Gluten-Free Bread
Par šo e-grāmatu
So, you wonder: What’s gluten? Where is it found and how do I avoid it? How do I make gluten-free bread, rolls, pizza, cakes, crepes, muffins and pastries at home? What ingredients can I use? Is gluten-free bread just as nutritious as normal bread? Should I use commercial bread mixes, or is it better to make my own? Why?
The authors of Gluten-Free Bread had these same questions on their minds. This book is their answer.
The book has two parts. In part one, they address gluten in the diet, where it’s found, how to avoid it and above all, some alternative products and their properties. They identify and analyze nutritional facts of ingredients (types of flours, additives, yeasts and rising agents) that make gluten-free bread and pastries. They also look at how these ingredients affect the final product, how they can be combined and in what proportions.
The second part focuses on the kitchen: they present techniques and tricks for gluten-free cooking, and 15 recipes for gluten-free breads, pizzas, crepes, savory tarts, cakes, muffins (cupcakes) and pastries. They offer alternatives for each recipe, including processes, tools (bread maker, mixer, kneading by hand) and types of flour that you can use to create your own variations.
Par autoru
Marc Alier (PHD) has a Doctorate in Sciences, and Computer Science Engineering degree. He is an associate professor at the Universidad Politécnica de Cataluña (Polytechnic University of Catalonia.) For the last 15 years, he has researched issues such as free software and teaching methodologies. He is the author of over 100 articles published in journals and presented at scientific conferences. He co-produces the radio programs and podcasts http://mossegalapoma.cat and http://zetatesters.com, which spread information on technology, science, society, ethics and personal development. When his children let him, he makes electric guitars on http://aprendizdeluthier.com, in addition to spending many hours in the kitchen.
María José Casañ (PHD) has a Doctorate in Sciences and a Computer Science Engineering Degree from Universidad Politécnica de Catalunya (Polytechnic University of Catalonia) where she is an Associate Professor. She researches on sustainability issues, free software and education. She is the author of over 60 articles published in journals and presented at scientific conferences.
Both are interested in issues related to health and nutrition and write at http://pansingluten.net and http://glutenfreefreshbread.com
