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...

Chia Gel

Subscribers Only — Known for its extremely high nutrient content, chia seeds (also known as salba seeds) absorb many times their weight in water. Add to hot cereals and smoothies to boost nutrient counts.   More...

English Muffins

Subscribers Only — These gluten-free English Muffins stay fresh for 2 days on the counter, wrapped in a cloth and placed on a rack. To store longer, refrigerate in a covered container. Alternatively, slice and freeze; when ready to eat, defrost and toast.   More...

Sourdough Pancakes

Subscribers Only — Make these light, thin Sourdough Pancakes in a skillet or the oven. The batter can be refrigerated up to 24 hours before using. Pancakes can be cooked ahead; refrigerate in a container up to 5 days and reheat in the toaster.   More...

Gluten-Free Stuffing Rolls

Enjoy a double dose of autumn comfort food with this dinner roll recipe made with gluten-free stuffing! If you needed a way to serve both gluten free bread and gluten free stuffing this Thanksgiving, you now have one! These gluten-free dinner rolls are a portable item for buffet or potluck that also works beautifully for a formal sit-down meal.   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...

Yeast-Free Avocado Dinner Rolls

Subscribers Only — Avocado takes center stage in these yeast-free dinner rolls. Quick and easy to prepare, they make a great side with your favorite gluten-free pasta dish and a fresh green salad. If you’re lucky enough to have any leftover, slice them and use as sandwich or burger buns.   More...

Avocado Lemon Quick Bread

Subscribers Only — The lemon shines in this gluten-free quick bread while the avocado helps deliver hearty yet smooth texture. A great substitute for sandwich bread; toast it and top it with your favorite jam.   More...

Gluten-Free, Allergy-Friendly Sourdough Bread

The taste and texture of this Gluten-Free, Allergy-Friendly Sourdough Bread improves the second day. It may be a bit moist the first 12 hours out of the oven but will air out nicely by the next day. It makes excellent toast.   More...

Brown Rice Starter

Subscribers Only — If you can’t feed this Brown Rice Starter at the 8-hour mark, place it in the refrigerator to slow down fermentation. This enables you to go 12 hours between feedings. Continue to grow starter in the refrigerator or put it back on the counter for remaining feedings.   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...

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, 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 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...