Why It Failed: The Guide · PDF
Know why a loaf failed, and what to change next time.
Six short chapters, each with a drawn figure: what gluten does in a loaf, what takes its place when it is gone, and why your last one came out a brick. The ground the video course covers, as a guide you read.
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What is inside
- What gluten was doing: its four jobs in a loaf
- Starch, and a lot of water: the water gap between a wheat loaf and yours
- What holds the gas now: the binder, the eggs and the starch
- What is in the bag: three things to read on any flour blend
- Mix, rise, bake: the wheat habits that do not carry over, and the temperature in the center of the loaf
- After the oven: why the loaf needs its two hours on the rack
- A drawn figure in every chapter, and the whole guide in six lines on one page
Questions
Is it the same as the video course?
It covers the same ground in less depth, as a PDF you read. The course goes further and shows it in animation.
Do I need One-Jar Gluten-Free Baking for this?
It reads on its own, and it is written to be read with the book open: its numbers are the ones printed on the recipe pages.
Are there recipes in it?
No. It is kitchen theory: what each step on a recipe page is for.
Is this medical or dietary advice?
No. This is a baking book, not medical or dietary advice. The recipes use ingredients that contain no gluten by nature, but flours, starches and many other products can pick up gluten where they are milled or packed. If you bake for someone with celiac disease or a wheat allergy, buy products labeled gluten-free, read every label every time, and follow the advice of your own doctor or dietitian. More on the disclaimer page.
What if it is not for me?
Then it costs you nothing. Email [email protected] within 7 days of purchase and we refund you in full. No forms, no questions about why. Full policy on the refund page.
Why It Failed: The Guide
7-day money-back guarantee. If it is not for you, email us and we refund you in full. No forms.
Part of the Crumbmill shelf, next to One-Jar Gluten-Free Baking.