International Book Reviews
Bread,Buns and Breakfasts Contents
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 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. E. 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 "quiltercass" (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
Hi Japsnoet,
Thanks for the info. I will definitely try and get hold of that book. I have ordered the Bette Hagman books already through Amazon, just waiting for them to arrive but if you say this Lola Workman book is easier then that's the one for me!
Thanks again, have a great day.
Yvonne