Recipes

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...

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 Savory Stuffing

Gluten-Free Stuffing is easily adapted to your taste, tradition and items on hand. The better the ingredients, the better the end result, so use delicious gluten-free homemade bread, if possible. Baked separately, this stuffing travels well.   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...

Tomato Herb Bread

Subscribers Only — This dense loaf has a wonderful savory flavor that's ideal for grilled cheese sandwiches. Toast any leftover slices and cube them for tasty croutons.   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...

Multigrain Bread

Subscribers Only — This bread is filled with nutrients and has a subtle whole-wheat flavor—without the gluten. Flax meal adds fiber and lends structure to the loaf. This recipe can be made with egg replacement.   More...

Pumpkin Raisin Bread

Raisins complement the pumpkin flavor in this classic favorite. Organic canned pumpkin delivers a denser, less-watery pumpkin puree. If using conventional canned pumpkin puree, drain any excess water before adding to the batter. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini-loaves or 24 mini-muffins.   More...

Gluten-Free Soft Dinner Rolls

These delicious gluten-free dinner rolls are soft and fluffy, ideal for family suppers and dinner parties. This recipe can be made ahead to save time (and lower stress) in the kitchen. (Bake rolls and let them cool in the pan; wrap them in plastic wrap and refrigerate for up to 2 days. Warm them for a few minutes in a 350°F oven and serve.) This recipe can be made egg-free with good results (instructions provided).   More...

Gluten-Free Pizza Crust

You can prebake this gluten-free crust and freeze it (before toppings are added) so that you always have pizza crust on hand. The thicker you shape the crust, the longer it should prebake.   More...

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...

Teff Pumpernickel Bread

Subscribers Only — This 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.   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...

Sweet Potato Pineapple Bread

Subscribers Only — This is a delicious way to enjoy sweet potatoes, rich in vitamin A, and to sneak in some flavorful anti-inflammatory pineapple.   More...