Recipes

Chia Gel

Subscribers Only — Known for its extremely high nutrient content, chia seeds (also known as salba seeds) absorb many times their weight in water. Add to hot cereals and smoothies to boost nutrient counts.   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 Brioche Bread

Subscribers Only — This versatile French yeast bread can be enjoyed for breakfast or stuffed with a mushroom filling and served with salad for dinner. Slice it for French toast or toast it and top it with ice cream and fresh berries for dessert.   More...

English Muffins

Subscribers Only — These gluten-free English Muffins stay fresh for 2 days on the counter, wrapped in a cloth and placed on a rack. To store longer, refrigerate in a covered container. Alternatively, slice and freeze; when ready to eat, defrost and toast.   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...

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...

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 375F) 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...

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, Allergy-Friendly Sourdough Bread

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 Grilled Pizza Crust

Grilled pizza is a family favorite. The trick is using extremely hot, well-oiled grates to keep the dough from sticking. Once the crust is grilled, brush it with olive oil and sprinkle it with chopped tomatoes, oregano, garlic cloves and fresh basil leaves. Shut the lid and youll have a delicious gluten-free pizza within minutes.   More...

Cinnamon Raisin Bread

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