• Eat Your Books

  Errata sheet on the author’s website. A note has also been made on each affected recipe.

• Kitchengeek on September 11, 2017

  We've tried half a dozen recipes from this book. On the whole we end up describing them as "fine" and "interesting." They don't rise a ton, which is perhaps not surprising, and they tend to be very crusty. The flavor is generally pretty good, but overall they are missing something that would make them great rather than "fine." Maybe this is the nature of gluten-free bread - we are relatively new to this (and doing it to try out new flours, not to avoid gluten) and although we're fairly experienced bread bakers, this is our first foray into gluten free breads.

• LauraG on January 09, 2013

  The author has posted an errata sheet here: http://jenniferkatzinger.wordpress.com/

Notes about Recipes in this book

• Fougasse

  • Kitchengeek on August 25, 2017

    Interesting shape. First bite isn't so great, but it grew on me. Slightly salty, makes me think of pretzels. Cut in half horizontally, it was good for a tuna melt.

• Russian black bread

  • Kitchengeek on August 29, 2017

    Very soft, dense loaf, almost like fudge texture.

  • Kitchengeek on September 02, 2017

    This is dense and almost fudge-like in texture. None of the individual ingredients are very detectable except caraway and a little bit the coffee.

• Multiple grain baguette

  • Kitchengeek on September 14, 2017

    Very nice baguette, solid enough to use for dips or cheese. Crust is real but not as thick or crunchy as some in this book.

• Soft millet sandwich bread

  • LauraG on December 16, 2012

    Best GF loaf I've ever made. Has structure and holds together like "real" bread, can be sliced thin for sandwiches. Truly amazing in a bread with no eggs. This bread rises nicely, but the second time I made it I subbed Expandex for the tapioca flour and it rose even higher. Only change I would make is to add a little more salt.

  • Hannaha100 on January 22, 2020

    I'm so glad I persevered with this recipe - the ingredients were difficult to find and I ended up milling my own quinoa and millet flour. 1/2 cup quinoa flour is about 70g. Temps are 175c down to 150c. I needed warm water to activate yeast, not sure why the recipe specified room temperature. This is one of the best gf breads I've eaten with a good crust. A bit short for sandwiches, may need to experiment but really encouraged by this result. Even DH who hates gf bread said this one was ok.

• Pecan cinnamon rolls

  • Kitchengeek on August 24, 2017

    The dough was very wet, but the finished rolls were fairly dry and chewy. The flavor was quite good though.

• Sardinian flatbreads

  • Kitchengeek on September 04, 2017

    These are very wet, and rolled out they are about 5x8 inches, large enough that only two fit on each of my baking sheets so I had to bake them in batches. I used chick pea flour to roll it out and it did not make the crackers attractive. Also, they are not very crisp - maybe I needed to bake them longer. However, the flavor is good.