Our cookbook, “The Gluten-Free Bread Machine Cookbook” officially comes out today! After 2 years of deciphering the mysteries of gluten-free breads, designing basic flour blends that work in any gluten-free baking project, developing over 200 recipes, writing and editing the manuscript … the book is now a reality!
It is a bit hard to believe when you work so hard on a project and then suddenly you are holding the result in your hands. We are proud of our hard work, and especially grateful for the support of our wonderful friends, family, publishing team, gluten-free community, and our blogging family.
This book will help those with little to no baking experience create delicious bread from scratch without fear. If you are busy, this lets you put everything together in the machine and it does all the work for you! Hands-off bread is a dream come true!
A lot of people are wondering which type of bread machine to buy. It really depends on how much you will be using the machine. If you will be making a lot of gluten-free bread loaves which are much heavier and stickier than regular wheat dough, a mid-range machine like Cuisinart, Breville, or Breadman will pay for itself. The stronger motor really helps and will last longer. If you are only going to be using it occasionally, a lower end brand will be fine. We had really good results with the Oster. And the high end Zojirushi machines are remarkable and worth the investment if you will be using the machine to its full capability.
If you have already bought your book (thank you so much for pre-ordering!) and are contemplating which recipe to start with, we recommend you begin with the first one in the book. It has the most detailed method, giving you lots of support, the whys for certain things in the recipes, and clues to look for to tell if the dough has the right amount of liquid in it.
Explore the book, there is something for everyone. From the simplest sandwich breads that young children will love, to some that mimic whole grain breads, pumpernickel, mock rye loaves, breadsticks, Pizza Pie Bread, and more. We have a beautiful array of sweet breads from the classic Pumpkin to new flavor combinations like “Dirty” Chai Date and Walnut Quick Bread with Chai Glaze, Butternut Squash Quick Bread, and Chocolate-Peanut Butter Quick Bread. The Holidays wouldn’t be complete without a spicy loaf of Gingerbread, Italian Panettone Holiday Bread, Eggnog Bread, Cinnamon Rolls, Holiday Stollen, or Polish Babka.
There is a whole chapter on sourdough breads including instruction on how to make your own starter. Did you know you can use your bread machine to make jams and sauces? We have some truly remarkable condiments that are delightful – Five Pepper Jam, Tomato Jam, Pineapple “Bourbon” BBQ Sauce, Pear-Blueberry-Ginger Chutney, and Orange Marmalade. And if that isn’t enough, there is a chapter on ways to utilize the breads you make in the machine. From homemade bread crumbs, croutons, and stuffing to Cheesy Grilled Steak Sandwiches, Turkey and Pomegranate-Cranberry Panini, Easy Romesco Sauce, and Blueberry Bread Pudding with Creme Anglaise. Who knew there was so much you could do with one kitchen appliance!!
Orange Maramalade made in the bread machine!
If you have any questions, please let me know and we’ll do our best to help you. We want you to be as successful as possible, confident, and comfortable to make adjustments on the fly and substitutions to expand your repertoire!
One thing that helps us tremendously, in addition to purchasing a copy (or two) of the book, is to write reviews and post them on Amazon. It helps more people discover the book and promotes sales. And if you are talking about the book on social media, please use #GFBreadMachineCookbook to help people find conversations.
Thank you all so much for your support, being our cheerleaders during this project, and now buying our book and sharing it with others. We couldn’t do it without you!
Create a New Tradition Today!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Feel free to quote me, just give credit where credit is due, link to the recipe, and send people to my website. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for joining the Heritage Cook Family!
