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  2. 6 Gluten-Free Breads That Actually Taste Good ... - AOL

    www.aol.com/gluten-free-bread-actually-tastes...

    Because gluten helps give bread its soft and chewy texture, gluten-free bread traditionally has a denser, more crumbly, or gritty texture than wheat bread, says registered dietitian Wan Na Chun ...

  3. Rice bread - Wikipedia

    en.wikipedia.org/wiki/Rice_bread

    Rice bread is a type of bread that is made from rice flour rather than wheat flour. [1] Being gluten free, [2] it will not cause adverse reactions for people with gluten intolerance. The Vietnamese banh mi (baguette) is traditionally made with a mixture of wheat and rice flour, or sometimes exclusively the latter, resulting in an airy, crispy ...

  4. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...

  5. Peter Reinhart - Wikipedia

    en.wikipedia.org/wiki/Peter_Reinhart

    He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker's Apprentice. [1]

  6. 59 Pumpkin Bread Recipes for Cozy Sunday Vibes - AOL

    www.aol.com/59-pumpkin-bread-recipes-cozy...

    From gluten-free and healthy options such as whole wheat pumpkin bread and naturally sweetened pumpkin bread, to more decadent options like pumpkin banana bread, peanut butter cup pumpkin bread ...

  7. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread ...

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