Product Description

Maybe you or your family members are one of the millions of people who suffer from increasingly common wheat or gluten allergies. Wouldn't it be great to treat yourself or your family to delicious freshly baked bread and buns without introducing those toxins into your home? You can now bake gluten-free food without the strong aftertaste of soy flour or the flatulence of xanthan or guar gum. Author, Lola Workman, is a trained commercial cook who is without allergy or intolerance and so recognises the difference in creating gluten-free food that the whole family not just the person with the intolerance, will enjoy. Much time has been given to developing her four blends to provide low glycaemic highly nutritious products to replace the vitamins, minerals and fibre as well as the flavour of wheat products. After more than twenty years teaching and working with food intolerance both with children and adults, Lola's work is recognised by the Coelic Society of Australia.

Product Details

• Amazon Sales Rank: #217158 in Books
• Published on: 2006-03-01
• Original language: English
• Binding: Paperback
• 160 pages

About the Author
Lola Workman is a trained commercial cook. She spent the last 5 years creating recipes, baking, testing and retesting to present to gluten, wheat and dairy allergy and intolerance sufferers this wonderful collection of breads and buns to compliment the widely acclaimed publication of Wheat-Free World.

Customer Reviews

Not great
I think the previous reviewers of this book must be VERY easily pleased!
So far I have made the 'High-Top Grain Loaf', which was quite moist, but tasted very yeasty. I definitely put the right amount of yeast in though.
Then I made the 'High-Fibre Yeast-Free Loaf', with 3 tablespoons of gluten-free baking powder, as specified. This was even worse, and tasted so much of baking powder it was inedible.
I was very careful about the quantities, and even made up 'Lola's Superfine Flour' instead of just using Doves flour.
I think I'll try the 'Small White Loaf' next, since another reviewer said that was good. If that doesn't work I'll have to buy another book....
Well I tried the 'Small white loaf' and it worked a bit better.
Although I did change the recipe a bit, using half the yeast and sugar, but compensating by doubling all the rising times and putting in a very warm place next to oven. Also used Vit C powder instead of the Acid thing, but think its same kind of thing. This loaf okay toasted thinly, but still very heavy and squidgy.

Overall the loaves I have made from this book were tiny, soggy, tasted yucky, and about as fluffy as a brick. Plus they were complicated and time-consuming. Basically a big thumbs down.

**GF TIPS!**
Ive just found a MUCH better gluten-free bread recipe. Its actually quite nice, for GF bread, and its very easy too. Google 'gluten-free bread' and the first site is called allergydiet - the recipe costs £2 but it worth it. It makes a decent sandwich upto 24 hours after baking, and then makes nice toast after that. :) (this isnt an advert btw)
You can also use the recipe on the back of the Doves flour packet. If your using a bread machine make sure you use a basic bread setting, so that it bakes for a good few hours. Using the GF setting doesn't cook it long enough and can give you indigestion.

However, if you want gluten-free bread that tastes like NORMAL BREAD, you need to buy bread-mix that is made with wheat flour that has had the gluten-removed. Ive found the best and healthiest one (although it seems to contain quite a bit of sugar) is Glutafin High Fibre Mix. You can get it from pharmacies, but unless you can get it on prescription, it's not worth the price..at about £8 a loaf! You might aswell buy the little GF loaves they sell in supermarkets for a couple of quid. Tescos sliced seedy loaf is quite nice toasted.

Lately I've found making GF pizza bases are alot more successful than trying to make bread. I use the recipe in 'Healthy Gluten-free Eating' by Darina Allen. Ive found you can make about 3 small bases from the recipe, using Doves brown bread flour, and freeze them. When you want pizza, put the base in the oven first to defrost, then add organic chopped tomato and your toppings, and put the whole pizza back in the oven till bubbly. Very useful dinner for one.
Also Orgran do a Buckwheat pancake mix (containing buckwheat, rice, tapioca starch and bicarb of soda - no sugar), that is great for breakfast. You add water and egg/oil.

Gluten free baking needn't taste like sawdust!
This is the most useful book I have ever come across. The recipes really work and taste fantastic! Gluten free bread need not taste like sawdust. These recipes are all pure ingredients without the need for various gums. The bread is wonderfully moist and the pastry devine. I do hope there will be more books available by this author. It has taken all the sweat out of allergy free baking. Thank you so much Ms Workman!

Make GF bread that tastes like the "real thing"!
The recipes in this book make bread and buns that taste and feel like wheat flour products. I have used Dove Farm GF flour rather then Lola's recommended mix and the recipes come out fine. This book is worth buying for the "Small White Loaf" recipe alone. Quite a few of her recipes require gelatine which may be a problem for vegetarians but I'm sure you could experiment substituting agar agar.

Smashing book that brings back the delight of baking!