Recipes

Best Gluten-Free Bagels

When I first tried to make a good gluten-free bagel, it was an ordeal. After some culinary trial and error, I finally perfected the recipe. Now I enjoy preparing (and eating!) these bagels and showing others how easy they are to make.   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...

High Protein Gluten-Free Tropical Bread

Subscribers Only — This high-protein bread has a springy texture that’s great toasted and makes scrumptious French toast. The natural sugars in the crushed pineapple and orange juice cause this bread to brown quickly. To prevent over-browning, loosely cover loaves with aluminum foil 10 minutes after bread begins baking.   More...

Gluten-Free Flax Garlic Flatbread

Ground flax adds nutty flavor and a nutritional boost to this gluten-free recipe. Flatbread is a wonderful accompaniment to a main meal. It also takes well to a number of toppings, including sliced avocado, hummus, roasted chicken and pesto. The batter can be made a day or two in advance and refrigerated. Bring it back to room temperature before baking.   More...

Spaghetti Squash Pizza Crust

Spaghetti squash makes naturally gluten-free “pasta” when cooked and combed. In this soft (not crisp) crust, it provides mild flavor that combines well with traditional herbs and cheese for Old World pizza taste. Use a fork to dig in!   More...

Gluten-Free Yorkshire Popovers

While Yorkshire popovers are traditionally prepared with meat drippings from a standing rib roast, you can make these tasty breads with beef stock or brown butter with equally good results. Make these popovers after the roast comes out of the oven. They will be hot and ready to serve with the main course. This recipe can be doubled. For best results, do not replace the eggs.   More...

Pumpkin Bread

The test cooks wanted a pumpkin bread that not only was gluten-free but also had just the right texture—not too dense, not too cakey. After adding the flour blend and leaveners to the pumpkin puree mixture, they continued stirring for a full minute to ensure the flour was thoroughly incorporated. Stirring this long also guaranteed the batter was properly aerated, giving the bread a good rise. This wetter batter did not need to rest to hydrate the flour; the extra moisture plus the longer baking time prevented any grittiness. If you use a 9x5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. Pumpkin bread is best eaten on the day it’s baked but this bread can be cooled, immediately wrapped in plastic wrap, and stored at room temperature for up to 2 days. To serve, warm it in a 300°F oven for 10 to 15 minutes.   More...

Gluten-Free, Dairy-Free Harvest Boule Bread

Subscribers Only — This recipe by bakery owner LynnRae Ries is made in a round cake pan for an artisanal touch. For extra texture and crunch, add ½ cup each roasted pumpkin and sunflower seeds or, if nuts are tolerated, stir in pine nuts, roasted almonds or walnuts. It can be made egg free and yeast free as Harvest Focaccia.   More...

Socca

Subscribers Only — A popular flatbread, Socca, served in France and northern Italy, enjoy socca with dip or your favorite toppings. To add toppings, broil socca until it starts to crisp; sprinkle with dairy-free cheese, tomato or other toppings and return to broiler to finish. This easy-to-make recipe contains half the fat of traditional socca.   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...

Piadina: Smoky Italian Flatbread, Gluten-Free

Hailing from Italy’s northern region of Emilia-Romagna, piadina was traditionally cooked on a terracotta dish. Today, it’s prepared in a cast iron or nonstick skillet. For a delightful smoky flavor, cook it on a grill. Serve it warm or at room temperature, topped with your favorite savory ingredients. Piadina can also be cut into squares and eaten as crackers.   More...

Potato Sandwich Bread

The prospect of baking bread is a do-it-yourself project that can be intimidating, especially for home chefs working within the ingredient restrictions of food allergies. But bread-making doesn’t have to be out of the reach of ordinary bakers.   More...

Gluten Free English Muffins

Cornmeal helps create the distinctive crunch on the exterior of conventional gluten free English muffins. This dough is sticky and hard to dust with cornmeal. Instead, sprinkle the rimmed baking sheet with cornmeal and then sprinkle more over the top of the risen dough rounds. When baked and cooled, unsplit English muffins can be stored in a zip-top bag for up to 2 days.   More...