The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: us.macmillanusa.com/piracy. To our friends and readers, who inspired us to create tasty gluten-free breads J.H. and Z.F. CONTENTS Title Page Copyright Notice Dedication Acknowledgments The Secret 1 Introduction 2 Ingredients 3 Equipment 4 Tips and Techniques 5 The Flour Mixtures 6 The Master Recipe 7 Peasant Loaves 8 Flatbreads and Pizzas 9 Enriched Gluten-Free Breads and Pastries Photographs Sources for Bread-Baking Products Sources Consulted Index Also by Jeff Hertzberg, M.D., and Zoë François Copyright ACKNOWLEDGMENTS Gluten-free baking isn’t quite the same as wheat-flour baking. We lived through a steep learning curve with friends and colleagues who lent their support, advice, and test kitchens to us. We couldn’t have done it without them: Heartfelt thanks go to Sarah Kieffer (TheVanillaBeanBlog.com), whom you already know from her beautiful work on our website—Sarah’s been helping us for a while now, and also acted as our photo stylist for the photographs in this book. Moral and material support came from Kathy Kosnoff and Lyonel Norris, Craig and Patricia Neal, Lorraine Neal, and Jennifer Sommerness. Jeff Lin of BustOutSolutions.com maintains our ever more complex reader website, BreadIn5.com, which was created in 2007 by Graham (Zoë’s husband). Laura Silver (Jeff’s wife) continues to read and tweak every word we write with the eye of a professional editor. Thanks to Fran Davis and Barb Davis for all of their support. Peggy Orenstein and Beth Fouhy have helped us understand the magical world of literary public relations since our first book release in 2007—we wouldn’t be here without them. Thanks go to Pete Wolverton, Amelie Littell, Leah Stewart, Mary Willems, Elizabeth Curione, Nick Small, Marie Estrada, Kerry McMahon, Christy D’Agostini, Anne Brewer, Karlyn Hixson, and all the folks at Thomas Dunne Books who’ve made our series a reality. And to Judy Hunt, who created another fantastic index. Our literary agent, Jane Dystel, and her team at Dystel and Goderich were by our side as always, helping us to navigate the ever-changing publishing industry. Gratitude to colleagues in our baking, culinary, and medical worlds past and present: Shauna James Ahern of GlutenFreeGirl.com; the good folks at Bluestar Cooking; Steven Brown of Tilia; Robert Dircks, Alan Stoffer, and their team at Gold Medal Flour, including the Doughminators—Bill Weekley and Tim Huff; Stephen Durfee of the Culinary Institute of America; Dr. Alessio Fasano of Harvard Medical School; Barbara Fenzl of Les Gourmettes Cooking School; Thomas Gumpel of Panera Bread; Bill Hanes and Kelly Olson of Red Star Yeast; Nicole Hunn of GlutenFreeOnAShoestring.com; Brenda Langton of Spoonriver restaurant and the Minneapolis Bread Festival; Stephanie Meyer of FreshTart.com; Silvana Nardone; Karl Benson and the folks at Cooks of Crocus Hill; Suvir Saran and Charlie Burd of American Masala; Tara Steffen of Emile Henry cookware; Andrew Zimmern, Dusti Kugler, and Molly Mogren of Food Works; Dorie Greenspan; Tom Wiese and Pace Klein of Wiese Contract Studio; and Dr. Stefano Guandalini, medical director of the University of Chicago Celiac Disease Center, who helped us sort through some of the more confusing and controversial issues regarding wheat and health. Special thanks to our photographer, Stephen Gross, who once again found beauty in round brown disks. Thanks also to Nanci Dixon, prop stylist Veronica Smith, and the folks at the General Mills photo studios for the use of their state- of-the-art facilities and prop warehouse. Most of all, we are thankful for the love and support of our families: Zoë’s husband, Graham, and her two boys, Henri and Charlie, and Jeff’s wife, Laura, and his girls, Rachel and Julia. They’re our best taste testers and most honest critics. THE SECRET Gluten-Free Dough Stores Well in the Refrigerator It is so easy to have freshly baked gluten-free bread when you want it, with only five minutes a day of active effort. First, mix a large batch of dough and let it sit for about two hours. Now you are ready to shape and bake the bread, or you can refrigerate the dough and use it over the next five to ten days. Each recipe makes enough dough for many loaves. When you want fresh-baked gluten-free bread, take a piece of the dough from the container and shape it into a loaf. Let it rest for about 60 minutes, depending on the recipe, and then bake. Your kitchen will be as fragrant as a French bakery, and your gluten-free loaves will be far superior to any you can purchase at the store. 1 INTRODUCTION Making Gluten-Free Bread in Five Minutes a Day: Refrigerating Pre-Mixed Homemade Dough, without Wheat, Barley, or Rye We are so excited to present our delicious five-minute gluten-free bread recipes. They let us bring a world of bread to people who’ve gone without for too long. This is the fifth title in our Bread in Five Minutes cookbook series, based on refrigerating and storing a large quantity of pre-mixed dough (mix once and bake many loaves from the same batch over the next five to ten days). Gluten-Free Artisan Bread in Five Minutes a Day extends our revolutionary stored-dough method to yeasted breads made without wheat, barley, rye, or any variants of those grains. We’ve adapted the rich palette of world breads to our unique way of baking, and wherever we could, we converted our readers’ favorites from our wheat-bread books into gluten-free versions. We are a doctor and a pastry chef who met in our kids’ music class in 2003 —an unlikely place for coauthors to meet. In the swirl of toddlers, musical chairs, and xylophones, there was time for the grown-ups to talk. Zoë mentioned that she was a pastry chef and baker who’d been trained at the Culinary Institute of America (CIA). What a fortuitous coincidence. Jeff wasn’t a food professional at all, but he’d been tinkering for years with an easy, fast method for making homemade bread. He begged her to try a secret recipe he’d been developing. Our chance meeting led to a book deal with four titles and over a half million