Recipes

Gluten-Free Multigrain Waffles

This multi-grain recipe incorporates nutritious flours to create savory, nutty-tasting waffles without the nuts. Use these waffles to make mini pizzas, crostini bottoms and sandwiches of all kinds. The possibilities are endless.   More...

Eazy Eatz Banana Bread

Subscribers Only — This Banana Bread recipe from Eazy Eatz Bakery in Lincoln, Nebraska, is a customer favorite. It can be made with egg replacement; see instructions below.   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...

Gluten-Free Apple Croutons

These flavorful croutons are elegant yet surprisingly easy to make. They can be prepared ahead and stored in the refrigerator for several days.   More...

Gluten-Free Buttermilk Rolls

Subscribers Only — You’ll want enough gluten-free rolls for seconds and leftovers, so consider doubling the recipe. Once baked and cooled, these gluten-free rolls can be frozen; pop them in the microwave to refresh or warm them gently in the oven or toaster. This recipe can be made egg-free; see instructions.   More...

Water Kefir

Water kefir boosts gluten-free sourdough starter without using commercial yeast. It lasts about 1 month in the refrigerator. Kefir cultures will settle to the bottom of the jar. When using, be careful not to pour all the cultures out of the jar. They’re required to start another batch.   More...

Sourdough Sandwich Bread

Subscribers Only — This Gluten-Free Sourdough Sandwich Bread recipe by Amy Green, which calls for eggs, palm sugar and yeast, produces a lighter loaf. Cool water (70°F) slows down rising time, improving the flavor.   More...

Gluten-Free Master Dough

This Gluten-Free Master Dough recipe can be halved or doubled. Egg whites give this dough an airier rise but if you can’t tolerate eggs, use the egg-free instructions below each recipe.   More...

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 recipe can be made with egg replacement; see instructions below.   More...

Gluten-Free French Baguettes

Subscribers Only — These gluten-free baguettes look, smell and taste just like French baguettes should. No butter needed to enhance their appeal. Let gluten-free bread cool at least 15 minutes before serving fresh from the oven. Freeze any bread you don’t plan to eat soon.   More...

Gluten-Free Boule

After tasting this classic round French loaf, you’ll never buy gluten-free bread in the supermarket again. Include the optional sugar for a deeper, richer-colored crust. If you have a stand mixer, use it; machine-mixed dough makes a lighter, higher loaf. This recipe can be made without eggs; see instructions below.   More...

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...

Cream Cheese Biscuits

Subscribers Only — Here’s the ultimate melt-in-your-mouth biscuit reworked for your gluten-free diet. (It can be made dairy-free, too.) So good, your grandmother will never know these are gluten-free. To save steps, replace the dry ingredients (except the sugar) with 2 cups Biscuit Mix.   More...