Australian Reviews
THANK YOU for the wonderful Hot Cross Bun recipe of yours. They are DEFINITELY the best Gluten Free H C Buns I’ve had.
I’ve just spent 4 hours from beginning to end making them; and have just had one with a cup of tea. And I just had to THANK YOU for the recipe. They are light in texture, they have a DELICIOUS flavour and are VERY DELICIOUS warm with butter.
Even my Partner Ian thought they were delicious too. I will put them under lock and key.
Thanks again Jenny
I made your sandwich loaf today and Voila! success first time. I love it. It is amazing and even my hubby is pinching slices of it now. It slices
beautifully, toasts wonderfully without burning and it tastes lovely. I am so grateful I don’t know where to begin. I came across your site by
accident and what a blessing it has been. I got your book bread buns and breakfast and the wheat free world one today from the library. I have to
say I have never seen such an array of gluten free breads and foods. Thank you so much for going to the trouble of putting these recipes together and
putting them out into the public. My search is over .
I really thought I was going to have to change my whole diet from the vegetarian one we have been on for years because of the bread and grain in it but now I can continue to cook the way I am used to with one small change and that is to follow your gluten free recipes for pastry and breads and pasta. After months of misery and trying to find my way in the myriad of gluten free products that don’t taste nice I am so relieved to have found you. I feel confident that all my recipes will now turn out well and it is a huge weight off my shoulders. Ironically I found that I made a proper loaf today from the FG Roberts gluten free cottage loaf mix . It worked with the mauripan yeast but I find the bread a soft spongy texture and I don’t like that. I so much prefer the close dense texture of your sandwich bread not to mention the taste. So I am sold. You have another fan 🙂 I will certainly be singing your praises to any gluten intolerant people I meet.
This is the first cookbook that I have bought that I will use almost every recipe in. It is full of basic everyday recipes. Cakes, cookies, waffles, batters, pastries and basic breads – all of which are easy to make with the simple instructions and taste yummy. Fantastic for those who have to eat gluten free and the online help from Lola’s website is also invaluable.
Have been trying some of your recipes in your book. My teenage son has recently been diagnosed with coeliacs and really misses bread. All the recipes i’ve tried using my bread machine were a failure, any done in the oven worked. So when i saw all your recipes were baked traditionally it piqued my interest. You are also using very different ingredients from many other recipes, which i find intriguing. I love cooking and have enjoyed the challenge of gluten free cooking. I guess my son is lucky in that way. He loves all the loaves I’ve cooked so far from your book which is great and I would like to try them all Thankyou for your wonderful recipes . Denice NZ
Since being diagnosed with Coeliac disease 12 months ago I have purchased both of your books and I find them a wonderful help. I thought I would never be able to eat crumpets again. Thanks for these wonderful publications – my children don’t turn their noses up at any of my gluten free recipes now
I’m really enjoying reading your books and gearing up to try all the recipes! I have learnt so much from your introductions alone – storage and correct tins etc. I have been a coeliac for nearly four years and have produced so many disappointing things in the kitchen that I had almost resolved to survive on the pre-made or packet varieties as a bitter compromise! I made the Hot Cross Buns the same evening that I received your books in the mail and they were so good that I rang my mother up at 11pm to come around and taste one!
Alison
I have been a coeliac for almost 3 ½ years. It has only been during the last eighteen months that I have been using your cookbook (I have Edition 1 and 2!) and I must say how helpful it has been. Besides your unique recipes, it has also helped me to understand how different ingredients work in a recipe and I have had better success with converting some standard recipes. Thank you for your books. They were recommended to me as the gluten-free cooking bible and I’ve not been disappointed.
Marlane
Just letting you know that I made the crumpets this morning and they were YUMMY! Thanks for all your help and great ideas. Lainie I received your book last week and have so far tried out four recipes. The Pumpkin Scones, Fluffy Pikelets and Banana Cake were all very Successful.
Thanks again Paula SA
I have just made 2 recipes from your wheat free world book and they both worked and taste great. I will no doubt make more over the next free weeks. This book is exactly what I was looking for, basic and simple to follow. Thanks Toni What a wonderful book, I thought your first book was good but this book is outstanding with its great selection of recipes that our whole family can enjoy without the usual xanthan gum / soy flavours that our non-coeliac family members hate.
Emily- WA
I am not only a Coeliac, I have Insulin dependant diabetes and am also lactase intolerant. I find your book a godsend dealing with my complaints, especially your bread recipes, I use them all as they keep fresh, I put half in the freezer and the remainder in the ‘frig’ as I like a sandwich for lunch. Keep up the good work!
Linda NSW
Thank you for your great book with its incredible selection of gluten free recipes that make life for myself and my Coeliac family of four once again enjoyable. We love the mini pizzas! Jannine I couldn’t believe that someone could actually produce a recipe for gluten free pasta that worked without the aid of Xanthan gum, a product that gives me severe stomach cramps. I was so excited with my first batch of fettuccini that I had to immediately make some more and have now perfected lasagne sheets, you are a “Wizard” Margaret Tas. Many Thanks for your wonderful contribution to Gluten Free Cookery, particularly for tentative cooks like myself; unlike other publications every recipe that I’ve tried from your book has worked! I do look forward to your “Tips” column in the Coeliac Magazine.
Please keep it up
Anna Queensland
Since being diagnosed with Coeliac disease 12 months ago I have purchased both of your books and I find them a wonderful help. I thought I would never be able to eat crumpets again. Thanks for these wonderful publications – my children don’t turn their noses up at any of my gluten free recipes now.
I’m really enjoying reading your books and gearing up to try all the recipes! I have learnt so much from your introductions alone – storage and correct tins etc. I have been a coeliac for nearly four years and have produced so many disappointing things in the kitchen that I had almost resolved to survive on the pre-made or packet varieties as a bitter compromise!
I made the Hot Cross Buns the same evening that I received your books in the mail and they were so good that I rang my mother up at 11pm to come around and taste one! Alison
My daughter loves your rusks, and they are so easy to make, please send two more packs of your pre-mix.
Janet
Today made your sandwich loaf. Marilyn from Coeliac in Perth gave me recipe using your bread improver L.S.A & psyilium Husks. After 4years it is the best bread I have ever made or tasted, THANK YOU. I used Arrowroot as couldn’t get any tapioca starch, I still cannot get over your bread.
Again many thanks Julie
I have just made 2 recipes from your wheat free world book and they both worked and taste great. I will no doubt make more over the next free weeks. This book is exactly what I was looking for, basic and simple to follow.
Thanks Toni
What a wonderful book, I thought your first book was good but this book is outstanding with its great selection of recipes that our whole family can enjoy without the usual xanthan gum / soy flavours that our non-coeliac family members hate.
Emily- WA
Thank you for your great book with its incredible selection of gluten free recipes that make life for myself and my Coeliac family of four once again enjoyable. We love the mini pizzas!
Jannine
I couldn’t believe that someone could actually produce a recipe for gluten free pasta that worked without the aid of Xanthan gum, a product that gives me severe stomach cramps. I was so excited with my first batch of fettuccini that I had to immediately make some more and have now perfected lasagne sheets, you are a “Wizard”
Margaret Tas.
Many Thanks for your wonderful contribution to Gluten Free Cookery, particularly for tentative cooks like myself; unlike other publications every recipe that I’ve tried from your book has worked! I do look forward to your “Tips” column in the Coeliac Magazine; please keep it up
Anna Queensland
International Reviews
Amazon UK Reviews for Bread, Buns and Breakfast- Internationally known as Wheat and Gluten Free Home Baking.
The Best Wheat & Gluten Free Baking Book I have found and I looked for a long while…
C. Newham(South Coast, UK)
This book has very good recipes for both Gluten-free and Healthy Bread and Buns home baking. Gave as a present to newly diagnosed Celiac and he is highly delighted. Would recommend this book for anyone interested in baking at home.
Beth Beetham(Lanarkshire,Scotland)
This GF/WF/DF book beats them all. Don’t be put off by the Pre-Mixing of flours and blending of your own GF-Baking Powder because the results are worth it and you can always substitute the ready-made products.
The author is Australian so you will need to adjust your tablespoons because the Australian table spoon is 20ml rather than our 15ml (but she does tell you that). I have managed to track down most of the specialist ingredients either at the local supermarket or in a good health-food shop. The only ingredients I could not find were Lola’s Bread Improver (usually these use asorbic acid or citric acid so I used a little lemon juice, but apple juice also works) and Parisian Essence which you can substitute with carob or caramel made from heating sugar. Starting with a Basic Bun Dough you can bake a variety of ‘danish-pasty-like’ delights.
The book includes Flat-breads, Naan, Pitta, Spring Roll Wraps, Muffins, Scones, Baps, Hot-Dog rolls and a variety of sweet and savory breads, along with a selection of Bread-maker loaves. For breakfast you can have porridge and breakfast bars or hot-cakes and waffles. In all a hundred recipes with lots of full-page photos. The book lacks cookie and pastry recipes, but that’s probably because you can find those in her other book. If you are willing to follow the instructions very carefully then you will not be disappointed. This is the one to buy — trust me — as they say ‘Its the real deal’ — I’ve searched many and found only this one that measures up. Can’t wait to receive her other book, which I ordered today.
Eve Parsons(Nottingham, England)
Make GF bread that tastes like the “real thing”! After years of bread disasters and sawdust-like offerings which have had to be thrown away as inedible, it was a joy to bake and eat the bread from this book. As reviewed previously, this book is worth the “small white loaf” alone which was able to be eaten as bread even a day later! Now I have bread all I need is pastry and I can get back to not feeling left out on all the delicious foods wheat eaters enjoy! 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.
C Cass (Scotland)
Have been trying some of your recipes in your book. My teenage son has recently been diagnosed with coeliacs and really misses bread. All the recipes i’ve tried using my bread machine were a failure, any done in the oven worked. So when I saw all your recipes were baked traditionally it piqued my interest. You are also using very different ingredients from many other recipes, which I find intriguing. I love cooking and have enjoyed the challenge of gluten free cooking. I guess my son is lucky in that way. He loves all the loaves I’ve cooked so far from your book which is great and I would like to try them all Thankyou for your wonderful recipes
Denice NZ
Dear Ms Workman, this is just a short note to thank you for your fabulous book, “Bread, Buns and Breakfast”, which I recently purchased. I have been a Coeliac for many years. Whilst I am a confident and skilled cook I never really mastered gluten free breads, until now. Your yeast free hi fibre loaf was the first recipe I have tried from the book and it work perfectly. I look forward to October when “Wheat Free World” will be available in Ireland. Thanks again for all your passion, research and dedication to providing delicious (and healthy gluten free recipes.
With best regards, Daniela
Thanks Lola Wheat and Gluten Free Home Baking” is an excellent book — a life saver! Only problem is that my wife, who is the intolerant member of the family, refuses to let me out of the kitchen — just wants me to keep on cooking from the book.
Edward USA.
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
