Now for the other stuff. the book itself is a black and white, minimally illustrated 68 pages long. The first 12 pages are devoted to the author’s history with gluten free baking. Pages 12 to 19 explain how to bake gluten free breads in a bread machine – more specifically, in the zojirushi Home bakery supreme. This is where the highlight of the book is : HOW TO PROGRAM YOUR ZOJIRUSHI TO BAKE GLUTEN FREE BREADS. The remaining 50 pages have 16 main bread recipes and tweaked versions of those 16 recipes. EG. Multi grain artisan bread has two sub-recipes: multi grain walnut artisan bread and multi grain pecan artisan bread. All this says is to dump in 3/4 cup of nuts in when the “mix-in” signal goes off.

The recipes themselves. I tried the basic sandwich bread recipe three times with poor results. The bread mix that the author recommends includes millet flour, sorghum flour, cornstarch, potato starch and tapioca starch. The millet has a slightly bitter flavor with my 8 year old celiac picked up on right away. The bread sank in the middle every time. I tweaked the liquids, I made sure the eggs were room temperature, I bought fresh yeast. Nada. it was also ridiculously crumbly. There was no buttering a slice without it falling apart.

I also tried the Challah bread recipe which was not sweet enough and also very crumbly. On the other hand, the bake cycle the author describes turned out perfect loaves when I used recipes from other recipe books. So, I think the issue here lies with the recipes and not the machine or in something I am doing.

So, in sum, I am disappointed in how much i paid for a cookbook that I will probably only look at if I need to reprogram the bake cycle in my machine.

If you are looking for a first time gluten free breadmaking cookbook I recommend books by the Bette Hagman or by Carol Fenster instead.
Rating: 3 / 5

[...]

and find out that the line of products are “Celiac Disease Foundation and the Celiac Sprue Association” approved.

My advice to the reviewers that gave this a 1 star because no ingredient information was listed, I hate lazy people!,

next time do an Internet search (it’s easy, ever hear of Google),

go to the product website to get the information,

stop bashing a product for information Amazon does not have and

keep your thoughts to yourself until you actually try the product.

I give 5 stars to Betty Crocker for stepping up and giving a minority population a product in mainstream grocery stores at a reasonable price. I searched the Betty Crocker website and found that these are not avaiable anywhere in my zip code yet.

[...]

I have ordered all 4 Gluten-Free products from Amazon and look forward to baking!
Rating: 5 / 5

This book changed everything for us! Since we already had the zojirushi, and were fans GF Baking Classics, this book was a no brainer. My child is once again enjoying pb & j’s like most children at that age. Even Gluten eaters come into my home and want some!! We absolutely love the cinnamon swirl bread, which I have to make two loaves at a time… one for eating hot, while the whole house smells wonderful… and the other for french toast the next morning!!

The book is small, but I would have paid twice as much for the content. It has allowed my child to be just that much more like a regular kid with a regular diet. Then again, that is what all of Annalise’s recipes do. They make you forget you’re eating gf altogether.
Rating: 5 / 5

When mixing the ingredients don’t be alarmed that the batter is very crumbly. We used a round ice cream scoop when putting on the baking sheet – worked fabulously! The result is a buttery, chewy delicious cookie! My daughter made them with her friend and her friend brought some home to share with her family…they had no clue they were gluten free. I would buy this over and over again!
Rating: 5 / 5

Her new book, Gluten-Free Baking Classics for the Bread Machine, is equally as wonderful. It is laid out in two sections – the first section has GF bread recipes that include dairy and eggs and the second section has GF bread recipes that do not include dairy and eggs. Thus far, I’ve only tried the recipes in the second section, though with the success I’ve had with her first cookbook, I would virtually guarantee the recipes in the first section would be great also. Thus far I’ve made the French-Italian Sandwich Bread which was just perfect! The finished loaf had a great crumb, it toasted beautifully, it even tasted great right out of the machine (many GF breads have to be toasted in order for them to be edible!). And the second loaf I made – the Multi-Grain Artisan Bread was equally as wonderful. I made sandwiches this past weekend using the Multi-Grain bread – totally scrumptious! This bread isn’t just a delivery system for whatever is inside the sandwich – the bread itself is fantastic! I’m telling you – Annalise Roberts has hit the jackpot with her Gluten-Free Baking Classics for the Bread Machine.

While the recipes in her Gluten-Free Baking Classics For The Bread Machine cookbook were developed and tested using a Zojirushi BBCC-X20 Home Bakery Supreme bread machine, there is no reason that they can’t be made in other bread machines. Once you know your machine, it’s a cinch to use the recipes in other bread machines. My sister has a Breadman machine and she makes GF bread in it quite often, with great success.

Annalise doesn’t stop at just including recipes. She devotes a chapter to getting started. For those new to gluten free baking, the information she includes is enormously helpful from how to measure and mix GF flours to how to purchase and store them, not to mention quite a bit of helpful and extensive information on baking with GF flour. There is also an entire chapter entitled “The Art and Science of Using a Bread Machine to Make Gluten-Free Bread”. She is clearly a teacher – devoted to helping you understand how to use a bread machine to bake gluten free bread with all manner of trouble-shooting tips for those who run into problems.

I can’t recommend Gluten-Free Baking Classics for the Bread Machine as well as Annalise Roberts Gluten-Free Baking Classics) enough. I am a huge fan and am eternally grateful to her for helping to make my gluten free life not only bearable but fruitful and delicious and exciting and livable. Now, I can have my bread AND eat it too!

Ellen A.

[...]
Rating: 5 / 5

Try them, you wont be let down!
Rating: 5 / 5

Be sure to use real butter. In GF cooking, margarine doesn’t work as a substitute…I tested it too and margarine cookies tasted terrible, looked even worse and crumbled into a million pieces. Butter (as box calls for) were perfect and delicious.

These will definitely be my go-to for chocolate chip cookies! I hope Betty Crocker begins to make other Gluten Free items as well!
Rating: 5 / 5

I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread.

I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start.

I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula.

Then I walk away. It beeps for fruit and nuts addition, I scrape it down again.

Then an hour and a half later, it beeps for done.

I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!

Oh and don’t try to use her flour mix to make bread machine bread with Betty Hagmann’s bread machine recipes, it does not work well.

Rating: 3 / 5