Gluten-free Bread Revolution: 30+ Flour Alternatives for Artisan Baking, Including Cattail Flour

Join the Gluten-Free Bread Revolution with Jethro Burton Marx!Gluten-Free Bread Revolution: 30+ Flour Alternatives for Artisan Baking, Including Cattail FlourSick of Big Ag’s GMO wheat and processed flours? Ready to bake bread that’s wild, free, and gluten-free? Meet Jethro Burton Marx, Portland’s renegade baker, and his game-changing cookbook, Gluten-Free Bread Revolution: 26 Flour Alternatives for Artisan Baking, Including Cattail Flour. This isn’t just a cookbook—it’s a manifesto, a middle finger to corporate food, and your ticket to artisan loaves that taste like rebellion.Jethro, a second-generation hippie with a passion for sticking it to the man, has spent years perfecting gluten-free breads that sell out at Portland’s farmers’ markets. From the buzzing Saturday Market to Mississippi Avenue’s street fairs, his loaves—made with flours like foraged cattail, nutty chickpea, and tropical banana—are a cult favorite among eco-conscious foodies. Now, he’s sharing his secrets in a book that’ll transform your kitchen into a battleground against industrial crap.What’s Inside?30+ Revolutionary Flours: Discover almond, coconut, hazelnut, walnut, cattail, flaxseed, chia, sunflower, pumpkin, hemp, rice, oat, corn, sorghum, millet, quinoa, buckwheat, chickpea, lentil, soy, fava bean, cassava, tapioca, potato, banana, and plantain. Each flour is non-GMO, sustainable, and packed with flavor to make wheat obsolete.Cattail Flour Spotlight: Forage like a badass with Jethro’s guide to grinding cattail flour from wild rhizomes. This earthy, gluten-free gem is the star of the book, proving you can bake with nature’s bounty.Step-by-Step Recipes: Each flour gets its own artisan bread recipe, complete with imperial and metric measurements, detailed instructions, and Jethro’s top tips. From the nutty Cattail Forager’s Loaf to the tropical Banana Renegade Loaf, these recipes are foolproof for novice and seasoned bakers alike.Grinding Guides: Save cash and stick it to Big Food by grinding your own flours. Jethro’s instructions cover everything from blending chickpeas to dehydrating plantains, with tools and safety tips for foraging cattail.Anti-GMO Ethos: Every page screams rebellion against corporate agriculture. Source non-GMO ingredients, support small farmers, and bake with flours that Big Ag can’t control.Portland Vibes: Infused with Jethro’s love for Portland’s 5,200-acre Forest Park and year-round PSU Farmers Market, this book brings the city’s eco-rebel spirit to your kitchen.Why You Need This BookWhether you’re gluten-intolerant, eco-conscious, or just fed up with industrial food, Gluten-Free Bread Revolution is your guide to baking bread that’s as bold as you are. Jethro’s recipes are practical yet adventurous, blending accessible flours like rice and oat with wildcards like cattail and plantain. Each loaf is a statement: you don’t need wheat to create crusty, soulful bread that wows your friends or sells out at markets.This isn’t just about baking—it’s about freedom. Freedom to choose non-GMO ingredients, to forage wild cattails, to bake bread that’s good for your body and the planet. Jethro’s Portland roots shine through, from stories of Alberta Arts District fairs to tips for sourcing flours at co-ops. Whether you’re in a city apartment or a rural homestead, this book empowers you to bake like a renegade.