Recipes

Gluten-Free Multigrain Waffles

This multi-grain recipe incorporates nutritious flours to create savory, nutty-tasting waffles without the nuts. Use these waffles to make mini pizzas, crostini bottoms and sandwiches of all kinds. The possibilities are endless.   More...

Gluten-Free Flour Tortillas

Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.   More...

Gluten-Free Pull-Apart Honey Rolls

This recipe is like a good mother: warm, welcoming and great at multi-tasking. Make these gluten-free pull-apart honey rolls larger for 10 hamburger buns (bake 13 to 15 minutes at 375°F) or place dough in a greased 9x5-inch loaf pan for sandwich bread (bake 40 to 50 minutes). This recipe can be made with egg replacement, with good results.   More...

Black Forest Bread

Subscribers Only — The chocolate lends a dark color to this bread but doesn’t overpower its flavor. For true Black Forest flavor, add ½ cup chopped cherries to the batter during final mixing. Recipe created by Rebecca Reilly.   More...

Prairie Bread

Subscribers Only — Here’s a hearty rustic bread with super-nutritious ingredients. Prepare Vegan Quinoa Bread, adding ¼ cup lightly toasted pumpkin seeds, 2 tablespoons toasted sesame seeds and 2 tablespoons toasted sunflower seeds to the dry ingredients. For topping, sprinkle the dough with pumpkin seeds, sesame seeds and sunflower seeds before baking. Bake as instructed.   More...

French Baguette

Subscribers Only — This bread is best when eaten within two days. To crisp and freshen, place the bread in a preheated oven (350 degrees) for 5 minutes. It will keep up to two months in the freezer. Wrap it tightly in plastic wrap and again in foil. Modified slightly, this recipe also makes French Boule (shown on our cover) and Crusty Dinner Rolls.   More...

Brown Bean Bread

Subscribers Only — This flavorful bread (the bottom loaf shown on our cover) rises nicely and has a springy texture. It can be made egg free with good results. For added protein, stir in ¼ to ½ cup chopped sunflower seeds, pumpkin seeds or nuts.   More...

Vegan Yeast-Free Quinoa Bread

The leavening in this recipe activates quickly. As soon as the ingredients are combined, spoon the batter into the pan and bake immediately. Recipe created by Rebecca Reilly.   More...

Gluten-Free Hawaiian Sweet Bread

Similar to Portuguese Sweet Bread (pao doce), this gluten-free Hawaiian Sweetbread has a rich texture and slightly sweet taste. It can be made with egg replacement with good results. (Makes one 9x5-inch loaf or two 6-inch round boules.   More...

Gluten-Free, Dairy-Free Sandwich Bread

This delicious, nutritious multi-grain bread is made in a heavy-duty mixer without gluten, dairy and white sugar. It's sure to become your favorite white sandwich bread. It won't crumble in your packed lunch. Living Without's test kitchen gives this recipe two thumbs up - but it does require eggs. To ensure success, use a heavy-duty mixer, not a bread machine.   More...

Injera: Easy-to-Eat Ethiopian Flatbread

This lightly sour, spongy flatbread is made with teff, a gluten-free grass native to Ethiopia. It’s the world’s smallest grain, about the size of a poppy seed, delivering an impressive amount of fiber, calcium, protein and iron. For injera, the teff batter is slightly fermented, making it easier to digest. (For mild flavor, soak it overnight. For more traditional sour taste, soak it up to 2 days.) Prepared injera can be frozen for future use. In traditional Ethiopian cuisine, injera is used as a utensil to scoop food and absorb its juices. It can accompany soup and stew or can be served with your favorite dip.   More...

Cinnamon-Spiced Apple Bread | Enjoy Life Foods

Nothing says autumn like the inviting aromas of fresh apples and warm cinnamon. This quick and easy recipe, courtesy of Enjoy Life, pairs that classic combo in a bread that also draws taste from brown sugar and pumpkin pie spice. Following the directions below, you'll have a full loaf ready to serve in less than an hour. It's perfect breakfast fare... or a memorable dessert at the end of the day.   More...

Dosa: Savory Indian Gluten-Free Crepe

This savory Indian crepe is typically stuffed with a potato-and-onion filling and served with chutney, like Cilantro Chutney (below). Made with lentils and rice, dosa are a great source of protein and fiber. Traditional dosa are usually large (at least 12 inches) and cooked until crispy, requiring special pans and a fair amount of skill. This version is smaller and softer, yet sturdy enough to be stuffed with stir fry or scrambled eggs or used as a sandwich wrap. Easily reheated, it can accompany a meal as bread. Dosa can be made in advance and stored in the refrigerator 3 to 4 days or frozen up to 6 weeks. The batter can be refrigerated up to 4 days before used.   More...