Bread

Gluten-Free Cornbread Stuffing with Cranberries

Gluten-Free Cornbread Cranberry Stuffing

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.

Gluten-Free English Muffins

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.
gluten free pumpkin bread recipe

Gluten-Free 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 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.
gluten free YORKSHIRE PUDDING

Gluten-Free Yorkshire Pudding

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

Gluten-Free Herb and Garlic Breadsticks

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.
gluten free and more magazine

Gluten-Free Bread Crumbs

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

Gluten-Free Cajun Cornbread Sausage Stuffing

This Cajun-style gluten free stuffing is enhanced with wild rice and pecans. Savory, nutty and just a little sweet, it’s perfect for a Thanksgiving feast. My family has been making some version of this recipe every year since I was a little girl. Growing up, I thought all stuffing was made with cornbread! This gluten-free version is dressed up with sausage, almost a meal in itself. My whole family looks forward to it every Thanksgiving.
cracked pepper cornbread apple stuffing

Gluten-Free Cracked Pepper Cornbread Apple Stuffing Recipe

Adding apples and cranberries to Gluten-Free Cracked Pepper Cornbread creates a memorable sweet-and-spicy dressing. Apple-smoked bacon, fresh herbs and turkey drippings contribute to the taste of this cornbread apple stuffing. The result is a mouthful of flavors and textures in every bite. This stuffing can be made 1 to 2 days ahead and stored in the refrigerator; reheat before serving. It can be made with egg replacement.
vegetarian gluten free cornbread stuffing

Gluten Free Vegetarian Cornbread Stuffing Recipe

Use a gluten-free bread with herbs (like Canyon Bakehouse rosemary-thyme focaccia) and your dressing will be the bomb. For best results, cube the bread and cornbread and let them sit out on the counter to dry out for a few days or at least overnight. This gluten free vegetarian stuffing recipe can be made with egg replacement; see instructions below.
super soft gluten free dinner rolls

Gluten-Free Super Soft Dinner Rolls Recipe

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).

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FNCE presentation with Tricia Thompson from Gluten Free Watchdog

Regulatory Runaround: Does the Gluten Free Label Really Protect the Public?

Author Jules Shepard recently attended the FNCE – Food and Nutrition Conference & Expo 2018 in Washington DC and attended an important session about...

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