Recipes

Cinnamon Raisin Bread

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

Gluten-Free Teff Pumpernickel Bread

This gluten-free bread has a chewy texture and plenty of fiber and nutrients. Don’t be tempted to omit the coffee. You won’t taste it but it is intrinsic to the pumpernickel taste. For a special treat, warm a slice in a 325° toaster oven and smear it with orange marmalade or honey. This recipe can be made with egg replacement; see instructions below.   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...

Holiday Gingerbread

Subscribers Only — This rich, spicy gingerbread is delicious served warm with vanilla ice cream or nondairy whipped topping.   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...

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...

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 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...

Gluten Free Brazilian Cheese Puffs

Subscribers Only — Quick and easy to prepare, these gluten free puffs are crispy on the outside and chewy-gooey-cheesy on the inside. For best results, serve them hot from the oven.   More...

Gluten-Free Carrot Lentil Muffins

Made with lentil puree, carrots and ground flax seed, you'd be hard pressed to find muffins with more nutritional firepower than these. Serve them warm with a wisp of honey.   More...

Gluten-Free Challah Bread

Subscribers Only — Adapted from a recipe by gluten-free baking enthusiasts Vic and Hallie Dolcourt of Sunnyvale, California, this special bread is ideal for Rosh Hashanah celebration. Coil the dough in a springform pan for a round loaf and use the remainder for dinner rolls.   More...