The Gluten-Free Bread Machine Cookbook: 175 Recipes for Splendid Breads and Delicious Dishes to Make with Them

Great variety of recipes that are easy to prep and turn out well. It’s a lot of fun to try them all out.

This book is an excellent compilation of gluten free bread machine baking recipes with very detailed instructions. You name it you can make it with this book. They also include their own white and whole grain flour blends. A few notes though: 1. The recipes give weighed and measured options for most ingredients. I found that they don’t match. For example, in the Simple Sandwich Bread recipe it calls for 360 grams or 3 cups of their flour blend. However, when weighing their flour blend (always best to weigh gluten free flour) I only needed the equivalent of 2 cups to get to 360 grams. Pictured above the bread on the left was baked using measurements (3 cups) and the bread on the right was weighed (360 grams). The bread on the left is much denser and difficult to chew through the day after (taste was very good fresh though:). The bread on the right stayed soft and tasty. 2. Weighed breads are a little too moist. I haven’t tried yet, but next I’m going to try cutting back on one egg white to see if that helps, rather than adding more dry ingredients. 3. The French bread recipe was very dense so I will need to work on tweaking that. 4. Their flour blend is good for fresh pizza dough but not good as a leftover.I also have the America’s Test Kitchen “How Can It Be Gluten Free” cookbook. They have a similar flour blend just different concentrations of all flours and starches (plus dry milk). I tried the sandwich bread recipe with it as well and tasted them side by side. Everyone immediately agreed that the ATK blend created a tastier loaf with similar consistency. Also, pizza dough made with ATK was still good when reheated the next day.I also tested the sandwich bread with Walmart’s Great Value Gluten Free All-Purpose Flour. First I noticed that weighing was the equivalent of 2.3 cups, and ultimately created a slightly denser loaf, but still tasty. I would use this if I found myself out any of the flours or starches needed to create the ATK blend and didn’t want to run to the store. I would just cut the amount down to an even 2 cups.I have many more to try, but am very happy with what I’ve created so far and expect to be equally happy with future recipes in this book.Happy gluten free baking!

I wasn't expecting to love this recipe book as much as I did, but here I am. Great advice in the front, ways to fix bad bread, plenty of recipes, and it's all come out good, even with my various substitutions. The "light bread flour blend" in the front also makes some pretty great crepes and pie crust and brownies if you use it as an all-purpose blend. It even makes a super thick roux. I'm very satisfied.It's annoying if you're looking for a specific recipe though. You have to go to the glossary instead of the table of contents. The ToC only contains the "chapters" or types of bread instead of all the recipes. That means you'll have to resort to lots of bookmarks if you visit a recipe often. The glossary is very full of EVERYTHING (as glossaries are) so looking for a single thing is lengthy.There are no photos and it's all black and white so it's not a "flipping through to see what you wanna make" kind of recipe book. This is more of a "going in with a plan" kind of book. I'm fine with that for this book, but I normally prefer color photos in my recipe books so I can know what to expect with a recipe, since baking is basically alchemy and who knows what the hell it's gonna look like when you have all the raw components separate.The caramel bread and eggnog bread are goodly. Chocolate bread is dry. The plain white bread needs tweaking but is better than any other GF breadmaker recipe I have found online.tl:dr: You have a breadmaker and need gluten free bread recipes you should totally buy this. You won't regret the variety or advice.

I wrote to one of the authors, Jane, about a recommendation for a gluten and soy free dough enhancer needed in a few of the recipes. I got a quick reply and answered her back with this response: “Thank you for your quick reply and so many thanks for your bread machine cookbook! I am not allergic to gluten, but I'm trying to follow The Plant Paradox eating plan. The pain in my knee, shoulder, and elbow are gone. And with your cookbook, missing bread is also a thing of the past. I'd tried two other recipe books for baking gluten-free and, as a teacher, I'd give one a D and the other a C. Your book is an A+! Oh, that buttermilk loaf! Thank you! “ I figured that I should continue my words of thanks by writing a review.I started my gluten-free journey at the end of February. After many failures trying to make bread using almond flour as the base, I was becoming a little desperate for good tasting bread. It was because of the months of disappointing failures that I began shopping for a bread machine. At about $6-$7 a loaf for mediocre gluten-free loaves at the grocery store, I had to try a new approach. First of all, my failures with the almond flour recipes never looked anything like the breads pictured in those other cookbooks. And more importantly, the bread was just not good enough to replace the breads I missed. This cookbook doesn't have pictures, but they are honestly not needed. So far, the three recipes I have tried have been not only great tasting, but also beautiful loaves of bread. Every loaf has turned out perfectly. My husband wasn't crazy about the banana bread, but I thought it was almost like chocolate cake (In fact, good with coconut based frozen whipped topping!). For my first loaf, the basic sandwich bread was good, but the second loaf I made was the buttermilk and it is just too good to go back to the basic white bread. Normally I would be hesitant to review a book after only trying three recipes, but the buttermilk is so good that the book has earned its value with just that one recipe. Even my husband, who for years has turned up his nose at any bread other than basic white, is enjoying this buttermilk bread. Next to try is monkey bread as soon as the recommended dough enhancer gets delivered tomorrow from Amazon.I have read in other reviews that you don’t need a bread machine for these recipes. I can’t attest to that because I am certainly enjoying mine after all those hours of failures with the previous hand made loaves. For reference, I bought the KBS Pro Stainless Steel Bread Machine, 2LB 17-in-1 Programmable XL Bread Maker with Fruit Nut Dispenser, Nonstick Ceramic Pan& Digital Touch Panel, 3 The user manual is terrible, but the results have been great.Again, I thank the authors for this cookbook!

My family is new to the GF lifestyle, thanks to a recent Celiac diagnosis. The cost of GF bread is off the chain, and not in a good way. With a large family, I needed to find some decent recipes that the kiddos wouldn't turn their noses up at, don't cost an arm and a leg, and will hold itself together. So far, the regular loaves in this book meet the criteria. I should disclose that I own a Zojirushi which makes a normally shaped loaf and I use my own bread flour mix from a GF blog and haven't tried the blend from the book. However, it is very close. The only real difference is that my mix contains whey protein isolate. Whatever the case, the recipes have all turned out wonderfully, especially the cinnamon-raisin loaf. I look forward to trying the bread sticks and rolls.Update:I tried one of my favorite loaves from this book with the flour blend from the front of the book and it was a disaster. It completely caved in! Moral of the story: This book is great BUT you need a stand-in GF bread flour blend of your choice, instead of theirs.

I simply love this Book. So many great recipes and they taste great. I originally bought it because my mom is gluten free, and now actually have gotten in the habit of making loafs for myself.

Intro sections of the book are very helpful. Variety of recipes is great. The Easy Sorghum recipe is awesome - tastes almost like semolina bread. However, the loaves come out short - not even 3 inches in height. The loaf is so short that you can't use it for sandwiches.We have baked the "Easy Sorghum Sandwich Bread" recipe six times using the standard GF cycle in the bread machine. The loaf shown in the pictures is from a "Homemade" setting that I set up to follow the recommended times given in the book. The Homemade cycle did not make any difference in the height of the loaf. The loaf look great at end of the rise cycle but lost nearly an inch in height during baking.The basic recipes in the Zojirushi manual and King Arthur's GF Bread Mix produce great looking loaves that are about 4 inches high. Others have posted about similar issues with poor loaves coming out of their Zojirushi machines. It would be great if the authors could check this out and let us know how to adapt their very tasty bread recipes to work in these bread machines.

This book is so amazing. The breads I have tried have all been so good. I live in a higher altitude so I’ve had to adjust some things but the book explains how to do this and makes it easy to figure out. The simple white bread has been my favorite recipe so far and tastes just like normal gluten bread even when not toasted. The recipes are very well written and explain how and why you have to do things a certain way. I would 100% recommend this book to anyone Celiac or otherwise trying to be gluten free because it has been such a great book. I can’t wait to make all the different recipes in this book now that I have the bread down.

The recipes are good, however, the flour blend is gluten-free but not keto friendly.

Great book

An amazing work. The sandwich loaves are my standby. Detailed instructions to make up flour mixes....nothing left to guesswork... and ideas how to use and miscellaneous ideas at the end. Just wish I loved cooking as much as the author!

Voy a verlo más detenidamente porque creo no puedo conseguir los productos para hacer la mayoría de los panes.Creo voy a devolverlo.

Daughter-in-law loves the book