Customer Reviews
Brilliant book! - By: Meropi, 06 Aug 2008 
This book is excellent. The recipes really work & are nothing like the dry dreadful bread foundin health shops. I very often make the muesli loaf & it works out every time - guaranteed! I highly recommend this book!
Buy this - if only for the focaccia recipe - By: Ms. Dj Woodhall-james, 28 May 2007 
I bought this book as a companion for the Panasonic SD253 Breadmaker, which it lists as a suitable breadmaker for the recipiesin the book, I have now been using it ( & the breadmaker) for about a month. The recipe for the bread mix I have found one of the most useful things,it gives a flour mix that is stable & well behaved, holds a good rise & -most importantly, makes bread that tastes like bread, & not some weird experimentin a chemical lab, which is what most commercial bred tastes like! I started off with the basic everyday white bread mix, which worked well, gave a good, well flavoured loaf, which lasted well, & was moist enough to toast when it went a bit stale. The milk loaf recipie just doesn't work, I think there must be a typo for the ammount of liquidin the mix, I ended up with a craggy bowling ball, not a loaf of bread & had to bin it & start again. The pain de chocolat sounded wonderfull, & are one of the things my partner misses most since being diagnosed gluten free, they took forever, & i'm sorry, but there are things that gluten free flour just will not do, & making puff pastry is one it was a big disapointment. The one thing that I did find worked superbly well was the focaccia bread. If you buy this book, just try this one, i promise you it will become a staple. it works well as a whole loaf on a baking tray, or split into four & made into four rolls on a yorkshire pudding tray, it freezes well,reheats well, & toasts well when a bit stale. The bread tastes & smells wonderful, & uing the pizza dough programme on the machine, makes really fast fresh bread - 15 mins to knead, 45 mins to provein a fan oven at 50C & 15 mins to bake at 190C. Try it, you won't regret it.
There are still lots of things I haven't triedin the book, & I look forward to doing so, but it is important not to follow the recipies blindly, you need to have a basic understanding of baking, & if a recipe looks like it shouldn't work, it probably won't. Allin all, not the Holy Grail of gluten free baking, but a good attempt at it, & one writtenin a non prescriptive, friendly acessible everyday style.
Good and bad - By: C. Saunders, 11 Mar 2007 
I was dianosed as a Coeliac very recently & having tried the store bought stuff I thought I'd try my own. I got the breadmaker (panasonic SD253) and, based on the reviews for this book, bought it.
I've had very mixed results. Some may think it's because of my novice bread-making skills, but I had my mother try some of the recipes I did & she got similar results (with a great deal of both machine & handmade bread making).
The milk loaf is a disaster, don't bother. The sandwich loaf is okay but I'm not keen on the taste of rice flour. I've just tried the everyday loaf & found the dough is really too dry (though I admit it tastes great).
In general I'm not hugely impressed with the recipes as is, but the basic idea is good & I think I'll be able to modify these recipes to my own taste.
Great bread & cakes! - By: Mildwin, 16 Feb 2007 I bought this book after being diagnosed with a wheat intolerance & being unable to find good wheat free breadin stores. I managed to get all the flours needed from my local supermarket but was quite expensive when you compare to wheat/gluten flours. But the results were very good. Especially the blueberry muffins, they are lovely!
I would recommend this book to all those who are wheat/gluten intolerant, have Coeliac disease, etc. Being able to have bread & cakes that actually taste like bread & cakes is now a reality!
A Must-Have for your WF/GF Library! - By: Amy, 17 May 2006 I ordered this book from amazon at the same time I bought my breadmaker (a Panasonic SD252), & did so based upon the reviews of other breadmaker purchasers. I'd developed (very suddenly) a wheat intolerance not long before, & was scrambling rapidly to learn to bake without wheat, find some decent bread that didn't require a mortgage to buy a loaf (if you're wheat intolerant or coeliac, you know what I mean), & bought a number of books on w-f/g-f baking during those first few months of re-education. 9 months later, I can highly recommend Humphries' book: the "Multigrain loaf" & pizza crust recipes alone make the book worth every penny, but other recipes I've triedin it are good, too. It's become one of the wheat-free/gluten-free cookbooks I've come to rely upon the most, & can only imagine that others would, too!
About the pizza crust (justin case you're looking for a good one): It has fooled friends who can eat wheat & didn't realise it was wf till they saw me eat it; it freezes well before it's baked,in every form from a ball of dough to completely made up & topped with whatever you like -- I've done this many times so that I'd have a ready-meal waiting for me when returning from a long trip or long day at work, & just popped itin the oven (still frozen) & it came out beautifully. And the final proof (so far as I'm concerned) that it's a good recipe? Once you've baked it, the leftovers taste good cold the next day!
