Gluten-Free Bread: Delicious Easy Homemade Bread Paperback – February 22, 2014

I got this book because it was recommended by a friend who has been living the gluten-free lifestyle for years. Her revelation: "finally gluten free bread that really tastes good!" For a newbie to gluten free baking, I really appreciated the description of different kinds of flour with the links to where I can get them. And, I'm excited about the variety of recipes from sweet (cinnamon raisin, honey oat, banana) to savory (rosemary, zucchini, rosemary) to sandwich (French, pita, multigrain). This was a great recommendation to me and I'm happy to recommend it to others as well ... and, along with recommending it, I'm going to buy a few as gifts.

I'm glad I checked this out because I am thinking of how I can continue to improve my diet.I like (no actually love) bread and have not really found a store-bought type that is acceptable. So thought I'd like to try making my own. I enjoy cooking and baking and look forward to trying these gluten-free bread recipes.At first glance I thought that it looked complicated, but then I realized that its really not and that those steps lead to a successful and delicious gluten-free bread. A great book for the gluten-free bread lover.

Having a mild gluten allergy, my girlfriend usually stays away from bread. However, there are more and more gluten-free alternatives to all-purpose flour being used these days so enjoying this guilty pleasure from time to time need not cause any problems. In this well-written guide, you will find many recipes for tasty breads using things like almond flour, coconut flour, tapioca flour and even rice flour. The author even thoughtfully includes helpful links and listings for stores in the US and UK where these alternative ingredients can easily be found. The bread recipes include everything from sweet breads to sandwich breads and how to prepare them. This book has been helpful and a good find.

I've only made the multigrain bread (probably 10 times at this point) and it's so good. I love to heat it up in the microwave and add a little butter for a great snack. Works well for sandwich as well and slightly larger than store bought loaves.

This is a good book for all levels of experience in baking gluten-free breads.i have been baking gluten-free for about two years so I am relatively new to cooking/baking this way. The book has a great introduction to over 10 types of gluten-free flours you can use in baking with links to places where you can purchase these products online.There are bread recipes in the sweet, savory and sandwich types and flavors. There is enough variety so that you can always have a great loaf of gluten-free bread ready to eat. I recommend this book for anyone on the learning continuum of gluten-free breads. Sophie Miller has written another great book on healthy cooking.

The recipes use a variety of grains and not always rice flour. They sound delicious and I'm excited to try some of them. Some call for potato flour which I can not have because it's a night shade vegetable. I'll try to substitute some other flour. I'll probably give the book a higher rating after I try some of the recipes.

I've been gluten-free for years, so I really appreciate recipes that cater to my needs. Unfortunately, a lot of other books kind of just gloss over the topic or - worse still - they just tell you to use bought mixes! Truly understanding the properties of different gluten-free flours is an art and recipes need to properly explain the techniques. I loved the fact that Sophie explains the different gluten-free flours at the start of this book, which is a vital starting point. There are some great looking recipes that I'm keen to try, like the zucchini bread and the almond sandwich bread!

Whether it's out of health reasons or diet change this book delivers a wide variety of sweet, savory and bread rolls. Don't worry if you are a newbie to baking as these recipes will leave enough food for the baker's thought. The scones and the cinnamon raisin bread are my favorites. The suggested shopping for ingredients information is a wonderful plus if only it applied to my country. The provided links still give a good idea what you should look for and that is helpful especially if you are new to this.

This is a very poor excuse of a book. There is very little it it and most of what is in it can be found on the internet. This book has not been proof read. The mistakes in the English are appalling. The book has a total of 56 pages and most of it has what I call filler information. That is information put in to the book to try to bulk it out so that it seems like it is a book. The font size is large which helps give it more pages. You could probably write what is in it in a maximum of ten pages. It is more like a pamphlet than a book. There are 19 recipes in this book, some of which I have found online. If you are not experienced in making bread with yeast then the recipes won't work. It uses cups instead of metric measurements. It does not say if they are American cups or English cups and they are different.It tells you to use a normal tin but what tin. Even loaf tins come in a variety of sizes. Taking everything into account I think a class of primary school children could do a better job. If I had written this I would have been embarassed to publish this. It just seems like a con to me. A way to make money without having to put the work in. This book will be going in the bin and if the author thinks I would ever buy another book written by her she is well mistaken.I will be complaining directly to Amazon to try and get it removed.from their selling list.

I choose this rating because there is only one bread I can make with my gluten free flour. All the other breads you must find special flours which are not easy to find. I will use the recipe from the Doves Farms packet, where I don't need to use any tricky ingrediants. I bought a book called made from home in which I can find several recipy, with gluten free ingredients that you can find in Amazon or big supermarket. I will not recommand this book.

useless recipes unless you have the time to constantly review cup to gram ratios. i gave several recipes ago with conversions and nothing worked. also I paid alot of money for what was a booklet rather than a book. no doubt others will say it worked for them so i guess some people were able to work magic.

Although this book looks well written and has interesting and tasty looking recipes, I shan't be making them. All the measurements are American (cups and half cups etc) and the various flours given will be impossible to find in the rural area I live in. So disappointed

disappointing, I'm sure these recipes work but this booklet is poor quality, thin and with innacurate index. Certainly not worth the money