Glutenfreies Brot: Rezepte für gesunden Genuss

by Jessica Frej

Buckwheat, cornmeal, and rosehip flour are some of the many alternatives to wheat, rye, and barley, our traditional grains. These ingredients open the way to endless possibilities both for the gluten-intolerant who are tired of sorry and crumbly commercial breads and for curious home bakers who want to try something new. These raw ingredients are naturally gluten-free and supply you with important nutrients. They are also sold in most grocery stores. The bread is baked with cold liquid for the dough, small amounts of yeast, and long rising times to add extra flavor. The book contains recipes for all kinds of bread, from tortillas to fiber rolls, as well as marmalades and other side dishes that go well with bread. With this book, you ll find it s nice and easy to bake without gluten."

Genres: Cookbooks

143 pages, Hardcover

First published January 1, 2013

Reviews

[jenkamichiko Jenny · Rating 5 out of 5]

Jag har hittat flera recept som jag vill baka. Jag har inte provat än dock.

Det är bra med utgivning av böcker med fokus på enbart glutenfritt.

Fina bilder och tydliga recept.

[Lara · Rating 2 out of 5]

I was excited when I saw this book on NetGalley for review, as I have been eating gluten-free for several years now. This book promised a different take on breads, with a whole-grain focus and using fewer of the high-carbohydrate flours that are common in other gluten-free recipes. The photos are wonderful. The breads and rolls look great, and the recipes for sweet and savory foods to eat with them sound delicious.

Unfortunately, I ran into a problem right away. First was a terminology issue. I believe the book is European, so some ingredients have a different name that I had to figure out and get used to. In particular was the use of psyllium seed husks and fiber husks for whole psyllium husks and psyllium powder. However, there is frequent use of some other ingredients that are very difficult to find in the US, if not impossible. These include black psyllium seed, rose petal powder, and buckwheat flakes (rolled buckwheat groats). While I found 1-2 sources for the first two items, they were expensive and I had no idea of their quality. I could not find the last item at all, except as an import from England.

So, I focused on recipes that I could make with more readily available ingredients. There is heavy use of buckwheat flour, with some corn meal and white rice flour. These are easy to find, so I made two recipes. The recipes are well written and easy to follow. There are few steps, ingredients are all listed in the order used and have quantities primarily by weight, even for the liquids. So, I weighed all of my ingredients except for those that use small quantities and were listed in teaspoons.

The two recipes I made were the Corn Muffins and the Buckwheat Rolls. The first recipe is very quick to pull together. The issue I had was that the batter was very wet and the final muffins seemed underbaked. The corn meal was still hard in places. It's possible the recipe would work better with corn flour instead (Bob's Red Mill now sells it). The flavor was very good, not sweet but with a good corn taste, but the texture was off--too moist and almost gummy though more soft. The buckwheat rolls were also very wet and soft. They were hard to fold and didn't rise much. The finished rolls tasted very strongly of buckwheat and not much else, though they were soft and not wet. They still had some hard bits, which surprised me after the rising period. I'm a fan of buckwheat pancakes, but they do taste best with some jam or syrup. These would also need something with a strong contrasting flavor to make them truly enjoyable.

While the authors state to follow their recipes exactly for good results, I think in the US that will be hard. For more adventurous bakers, especially those missing more whole grain goods there is a great variety of ideas to work from here. However, it will be difficult, and possibly expensive, if someone in the US wants to follow many recipes as written.

[Rebekka Steg · Rating 4 out of 5]

The authors are Swedish, and as a Dane I really enjoyed getting some recipes for gluten-free varieties of my old favourites. The photography is absolutely gorgeous and the recipes cover a vast selection of bread from sides and appetizers, sweet and savoury. My one big criticism is that it could've done with much better editing and translation from Swedish. Recipes are often referred to as "classic" or "well-known" when no one outside of Scandinavia (or sometimes just Sweden) would have any idea what they're talking about. A bigger problem is that many of the ingredients haven't been translated very well or aren't easily accessible outside of Sweden.

*I received an ARC from Netgalley in exchange for an honest review*

[Kelley · Rating 4 out of 5]

This is such a fabulous book! I am not gluten intolerant but my husband and I are always looking for healthy alternatives to foods we eat on a regular basis. This cookbook is packed with a variety of kinds of breads plus things to dress your bread up with like marmalade or pizza. I liked how in the intro and at the end there are some notes on nutrition. The pictures are beautiful and mouth-watering. I can't wait to try a bunch of these recipes. Definitely recommended for those who are gluten intolerant and others looking to cut out refined flours.
Thank you to the publisher and NetGalley for an ARC in exchange for an honest review.

[Leyla Johnson · Rating 5 out of 5]

My daughter is on a gluten-free diet, the worst for her, too, was the fact that she couldn't eat bread or pasta. This book looks like it may put the sandwiches back on the menu. The bread looks like good rye and would fit the bill for toast or sandwiches. Having eaten the stuff sold as gluten free "bread" - I can understand people never eating bread again. I think these recipes are worth a try. There are recipes are not only about bread, but also about spreads and muffins, croissants and lovely butter rolls. I think this is definitely worth a try.
This book was provided to me in return for an honest and unbiased review

[Janis Hill]

This was, unfortunately, a DNF for me. Basically I found the font type used very hard to read as an eBook and I can't say I'd be a fan of it in a paper book either. I am so sorry to be so picky over such a small thing, but a font that is hard to read makes me not want to read.