Recipes

Garlic Herb Drop Biscuits

These biscuits are called “drop” because you spoon the batter (or drop it) onto a baking sheet rather than cutting the dough into circles. They’re easy to whip up and serve with your favorite batch of soup. Make them to your liking. The possibilities for add-ins—herbs and spices—are limited only by your creativity.   More...

Gluten-Free Italian Flatbread

This flavorful flatbread is easy to make and works great for sandwiches. It's perfect for your child's lunch box. It can be made with dairy and egg replacements with delicious results.   More...

Gluten-Free Bread Crumbs

Subscribers Only — Your favorite homemade gluten-free bread makes ideal bread crumbs for special dishes. Store crumbs in the freezer and use when needed.   More...

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...

Dosa: Savory Indian Gluten-Free Crepe

This savory Indian crepe is typically stuffed with a potato-and-onion filling and served with chutney, like Cilantro Chutney (below). Made with lentils and rice, dosa are a great source of protein and fiber. Traditional dosa are usually large (at least 12 inches) and cooked until crispy, requiring special pans and a fair amount of skill. This version is smaller and softer, yet sturdy enough to be stuffed with stir fry or scrambled eggs or used as a sandwich wrap. Easily reheated, it can accompany a meal as bread. Dosa can be made in advance and stored in the refrigerator 3 to 4 days or frozen up to 6 weeks. The batter can be refrigerated up to 4 days before used.   More...

Gluten-Free Potato Rosemary Bread

Subscribers Only — This Gluten-Free Potato Rosemary Bread recipe, inspired by Peter Reinhart’s whole-grain wheat bread, makes an outstanding loaf with a dense, moist crumb and a sweet, almost creamy flavor. It’s absolutely sublime in a grilled cheese sandwich. For best results, do not replace the eggs in this recipe.   More...

Gluten-Free, Dairy-Free Sandwich Bread

This delicious, nutritious multi-grain bread is made in a heavy-duty mixer without gluten, dairy and white sugar. It's sure to become your favorite white sandwich bread. It won't crumble in your packed lunch. Living Without's test kitchen gives this recipe two thumbs up - but it does require eggs. To ensure success, use a heavy-duty mixer, not a bread machine.   More...

Gluten-Free Grain Baguette

This gluten-free grain baguette is great warm or toasted the next day. You can also use it for paninis. Amaranth grain imparts a nice crunch when toasted. This recipe can be made with egg replacement with good results; see instructions below.   More...

Gluten-Free Lemony Apricot & Sour Cherry Bread

A real treat for quick bread lovers, this gluten-free loaf is slightly sweet with a hint of tartness. For flavor variation, switch out the apricots and cherries (either or both) for other dried fruit, such as cranberries, raisins or chopped figs. This gluten-free bread can be frozen; make a double batch and save one for company.   More...

Gluten-Free Honey Beer Bread

Many readers ask how to make a yeast-like bread without the yeast and without gluten. This Gluten-Free Honey Beer Bread recipe uses baking powder, not yeast, for a moist, light loaf that’s great as a sandwich bread.   More...

Gluten-Free Ginger Pear Bread

Oats, walnuts and chopped pears give this gluten-free bread a nice chew, while buttermilk keeps it moist and tender. The subtle flavors make this perfect for breakfast or with a cup of tea or coffee anytime. It’s best made with the cornstarch version of the flour blend.   More...

Gluten-Free Apple Crumb Bread with Sunflower Seeds

Cinnamon, apples, toasted sunflower seeds and a hint of lemon make a gluten-free coffee cake-like loaf that’s equally delicious for breakfast and dessert. For a special treat, enjoy it warm. It’s best when made a day ahead so flavors can meld. For variation, replace the buttermilk with an equal amount of orange juice and use grated orange rind in place of the lemon rind.   More...

Gluten-Free Banana Bread with Raspberries & Dark Chocolate

In this gluten-free loaf, three favorite flavors—raspberries, chocolate and banana—blend together to make a slightly sweet loaf that’s as pretty as it is delicious. Leftovers can be sliced and frozen; thaw and reheat in a 350°F oven for 10 minutes.   More...

Mini Gluten-Free Yorkshire Puddings

Yorkshire Pudding is the perfect choice to accompany Standing Rib Roast. Be sure the muffin tin is piping hot before adding the batter. Once the batter is ladled into the pan, sprinkle it with coarse salt and set the pan in the oven to bake without opening the door. Peeking can cause these puddings to deflate. Yorkshire puddings are so good and so easy, consider mixing up the batter the night before and enjoying them for breakfast, too. The eggs cannot be replaced in this recipe.   More...