Health & wholefood cookery
May 2020
Pan casero sin gluten
by Juan C. Menéndez
Written in an easy and didactic way, it goes into depth in the features and peculiarities of the gluten-free ingredients and how to use them in gluten-free bakery: from flower and starch to unknown hydrocolloids, also dealing with yeast, fats, seeds, sugars, eggs or milk among others. The elaboration processes and techniques that are used in gluten-free breadmaking need a wide section: the different types of kneading, the shaping, the different types of fermentation, the timing, the piece cutting and the baking.
