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Promise & Fulfillment: formulas for real bread without gluten Hardcover – July 1, 2019

by Chris Stafferton (Author, Photographer)
4.6 4.6 out of 5 stars 54 ratings
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Promise & Fulfillment is about making good bread without gluten. The bread formulas range from easy yeast rolls to challenges like naturally fermented panettone, challah, brioche, and croissants.

Promise & Fulfillment provides 58 original formulas for real bread made without gluten as well as 2 formulas for soda bread following the same methods. Bread formulas are grouped into sections for:

  • basic bread,
  • baguettes,
  • flatbread,
  • seeded bread,
  • fruit bread,
  • rolls,
  • crispbreads,
  • soda bread,
  • enriched bread, and
  • viennoiserie.

As well as the original bread formulas over 45 pages of guidance for preparing bread without gluten, including sections about:

  • the bread-making process,
  • preparing sourdough starters with only flour and water,
  • techniques for preparing and using an original and innovative gluten-free form of lievito madre to make panettone, challah, brioche, pizza and croissants,
  • preparing malt flours and powders, and
  • milling gluten-free seeds for 'wholegrain' flours.

Additional resources include:

  • a Free-From chart to assist in identifying possible allergens, as well as allergy friendly bread formulas,
  • a Key Ingredients Summary to assist in finding bread formulas based on particular flours, and
  • troubleshooting guides.

Promise & Fulfillment will gently guide those with no baking experience and the novice gluten-free baker, as well as challenging and extending the experienced baker.

Read more Read less
Previous page
  1. Print length
    212 pages
  2. Language
    English
  3. Publisher
    Miliaceum
  4. Publication date
    July 1, 2019
  5. Dimensions
    8.5 x 0.69 x 11 inches
  6. ISBN-10
    0648554902
  7. ISBN-13
    978-0648554905
  8. See all details
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Editorial Reviews

About the Author

Not a stranger to dabbling in the kitchen, Chris was challenged to go to the next level when his doctor told him to remove gluten from his diet. With a background in engineering as well as a love of food (especially bread!), reading and problem-solving Chris set to work, tinkering in the kitchen to develop real bread without gluten. The learning curve was very steep as he set out to understand how to make bread with minimal, simple ingredients and without additives. The challenge increased when one of Chris's daughters was also put on a gluten-free diet. There was the matter of making bread and other baked goods that a teenager would eat and would be confident to share with friends. If a bread ever scored more than 5/10 Chris knew he was heading in the right direction. When the score was 8/10 or better, he was ecstatic! For the past 8 years, Chris has provided recipes, coaching, and consultancy in gluten-free baking around the world. Over recent years he has baked his bread and collaborated with bakers in Australia, France, the UK, the Czech Republic, Greece, the USA and Germany. He continues to research, innovate and refine techniques to produce better bread without gluten.

Product details

  • Publisher ‏ : ‎ Miliaceum (July 1, 2019)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 212 pages
  • ISBN-10 ‏ : ‎ 0648554902
  • ISBN-13 ‏ : ‎ 978-0648554905
  • Item Weight ‏ : ‎ 2.1 pounds
  • Dimensions ‏ : ‎ 8.5 x 0.69 x 11 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 54 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
54 global ratings
Finally! Delish GF bread 😁
5 Stars
Finally! Delish GF bread 😁
Detailed, precise, well-tested, & well explained recipes. The first I've tried are the buckwheat dinner rolls. They're delicious beyond my expectations! No more stupidly expensive, marginal bread from the store. I'll be having REAL bread now.
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Top reviews from the United States

Annette Finger
5.0 out of 5 stars Tested recipes to make excellent gluten free bread
Reviewed in the United States on June 5, 2020
Verified Purchase
Mr. Stafferton was interviewed about his gluten free bread making techniques. That video is on YT. I was amazed at the time and effort to which he has gone to make wonderful bread from so many flours. I honestly don't know if I will do this book justice, but I was so inspired by the video I had to buy it. If you are tired of those insipid loaves that claim to be gluten free bread and are willing to put out some effort for the real things, get this book! Mr. Stafferton has done all the hard work for you!
5 people found this helpful
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Banana
5.0 out of 5 stars Excellent method for whole grain gluten free sourdough
Reviewed in the United States on December 14, 2020
Verified Purchase
This is a fabulous book for experienced home bakers (though it would be overwhelming to beginners). Yes the recipes are complicated and take a long time, but that's what makes the end result so good! The resulting breads are REAL breads, and don't feel like sub-par substitutions. His instructions to involve milling your own grains and having a zillion different types of starters- honestly, I don't do either but the results are still great. This is the perfect book for bread nerds!
7 people found this helpful
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Barefoot Enchantress
5.0 out of 5 stars Finally! Delish GF bread 😁
Reviewed in the United States on June 7, 2022
Verified Purchase
Detailed, precise, well-tested, & well explained recipes. The first I've tried are the buckwheat dinner rolls. They're delicious beyond my expectations! No more stupidly expensive, marginal bread from the store. I'll be having REAL bread now.
Customer image
Barefoot Enchantress
5.0 out of 5 stars Finally! Delish GF bread 😁
Reviewed in the United States on June 7, 2022
Detailed, precise, well-tested, & well explained recipes. The first I've tried are the buckwheat dinner rolls. They're delicious beyond my expectations! No more stupidly expensive, marginal bread from the store. I'll be having REAL bread now.
Images in this review
Customer image
Customer image
3 people found this helpful
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Sunshine
4.0 out of 5 stars Very Happy with Book
Reviewed in the United States on August 3, 2021
Verified Purchase
I think the book is a masterpiece. It took a lot of time to develop all the recipes. The book covers a lot of different kinds of bread and many types of flour. I had a question about the sugar in the recipe and emailed the author. He emailed back saying I can omit the sugar. I thought it was nice of him to answer my question.

I am new at bread baking and started simple. I made the Sorghum Multi-seed Loaf (pg 103) and it came out delicious on first try. I love the texture of the seeds and continue to make it. Definitely our favorite GF bread. Also make the Chia and Poppy Seed bread (pg 97) a great deal because the bread takes a lot less time to ferment and rise, since it’s done with instant dried yeast. Have not tried any of the others yet but intend to. Learning to make Gluten Free sourdough and baking bread has been my lock-down mission!
5 people found this helpful
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mukuge
5.0 out of 5 stars Highly recommended for those who want to make gluten-free bread
Reviewed in the United States on November 11, 2020
Verified Purchase
Being an experienced home sourdough baker, the book is much more straightforward and honest about the techniques of gluten-free bread. Even more thorough than the online gluten-free bread class I took prior to buying the book.

Paper is a bit thinner than the usual glossy cookbook type, but I can live with it.
6 people found this helpful
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Diane Dave
5.0 out of 5 stars Valuable source to learn the craft!
Reviewed in the United States on October 18, 2020
Verified Purchase
Love the book... Easy to understand for new SD enthusiasts... I'm continuing to enjoy trying recipes and the new flavors. So healthy!
3 people found this helpful
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Marisa M.
3.0 out of 5 stars Science
Reviewed in the United States on May 3, 2022
Verified Purchase
I am a late in life celiac. I have been searching for some great/good/edible gluten free bread to either make myself or purchase. In my search I came across this book and was excited at the prospect of making some good bread. This book is much more science than baking. If you are good at the science aspects of baking, then this is the book for you. If you are just a home baker looking for the recipe you don't need to mess with, this is not your book.
2 people found this helpful
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JUST ME
5.0 out of 5 stars Excellent gluten-free baking with fantastic recipes
Reviewed in the United States on December 3, 2019
One of the best gluten-free baking books I have come across. Very well written with recipes that actually work every time. I highly recommend this book.
4 people found this helpful
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Top reviews from other countries

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t_rugman
5.0 out of 5 stars Interesting and informative
Reviewed in the United Kingdom on May 7, 2022
Verified Purchase
Great book - very insightful for someone starting gluten free sourdough baking especially a novice at baking in general.
Some of the recipes are quite advanced but they are very well explained and detailed
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E. Wolf
5.0 out of 5 stars Wirklich ein tolles Brotbackbuch
Reviewed in Germany on March 12, 2020
Verified Purchase
Ich habe seit meiner Zöliakie-Diagnose schon einige Brotbackbücher gelesen und viele Rezepte ausprobiert.
Dieses Backbuch finde ich mit Abstand das beste, weil es meiner Meinung nach wirklich verlässlich sehr gute Backergebnisse liefert, die dann auch noch ausgesprochen lecker schmecken.

Allerdings ist hier Brotbacken wirklich eine kleine Wissenschaft und Handwerkskunst. Man lernt sehr viel über Vorteige, Fermentation, Hydration von Teigen etc. Wie ein anderer Rezensent anmerkte - der Autor war mal/ist Ingenieur.
Wer nach diesem Buch backen will, muss bereit sein, sich auf den Sauerteig-Ansatz einzulassen, da nahezu alle Rezepte einen benötigen. Aber Sauerteig liefert meiner Erfahrung nach auch wirklich die besten Ergebnisse.

Die Rezepte selbst finde ich sehr verständlich, leicht nachzuarbeiten und sehr gut erklärt. Der Autor mischt auch nicht zig verschiedenen Mehlsorten miteinander, sondern bleibt meist bei ein oder zwei glutenfreien Sorten. Er verzichtet auch völlig auf Xanthan.

Wer mal schnell ohne viel Erfahrung ein glutenfreies Brot backen will, wird mit diesem Buch sicher nicht glücklich. Wer sich einlesen will und dann viele gute Rezepte nachbacken will, dem sei dieses schöne Buch sehr empfohlen.
One person found this helpful
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Foong
3.0 out of 5 stars Book is torn
Reviewed in Australia on August 18, 2020
Verified Purchase
The book is torn as you can see. Pretty disappointed as it’s a good looking book
Customer image
Foong
3.0 out of 5 stars Book is torn
Reviewed in Australia on August 18, 2020
The book is torn as you can see. Pretty disappointed as it’s a good looking book
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Stephanie Aplin-Wakefield
5.0 out of 5 stars Super fantastic Gluten free bread book.
Reviewed in the United Kingdom on July 26, 2021
Verified Purchase
Best Gluten free bread book ever. Amazing explanation, broken down for greater understanding. Recipes are fantastic.
I'm going to be as fat as a pig, but a very happy pig.
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Terri Ann Fox
5.0 out of 5 stars Best gluten-free book
Reviewed in the United Kingdom on April 18, 2021
Verified Purchase
The single best resource for gluten free baking, hands down!
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