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...

Gluten-Free, Egg-Free Simple Soda Bread

Just in time for St. Patrick's Day, this gluten-free, egg-free recipe delivers great flavor and contains high-nutrient, protein-packed flours. It can be made dairy free with great results. Like most soda breads (not just gluten-free ones), it tastes best when it's warm, so serve it shortly after it comes out of the oven. Use any leftovers to make croutons or breadcrumbs.   More...

Gluten-Free, Dairy-Free Brown Bread

This simple allergy-friendly loaf makes an excellent sandwich bread but also stands alone as terrific toast. Gluten-free beer adds a deep flavor and helps it rise in the absence of yeast. This recipe is quick and easy and pairs well with most anything.   More...

Gluten-Free Flour Tortillas

These pliable wraps are a real treat to eat and far easier to make than you might suspect. Use them to make fajitas, burritos or sandwich wraps. To ensure tortillas remain soft and pliable, don’t roll the dough too thin before cooking them.   More...

Gluten-Free Sorghum Flatbread with Chana Masala

Subscribers Only — Chana masala, a deliciously spiced Indian dish featuring chickpeas, is the perfect accompaniment to these no-fuss, slightly sweet sorghum flatbreads. Flatbread and masala can be prepared ahead and reheated in the microwave. In fact, masala only gets better after a day or two in the fridge. This recipe can be made with egg replacement; see instructions below.   More...

Gluten-Free Beer Bread

This light, moist, aromatic loaf makes any sandwich better. Try making this recipe with a different gluten-free beer each time and see what a difference this one ingredient can make. You may have a hard time choosing a favorite!   More...

Jules Shepard's Gluten-Free
Pumpkin-Banana Bread

Gluten Free & More offers Jules Shepard's unique Pumpkin-Banana Bread recipe. You can play with the pumpkin-to-banana proportions in this easy recipe to dial in just the right amount of either to suit your family’s tastes. When canned pumpkin is available, this will be one of your go-to recipes.   More...

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 .   More...

Gluten-Free Ciabatta Bread

Our recipe for gluten-free ciabatta bread—a slightly flattened Italian yeast bread that typically has having large air pockets within—comes from a popular book called Gluten-Free on a Shoestring Bakes Bread , by Nicole Hunn. The recipe includes both starter and dough ingredients and directions.   More...

Gluten-Free Master Dough

This gluten-free master dough recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.   More...

Gluten Free Corn Tortillas

The foundation for tacos, quesadillas, enchiladas and other Latin dishes, corn tortillas are simple to make at home. Once you’ve tried homemade, you won’t go back to store-bought. They require a tortilla press, available at Latino markets and online for under $25.   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 Brazilian Cheese Puffs

Subscribers Only — Quick and easy to prepare, these gluten free puffs are crispy on the outside and chewy-gooey-cheesy on the inside. For best results, serve them hot from the oven.   More...