![]() ![]() 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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