freshly baked – extra delicious and gluten-free Baka nytt – ännu godare bröd utan gluten Maria Blohm och Jessica Frej 194 x 250, Another gluten-free success story! Follow-up to the popular Nytt bröd (Fresh bread) From the contents Foreword Lingonberry loaf Fruit and nut bread Ciabatta Simple corn bread Apricot rolls with pumpkin seeds Finnish sour dough bread Bread sticks with sour dough and poppy seeds Inventing bread Olive bread S ince their last baking book was published in 2013, Maria Blohm and Jessica Frej have had lots on, from travelling the length and breadth of the country to spread their enthusiasm for gluten-free baking to experimenting with more exciting and effective ingredients, such as the delicious and nutritious teff flour and xanthan gum, which is an easy fix for a more elastic dough. As before, the two baking buddies accept no compromises in taste or consistency – their breads have to be just as good as any with gluten. Ready-made flour mixes are nowhere to be found in their recipes – just pure ingredients like potato, rice and corn flours. In Freshly Baked, Maria and Jessica share with us the very latest techniques and ingredients for achieving bread so moist and airy, that even the most ardent gluten adherents will have to concede. And going gluten-free is now a cause for celebration – it’s never been this easy or this delicious! The strong trend for gluten-free continues as even those without intolerances choose to go gluten-free for health reasons. Hamburger bread Durra baguette Christmas bread Fruit loaf Almond cakes About the authors Previous books by baker, Maria Blohm and chef, Jessica Frej: Nytt bröd (Fresh Bread)(2013), Nytt fikabröd (Fresh cakes)(2014) and forthcoming Laga nytt (Freshly made)(2015). How our paths crossed Brioches Dough that is left to rise at night with honey Baguette Basic white bread with durra and rosehip Bread to break up into portions Danish tebirkes bennet agency Söder Mälarstrand 21 118 20 Stockholm Sweden mobile: +46 704 67 42 70 www.bennetagency.com