Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours Hardcover – October 21, 2014

It's simple but it's not easy - meaning, if you already knew how to bake a great loaf of g-free bread in this manner, you wouldn't need the book. This is the case for most of us, especially those who wrote negative reviews. I have several failed batches and waited to write my own review to test some theories after failed attempts. I researched "why is my gluten free bread sticky", for example. I found various explanations. Finally, I found the answer that applied to MY loaves. I was using SWEET white rice flour. ALAS, when I finally got to the point of reading the book (and not skipping ahead to the recipe section like I originally had) the authors clearly state NOT to use sweet white rice flour, and that they used stone ground white rice flour. It made a world of difference. I also noticed that my oven lost a ton of heat and took longer to pre-heat, so the themometer recommendation was key. Also, knowing what the spring form method was helped me to follow the steam bake method better and more carefully. I had previously left the oven open too long and used cold water instead of warm. I suspect that some of the negative reviewers who said the loaf of bread was like a brick didn't let the initial rise take place, or that they didn't properly mix the master flour mixture. As for personal taste, I love the flavour and texture, crisp outter crust, chewy/tender inside (not sticky). My daughter would like a lighter loaf so next time I will move on to the oatmeal sandwich loaf. We tried the brioche and challah donuts. I personally loved the challah ones. I'm so glad that I didn't throw in the towel, we are so happy with these recipies now that I am following the science.

Thank you for delivering me. I am gluten intolerant and massively miss BREAD. I've already tried one of these recipes and I love how the master recipes can be adapted for other ways of cooking/baking and quantity also. I will be dedicating much time in the near future to exploring this!Gluten free tends to go stale quickly, but the fact I can bake up a small amount and be able to consume it in a meal or two is wonderful.Thank you, I was a bread-aholic and that has been one of the worst bits about the diet change. If you are in the same circumstances, get this book. I'm not regretting my buying it after just one day/recipe. I will update as I work on the recipes in here.*edit* I see I'm getting dinged as this isn't helpful?????C'mon. Bread and pasta withdrawal when I hit having to go gluten-free has been no fun at all.Others say the pictures are B&W? So, at least there's pictures. Some of my mother's and grandmother's cookbooks had NO pictures. And some of the older ones I collect, they don't even tell you precisely how to make something. They EXPECT you to be well versed then just follow a few sentences or a paragraph of description and make it turn out (my best hollandaise recipe came from a reprint 1904 Gold Medal Flour cookbook and after a few trials and errors; I now can make that (and now it's for others)superbly) This book doesn't expect you to have to do that; they tell you how.I like rather than having to buy expensive mixes in a box; I can mix up some DIY mix, then dip into that and make it into bread when I want to. Yes you have to do the prep of mixing up your own mix; and store that. After that, this is the great way to make bread again. I've had many doughy fake-o gritty as if the litterbox got dumped in there fiasco hockeypuck bricks that yield coasters instead of real slices of b-r-e-a-d. This has been allowing me to get something that actually looks like bread, smells like bread, tastes like bread, and has texture I expect. I can even feed it to my spouse without complaints, who can have gluten.This has been a wonderful addition to my growing shelf of cookbooks as I deal with no gluten, no salt, no cholesterol and diabetic. This DOES mean I have to actually go back to say the era when I learned to cook and actually COOK every day. At least this cookbook is allowing me to once more have bread. Without having to be a chef level cook. Without having to have cooked for a good 40 years already.This has been worth my money. It's still 5 stars plus.

The title of this book is very misleading, as there are a lot of initial preparations that you must do prior to actually baking the bread. Bread baking can not be done in 5 minutes, but they make the process so quick and easy that I will not hold that against them.I can not stress the importance of actually reading this cookbook. Otherwise, you will be extremely lost and confused once you actually get to the recipes. Once you have made up the bulk recipe for the gluten free bread flour blends, the making of the dough comes together very quickly, surprising a little too quickly (lol). I found the recipe for the master dough to be rather large for one person, so I halved the recipe. Kudos to them for making that a simple process.I have already made two different doughs (4 loaves altogether) and must say the addition of egg whites in the master dough recipe is chef’s kiss. Also, if you can wait, be patient and let the dough continue to slow ferment in the refrigerator for 3 days, the smell of the dough will completely change to an almost sweet, slightly “tangy” smell. Otherwise, before this time, the dough will only have a “sour” smell.Forming the loaves did take time and practice, as I have never worked with such a wet and sticky dough before. But once you get the hang of it, it’s really a breeze. Tip: don’t be afraid to use rice flour and more rice flour than you actually think you need.Now onto the main event: the actual bread itself. I was very impressed by how much I was able to get the bread to brown and by how much an actual crust formed. The crumb was amazing. This bread was very light and moist. And thankfully, this bread is not even in the least bit dense. This is by far the best gluten free bread I have ever had.I am truly thankful I discovered this book, as I am now able to share bread again with my family.