Nicole Hunn
Auteur de Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap
A propos de l'auteur
Nicole Hunn is the author of the Gluten-Free on a shoestring series and blog, which has been featured in the New York Times and MSN Money. Her work has appeared in Better Homes and Gardens, Parents magazine, Parade magazine, and Epicurious.com. She lives in Westchester Country. New York.
Œuvres de Nicole Hunn
Étiqueté
Partage des connaissances
- Date de naissance
- 20th century
- Sexe
- female
- Lieux de résidence
- New York
Membres
Critiques
Gluten-Free on a Shoestring Bakes Bread: (Biscuits,… par Nicole Hunn
This book gives many tips on making gluten-free breads. She gives a variety of recipes to make your own gluten-free flours. She recommends adding a protein, such as whey or pea, to replace the gluten protein. (This worked very well for me.) She recommends giving the breads a slow rise in the refrigerator for hours. She explained that gluten-free flours tend to need extra liquid. I found it helpful and will be trying more of the recipes.
nonfiction/cooking (gluten free)
Ive used some of Hunn's online recipes (this pound cake and possibly some pancakes or banana bread?) and thought this would be a good staple cookbook to have on hand (it contains basic recipes for making whatever scones/muffins/cakes/pancakes I might want to make), but I'm not sure that I've actually used it yet, since I don't usually keep a lot of dairy (milk, sour cream, yogurt, etc) on hand, and the great majority of the recipes included here use some form of dairy [if you are dairy-free, I recommend Colette Martin's instead]. However, I bought this book used and the previous owner had marked off a number of recipes that they tried as follows:
p. 38 - German pancake = "good" (underlined)
p. 40 - chocolate breakfast muffins = "good"
p. 120 - one-pot baked sole and soppressata dinner = "good" with Italian dry salami substituted for the soppressata, potatoes increased to 2 lbs instead of 1, fillet of sole halved (3/4 pounds instead of 1-1/2), and cooked on stovetop rather than baked.
p. 136 - skillet chicken and tomatoes = "good"
p. 33 - pumpkin granola breakfast cookies (made but not commented on)… (plus d'informations)
Ive used some of Hunn's online recipes (this pound cake and possibly some pancakes or banana bread?) and thought this would be a good staple cookbook to have on hand (it contains basic recipes for making whatever scones/muffins/cakes/pancakes I might want to make), but I'm not sure that I've actually used it yet, since I don't usually keep a lot of dairy (milk, sour cream, yogurt, etc) on hand, and the great majority of the recipes included here use some form of dairy [if you are dairy-free, I recommend Colette Martin's instead]. However, I bought this book used and the previous owner had marked off a number of recipes that they tried as follows:
p. 38 - German pancake = "good" (underlined)
p. 40 - chocolate breakfast muffins = "good"
p. 120 - one-pot baked sole and soppressata dinner = "good" with Italian dry salami substituted for the soppressata, potatoes increased to 2 lbs instead of 1, fillet of sole halved (3/4 pounds instead of 1-1/2), and cooked on stovetop rather than baked.
p. 136 - skillet chicken and tomatoes = "good"
p. 33 - pumpkin granola breakfast cookies (made but not commented on)… (plus d'informations)
expert-level GF baking. While I'm not likely to put quite that much effort into my flour mixes, it does appear that the author has spent a LOT of time experimenting to get her recipes to turn out EXACTLY how she wants them, and it appears that yes, you can make bagels and braided breads and other stretchy doughy things with the careful additions that she's come up with (xantham gum AND sometimes pectin AND whey protein isolate--about 5 Tbs per 11-1/2 Tbs gf flour--AND modified tapioca starch?). It's very specific, and not something I'd likely get right even if I wanted to go professional. BUT as I mentioned, she knows her stuff and there are some good tips and background here:
**Recommended first-proofing : 12 hours-up to 5 days in the fridge (if using a starter, this would need to be proofed also, 30 minutes or until doubled).
**Second proofing: your normal 1-1/2 hour rising in a warm, draft-free location.
*wonky oven temperatures can mislay your best efforts (get a reliable thermometer)
**don't forget to add the salt.
*large, flattened chunks of butter work better than pea-sized chunks for pastry flakiness.
**warm up your ingredients to room temp when required.… (plus d'informations)
**Recommended first-proofing : 12 hours-up to 5 days in the fridge (if using a starter, this would need to be proofed also, 30 minutes or until doubled).
**Second proofing: your normal 1-1/2 hour rising in a warm, draft-free location.
*wonky oven temperatures can mislay your best efforts (get a reliable thermometer)
**don't forget to add the salt.
*large, flattened chunks of butter work better than pea-sized chunks for pastry flakiness.
**warm up your ingredients to room temp when required.… (plus d'informations)
Great recipes that are accessible for the average baker. Plus gluten free and economical!
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Statistiques
- Œuvres
- 5
- Membres
- 207
- Popularité
- #106,920
- Évaluation
- 3.9
- Critiques
- 8
- ISBN
- 14