BREAD gluten free - Naomi Devlin

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Biographie:
Naomi loves food. She loves bread and fermented pickles and anything eaten near the sea. Over twenty years ago she was diagnosed with coeliac disease and for that reason, everything she does is gluten free. For her it's been an opportunity to explore all the grains, pseudo-grains, seeds and anything else that can be smooshed into flour but doesn't contain gluten. It's not a sentence to life without good bread, but the reason she continues to innovate and explore the world for delicious things. If you are lucky enough to eat at her table, you won't leave it feeling the lack of anything but enough room in your waistband.She's been teaching in person for over fifteen years and has an online gluten free cookery school, where you can learn on demand. There are thousands of people, just like you, who now eat good bread, know how to wrangle kimchi and don't think twice about baking gluten free choux buns. You'll find lots of yummy recipes in her books too, tested and honed into reliable workhorses by Naomi and her students.She lives between Bridport and Fuerteventura, swims in the sea every day of the year and prefers to wear shorts if possible.Find her here on Substack: https: //substack.com/@naomidevlinCheck out her courses: https: //learn.gfcookeryschool.comDrool over her baking: https: //www.instagram.com/naomiannedevlin/...

Sommaire:
Bread is life!

From the bestselling author of River Cottage Gluten Free, this is your guide to home made gluten free bread, ranging from simple crusty baguettes and 100% wholegrain loaves, to ciabatta, babka, danish pastries, doughnuts, hot cross buns and more. Naomi has revolutionised the way that gluten free eaters bake bread with her innovative, wholesome and delicious recipes.

Whether you're a recently diagnosed coeliac missing the comfort of bread, or a grain curious baker, wanting to extend your knowledge of gluten free grains, this book will teach you what you need to know. She ensures that her bakes are endlessly customisable, because there are SO MANY gluten free grains, psuedograins, seeds, nuts and tubers to exploit in our quest for flavour. With the information contained in this informative book, you will be able to customise recipes yourself before long. Gluten-free eaters are creative bakers and we appreciate bread like nobody else, because the standard wheaty stuff you can buy in the shops is no longer an option and the gluten free version is full of unpronounceable ingredients. This book will give you back the joy of a crusty loaf. It's empowerment, in the form of a cookbook.

Don't look back. Just grab a packet of butter, or whatever else it is you spread on your bread. There's a loaf in your future and you want to be ready.

Naomi gives you the basic recipe, substitutions and a wealth of information to help you create your own versions. As always, information on gluten free grains and flours, technical explanations and rigorous testing by Naomi and her students around the world, make these recipes reliable workhorses that you will return to time and again for everyday loaves, celebration treats and holiday bakes.