publisher: Boston, MA : Da Capo Press, 2013
Edition: First Da Capo Press edition
ISBN: 9780738216850
Characteristics: x, 292 pages : color illustrations ; 23 cm


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Feb 21, 2018

I want to dispute the expense complaint - at least for the thin crust pizza, the only one I've tried, and it's fantastic.

Most of the ingredients can be found bulk at Winco, and as one might expect, they are reasonably priced.

For the thin crust pizza I made three availability/pocketbook substitutions:
1. For the whey protein isolate, I substituted whey concentrate - a putative difference of 10% in protein content, and because the process for making isolate may denature some of the proteins, a potentially no-matter substitution. (Plus I'm suspicious of over processed stuff - see 2).
2. For Expandex modified tapioca starch I substituted sorghum - it has much the same effect in texture and browning.
3. For pectin I used gelatin. Again, cheaper and if you're not vegetarian much healthier.

The crust competes with any crust I've tasted, and beats all the non-gluten commercial or home made that I've tried.

Thank you Nicole. I will try other recipes soon!

Apr 16, 2017

I highly recommend this book to anyone who is gluten-free and missing certain bread products. My husband is a master artisan bread baker and makes incredible bread. When I had to go gluten-free 8 years ago and tasted my gluten-free bread options, I gave up on bread. My standards are very high. I don't eat fake butter either. So when my husband found this book recently I just rolled my eyes and said don't bother. When we found we couldn't get the ingredients locally and that the resulting bread would cost $11 a loaf, I rolled my eyes harder and repeated even louder--don't bother. But boy was I wrong. The bread was decent but the pizza dough (we've only tried the thin crust so far) and the cinnamon rolls were absolutely incredible. So good that I had to write this review. We shared the cinnamon rolls with family yesterday and they exclaimed when they saw me take a bite. They were sure they contained gluten. The taste, the texture and the mouth feel is comparable to their glutinous counterparts. The other talented baker who ate one said she would never have guessed if we hadn't told her. Well worth the effort even though the technique is not "quick and easy". And I am not sure it qualifies for "on a shoestring". Her shoes must be more expensive than mine.

Jul 29, 2016

A wonderful book for the person that wants good tasting gluten free breads and treats.

Dec 27, 2015

I always thought "on a shoestring" meant it was inexpensive but this obviously isn't the truth in this case. Ingredients are hard to find and VERY expensive. Results are lackluster. Not worth the time or money.


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Jul 29, 2016

Tasty breads and treats from 5 basic flours that you can mix up and keep on hand. Gone are the days of dry, soggy or tasteless gluten free breads.


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