Bread

These gluten-free pretzels taste just like those sold at the ballpark and the mall. You can shape the dough into pretzel bites and even buns. Don’t skip the baking soda bath; it creates an authentic texture and hue. These taste best when eaten the same day.

In this gluten-free banana bread, 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.

Sweet and slightly tart, this gluten free caramelized apple ricotta toast is a fun combination of fall flavors and textures and a delicious breakfast option or a quick bite.

Crisp gluten-free popovers filled with mushroom and herb paté make a delicious appetizer. They can also be stuffed with your favorite filling, such as chili, bean dip or salsa. Be sure your mini muffin pan is piping hot before adding the batter; a hot pan helps create airy popovers. For best results, do not replace the eggs in this recipe.

Dried cranberries deliver a hint of sweetness in this delicious vegetarian version. This cranberry cornbread stuffing pairs well with poultry or pork. For vegetarian guests, consider stuffing acorn squash.

The keys to the kingdom of the proper nooks and crannies in real English muffins are a very high-rising bread (check), which is then fork-split to reveal all those yeasty holes in irregular fashion (check). You can get that effect by making your own, thanks to this recipe from Nicole Hunn's Gluten Free on a Shoestring Bakes 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 gluten-free recipe. Gluten-Free 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.

This classic popover recipe makes a festive gluten free Yorkshire pudding. For best results, do not replace the eggs in this recipe.

These herb and garlic breadsticks are family favorites and take only minutes to prepare. Crusty on the outside and soft inside, they'll be gone the moment they come out.

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