Recipes

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...

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 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...

Beer Pizza Crust

Subscribers Only — Use this gluten-free pizza crust as your canvas. Top it with grilled veggies, taco filling, meat, cheese, herbs, channa masala—whatever you love. Don’t think of pizza as a treat anymore. With this delicious recipe, you can enjoy pizza whenever you like. The eggs can be replaced in this recipe.   More...

Champion Sandwich Bread, Gluten-Free

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

Gluten-Free Pumpernickel Beer Bread

This recipe turns everything about gluten-free bread on its head - in the best possible way. The ingredients are crazy. The dough is wet. The loaf is huge and can be sliced thin. The bread is soft and pliable and stays that way for days. The eggs can be replaced in this recipe; see instructions included.   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...

Buckwheat Molasses Rolls

Subscribers Only — Made with whole grains, molasses and ginger, these gluten-free rolls are leavened with baking powder and quick to put together. They’re best served warm; they can be wrapped in foil and reheated in a hot oven for a few minutes.   More...

Eazy Eatz Banana Bread

Subscribers Only — This Banana Bread recipe from Eazy Eatz Bakery in Lincoln, Nebraska, is a customer favorite. It can be made with egg replacement; see instructions below.   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 Cracked Pepper Cornbread and Apple Stuffing Recipe

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...

Cream Cheese Biscuits

Subscribers Only — Here’s the ultimate melt-in-your-mouth biscuit reworked for your gluten-free diet. (It can be made dairy-free, too.) So good, your grandmother will never know these are gluten-free. To save steps, replace the dry ingredients (except the sugar) with 2 cups Biscuit Mix.   More...