![]() It’s more of a peek even, only just scratching the surface of what is possible (and why it’s possible). Now, this post includes just a brief overview of the vast, exciting world of gluten free bread. ![]() It’s also prepared pretty much like regular bread: you can knead it, it goes through two rounds of rising (the bulk fermentation and the final proof) and you can shape it whichever way you want.Īll that said, there are a few (very important!) differences between regular and gluten free bread in terms of the ingredients and the method of preparation that make this recipe work – and I will guide you through them, step by step. I’ve been working on a reliable gluten free bread recipe for years now – and it’s finally at a stage where it tastes, smells, looks and feels like regular, wheat-based bread. And I cannot wait to share more book details with you over the coming weeks and months! But for now: let’s talk gluten free bread. To say that I am over-the-moon excited would be an understatement. In fact, there will be over 15 different bread recipes, from artisan loaves (like this recipe) to enriched doughs like cinnamon rolls and babka. I will have more details to share with you soon, but here’s the short of it: it’s a gluten free baking book, covering everything from cakes and cupcakes, through brownies and cookies, all the way to pies and tarts – and bread. Wait, let’s put that in all-caps – because this definitely feels like a “shouting from the rooftops” moment: I AM WRITING A BOOK. Thank you for supporting The Loopy Whisk.īefore we get to the (long awaited) gluten free bread recipe, I’ve got some (super exciting, can’t-believe-this-is-happening) news: I am writing a book. For more info, check out the Disclosure Policy. This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. And it’s vegan – no eggs or dairy products needed! ![]() It’s also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. This gluten free bread is the real deal – with a soft, chewy open crumb and a deliciously crisp caramelised crust.
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