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    Gluten-Free Bread
    Gluten-Free Bread
    Gluten-Free Bread
    Ebook209 pages1 hour

    Gluten-Free Bread

    By Marc Alier and María José Casañ

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    About this ebook

    One day you find out you have to adopt a gluten-free diet – or someone in your life does.

    So, you wonder: What’s gluten? Where is it found and how do I avoid it? How do I make gluten-free bread, rolls, pizza, cakes, crepes, muffins and pastries at home? What ingredients can I use? Is gluten-free bread just as nutritious as normal bread? Should I use commercial bread mixes, or is it better to make my own? Why?

    The authors of Gluten-Free Bread had these same questions on their minds. This book is their answer.

    The book has two parts. In part one, they address gluten in the diet, where it’s found, how to avoid it and above all, some alternative products and their properties. They identify and analyze nutritional facts of ingredients (types of flours, additives, yeasts and rising agents) that make gluten-free bread and pastries. They also look at how these ingredients affect the final product, how they can be combined and in what proportions.

    The second part focuses on the kitchen: they present techniques and tricks for gluten-free cooking, and 15 recipes for gluten-free breads, pizzas, crepes, savory tarts, cakes, muffins (cupcakes) and pastries. They offer alternatives for each recipe, including processes, tools (bread maker, mixer, kneading by hand) and types of flour that you can use to create your own variations.

    LanguageEnglish
    PublisherBadPress
    Release dateNov 17, 2016
    ISBN9781507143681
    Gluten-Free Bread

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      Book preview

      Gluten-Free Bread - Marc Alier

      GLUTEN-FREE

      BREAD

      Principles, techniques and tricks to make bread and other gluten-free recipes.

      Marc Alier & María José Casañ

      LEGAL NOTICE

      (C)Marc Alier & María José Casañ 2016

      Translated by Nadia Hleb 2016.

      All rights reserved.

      Complete or partial reproduction of the contents of this book without the explicit permission of the authors is prohibited.

      Much effort has been made to ensure that the content of this book, at the time of publication, is correct and useful to readers. However, this is not an exhaustive look at the subjects studied. This book is ultimately a cookbook, not medical advice.

      The authors are not responsible for any possible damage or losses due to the information provided in this book. The reader is responsible for his/her own choices, actions and results.

      This book is not intended as a replacement for professional medical advice.

      ACKNOWLEDGEMENTS

      ––––––––

      We want to thank you for your support, help, distribution, advice and for trying our bread:

      Valentina Guerrero, Inma and Marta Forment, José and Jose Casañ, Dani Amo, Esther Sanchez, Dr. Lluisa Colomer M.D., Lluis Vidal, Tomás Manzanares, Carles Caño, Enric Mayol, Saul Cheung, Zaira Guerrero, Miquel Barceló, Miguel Angel Conde, Nikolaos Galanis, Creu Rossell, Alfons Viñals, Fernando Artal, Jordi Prats, David Sáez, Carles and Teresa of Origen Ecològic (Badalona), María of Dietética Colomer (Badalona), Marina of FreeFood (Barcelona), Lorena of Celicidad.net (Madrid), Josep Colonques of Evissalut.com (Ibiza), Miguel Suarez of Le Pain Traquile (Premià de Mar), Mery, Xavi and the Radio Andorra team and the listeners of the programs Zetatesters.com and Mossegalapoma.cat. 

      PREFACE

      One day you or someone in your family may need to adopt a gluten-free diet. There’s nothing wrong with that. For someone sensitive or intolerant to gluten, switching to a gluten-free diet often leads to improvements in health, mood, and athletic and mental performance.

      At home, our eating habits include bread, cookies, cakes, pastries, pizzas, etc. And while we could completely eliminate them from our diet, it’s not essential. If you like bread and pizza, there’s nothing wrong with keeping them in your diet. As long as they are gluten free and nutritionally balanced.

      Gluten-free products that we find in supermarkets and health food stores aren’t always nutritionally balanced. Sometimes starches, sugars, preservatives and other additives are overused to compensate for the lack of gluten.

      For this reason we decided to make our breads, pastries and pizzas at home. This way, we make sure we understand the ingredients – their origin and quality – and we also know that what we put on the table is balanced in nutrients. But making gluten-free bread, without relying on commercial bread mixes, isn’t easy.

      To successfully adopt a gluten-free diet, one should be able to answer a series of questions at every step.

      On one hand, this book tries to provide answers to the questions we’ve had along the way of adopting a gluten-free diet, and on the other hand, it presents our recipes for gluten-free breads, pizzas, cakes etc.

      PROLOGUE

      I recently read an interview of a pediatric gastroenterologist in Argentina who said that celiac disease is the illness that the whole world would choose if illnesses could be chosen. And the worst part of celiac disease and sensitivity to gluten is that you don’t know you have it. I imagine that the authors of this book, as I experienced as a child, underwent many doctor’s trips in order to get a diagnosis. But once they tell you that you’re celiac and after spending some time dedicated to reading and informing yourself about gluten, your disease and gluten-free diet, your life changes. After a few months without gluten, and any kind of medicine, you recover your health, wellbeing, happiness and desire to do things. That’s why, explains the Argentine doctor, if somebody tells you to develop a disease, celiac disease is the lesser evil, as long as we’re responsible about it.

      I was diagnosed at 14 years old, in 1997. I had always been a girl who grew slower than average, with low weight. I frequently experienced mood swings and regular episodes of diarrhea and bad spells. On top of this, I had constant anemia and a super swollen belly. Despite having classic and clear symptoms, in those times the idea of celiac disease only existed for young children, and if they hadn’t diagnosed me so early, it would have been crazy to think it was celiac disease.

      Luckily, I meet a young pediatrician fresh out of college who saw what others didn’t see. An analysis and later a biopsy confirmed the diagnosis, and the world came crashing down on my parents. We lived in a town that over the years has become the place with the most celiacs in Spain, Cangas del Narcea, with 3% of the population affected. But at the time nobody had heard of celiac disease and only we knew that I couldn’t eat cake, pizza, rolls, pasta and bread. Bread!!

      And how would I feed myself without bread? I loved bread, adored bread. My mother always said that she raised me on a diet based on steak, fries and Nutella sandwiches, because they were the only things that I liked and wanted to eat. I remember twice a week the local baker of Cangas left his village to sell loaves of bread, Tuesdays and Thursdays, which of course were my favorite days. My mother gave me 275 pesetas and I bought a super crispy loaf with a delicious center that I ate with a healthy dose of Nutella. I still remember the taste, I still remember how the crust crunched and the still-hot center mixed with the chocolate. It’s one of those happy memories of childhood.

      Until I was 14, of course. In addition to giving up Castro’s bread (the baker’s), I also had to give up the French toast that my father made me for breakfast every Saturday, and the brochette that I ate at recess at school. Of course celiac disease requires completely eliminating gluten, strictly and for your entire life, but at the time and with so little information, we only knew four basic aspects about a gluten-free diet and for me the most important and problematic one was bread.

      Since the Association of Celiacs of Asturias[i] gave us more information on gluten and a gluten-free diet, we began another fight, because it turns out that gluten is everywhere, but that’s a story for another day.

      The first gluten-free bread that I tried made me cry. It wasn’t a matter of the brand, although certainly this particular one still exists and charges outrageous prices for what they call bread. It was a product of poor quality in terms of taste, texture, and worst of all, in nutritional properties.

      For years, many years, I gave up eating bread. Yes, yes, that staple of the food pyramid together with the consumption of other grains and tubers contribute to nearly half the daily energy we need. There wasn’t any bread on the market worthwhile. And my mother, who was also celiac as she discovered some months after me, started to make bread at home. But in those years flour and other gluten-free products did not allow the making of quality bread even if they were baked with the loving hands of a mother.

      Many years passed until decent bread started to arrive on the market, breads that had to be baked and eaten in five minutes because they became hard as stones, or just looking at them made them crumble. But eaten quickly or once in a while, they weren’t entirely bad.

      In the meantime, and a little more grown up, I tried to make dough at home with my mother. There were already more gluten-free flours and products that could help us substitute gluten to make the dough a little more convincing. But was a one-time thing, not worth all the work for a mediocre result, no more.

      However, in recent years the industry of gluten-free products has grown in such a way that we can find quality artisanal breads on the market that besides being delicious, provide essential nutrients, thanks to the mix of gluten-free grains like teff, sorghum, corn, millet, amaranth...

      And these products are wonderful because typically, industrial products, especially gluten-free ones like muffins, scones, cakes, breads, cookies... have a tremendous amount of saturated fats and sugars that you can’t consume daily. Well, actually, you shouldn’t consume them ever, because they can cause the development of other diseases like obesity or diabetes. I’m not talking about all industrial products, obviously, but I’ve found over the years that some products shouldn’t be marketed, especially considering the number of kids that consume them in their daily lives.

      That’s why this book is essential, because it’s not a recipe book that after trying something twice we leave forgotten on the kitchen shelf. It’s much more. It’s a guide, a manual that points out step-by-step the chemical principles that explain the process in which gluten-free flours give rise to delicious, nutrient-filled breads.

      It’s funny, but when Marc contacted me for the first time, I was delighted to read his book, thinking that same afternoon I would make a super delicious bread. It was impossible. I spent the afternoon hooked on the book, finally understanding the reasons why I had found myself with dough that didn’t rise, didn’t thicken, that was strange, became very hard, that I couldn’t knead...

      So I believed, and I let him know, that it was a tremendously enlightening and educational work. Of course, then he told me he was a researcher and professor at a university, and it all made sense. A few months later, I haven’t made bread because of a lack of time, but I have his e-book fully marked and underlined with notes that are essential for the day you want to make bread. That’s precisely the key to success in this work: that it aims to show everything step-by-step in the kitchen, it aims to teach, no more. It

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