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...

Sourdough Pancakes

Subscribers Only — Make these light, thin Sourdough Pancakes in a skillet or the oven. The batter can be refrigerated up to 24 hours before using. Pancakes can be cooked ahead; refrigerate in a container up to 5 days and reheat in the toaster.   More...

Pumpkin Quick Bread

Coconut oil helps this gluten-free pumpkin loaf brown nicely, giving it a moist texture and a bit of crunch around the edges. Slice and serve it with dinner or toast it for breakfast, spread with Apple Butter or your favorite jam.   More...

Gluten-Free, Allergy-Friendly Sourdough Bread

Subscribers Only — The taste and texture of this Gluten-Free, Allergy-Friendly Sourdough Bread improves the second day. It may be a bit moist the first 12 hours out of the oven but will air out nicely by the next day. It makes excellent toast.   More...

Gluten Free Sundried Tomato Drop Biscuits

Subscribers Only — Drop these gluten free biscuits on Chicken Sweet Potato Stew. Then put the dish in the oven for a beautiful autumn meal. The egg can be replaced in this recipe; see instructions below.   More...

Egg Bread

Subscribers Only — Egg yolks and bean flour give this soft-textured bread a light golden color. This recipe makes delicious sandwich bread, rolls and baguettes.   More...

Gluten-Free Cracked Pepper Cornbread

Subscribers Only — This cornbread is slightly sweet with a spicy twist. Serve it as a special dinner bread or crumble it to make Cracked Pepper Cornbread and Apple Stuffing. It can be made 1 to 2 days ahead.   More...

Cracked Pepper Cornbread and Apple Stuffing

Subscribers Only — Adding apples and cranberries to Gluten-Free Cracked Pepper Cornbread creates a memorable sweet-and-spicy dressing. Apple-smoked bacon, fresh herbs and turkey drippings contribute to the taste. The result is a mouthful of flavors and textures in every bite. This stuffing can be made 1 to 2 days ahead and stored in the refrigerator; reheat before serving. It can be made with egg replacement.   More...

Cinnamon Raisin Bread

Subscribers Only — The subtle flavor of cinnamon makes this a favorite breakfast bread. Itís delicious at room temperature but also makes great toast. This recipe can be made with egg replacement; see instructions below.   More...

Champion Sandwich Bread

Light in texture, this is the perfect everyday bread for breakfast and sandwiches. This recipe takes only a few minutes to put together in a stand mixer. For maximum yeast rise, have all ingredients at room temperature.   More...

Brown Rice Starter

Subscribers Only — If you can’t feed this Brown Rice Starter at the 8-hour mark, place it in the refrigerator to slow down fermentation. This enables you to go 12 hours between feedings. Continue to grow starter in the refrigerator or put it back on the counter for remaining feedings.   More...

Gluten-Free Oatmeal Maple Bread

No kneading. No proofing the yeast. No problem! This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.   More...

Gluten-Free Master Dough

This gluten-free master dough recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.   More...

Gluten-Free Italian Flatbread

This flavorful flatbread is easy to make and works great for sandwiches. It's perfect for your child's lunch box. It can be made with dairy and egg replacements with delicious results.   More...