ILLUSTRATED COLOR EDITION

Dive into gluten-free baking with William James Wheatley's The Perfect Artisan Gluten-Free Bread. Whitley, a professional baker and owner of several bakeries, is inspired to help his friends with gluten sensitivity.

★He shared his expertise in a book that offers a comprehensive guide for beginners on baking delicious gluten-free bread at home.

The author addresses common questions and guides readers through the science and practice of gluten-free baking. He demonstrates that gluten-free baking is not only straightforward but also engaging, fitting seamlessly into the schedules of even the busiest individuals.

★As the movement toward healthy eating gains popularity, home cooks return to the ancient bread-baking practice, with sourdough taking center stage. Thanks to fermentation, bread made with gluten-free sourdough is much easier for the body to digest.

You'll learn to grow and store gluten-free sourdough starter and master baking using natural fermentation. In addition to traditional recipes, Wheatley offers innovative ways to use the discard from feeding gluten-free starters, turning them into delicious treats. From pancakes to muffins, these recipes showcase the versatility and creativity of gluten-free baking.

★The highlight of this book is its collection of mouthwatering gluten-free baking and bread recipes. Each recipe is meticulously crafted to achieve the perfect balance of taste, texture, and aroma, ensuring that gluten-free baking is just as enjoyable and satisfying as its traditional counterpart.

★You'll find recipes for delicious treats such as Gluten-Free Bagels, Pretzels, Pasta, Ciabatta, Crackers, Muffins, Brownies, and much more!

★With clear instructions, helpful tips, and irresistible recipes, "The Perfect Artisan Gluten-Free Bread" will be an indispensable companion for anyone looking to explore the world of gluten-free baking and indulge in the simple pleasure of homemade bread and baked goods.

★UPDATED: Thank you so much for your valuable feedback. The error in Chapter 9 has been corrected.

This book features over 50 recipes and more than 60 full-color photographs.