Jeff at the Twin Cities Book Festival this Saturday October 11

Jeff At Twin Cities Book Festival

Jeff will be at the Twin Cities Book Festival this Saturday, October 11, located in the Minnesota State Fairgrounds, at 2:00pm at the booth for Common Good Books (Garrison Keillor’s St. Paul bookstore). Jeff will be talking about the upcoming Gluten Free Artisan Bread in Five Minutes a Day. Author hub at there’ll be lots of other Minnesota authors on hand. 

Jeff will be at the St. Louis Park Costco for a book-signing on Saturday, October 25, 2014, from 1:00 to 3:00pm

Jeff measuring the water

Well, the picture’s a little deceptive because I won’t be demonstrating the method, but I will be signing Costco’s copies of Gluten-Free Artisan Bread in Five Minutes a Day! Zoe’s in Los Angeles at another event, but I’ll be at the store in St. Louis Park, at 5801 W 16th St., St Louis Park, MN 55416, from 1:00 to 3:00pm

We’re in Living Without’s Gluten Free & More Magazine!

Cover

Our new book, Gluten-Free Artisan Bread in Five Minutes a Day, which officially goes on sale October 21, appears in this October-November issue of Living Without’s Gluten Free & More Magazine. Click here to read the whole piece on-line, or squint and try to read below–we’re one of Living Without’s “Favorite Books”… Continue reading

Whole Grain Loaves without Vital Wheat Gluten, and Highlights from the Mill City Bread Festival

whole grain homemade bread

Return to FAQs

When we wrote Healthy Bread in Five Minutes a Day in 2009, we made a strategic choice. We knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of our tasters, whole-grain bread made from wet dough stored in the fridge could be a little too dense for their taste. So we lightened things up a bit, by boosting the gluten in our whole grain doughs that appear in that book, using vital wheat gluten (VWG). Well, I’ve been experimenting on whole-grain doughs stored without VWG, and I’ve been pleased with the results. Here’s a simple alternative recipe for whole grain loaves without the added gluten. Plus, highlights from our appearance at the Mill City Bread Festival. Continue reading

We’re in the Sept/Oct edition of Simply Gluten-Free Magazine, and Jeff’s at the Mill City Bread Festival this Saturday at 10am

Simply GF Magazine

Thanks, Simply Gluten-Free Magazine, for including Gluten-Free Artisan Bread in Five Minutes a Day (available for pre-order) in your Fall Harvest Issue (we’re in the “How-To” books section on page 108).

GFin5 in SimplyGF Mag

And tomorrow, Saturday September 13 at 10:00am, Jeff will be tossing pizzas at the Mill City Bread Festival, hope to see you there–I’ll be doing a demo, handing out some samples, and doing an impromptu book-signing. Last year was great fun…

Tossing-the-dough

Five Rules for Making Great Grilled Pizza Outdoors on the 4th of July, With Red Star Platinum Yeast: NEW VIDEO!

artisan bread in five pizza on the grill

Getting a perfect result with homemade pizza on the gas grill in the summertime is easy–you just need to mix up some lean dough from any of our books–we’ve been testing with Red Star Platinum Yeast–with fantastic results (today’s dough was the light whole wheat, but you can use any of our lean doughs)…

Platinum Yeast | Breadin5

… and follow a few simple rules from Artisan Pizza and Flatbread in Five Minutes a Day…

artisan bread in five pizza on the grill

1.  Clean the grill’s grates
2.  Get your dough thin, to 1/8 of an inch thick
3.  Bake the first side of the crust “blind” (without toppings) for about three minutes, then flip and top. Prep all your toppings in advance.
4.  Cut the cheese into small cubes, or grate it so it melts fast, before the bottom crust burns. That way, after flipping and topping, the pizza will be finished in five to ten minutes, depending on burner heat and position under the pizza.
5.  Don’t overload with toppings

grilled pizza from artisan bread in five

Here’s a video on how to do it: (includes demo of pizza dough-throwing technique):

Flour Mixture #1 from Gluten-Free Artisan Bread in Five Minutes a Day

Flour Mixture #1 from Gluten-Free Artisan Bread in 5

By keeping a supply of our two gluten-free flour mixtures in the house, you can make any of the recipes in Gluten-Free Artisan Bread in Five Minutes a Day. Flour Mixture #1, reprinted here from the book, is for a mostly white flour, though it becomes 75% whole-grain by weight if you swap brown rice flour (increase the liquids in the recipes by 2 tablespoons if you do this). It’s the only flour you need for some of our on-line recipes, and for the basic white loaf. If you’re sensitive to any of these ingredients, you’ll find substitutions in the book. We tested this flour mixture with Bob’s Red Mill products because they are available across the nation. If you use other brands you may find different results in the breads–especially in the amount of liquid they’ll absorb.

If you’re measuring by U.S. cup-measures (the first unit in each line), be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.

Makes 4 1/4 pounds (2 kilograms) of flour mixture

White Rice Flour6 cups, or 36 ounces, or 1,020 grams

Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams

Tapioca Flour or Starch: 1 3/4 cups, or 8 ounces, or 225 grams

Potato Starch*: 1 1/4 cups, or 8 ounces, or 225 grams

Xanthan Gum or Psyllium Husk Powder: 1/4 cup, or 1.4 ounces, or 40 grams

*Don’t substitute potato flour

The ingredients must be very well mixed, otherwise the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.

Substituting ingredients: If you don’t eat one of the ingredients above, see our Substitutions Page. Other substitutions may be possible, but those are the ones we’ve tested and liked.

The Flatbread Braid, New Video: How to Braid a Flat Circle

Braided

Zoe did a great post last month on a traditional braided loaf (made with peasant dough). I thought now might be a nice time to do a new video (it’s way at the bottom of this post), showing one of my favorite techniques, the flatbread braid. Flat or traditional tall, these techniques also work great with challah or brioche dough (but you need to bake those lower temp (350F) because of the egg and sweetener in the challah or brioche). As in the photo, you can turn around a straight braid to make a very festive ring, and I topped it with egg wash and poppy seeds. This dough is about 50/50 whole wheat and white flour, which is a wheatier version of the Light Whole Wheat (you don’t have to use the “old” dough). The 50/50 recipe appears in The New Artisan Bread in Five Minutes a DayContinue reading

Zoe and I are working on a new book, but she’s not allowed to tell you what it’s about if you see her demo in New York City on Thursday

Zoe at Architectural Digest

Zoe will be doing baking demonstrations at the 2014 Architectural Digest Home Design Show in New York City. Her event this Thursday, March 20, 2014 is only open to “the trade,” folks who are in the home design or cooking industries. But this supposedly includes food bloggers, so please see the show’s website for details if that applies to you. The Friday, Saturday, and Sunday events are open to the public (though Zoe won’t be presenting those days).

I’m sure she’ll appreciate the change of pace, because the last month or so has been nuts–we’ve been feverishly editing our next book. Unfortunately, our publisher will kill us if we say more about what’s actually in it. If you see Zoe in New York Thursday, she’s been instructed to say that mum’s the word. We can say that it has nothing to do with The New Artisan Bread in Five Minutes a Day, which came out five months ago. Our new project is a completely different kind of book filled with completely different material.

Stay tuned…

Green Four-Leaf Clover Broccoli & Cheddar Buns for St. Patrick’s Day

St. Patrick's Day bread

They say that everyone’s Irish on St. Patrick’s Day, and I hope that’s true, because I love the Irish–for their music, their literature, their Guinness Stout, and believe it or not, for their food.  It’s been many years since I was in Ireland, but I remember swooning over the fresh, wild salmon, buttered potatoes (of course), and the moist and flavorful brown bread.  But brown bread’s not particularly festive (or green!), and Zoe and I don’t have a recipe for classic Irish soda bread, which is made without yeast (for that, I rely on James Beard’s recipe in Beard on Bread– the first bread I ever made).  Then Zoe reminded me about our broccoli-and-cheddar buns in Healthy Bread in Five Minutes a Day.  Turns out that four-leaf clovers aren’t especially Irish, but they’re very lucky!  Sprinkled with cheese, these make a lovely accompaniment to corned beef and cabbage.  One little disclosure– the broccoli doesn’t make it all that deeply green, as you can see.  Some would have used green food coloring, I suppose.  Bain taitneamh as do bhéil!  Hearty appetite (I think)… Continue reading