Wheat and Gluten-Free Home Baking – known in Australia as-Bread, Buns and Breakfasts

GREATFOOD.ie UK WEBSITE : If you’re on a wheat, or gluten-free diet, this book by Lola Workman is an absolutely necessity for the home baker. One hundred recipes of fabulous, delicious, edible breads, buns, flatbreads, party breads, machine breads, dumplings, potato cakes, even Thai porridge! If you thought your world was going to end when you had to remove gluten and wheat from your diet, then this book will give you the strength – and more importantly – the tools to carry on!

Here are a hundred recipes for home baking that even someone who is not on an exclusion diet would be delighted to eat.
Some of the recipes are for commercial kitchens, but don’t let that put you off, most of them suit a domestic baker and cook. You will have to make up your own flour, not as daunting a task as it sounds (no grinding required), just buying a few new ingredients and mixing. Workman uses a mix of gram or chickpea flour (readily available in any Asian shop), fine rice flour, potato flour and arrowroot or tapioca starch. Once you have sought out the flours (not too high a price to pay) you are ready to go.

And you don’t have to eat woolly or stodgy breads anymore either. Butternut bread uses butternut squash, pumpkin seeds and egg yolks to produce a rich, soft yielding bread. Workman’s baps look like delicate snow-capped mountains, and you wouldn’t be able to tell the difference between a wheat/gluten-free fruit muffin from a normal one, except that hers look lighter!

There is a section at the end with recipes for bruschetta, canapés, croutons and other hors d’oeuvres, perfect party food so you, or your guests, don’t have to miss out.

Like any alternative diet, some things take more work than others. A book like this shows you the possibilities, and thanks to what looks like exceptional research, offers you a world that looks just the same as the one you inhabited before you became allergic to wheat or gluten.

This article was from a Gluten Free Chat Site ..
Have you thought of trying Bread, buns and breakfasts cookbook by Lola Workman. She is an Australian author. I recently got a copy of her book and it has some great new high-fibre bread recipes in. It is excellent for a beginner baker or a person that is not that confident in baking gluten-free bread. Her bread recipes are really easy to follow and not very complicated. You could pretty much give her book to a beginner baker it is so well laid out. Her book is even easier to follow than Bette Hagman’s The Gluten –Free Gourmet Bakes Bread book. I bought my copy at Dymocks one of the local bookstores in Oz.

When I did a search through Google I found the publisher R and R Publications, Melbourne Aust. maybe they could tell you of how you can get hold of her book in South Africa. A number of her recipes are yeast and diary free as well. I suggest you try the Barbari pockets , Yeast-free brown loaf and the Yeast free saddle loaf etc . Lola’s butternut bread, I would def give a thumps up. I think her book was fantastic investment.

I’m not connected to the book in anyway. I have just found it to be really useful and I like the fact that her breads are high-fibre very easy to bake and really tasty. She also does not use guar gum or xanthan and tends to use more gelatine in her recipes so if you have a problem with flatulence this really helps.

Bonnie