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The New Bread: Great Gluten-free Baking
Jessica Frej
€ 26.99
€ 24.68
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Description for The New Bread: Great Gluten-free Baking
Hardcover. Num Pages: 144 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 254 x 177. .
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 ... Read more
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 ... Read more
Product Details
Publisher
Schiffer Publishing Ltd
Format
Hardback
Publication date
2016
Condition
New
Weight
640g
Number of Pages
144
Place of Publication
Atglen, United States
ISBN
9780764349683
SKU
V9780764349683
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-50
About Jessica Frej
Jessica Frej is a freelance food writer, cookbook author, and chef on Swedish television. She earned 5th place in the Swedish master chef in 2011. Maria Blohm is a cookbook author, teaches baking classes, and writes about technology at Lilla Gumman.
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