Easy-As Recipes -

Gluten Free

Breads

By Nicole Hayes

© Copyright 2012 Nicole Hayes. All Rights Reserved.

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DISCLAIMER:

The information in this book does not attempt to diagnose gluten intolerance or treat illness and should not be construed as medical advice. If you suspect you may have celiac disease, then seek proper medical advice. Do not treat yourself without a confirmed diagnosis. If you do go on a gluten-free diet before your diagnosis is confirmed, then any tests carried out at a later time may not be conclusive and may even show negative results. Get your symptoms checked out first - and then treat them if celiac disease is confirmed. ALWAYS get a proper professional diagnosis from a qualified medical professional before starting any diets or treatments that could affect your health.

Introduction

Gluten-Free Shopping

Gluten-Free Myths

What to Look Out For

Basic Ingredients

Starches

Flours

Tips and Techniques

Baking Conversion Charts

RECIPES

1. Frugal "Go-To" Gluten-Free Bread

2. Sun-dried Tomato Bread

3. Zucchini Sweet Bread

4. Banana Sweet Bread

5. Southern Biscuits (Scones)

6. All Purpose Bread (Bread Machine Recipe)

7. Fiesta Jalapeno Cornbread

8. Basic White Bread (Using a Bread Machine)

9. Carrot Spice Chai Bread

10. Lunch-time Sandwich Bread (Two Loaves)

11. Basic Bread with Yeast

12. Country-Style Buttermilk Bread (With A Bread Machine)

13. Grandma's Bread Pudding

14. Savory Walnut Rosemary Bread

15. Southern Style Cornbread

16. Everyday Dinner Rolls (Makes about 14)

17. Sprouted Grain Bread

18. Pumpkin Harvest Bread

19. Versatile Sweet Bread (Walnut or Chocolate Chip)

20. Old Fashioned Banana Bread (Makes 2 Loaves)

21. Garlic Cheesy Bread with Coconut

22. San Francisco Style Sourdough

23. Flat Bread Italiano (Piadina)

24. Protein Packed Pineapple Bread (Makes 2 Loaves)

25. Garlicky Breadsticks

26. Buckwheat-Flax Bread

27. Classic Soda Bread

28. Ancient Grain Oat Bread

29. Mediterranean Scones

30. Cinnamon-Raisin Applesauce Bread

31. Honey Nut Yeast Bread

32. Pao de Queijo-Brazilian Cheese Rolls

33.  Caraway Bread

34. Italian Bread Crumbs

Conclusion

Introduction

Nothing beats the smell of fresh bread wafting from the oven unless you cannot eat it.

When going gluten-free one the first thing you’ll need to replace is your everyday bread. This is not always a pleasant task as most people have their favorite go-to recipe or brand.

In this book I've included bread recipes using a range of flours, to show you what is possible. However, after some experimentation, you might get to like using a particular flour mix. That is entirely your call.

A quick tip: If you store your gluten-free flour in the refrigerator or freezer, be sure to bring these ingredients to room temperature before mixing ingredients for any bread recipe. The problem is; chilled ingredients will stunt the rise of the bread.

Even eggs should be a room temperature before you start mixing them into the dough. After taking the eggs out of the fridge you can put the eggs in a bowl of warm water for a few minutes to gently take the chill off them.

Avoid Cross-Contamination

Remember to always make sure your work surfaces, utensils, pans and tools are free from gluten. Cross-contamination can happen in some factories where food is made, but it can also happen in the home kitchen. If you are highly sensitive to gluten, then this is an important point to remember.

The recipes in this book use a variety of ingredients, which in most cases, should be gluten-free. Obviously brands and manufacturing standards vary, so you'll need to be vigilant to satisfy yourself as to the gluten-free status of each ingredient you use.

Carefully Read Product Labels

Also, always read the product labels. Manufacturers can (and sometimes do), change product formulations without notice. If in doubt, do not buy or use a product. Try contacting the manufacturer for verification that the product is gluten-free.

Making Better Bread

There is a bit of an art to making breads, and some people are better at it than others. The problem is; some people give up too early, or simply blame the recipe, the oven, or anything else that sounds credible. A little perseverance will usually make a huge difference, as most bakers get better the more they cook. You get a feel for what you are baking, and can often slightly tweak a recipe to your oven or personal taste.

If you find your breads turning out gummy, or falling after baking, you may want to check the temperature of your oven. Some ovens fail to reach the proper temperature. One solution is to bake the breads longer, or you could increase the temperature a little. If the oven temperature is not the problem; you could add a tablespoon less liquid to your batter. Some kitchens can be very humid (especially in warmer climates), and the flours can absorb moisture. Too much moisture can make breads taste gummy.

Gluten-Free Shopping

If you are new to eating and cooking gluten-free, a stroll down the designated gluten-free aisle in the grocery store might be somewhat overwhelming. Baking a simple bread recipe can seem daunting. The gluten free aisle is usually loaded with many different flours and mixes (and weird ingredients) that you may have never heard of, let alone used when cooking.

If you go a bit further to the frozen section, you will notice the high price tag that usually accompanies gluten-free baked goods.

Being new to the gluten-free lifestyle, the task of baking your own fresh bread may seem too difficult. This doesn’t have to be the case. You don’t need to buy those expensive (and tasteless) pre-made breads, or face the disappointment of baking at home and ending up with cement biscuits or a sunken loaf.

It doesn’t have to be that way for you! With a little know-how you will be able to whip up anything - from everyday sandwich bread, to fancy Mediterranean scones. You will also be able to navigate through the gluten-free aisle like a pro.

With a little help setting up your pantry, identifying basic gluten-free ingredients and their uses, and a list of basic gluten-free baking tips you will be back to enjoying your favorite breads once again.

Gluten-Free Myths

Let's start by going over the three main myths of gluten-free bread.

Myth #1: Gluten-Free baking is too much work. This is simply not true. Gluten-free baking is not difficult… it is just a bit different. The process is no more difficult than cooking a standard loaf of bread. You just need to get comfortable with using different ingredients and techniques. Pretty soon this will all become second nature to you as you get accustomed to gluten-free eating.

Myth #2: Gluten-free bread is tasteless and is as fun to chew on as cardboard. This simply isn't so! Although there are a plethora of tasteless gluten-free products flooding the market, there are just as many delicious ones on the shelf and tasty recipes for you to create your own gluten free meals.

Myth #3: Gluten-Free baking is too expensive with all the different flours and the bread usually doesn’t usually turn out well anyway. Although gluten-free baking can get expensive, as can any type of baking, it does not need to be. It usually only takes a small portion of a few different basic flours to get you started in making some great bread. Many of the flours can also be bought in bulk if you want to stock up (probably in the future) to save money.  So, you do not have to spend a lot of money and most of the recipes are fool proof if you follow them exactly as written and also practice the gluten-free tips that you will learn.

What to Look Out For

Now that you have been made aware of the truths about gluten-free baking you should be excited about the opportunity to learn new techniques and taste new flavors. But, before we get into all the details of baking gluten-free bread you need to know how to get gluten out of your diet all together, or more importantly for the purpose of gluten-free baking, how to get it out of your house.

If you are cooking gluten-free for yourself or others, you have to be extremely cautious to avoid cross contamination. Sometimes the tiniest amount of gluten exposure can make person with gluten intolerance, very ill. If possible, when baking, it is best to remove all gluten products out of your home. The particles can actually saturate the environment for 24 hours.

If there are gluten products around, make sure to store them separately and also use different cooking tools and equipment (or make sure it is thoroughly washed). Wood cutting boards can retain gluten even after a good washing, so designate a separate one or switch to marble. Sponges, plastic utensils and colanders are also gluten grabbing culprits, so opt for stainless steel and wash your sponges regularly.

Cooking and eating gluten-free means not eating any products that contain wheat, rye, barley - or anything derived from those grains.  Gluten is "hidden" in a variety of ingredient names, and is also found in many pre-made and processed foods. Food labels might not specifically mention gluten, but traces could be present in the product, if the factory equipment processes a variety of foods.

Baking your own products is usually the way to go, if proper precautions are taken. That way you can control the cost and the environment.

The first think you should do is; compile a list of safe grains and also a list of most common hidden gluten names found on labels. Always read the labels and if you are unsure about an ingredient, call the manufacturer. Don’t risk using the product if you are unsure of its gluten free status

The most common gluten offenders in the supermarket are; cereals, canned tomato products (like spaghetti sauces and tomato pastes), soy sauce, soups, molded cheeses (like blue cheese), cooking sprays, deli meats, hotdogs, bullion, gravy and many commercially made seasonings. Some sources of gluten are even harder to find, such as in certain medications, chewing gum, personal care products and even the glue on postage stamps.

Here are some common ingredients that could contain gluten:

* Hydrolyzed Plant Protein

* Stabilizers

* Breading or coating

* Malt

* Baking Powder (always buy gluten-free brands)

* Dry-roasted

* Carmel Color

* Hydrolyzed Vegetable Protein (HVP) and Texturized Vegetable Protein (TVP)

* Modified food starch

* Broths, stock

* Seasoning, flavoring, food starches

* Durum

* Bran

* Mustard Powder

* Monosodium glutamate (MSG)

* Semolina

* Miso

* Bulgur

Until you have perfected your gluten detection skills, it might be best just to stick to what you know is safe. It is a bit easier now because the Food and Drug Administration currently requires companies to list the top eight allergens on labels. It makes it easier to spot wheat, but gluten can be derived from other sources and take on many different names on ingredient labels.

When making bread, stick to the ingredients listed on your gluten-free recipes and select them from the gluten-free section of the store. Make sure to check labels of anything that may not be found in that section, such as vanilla, and make sure it is a safe product. If you have a smartphone you can get an app that scans barcodes and displays allergen information. This is especially helpful if you are just starting out.

Now that you are aware of what to look for on ingredient labels and how to avoid cross-contamination, we will go through the remainder of the process.

In bread making, most people are familiar with the basic ingredients that make a loaf of bread, but with “regular” bread you need gluten. Gluten is a protein that holds (or glues) the loaf together. It creates the perfect texture for anything from chewy hard rolls, to melt in your mouth banana bread. Gluten is usually found directly in the grains, and sometimes it is added to bread dough in powdered form, for extra leavening in certain recipes.

You will be happy to know you can obtain the same delicious texture and taste using gluten-free ingredients. Some of the recipes are very easy and you can even use a bread maker. You just need to familiarize yourself with the basic ingredients of gluten-free bread making and a breakdown of how the various ingredients work. You will also need to know some basic baking tips, because the process is slightly different. With this breakdown of basic guidelines and information, you will be able to create gluten-free goodness time and time again. So roll up your sleeves and dig in!

Basic Ingredients

Let's start out by discussing the basic baking ingredients found in the pantry (or freezer) of a gluten-free home and why you need them. Of course this list will vary slightly from person to person, but it is a good place to start.

The first thing you might not be used to seeing in your shopping cart and pantry is gum for baking. Most gluten-free baking requires a gum, or sometimes a gelatin, to replace the gluten and to help bind the dough during the baking process. The most common gums used to make gluten free bread is xanthan gum and guar gum. These gums, which come in powered form, are usually added in minimal amounts such as a 1/2 teaspoon or so, but are vital for the texture and structure of gluten-free bread. Xanthan gum is (usually) a fermented derivative of corn and guar gum. It is derived from the seed of legume type of plant. These gums are basically the main replacement for gluten. Both of these products can be found in most grocery or natural food stores.

Starches

The next category of ingredients that may be unfamiliar to you are the starches. Corn, potato, tapioca and arrowroot are the main starches you will find in gluten-free bread recipes. The starches also aid in the basic structure and texture of the bread and will vary depending on what type of bread and consistency you are trying to obtain.

Many pre-made gluten free bread mixes contain a ration of starches - also know as the lightweight flours, medium flours, and heavy weights to create the perfect consistency. You will probably notice the same pattern/combination when baking with gluten-free recipes. Here is a list of the basic starches and what they do for your bread.

Corn starch - This starch is most commonly used when you are trying to create a moist, springy and crumbly crust. It does a great job of lightening up the density of certain breads, which is often needed in gluten-free baking.

Potato starch - This is often used to directly replace some of the wheat flour when converting recipes over to gluten-free. Some people say it has more of a neutral taste then corn starch so it is good alternative when using larger amounts. Potato starch also aids in creating a tender texture for breads.

Tapioca starch - Tapioca starch is high in carbohydrates which is sometimes needed for the structure of the bread. It is also useful due to its neutral taste.

Arrowroot - This is often used to add body to the bread. It is said to be completely flavorless so it does not add a starchy taste or texture to baked goods. It is also very easy to digest. It is a great substitute to corn starch for those with corn allergies.

Most starches can be substituted one for another in small amounts, but it is best to follow the recipe as written when you are first starting out with gluten-free baking.

Flours

Now we come to the flour. In the gluten world, most people just have to be concerned with finding the correct ratio of whole wheat flour verses all-purpose to boost the nutritional content. When it comes to baking gluten-free there is a host of other issues, but luckily the recipes in this book make this easy.

I’ll give you a little background on the advantages of using various flours and what they can contribute to your baking. That way, in the future you will know how to easily substitute ingredients and navigate the choices to suit personal tastes. We will start off by looking at the basic, most common types of flours, and then we will skim over some of the others just to create a well rounded awareness.

All-Purpose Flour

The first flour you will probably run across is actually an all-purpose mix. With most gluten free bread recipes you will need to use more than just one flour.  An all-purpose mix is usually a combination of flours (or starches) already mixed together, so it is an easy option. A good mix with have a high nutritional value, yet still create a nice and well-rounded texture for most baked goods.

It is simple to mix your own all-purpose mix to save money and to create your favorite blend once you learn a little more about the different flours that are used. Homemade mixes can easily be tailored to suit your tastes and nutritional preferences. Although all-purpose mixes are not always used in basic bread recipes, it is something that most gluten-free cooks have on hand for various baking projects.

Now let's take a look at some of the common flours and what they contribute to the bread making process.

Rice Flour - Rice flour is usually found in three different varieties; white, brown or sweet. Brown rice flour has the highest nutritional content of the trio and is packed with B vitamins, potassium, calcium and iron. It is also high in protein and fiber. It has a mild taste, but not all people like the gritty texture that can occur when using a high amount of brown rice flour in a recipe. You can combat this by making sure the flour is ground extra fine and also by combining the brown with white. This creates a nice balance. Sweet rice flour is made from short-grain rice (sometimes called glutinous rice, but it is gluten-free). It has higher starch content and is great for binding and has a smooth milky taste.

Sorghum Flour - This is usually considered a medium weight flour and is a common base to make gluten-free recipes. It is a plant based flour that is high in antioxidants and high in fiber. It also has a really mild, neutral flavor which makes it a great “go-to” flour for gluten-free cooking. This flour is often combined with a starch and is excellent in sweet breads.

Nut Flours - Nut flours, such as almond meal, are usually used in smaller amounts, but add in a significant amount of protein. Nut flours usually amp up the flavor as well.

Bean Flours - Bean flours are also a nutritional powerhouse in gluten-free cooking, and you can use anything from black beans to green pea or white beans.  All these flours are high in fiber, protein and iron. White beans tend to be the mildest in flavor and most bean flours do not fare as well in sweet breads.

Buckwheat Flour - Despite the name, buckwheat is not a wheat product. It is actually related to rhubarb plant family. This flour is quite dense and it knows to have a robust flavor. It is great for mixing into pancake and bread recipes.

Seed Flours - These flours are also excellent nutritional protein sources that are often added into gluten-free baking recipes. Chia and flax seeds are commonly used. They boost omega content and fiber and often aid in creating a nice texture to the breads. These pair nicely with brown rice flour.

Ancient grains - Many of the ancient grains such as teff, amaranth, quinoa and millet are used in gluten-free breads. Each grain has its own taste that is usually a combination of subtle, sweet and nutty. These plant based flours are high in protein and a variety of nutrients. Usually one of these grains will be used for about 25 percent of a flour mixture.

Now that you are familiar with the usual ingredients (starches, gums and flours) and how they are used in gluten-free baking, it should be a little easier to navigate through the products. Even though being gluten-free may be a slight inconvenience at times, it is not a difficult process and as you can see it really opens you up to trying highly nutrition grains of different tastes and textures that you probably would have never experienced.

Tips and Techniques

The next step in gluten-free baking is learning the basics tips and tricks of the trade. These are not always found written in the recipes and cookbooks because it is assumed people will already know. However, understanding the basics is very important. We all have our little tricks that we have learned trough trial and error and with the help of Betty Crocker, but those same rules to not always apply when it comes to baking with gluten-free ingredients.

Listed below is a compilation of tips and common practices to help you in your gluten-free kitchen.

1. First of all, as previously mentioned, rid your house of all gluten products to avoid exposure or cross contamination. If that is not an option, then make sure to separate your baking equipment so you have a specific set for gluten-free baking. Also make sure not to double dip equipment such as measuring spoons or cups, because this could contaminate an entire bag of product in your pantry. For example, if you are using a measuring cup with a gluten flour and then scoop sugar out with that cup you can no longer use any of that sugar in your gluten-free cooking. It is an easy mistake to make so take extra caution. Also, do not share condiments and things such as peanut butter or jelly with gluten eaters. Either buy separate ones, or scoop out a designated amount into different containers.

2. All ingredients should be at room temperature before baking. Many times people keep their flours in the freezer to keep them fresher longer. Set them out the night before to bring them up to temperature. The eggs also need to be at the room temperature, so make sure to take refrigerated ingredients out about two hours in advance. This is especially important in yeast recipes, because chilled ingredients can slow down the leavening ability of the yeast. Note: It is best to store your flours in the freezer when not in use to preserve freshness.

3. When first starting to cook gluten-free style, make sure to use recipes that are written specifically for this type of baking. After you have mastered a little know-how with the different flours and ingredients, it will be easier to figure out substitutions and techniques to convert your favorite recipes. If you do start converting your own recipes, remember that gluten-free breads usually need some extra liquid added in.

4. The dough looks different, so don’t go crazy adding in liquid and flour etc to try and create the dough that you are used to seeing with regular bread. In yeast recipes, before the dough is set to rise, it often is a little wetter and shaggier in texture then normal bread dough. Have no fear it dries out slightly and becomes more pliable once it is ready to bake… but it will still be different to gluten-based dough. For a visual reference think of thick cake batter.

5. Mix in some protein. Try to include some of the higher protein flours such as the ancient grain, or nut flours, that were previously mentioned. This will enhance the flavor and aid in creating the proper structure for your bread.

6. Correctly measure all the flours. The flours need to be scooped out of their containers with a spoon into the measuring cup and then leveled off with a knife. Do not just dip the measuring cup directly into the container because it will cause the flours to be too compacted and it could change the outcome and consistency of the final product.

7. Sift all dry ingredients together. It is better if all of the dry ingredients are mixed together before the wet ingredients are added in. This creates a better consistency. Of course if a recipe specifies otherwise, go with the directions.

8. Remove baked goods from pans as soon as possible. Gluten-free breads tend to get soggy quite easily if left in the pans longer then needed.

9. Invest in an internal thermometer. Known when bread is ready to be taken from the oven is important, because sometimes the bread will look cooked when it is not. If you don’t want to go down the thermometer route, use a toothpick or skewer instead. The bread is cooked when a toothpick inserted in the center comes out cleanly without sticking.

10. Check your baking soda and powder. If it is expired throw it away. Having fresh baking soda and baking power helps bread to rise properly. Also, more importantly, make sure you are using gluten-free baking powder, and check the labels of any items you might toss in such as flavored baking chips and vinegars or dressings.

11. Reduce the heat settings for glass pans. If you are using glass baking pans make sure to lower the oven temperature by 25 F degrees. This will help keep the bread from burning before it is cooked thoroughly.

12. Pour in some carbonation. If your recipe calls for water, feel free to substitute it with a carbonated beverage such as Sprite or gluten-free beer. It will add flavor and volume.

13. Look for recipes that contain a little fat. A little bit of fat from olive oil or even mayonnaise can add delicious moisture to your bread. Once you start converting your own recipes you can add it as you see fit, but in the beginning just know that the little bit of fat usually creates a nice moist bread.

14. Gluten-free breads are usually best when served fresh. If you are not going to use it up right away, properly wrap and freeze the bread. Then lightly warm the bread again in the oven ready for use again. Sometimes freezing will help the texture of a bread if it did not turn out perfectly.

15. Double check the oats or oat flours. Oats are nutritious and tasty, but sometimes the crops can be contaminated during growing and during processing. Make sure to always buy certified gluten-free oats and know that some gluten-free eaters cannot tolerate, or are not willing to risk, eating oats at all.

16. Amp it up. If a recipe calls for spices or vanilla (gluten-free of course) feel free to add in a dash or splash extra to bring out full flavor.

17. Mix and scrape. It is usually better to use a mixer over a spoon (follow recipe if specified) because it creates a smother texture for the bread. Also, as gluten-free flours tend to create more of a gummy, sticky texture, make sure to scrape down the sides of your mixing bowl often.

18. Test out your oven. Baking times and temperatures are vital in gluten-free baking. Make sure you find out that when your oven says 350F that it really cooks at that temperature. The easiest way to test this is to place an oven thermometer inside of your oven and heat your oven at 350F for one hour. Read the thermometer and make sure it is reading the correct temperature. If it is not, then calculate the difference and know that your oven heats that much cooler or warmer then it actually says. Double check this every so often as it can change.

19. No need to knead. This is a great time saver. The kneading process is used to aid in the binding process of the gluten protein and since gluten-free breads do not contain gluten you do not have to do it. Mixing the dough thoroughly (usually about 5 minutes) with a heavy duty mixer binds the gums or other agents perfectly.

20. Let it rise, but only once. It is important not to over-proof gluten free bread. Even if the bread isn't doubled completely in size it will finish rising while baking. The breads have a tendency to sink if this is not done correctly.

Every baker is different, and as you progress you can develop tips and tricks of your own, but until they are stored in your mind it is best to write down what works well for you and what does not.

Enjoy these recipes!

Nicole

Baking Conversion Charts

RECIPES

1. Frugal "Go-To" Gluten-Free Bread

Ensure all your ingredients are at room temperature before you get started. This includes eggs.

You’ll find this bread is springy and not too dry, or too wet.

Dry Ingredients:

-         1 cup tapioca starch

-         1 cup white rice flour

-         1/2 cup brown rice flour

-         1/2 cup sweet sorghum flour, (or light buckwheat flour)

-         2 tablespoons cane sugar

-         2 tablespoons dry active yeast

-         1 1/2 teaspoons salt

-         3/4 teaspoon xanthan gum

-         1 teaspoon guar gum

-         1/4 teaspoon ground ginger (adds flavor and acts as a natural preservative)

-         1 tablespoon apple fiber (available from health food stores) - optional

Apple fiber contains about 10% apple pectin which generally adds texture and flavor to bread.

Liquid Ingredients:

- 3 large egg whites

- 1 teaspoon apple cider vinegar

- 2 tablespoons light olive oil

- 1 cup plus 3 tablespoons plus 1 teaspoon of lukewarm water (if it’s too hot it will kill the yeast)

Directions -

1. Grease one 8 x 4-inch loaf pan (make sure to use this size). A heavy-duty metal pan is best.

2. Add the dry ingredients into a bowl and whisk until thoroughly mixed.

3. Using a stand mixer, place egg whites into the mixing bowl and beat on high for one minute with the paddle attachment so that the eggs are frothy.

4. Add apple cider vinegar and olive oil and continue to beat until thoroughly blended.

5. Pour the dry ingredients into the liquid mixture and beat on low for around 10 seconds.

6. Add water into the mix and beat on low until a thick batter forms. Once the batter is thick, beat on high for 3 minutes.

7. Preheat oven to 375 F (190 C) so it has enough time to warm. Use a plastic spreader type spatula to scrape the dough into the greased 8 x 4-inch loaf pan. Break up any air pockets by holding the spatula straight up "slicing" the batter throughout. Dip spatula in some water and smooth out top of loaf. Repeat along the sides of the dough as well.

8. Loosely cover dough with plastic wrap and set the pan in a warm, draft free place to rise. In about 30 to 45 minutes The loaf should rise slightly to about the top edge of your pan. Now it is ready to bake.

9. Set pan in preheated oven and bake for 30 minutes or until golden brown. Tent loosely with foil and bake for the final 30 minutes or until an instant read digital thermometer shows 208 F (98 C). This will ensure that your bread is cooked thoroughly.

10. Immediately after removing from oven, use your spatula or knife to release loaf from pan.  Cool on a wire rack. Slice cooled.

2. Sun-dried Tomato Bread

Quick tips: Leave the bread mixture rise in a pre-warmed oven; however make certain you turn the oven off. You can warm the oven when mixing the ingredients. Then turn the oven off when the bread is in the last 5 minute mix. This will prevent the top of your bread from starting to bake, or dry out.

After the bread mixture has risen, you can simply turn your oven up to begin baking at the recommended temperature. You can watch your bread through the glass door if it is your first time using this recipe. If you find your bread is browning too quickly, you can put some aluminum foil over the top to slow down the browning process.

Ingredients:

-         3/4 cup millet flour

-         1/4 cup buttermilk powder

-         1/2 cup sorghum flour

-         1/4 cup flaxseed meal

-         1/4 cup cornstarch

-         1/4 cup tapioca starch

-         3 teaspoons xanthan gum

-         2 tablespoons agave nectar (or honey)

-         1 cup warm water

-         1 tablespoon yeast

-         2 eggs

-         1 1/2 teaspoons cider vinegar

-         1/4 cup finely chopped sun-dried tomato

-         1 tablespoon olive oil (not required if you are using sun-dried tomatoes already in oil)

Directions-

1. Preheat your oven to 200 F (90 C).

2. In a medium bowl, proof the yeast in 1 cup of warm water and 2 tablespoons of agave nectar (or honey).

3. In a large bowl (or your mixer bowl) mix dry ingredients with a whisk or mixer until blended.

4. Once the yeast is foamy (around 5 minutes), add the eggs, oil and cider vinegar and whisk together until evenly blended.

5. Pour the liquid mix into the dry ingredients and mix together at a med-low speed for 2 minutes.

6. Shut off the oven but leave it closed.

7.  Beat again for another 5 minutes.

8. Spray the bottom (lightly on the sides) of your bread pan with olive oil or cooking spray.

9. Pour the bread dough into the prepared pans and smooth dough evenly.

10. Set the pan into the warm oven to rise for 45 minutes.

11. Turn the oven to 350F (180C) and bake for 30 to 40 minutes or until a skewer inserted into the middle comes out clean.

12. Release loaf onto a cooling rack. Cool before slicing.

3. Zucchini Sweet Bread

Ingredients:

-         1 1/2 cups gluten-free flour mix

-         1 teaspoon xanthan gum for each cup of flour

-         1/2 teaspoon baking soda

-         1/4 teaspoon baking powder

-         1/2 teaspoon salt

-         1 cup walnuts, chopped

-         1 1/2 cups freshly shredded zucchini

-         1 cup sugar

-         1/2 cup vegetable oil

-         2 eggs

-         2 teaspoons vanilla

-         1/2 teaspoon cinnamon

Directions-

1. Shred zucchini and chop walnuts in a food processor and set aside.

2. With a mixer, beat the eggs and then add the sugar, oil and vanilla and blend until mixed thoroughly.

3. Add the baking soda, salt, cinnamon and baking powder and mix again.

4. Pour in the flour and xanthan gum slowly until well mixed.

5. By hand, fold in the zucchini and walnuts. Pour dough into a greased and floured loaf pan and bake at 350 F (180 C) for 60 minutes (75 minutes if you prefer it crunchy). Leave to cool.

Tips/Tricks: Change up the walnuts with chopped pecans or raisins for a little different taste.

4. Banana Sweet Bread

Ingredients:

-         2/3 cup cornstarch

-         2/3 cup light (or dark) bean flour

-         1/2 cup tapioca flour

-         1/2 teaspoon xanthum gum

-         1 1/4 teaspoons cream of tartar

-         3/4 tsp baking soda

-         1 1/2 teaspoons cinnamon

-         1/2 teaspoon salt

-         2/3 cup brown sugar

-         2/3 cup egg substitute

-         1/3 cup soft butter

-         1 teaspoon vanilla

-         1 cup mashed banana (ripe)

Directions-

1. Preheat the oven to 350 F (180 C) and lightly grease or spray a 9 x 5 inch bread pan.

2. In a large bowl, whisk together the bean flour, tapioca flour, cornstarch, xanthan gum, cream of tartar, baking soda, cinnamon and salt.

3. In a separate bowl, combine the softened butter and brown sugar. Slowly pour in the egg substitute and beat until fluffy.

4. Add the vanilla and mashed banana. Mix well.

5. Add in the dry ingredients and mix until smooth.

6. Pour dough into the bread pan and bake for 50 to 55 minutes.

7. Allow to cool in the pan for 10 minutes and then cool on a wire rack.

Tips/Tricks: Toss in some chopped nuts or chocolate chips to amp up the flavor.

5. Southern Biscuits (Scones)

Although these are not “strictly” bread, I included the recipe because they are delicious and I know you’ll enjoy them!

Ingredients:

-         1/2 cup potato starch, (or cornstarch, or tapioca starch)

-         1/4 cup brown rice flour (or amaranth flour)

-         1 1/4 cup white rice flour

-         1 teaspoon xanthan gum

-         1 teaspoon salt

-         1 teaspoon baking powder

-         1/4 teaspoon baking soda

-         1 cup buttermilk

-         4 tablespoon butter (or shortening - or a combination), cut into tiny pieces

Directions-

1. Preheat your oven to 400 F (200 C).

2. In a large bowl, whisk (or use a food processor) together potato starch, rice flour, brown rice (or amaranth flour), xanthan gum, baking powder, and salt.

3. Using a fork or your hands, cut in butter or shortening until the flour mixture is crumbly and all the butter or shortening is mixed in nicely.

4. Make a well in the middle of the flour mixture and pour in buttermilk. Mix together until the batter just comes together. Gently plop dough onto parchment paper. The dough should be very loose (thicker then pancake batter, but wetter then cookie dough).

5. If dough is too loose add in a bit more flour and if it to dry add in a bit of buttermilk.

6. Using your hands, form the dough into a flat mound that is an inch or so thick.

7. With a biscuit cutter, cut biscuits and set on an ungreased baking sheet so that the biscuits are slightly touching.

8. Bake 10 to 18 minutes or until golden brown. Enjoy!

Tips/Tricks: On step number four make sure you don’t over-mix the dough. You can also brush on some melted butter right after you take them out of the oven.

6. All Purpose Bread (Bread Machine Recipe)

Ingredients:

-         1 egg

-         1/3 cup egg whites

-         1 tablespoon apple cider vinegar

-         1/4 cup honey

-         1/4 cup canola oil

-         1 1/2 cups warm skim milk

-         1 teaspoon salt

-         1 tablespoon xanthan gum

-         1 tablespoon active dry yeast

-         1/2 cup tapioca flour

-         1/4 cup millet flour

-         1/4 cup garbanzo bean flour

-         1 cup brown rice flour

-         1 cup white rice flour

Directions-

1. Measure out ingredients in pour into the pan of the bread machine in the order recommended by the manufacturer.

2. Select cycle and press start. After five minutes into the cycle, check the consistency and add in any additional rice flour or liquid if needed.

4. Remove from pan 10-15 minutes after bread has finished cooling.

Tips/Tricks: This bread is delicious fresh and topped with peanut butter.

7. Fiesta Jalapeno Cornbread

Ingredients:

-         1 1/2 cups stone-ground yellow cornmeal

-         1 cup gluten-free flour

-         3 tablespoons seeded and chopped jalapenos (if you don't like jalapenos, try a can of creamed corn)

-         1/2 teaspoon baking soda

-         1 teaspoon baking powder

-         2 teaspoons salt

-         1/4 cup sugar

-         1 1/4 cups buttermilk

-         1 egg, lightly beaten

-         1 cup butter, melted (you could reduce to 1/2 cup if you don't like it buttery)

Directions-

1. Preheat oven to 400 F (200 C). Grease a 10-inch square baking dish with butter.

2. In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, sugar and salt.

3. In a separate medium bowl, whisk the eggs, milk, and butter.

4. Slowly pour the wet ingredients into dry ingredients. Stir until lumps are gone, but make sure not to over-mix.

5. Let sit at room temperature for 15 minutes.

6. Pour batter into pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

7. Cool before serving.

Tips/Tricks: Make sure to wash hands thoroughly after handling the peppers to prevent possible skin irritation or burning. This recipe is just a little bit better if you use a stone ground cornmeal.

8. Basic White Bread (Using a Bread Machine)

Here is another recipe to try if you have a bread machine.

Ingredients:

-         3 eggs

-         1/4 cup olive oil

-         1 tablespoon cider vinegar

-         1/4 cup honey

-         1 1/2 cups buttermilk

-         1 tablespoon xanthan gum

-         1 teaspoon salt

-         1/2 cup potato starch

-         2 cups white rice flour

-         1/3 cup cornstarch

-         1/2 cup soy flour

-         1 tablespoon active dry yeast

Directions-

1. Put measured ingredients in the bread machine pan in the order recommended by the manufacturer.

2. Select the cycle for sweet dough.

3. Five minutes into the cycle, check to make sure the dough is not too dry or wet.

4. Add additional rice flour or liquid if necessary.

5. After baking is complete, let cool for 10 to 15 minutes and remove from pan.

Tips/Tricks: It is very important to make sure all ingredients are at room temperature before baking.

9. Carrot Spice Chai Bread

Ingredients:

-         1/2 cup brown rice flour

-         3/4 cup sorghum flour

-         1/2 cup tapioca starch (or arrowroot starch, or cornstarch, or potato starch - not potato flour)

-         1/4 cup coconut flour or almond flour

-         1/2 cup light brown sugar

-         1/2 cup cane sugar

-         1 tablespoon arrowroot starch

-         1/2 teaspoon baking soda

-         2 teaspoons baking powder

-         3/4 teaspoon xanthan gum

-         1/2 teaspoon salt

-         1 teaspoon ground ginger

-         1 teaspoon ground cinnamon

-         1/8 teaspoon ground cloves

-         1/2 teaspoon nutmeg

-         2 large eggs

-         1/2 cup coconut milk (or non-dairy milk, or orange juice), more as needed (up to 3/4 cup)

-         1/2 cup light olive oil or organic grape-seed oil

-         1 cup finely grated carrots

-         1/2 cup chopped pecans or walnuts (optional)

-         1/2 cup raisins (or sultanas, or dried cranberries)

Directions-

1. Preheat the oven to 350 F (180 C). For easy "grip and lift," line a 9-inch ceramic loaf pan with parchment paper so it extends over the top of the two long sides.

2. In a large mixing bowl, mix together the dry ingredients.

3. Slowly beat in the eggs, oil, and half cup coconut milk.  It should be smooth and slightly thick similar to muffin batter. If it is too dry, add in more coconut milk, a spoonful at a time, to achieve a wet and thick batter (up to 3/4 cup total coconut milk).

4. By hand, stir in the grated carrots, raisins and nuts until thoroughly mixed. Gently pour the batter into the lined pan and smooth out the top using a silicone spatula.

5. Bake in the center of a pre-heated oven for one hour. If you are using a thinner metal type pan, you might have to tweak the baking time as it may cook quicker (especially the edges.) Once cooked, the bread should be firm to the touch and a toothpick inserted into the center should come out clean.

6. Remove from oven and set it on a wire rack to cool. Wait about 10-15 minutes (and is cool enough to handle), use a thin knife and loosen the two ends from the pan, and carefully lift it out of the pan using the parchment paper on either side of the loaf. To prevent crumbling, allow to cool completely before slicing.

7. Serve it up with some butter or whipped cream cheese. Wrap leftover slices in foil then bag and freeze to preserve proper texture.

Tips/Tricks: Easily change it up by replacing raising with dried cranberries or switch up the pecans with walnuts. Make it how you like it!

10. Lunch-time Sandwich Bread (Two Loaves)

Ingredients:

-         4 cups Brown Rice Flour Blend

-         1 tablespoon xanthan gum

-         1 tablespoon gluten-free egg replacer

-         2 teaspoons salt

-         1 package (2 1/4 teaspoons) active dry yeast

-         1/2 cup powdered milk (or nondairy milk powder substitute)

-         3 large eggs

-         1/4 cup butter (or margarine, or organic shortening)

-         1/3 cup honey or agave nectar

-         2 teaspoons cider vinegar

-         2 cups warm water – 115 F (50 C)

Directions-

1. Grease and flour two 8-inch bread pans.

2. Mix dry ingredients together in a medium-size bowl. Set aside.

3. Place butter, eggs, honey and vinegar in the mixing bowl of a stand mixer. Use the paddle attachment and mix ingredients about 30 seconds. The butter will still be chunky.

4. Start adding half the dry ingredients to the wet and mix just until blended. Add the remaining dry ingredients and mix again about 30 seconds or until blended together.

5. On the low setting of the mixer, slowly pour in warm water until well absorbed. Turn up to medium-high speed and beat for an additional 4 minutes. The dough should resemble cake batter.

6. Gently pour the dough into pans. Set aside the pans in a warm place to rise for 50 to 60 minutes. While dough is rising preheat the oven to 375 F (190 C).

7. Set pans in preheated oven on middle rack and bake for 50 to 60 minutes or until the internal temperature reaches 200 F (90 C).

8. After backing, take out and cool in pans for 10 minutes.

9. Remove bread from pans and set on a rack to cool.

Tips/Tricks: For a little different texture and a nutritional boost, toss in a small handful of sesame or sunflower seeds.

11. Basic Bread with Yeast

Ingredients:

-         2 cups white rice flour

-         1/3 cup tapioca flour

-         2/3 cup potato starch flour

-         1/4 cup sugar

-         3 1/2 teaspoons xanthan gum

-         2/3 cup dry powder milk

-         2 teaspoons sugar

-         1 1/2 teaspoon salt

-         1 1/2 tablespoons yeast granules

-         1/2 cup lukewarm water

-         1/4 cup shortening

-         1 teaspoon vinegar

-         1 1/4 cups water

-         3 eggs

Directions-

1. Combine flour, sugar, milk powder, xanthan gum, and salt in the bowl of a heavy duty mixer. Use the strongest beaters.

2. Dissolve 2 teaspoons sugar in 1/2 cup of tepid water. Mix in the yeast and set aside.

3. In a saucepan heat shortening and 1 1/4 cups water until shortening is melted.

4. Set the mixer on low and mix the dry ingredients. Slowly add the shortening and water mix and then vinegar. Blend a bit more and then add the eggs. The mixture should feel a little warm when mixed thoroughly.

5. Pour in the yeast mixture and beat on high speed for 2 minutes.

6. Cover the bowl with some plastic wrap and a towel and set in a warm place to rise for 1 to 1.5 hours (dough will be doubled in size).

7. Once dough has risen, beat it on high for 3 minutes.

8. Spoon the dough mixture into three small greased loaf pans or 1one large pan.

9. Leave it to rest for a second rise before baking for 40 minutes at 350 F (180 C).

Tips/Tricks: This bread is great with some tasty mix-ins such as dried fruit, nuts and/or seeds (add it after step 7 and mix for one more minute).

12. Country-Style Buttermilk Bread (With A Bread Machine)

Liquid Ingredients:

-         3 large eggs, lightly beaten

-         1/4 cup oil

-         1 1/4 cup plus 1 tablespoon milk into which 4 tablespoons dry buttermilk is dissolved

-         Warm the milk enough so the liquid mixture reaches room temperature.

Dry Ingredients:

-         2 cups brown rice flour

-         1/2 cup tapioca flour

-         1/2 cup potato starch flour

-         1/4 cup sugar

-         3 1/2 teaspoons xanthan gum

-         2 1/4 teaspoons active dry yeast

-         1 1/2 teaspoons salt

Directions-

1. Whisk together all wet ingredients and pour into the bread machine.

2. Mix together all the dry ingredients, except the yeast, and gently pour over liquids.

3. Sprinkle the yeast over dry mix, making sure it doesn't touch the sides of the pan.

4. Set to basic cycle (on most machines).

5. When bread is done, wait until any warm cycle is finished and the bread has cooled down before removing from pan.

Tips/Tricks: Try this bread for a different take on your normal table bread. It pairs nicely with a hearty soup or stew.

13. Grandma's Bread Pudding

This is not an actual bread recipe, however I couldn't resist including it.

Ingredients:

-         6 eggs

-         1 1/4 cup sugar

-         1 tablespoon nutmeg

-         1 tablespoon cinnamon

-         1 tablespoon vanilla extract

-         3/4 of water

-         12-ounce can evaporated milk (or coconut milk - see notes below)

-         1 cup raisins or sultanas (optional)

-         4 cups of gluten-free bread, crumbled and chunky

Directions-

1. Preheat the oven to 350 F (180 C) and grease a 9 x 11 baking pan.

3. In a large bowl, whisk together eggs, cinnamon, sugar, vanilla and nutmeg.

4. Mix in the bread and raisins (optional).

5. Pour the milk into a saucepan and then fill can half-full with water and pour in. Heat on medium heat until warm but not hot.

6. Once warm pour the liquid into the ingredients in bowl. Let rest 5 minutes.

7. Pour the entire mixture into the prepared baking pan and bake for 45 minutes. You can serve and enjoy this warm or cold. Serve topped with milk or another sauce of your choosing.

Tips/Tricks: Coconut milk or evaporated milk creates a richer taste, but any type of milk may be used.  If using a 14 oz can of coconut milk only add in 1/2 cup of water instead of 1/2 of the can.

14. Savory Walnut Rosemary Bread

Ingredients:

-         1 1/4 cups gluten-free all-purpose flour mix

-         1 cup white rice flour

-         1 cup tapioca starch

-         1 cup arrowroot starch

-         1/4 cup buttermilk powder

-         1 teaspoon salt

-         1 tablespoon guar gum (or xanthan gum)

-         5 teaspoons instant dry yeast granules

-         3 eggs

-         1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan

-         1 teaspoon apple cider vinegar

-         1 tablespoon honey

-         1/2 cup chopped walnuts

-         4 tablespoons fresh, chopped rosemary

-         1 1/3 cups lukewarm carbonated water (or gluten-free beer)

Directions-

1. In a large mixing bowl, whisk dry ingredients together until blended thoroughly.

2. In a different bowl, lightly beat eggs with a fork and then whisk in vinegar, olive oil, honey and 1 cup water.

3. Set the mixer on low as you slowly pour in the liquid ingredients into the dry.

4. Beat on medium for an additional 2 minutes. If the dough mixture is too stiff you can add a little water, a small amount at a time, until a thick dough forms (similar to biscuit dough).

5.  Lightly mix in walnuts and rosemary just until even throughout the dough.

6. Use a spatula to scrape down the sides of bowl. Cover bowl with a tea towel and let dough rest for 30 minutes.

7. While the dough is resting, preheat the oven to 400 F (200 C). Pour 3 tablespoons of the olive oil in a 2-quart “lidded” baking casserole dish.  Without the lid, place the dish with the oil in the oven and allow it to preheat while the dough is resting.

8. Once the dough is ready, carefully scoop the dough into the heated pan. Smooth the top of the bread dough by using a spatula dipped in water. Evenly brush on 2 tablespoons of olive oil over the top.

9. Put the lid on and bake for 35 to 45 minutes. If you have an instant thermometer, insert it into the middle of the bread until it reaches 205 F (96 C).

10. Carefully remove bread from pan and allow to cool before you cut it.

Tips/Tricks: This is delicious served with extra virgin olive oil, or balsamic vinaigrette. This is best served fresh.

15. Southern Style Cornbread

Ingredients:

-         1 tablespoon shortening (or oil)

-         1/2 cup brown rice flour

-         1 1/4 cup white cornmeal

-         1 teaspoon salt

-         2 eggs

-         1 teaspoon baking soda

-         1 teaspoon baking powder

-         2 tablespoons cider vinegar and enough soy milk to equal two cups

Directions-

1. Preheat your oven to 400 F (200 C). Add shortening (or oil) to a 10 inch cast iron skillet (or a glass casserole dish if needed) and set skillet in the oven.

2. In a large bowl whisk together the dry ingredients.

3. Take out a 2 cup measure and pour in 2 tablespoons of cider vinegar. Next, pour in the soy milk until you reach the 2 cup mark to create a casein-free buttermilk.

4. Pour the milk/vinegar mixture into a bowl and then add the eggs and whisk thoroughly.

5. Pour the wet mix into the dry and stir until well mixed.

6. Check the skillet and check if the shortening (or oil) has begun to smoke. When it has started, pull out the oven rack (with the skillet on) and pour the batter into skillet. You will notice the sizzle as some of the oil comes up the sides and over the top of the batter mixture. This creates the crispy crust.

7. Bake for 20 to 25 minutes. To check for doneness, the middle will be firm yet a bit springy to the touch and the top will be golden brown. Optional: Rub butter over the top of the crust. Allow to slightly cool then cut into 8 wedges and remove from skillet.

Tips/Tricks: This is great served slightly warm with honey or jam. When using this recipe make sure to by plain cornmeal and not a cornmeal mixture.

16. Everyday Dinner Rolls (Makes about 14)

Ingredients:

-         3/4 cup white rice flour

-         1/2 cup plus 3 tablespoons potato starch (or cornstarch)

-         1/2 cup plus 3 tablespoons tapioca flour

-         1/2 cup plus 3 tablespoons sorghum (or gluten free oat flour)

-         1/2 teaspoon salt

-         2 1/4 teaspoons guar gum (or 1 1/2 teaspoons xanthan gum)

-         2 teaspoons instant dry yeast

-         1 cup warmed milk of choice, heated to about 115F (50C)

-         2 tablespoons agave (or honey, or sugar)

-         2 large eggs, (1 whole egg, and 1 egg white)

-         1/2 teaspoon apple cider vinegar

-         1/4 cup oil - try grape-seed oil, (or melted and cooled butter, margarine, or buttery spread)

Sweet Egg Wash Ingredients:

-         1 egg

-         1 tablespoons honey (or agave syrup)

-         1 tablespoon melted butter, cooled

-         1/2 teaspoon water

Directions-

1. Preheat oven to 200 F (90 C) and oil muffin pans.

3. Whisk together all the dry ingredients in a large bowl.

4. Add the yeast and sweetener to milk and lightly whisk together. Set aside for around 5 minutes (it should be foamy on top).

5. Add in the butter and/or oil to your mixing bowl.

6. Add 1 egg along with 1 egg white, (one at the time, if you’re using butter) and beat lightly until creamy.

7. Pour in the yeast mixture and the vinegar and give it a quick mix through.

8. Add in the dry mix (from your large bowl) and beat on medium speed until wet ingredients are distributed throughout.

9. Turn mixer on high and beat for 4 minutes.

10. With an oiled scoop, (an ice cream scooper works well for this), add one, slightly rounded, scoop for each muffin. Moisten fingertip with water and smooth out the dough.

11. Turn the oven off. Place pans in oven and allow mixture to rise for 40 minutes or until the muffins have risen to the size of cupcakes.

12. While the dough is rising, make egg-wash mixture by whisking all the ingredients together.

13. When risen, remove pans from oven and preheat to 375 F (190 C).

14. Brush the muffins with the egg-wash. Note: this is enough wash for about three batches.

15. Once the oven is preheated, place pans back in oven. Bake them for 15 minutes or until golden brown.

16. These are best enjoyed straight from the oven. Store remaining rolls covered with a dish towel.

Tips/Tricks: If you are not going to use the rolls immediately, allow to cool and then put in ziplock bags with a paper towel so as to absorb any moisture.

17. Sprouted Grain Bread

Ingredients:

-         1/2 cup rice flour

-         1 cup quinoa

-         1 teaspoon of baking soda

-         1/2 cup water

-         1 cup millet

-         1/2 cup coconut flour

-         4 tablespoons of coconut oil

-         3 teaspoons of baking powder

-         5 eggs

-         1/2 tablespoon of sea salt

-         2 cups of low-fat milk

-         2 tablespoons of honey

-         1 cup of sesame seeds

Directions-

1. 24 hours before you plan to bake the bread you need to soak the quinoa, millet and sesame seeds in tepid water.  It will be softened the following day and will give the mixture time to sprout and release the nutrients.

2. The following day, strain the water and divide the mix into two batches. Mix each batch with milk until it reaches a nice consistency.

3. Preheat oven to 350 F (180 C) and grease bread pan.

4. Add in the baking powder, rice flour, coconut and baking soda, and mix until well blended.

5. Pour into greased pan and bake for about 1 hour or until done. Check for doneness by inserting a knife into the middle of the bread (it should come out clean). Note: Aluminum foil can be placed on top of help prevent uneven cooking.

6. Remove bread from the oven and let cool before cutting.

Tips/Tricks: This bread is delicious drizzled with honey and a sprinkle of sesame seeds.

18. Pumpkin Harvest Bread

Ingredients:

-         1 1/2 cups rice flour

-         1 1/2 cups bean flour

-         1 1/2 teaspoons salt

-         1 teaspoon nutmeg

-         1 teaspoon cinnamon

-         3 teaspoons xanthum gum

-         2 teaspoons baking soda

-         2 cups pureed canned pumpkin

-         4 eggs

-         1 cup oil

-         1 cup liquid honey (if using solid honey melt first)

-         1/2 cup water

Directions -

1. Preheat oven to 325 F (160 C).

2. Lightly grease and flour (on the bottom) two medium loaf pans.

3. In a large bowl, whisk together the flours, baking soda, cinnamon, salt, nutmeg, and xanthan gum.

4. Take out another bowl and stir the pumpkin, corn oil, honey, and water together. Now add one egg at a time, making sure to beat well after adding each egg.

5. Make a well in the middle of the dry ingredients. Pour in the pumpkin mixture and stir until evenly mixed.

6. Pour mixture into the prepared pans and bake for 60 minutes.

7. Then remove from oven and cool for 10 minutes prior to removing from the pans. Finish cooling the loaves on a wire rack.

Tips/Tricks: For a tasty add in, toss in a handful of chopped nuts or chocolate chips.

19. Versatile Sweet Bread (Walnut or Chocolate Chip)

Ingredients:

-         3/4 cup of brown rice flour

-         1/4 cup of tapioca flour

-         1/4 cup white rice flour

-         1/4 cup of corn starch (and a little potato starch)

-         1/4 cup salted butter

-         1/4 cup of vegetable oil (optional)

-         1/4 cup of sugar

-         3/4 cup of light brown sugar

-         2 eggs

-         1 1/4 teaspoon of xanthan gum

-         1/2 teaspoon of baking soda

-         1 teaspoon of baking powder

-         1/8 teaspoon of nutmeg

-         1 teaspoon of ground cinnamon

-         1/2 teaspoon of vanilla extract

-         1/2 cup of chopped Walnut, (or 1/2 cup of chocolate Chips)

-         1 1/2 cup of shredded zucchini

-         2 tablespoons of light brown sugar for sprinkle on top (optional)

Directions-

1. Preheat the oven to 350 F (180 C). Grease one 8 x 4 x 2 loaf pan with oil spray. Alternatively, you can line the pan with some parchment paper.

2. With a mixer, cream sugars and butter until it’s fluffy.

3. Mix in the egg and vanilla.

4. In a large bowl, whisk together flour mix, baking soda, baking powder, salt, nutmeg, xanthan gum and cinnamon.

5. Add the dry ingredients to the wet and mix until well blended. Add in a little extra oil (about 1/4 cup) if the dough seems dry.

6. Gently fold in the walnuts (or chocolate chips).

7. Pour the batter into your prepared pan, and bake for 55-65 minutes or until golden brown. Check for doneness by inserting a skewer into the center and to see if it comes out clean.

9. Let the bread cool for 10 minutes before serving

Tips/Tricks: For a little extra sweetness sprinkle a little brown super on top of the dough before baking.

20. Old Fashioned Banana Bread (Makes 2 Loaves)

Ingredients:

-         2 cups gluten-free all-purpose baking flour

-         1/4 teaspoon salt

-         1 teaspoon baking soda

-         4 eggs

-         2 cups mashed ripe bananas (4 to 5 medium)

-         1 cup sugar

-         1 teaspoon vanilla extract

-         1/3 cup canola oil

-         1/2 cup unsweetened applesauce

-         1/2 cup chopped walnuts

Directions-

1. Preheat oven to 350 F (180 C) and grease two 8 x 4 loaf pans with cooking spray.

2. In a large bowl, whisk together the flour, salt and baking soda.

3. In a separate smaller bowl, whisk together the eggs, bananas, applesauce, sugar, vanilla and oil.

4. Pour wet ingredients into dry and stir just until moistened.

5. Pour batter into prepared pans and sprinkle with some walnuts.

6. Bake at 350 F (180 C) for 45-55 minutes. Insert a toothpick into the center and check to make sure it comes out clean (optional).

7. Wait 10 minutes prior to removing from pans. Then allow to cool on a wire rack.

Tips/Tricks: Toss in a handful of pecans for a nice flavor crunch. This recipe is also great topped with a bit of cream cheese frosting.

21. Garlic Cheesy Bread with Coconut

Ingredients:

-         6 eggs

-         3/4 cup coconut flour

-         1/2 cup butter, melted

-         2 tablespoons honey (if using solid honey melt first)

-         1/2 teaspoon salt

-         black pepper (to taste)

-         1/2 to 1 teaspoon garlic powder

-         1/2 to 1 cup shredded cheese

-         flax seeds (optional)

Directions-

1. Preheat your oven to 350 F (180 C).

2. With a food processor, blend all the ingredients except the cheese (or whisk by hand) until no longer lumpy.

3. If required, add a tablespoon of water as needed so the dough is not dry.

4. Stir in the cheese and then pour into a greased bread pan.

5. Bake in a preheated oven for 40 minutes, or until done (a toothpick inserted in the middle will come out cleanly).

Tips/Tricks: This is delicious warm or cold!

22. San Francisco Style Sourdough

Wet Ingredients:

-         3 eggs

-         1 cup water

-         3/4 cup ricotta cheese

-         1/4 cup vegetable oil

-         1/4 cup honey

-         3/4 cup gluten-free sourdough starter

-         1 teaspoon cider vinegar

Dry Ingredients:

-         2 cups rice flour

-         2/3 cup potato starch

-         1/2 cup dry milk flour

-         1/3 cup tapioca flour

-         1 1/2 teaspoons salt

-         3 1/2 teaspoons xanthan gum

Directions-

1. Take a large bowl and whisk together all of the wet ingredients.

2. Use a large bowl a wire whisk to thoroughly combine the dry ingredients.

3. If using a bread machine: You pour the wet ingredients into the baking pan.

4. Add the dry ingredients on the top.

5. Set the machine to a basic cycle and press start. After a few minutes in the mixing cycle, use a spatula to make certain all the dry ingredients are mixed together.

6. When baking cycle ends, let the loaf cool in the pan for around 10 minutes. Then invert the loaf onto a rack to cool prior to slicing.

7. If using a mixer:  Pour the wet ingredients into a mixing bowl.

8. Set the mixer on a low and gradually add your dry ingredients until they are completely combined. Then beat for 10 minutes.

9. Pour dough into a greased 9 x 5 loaf pan. Allow mixture to rise in a warm location for around an hour.

10. Bake loaf at 375 F (190 C) for 60 minutes. Test if it is done by inserting a toothpick in the middle and making sure it comes out cleanly.

11. Remove loaf from oven and let to stand for 10 minutes. Then invert it onto a rack for it to cool before you slice it.

Tips/Tricks: Sourdough breads are delicious when filled with your favorite sandwich ingredients and heated on a panini grill. Enjoy restaurant style flair in your own home anytime you like!

23. Flat Bread Italiano (Piadina)

Ingredients:

-         3/4 cup gluten-free bread mix

-         3/4 teaspoon salt

-         1/4 cup ice water

-         1/2 teaspoon baking powder

-         1/4 teaspoon garlic powder

-         1/4 teaspoon rosemary (dried)

-         3/4 tablespoon oil (grape-seed)

Directions-

1. In a small bowl, whisk dry ingredient together.

2. Make a well in the center and add the oil and the water.

3. Slowly stir together until a nice uniform dough is formed.

4. Add some more water (just 1 tablespoon at a time), until the dough mixture handles easily.

5. Flour dust a space and knead the dough until smooth.

6. Divide the dough into two equal pieces.

7. Using a rolling pin, flatten out each piece into 6 inch circles. Dust with some flour as needed.

8. Heat a large skillet on high. Once the pan is hot, reduce the heat and brush with some oil. Place one piece of dough in the pan and prick bread using a fork.

10. Flip the bread, brush again with oil and cook the other side. Note: The bread will cook rather quickly.

11. Repeat the process with the other piece of dough. Enjoy!

Tips/Tricks: Top with a dusting of Italian seasonings and enjoy with a side of marinara.

24. Protein Packed Pineapple Bread (Makes 2 Loaves)

Ingredients:

-         4 1/2 cups high-protein gluten-free flour blend

-         1 teaspoon salt

-         1 teaspoon baking soda

-         1 tablespoon xanthan gum

-         1/4 cup almond meal (or powdered milk)

-         3 eggs

-         4 tablespoons agave nectar

-         1 teaspoon cider vinegar

-         1/3 cup shortening (or margarine), not cold

-         1/2 cup warmed orange juice

-         2 x 6 ounce (170g) cans crushed pineapple with juice

-         1 tablespoon plus 1 teaspoon dry yeast

Directions-

1. Grease and then flour two 8 inch loaf pans.

2. Take out a medium sized bowl and whisk together the flour blend, salt, baking soda, xanthan gum, and almond meal or dry milk powder.

3. Using the mixing bowl of a stand mixer, combine the eggs, agave nectar, cider vinegar, margarine or shortening, and the crushed pineapple. Mix this on low, using the paddle attachment, until nicely combined. The shortening will still be lumpy.

4. In a glass measure, heat the orange juice to 110 F (45 C) (about 45 seconds in a microwave). Stir in the yeast and set aside to proof about 10 minutes. The yeast mixture will double its size.

5. Add the dry ingredients to the egg mixture and beat until mixed thoroughly (about 1 minute). Pour in the yeast/juice combo and mix on a low speed for 30 seconds. Beat the entire mix on medium-high for 4 minutes.

6. Pour the batter into the prepared pans and let it rise in a warm location for about 45 minutes, or until it’s almost doubled in size. At this time, preheat the oven to 350 F (180 C).

7. Place the bread in the oven and bake for 10 minutes. Loosely cover with aluminum foil so that the edges do not burn. Bake for an additional 40 minutes until done or when the internal temperature reads 200 F (95 C) on an “instant-read” thermometer. Allow to cool before slicing.

Tips/Tricks: This bread makes an excellent French Toast! Top with a drizzle of maple syrup or honey and a shake or two of powdered sugar. You will be glad you tried it.

25. Garlicky Breadsticks

Ingredients:

-         2 tablespoons dry active yeast

-         1 cup tapioca starch

-         1 1/3 cup brown rice flour

-         1 teaspoon salt

-         2 teaspoons Italian herb seasoning

-         2 teaspoons xanthan gum

-         1 1/3 cup unsweetened non-dairy milk

-         2 teaspoons olive oil

-         1 teaspoon agave nectar

-         2 teaspoons apple cider vinegar

-         2 to 3 tablespoons melted vegan margarine

-         1/8 teaspoon dried parsley

-         1/8 teaspoon granulated garlic powder

Directions-

1. Preheat the oven to 425 F (220 C).

2. In your mixing bowl, whisk together all the dry ingredients including the yeast.

3. Slow pour in the liquids and beat on medium for 2 minutes.

4. If dough continually scatters around the bowl, add approximately 1 tablespoon of almond milk at a time until it mixes nicely.

5. Prepare baking sheet by lightly greasing with olive oil. Use gloved (or plastic-bagged) hands to evenly spread the oil.

6. With the oiled gloves still on, divide the dough into 6 equal-sized portions.

7. Shape each dough portion into a long breadstick so it is the same from end to end. Note: Make sure that the breadsticks are uniform and not fatter in the middle because they will not bake as nicely.

8. Gently place breadsticks on prepared baking sheet.

9. In a small bowl, whisk together the melted vegan margarine, parsley flakes and garlic powder. Brush this onto the tops of each breadstick.

10. Then bake these in a preheated oven for 15 minutes, until golden brown.

11. Remove from oven and brush with the remaining garlic butter (if there is any left) once again (optional).

12. Serve and enjoy warm.

Tips/Tricks: For a fun take on the breadsticks, when shaping, gently twirl the dough to create a twisty garlic stick. Also, feel free to add in some dried basil or oregano for flavoring. Serve with marinara sauce or olive oil for dipping.

26. Buckwheat-Flax Bread

Ingredients:

-         1 cup plain soymilk

-         1 cup oil (canola, or grape-seed)

-         2 eggs

-         1/4 cup honey

-         2 teaspoons xanthan gum

-         1/2 teaspoon salt

-         1 1/2 tablespoons baking powder

-         1 1/2 cups light buckwheat flour

-         1 cup white rice flour

-         1/2 cup glutinous rice flour

-         1/4 cup tapioca flour

-         1/4 cup flaxseed meal

-         cooking spray for top

-         honey for top (optional)

Directions-

1. Preheat oven to 350 F (180 C) and grease a 9 x 5 loaf pan.

2. In a large bowl, whisk together the xanthan gum, salt, baking powder, flaxseed meal and flours.

3. In your mixing bowl, lightly beat the soymilk, eggs, oil and honey.

4. Add the dry ingredients to the wet and beat until nicely blended.

5. Pour the bread batter into the greased 9 x 5 pan and lightly shape the loaf.

6. Spray the top of the bread with some cooking spray and then drizzle it with some honey (optional). Take a spatula dipped in water to smooth out the top of the loaf (or leave if you want more of a rustic look).

7. Then place in a preheated oven at 350 F (180 C), and cook for one hour.

8. Remove from the oven and allow to cool on wire rack before slicing.

Tips/Tricks: This is a light tasting bread packed with protein. Enjoy with any meal! Try topping with a drizzle of honey or simply with topped with butter.

27. Classic Soda Bread

Ingredients:

-         2 cups gluten-free all-purpose flour mix

-         1 teaspoon gluten-free baking powder

-         1/2 teaspoon salt

-         1/2 teaspoon nutmeg

-         1 teaspoon cinnamon

-         1 tablespoon honey (or sugar)

-         1 tablespoon cold dairy-free butter substitute, cut in small pieces

-         1/2 cup currants (or sultanas)

-         2 large, lightly beaten eggs

-         1 tablespoon apple cider vinegar

-         2 teaspoons baking soda

-         1 cup less 1 tablespoon light, coconut milk (canned)

-         1 tablespoon gluten-free mayonnaise

-         A little gluten-free flour to help you shape the dough

-         A little coconut milk to brush on loaf prior to baking

Directions-

1. Preheat the oven to 375 F (190 C) and lightly grease a small baking sheet (or use parchment paper).

3. In a medium mixing bowl, whisk the dry ingredients except for the baking soda.

4. Using floured hands, work the cold butter substitute into the dry ingredients.

5. Fold in the raisins (or currants).

6. Add the cider vinegar to the coconut milk and then pour it into the mixing bowl with the dry ingredients. Blend thoroughly with a mixer.

7. Add the mayonnaise and the lightly beaten eggs and mix until just worked through. Add the baking soda and mix again.

8. Gently plop the thick and sticky batter on a floured cutting board. Shape the loaf dough into a rounded ball that is approximately 6 inches in diameter.

9. Brush top of dough with some coconut milk and allow it to rest for 10 minutes. Then brush with some more coconut milk one more time.

10. Bake loaf in the preheated oven for 35 - 45 minutes, or until the bread is done and nicely golden.

11. Enjoy warm.

Tips/Tricks: If you can use dairy replace butter substitute with unsalted butter and use buttermilk in place of the coconut milk. Make sure to reduce cider vinegar to one teaspoon instead of a tablespoon.  This loaf makes a nice textured soda bread with excellent flavor and texture.

28. Ancient Grain Oat Bread

Ingredients:

-         1 cup brown rice flour

-         1/2 cup certified gluten-free oat flour (If you are sensitive to oat flour, substitute with quinoa flour)

-         3/4 cup millet flour

-         1/3 cup sweet rice flour

-         1/3 cup arrowroot starch (or cornstarch)

-         1/2 cup tapioca flour

-         1/4 flax seed meal (you can’t taste it and it adds fiber)

-         1 tablespoon xanthan gum

-         3 eggs

-         1 teaspoon apple cider vinegar

-         1 packet active dry yeast

-         1 teaspoon granulated sugar for proofing yeast

-         4 tablespoons butter (or butter substitute), melted

-         3 tablespoons brown sugar

-         1 tablespoon molasses

-         1 1/2 teaspoons salt

-         1/4 cup plus 1 cup heated water (heat the water to 120 degrees to proof the yeast)

Directions-

1. Preheat the oven to 200 F (100 C) and then turn it off. Grease the base of a 10 inch loaf pan.

2. In your stand mixer bowl, gently mix together the dry ingredients using the paddle attachment.

3. Take a separate bowl (medium), and whisk together the eggs, vinegar, molasses, and melted butter.

4. Warm the water for proofing the yeast. 120 F is the recommended temperature to be used.

5. In a smaller bowl, mix the active dry yeast with one teaspoon of sugar. Add in 1/4 cup of the heated mixture. Leave the yeast sit for 10 minutes. It will foam. If it doesn’t, try again with a new package of yeast.

6.  Add the egg mixture to your dry ingredients. Pour the yeast mix over the top. Then slowly add the water (it should still be warm) so as to achieve a proper consistency.

7. Slowly add in the rest of the water as needed. The dough should resemble a very stiff cake batter.

8. Beat dough on high speed for around 15 minutes in a stand mixer. If dough is to wet, you can add a small amount of rice flour until the desired consistency is reached.

9. With a spatula, carefully scrape the dough into prepared pan and put it in the oven to rise for around 1 to 1 1/2 hours. You can use a towel or plastic wrap to cover.

10. Once the dough has nicely risen to the top of your pan, bake for 40 minutes at 350 F (180 F), or until the internal temperature is 190 F (90 C).

Tips/Tricks:  This bread is great plain or you can use it for toasting or even grilling ham and cheese sandwiches. It does not refrigerate well so use within a couple of days or wrap and freeze leftover slices.

29. Mediterranean Scones

Ingredients:

-         1 cup sorghum flour

-         1/2 cup potato starch (or tapioca starch)

-         1/4 cup almond flour

-         1/4 cup brown rice flour

-         1 1/2 teaspoons xanthan gum

-         2 teaspoons baking powder

-         1/2 teaspoon baking soda

-         3/4 teaspoon salt

-         1/2 teaspoon garlic powder

-         1 teaspoon dried rosemary

-         1/2 teaspoon ground black pepper

-         1/4 cup olive oil

-         2 eggs, beaten

-         1 teaspoon lemon juice (or mild rice vinegar)

-         1/2 cup plain non-dairy milk (or plain yogurt)

-         1/3 rounded cup chopped black olives

Directions-

1. Preheat your oven to 400 F (200 C).

2. In a large mixing bowl, whisk together the flours, salt, starch, baking soda, baking powder, rosemary, garlic powder and ground pepper.

3. In the same bowl, add in the oil, eggs, lemon juice and non-dairy milk (or yogurt), and beat together until thoroughly mixed. Note: The batter will still be sticky. Using a wooden spoon, gently stir in the olives.

4. Lightly spray or grease the muffin tray. You could also hand-shape the scones in a lightly greased baking pan.

5. Evenly spoon batter into the prepared muffin pan. With oiled fingers, pat the scones flat before lightly sprinkling with more dried rosemary. Feel free to add extra olives on the tops.

6. Position on the center rack and bake for about 15 minutes. Scones will be firm and lightly browned. Enjoy warm!

Tips/Tricks: Serve with extra olive virgin oil for dipping. This is also delicious for gatherings paired with an assortment of salami, pepperoni and provolone cheese.

30. Cinnamon-Raisin Applesauce Bread

Ingredients:

-         1 1/3 cups sorghum flour

-         1/3 cup cornstarch

-         1/3 cup whole bean flour

-         1/2 cup sugar

-         2 teaspoons xanthum gum

-         1/2 teaspoon baking soda

-         1 teaspoon baking powder

-         1/2 teaspoon cinnamon

-         1/4 teaspoon salt

-         1 cup raisins (or sultanas)

-         1 1/2 cup applesauce

-         2 egg whites

-         1 teaspoon cider vinegar

Directions-

1. Preheat the oven to 350 F (180 C) and lightly grease (or spray) a large loaf pan.

3. Take a bowl and whisk together the flours, sugar, cornstarch, salt, xanthan gum, baking soda, baking powder, cinnamon and raisins.

4. In a separate bowl, whisk up the applesauce, egg whites and vinegar.

5. Then make a well in center of the dry ingredients and pour in the liquids from the separate bowl.  Mix together just until nicely combined throughout.

6. Pour batter into the prepared loaf pan, and bake for 60 minutes or until done.

7. Allow to cool on rack, about 30 minutes or so, before slicing.

Tips/Tricks: Toss in some nuts or chocolate chips for a fun flavor boost.

31. Honey Nut Yeast Bread

Ingredients:

-         1/2 cup millet flour

-         1 cup brown rice flour (or mix of white and brown rice flour)

-         1/2 cup almond meal

-         1/2 cup tapioca flour

-         1/4 cup honey

-         1 1/2 teaspoons salt

-         2 1/4 teaspoons yeast

-         2 tablespoons granulated sugar

-         1 teaspoon almond extract

-         1 teaspoon vinegar

-         1/2 cup warm carbonated water

-         1/4 cup warm whole milk

-         1 tablespoon xanthan gum

-         2 eggs, beaten

-         4 tablespoons butter (or butter substitute), melted

-         a little almond or grape-seed oil for shaping dough

Directions-

1. Whisk all dry ingredients together in your stand mixer bowl.

2. In a medium bowl, whisk in beaten eggs, melted butter, honey, vinegar, almond extract, and the warm carbonated water.

3. Mix the yeast with the warm milk to proof. This is important. If it does not proof you need to redo this step.

4. Gently pour the egg mix (from the medium bowl) into the dry ingredients and mix just until blended.

5. Poor in the yeast mixture and mix again.

6. Check the consistency of the dough. Add more tepid water if it is dry and a bit of flour if the mixture is still wet. Dough should resemble "stiff" cake batter.

7. Line a 10 inch spring-form pan with some parchment paper and grease the bottom with a little almond or grape-seed oil. Pour in the dough.

8. Set loaf aside for about 1 1/2 hours (varies slightly) until doubled in size. Make sure not to proof the yeast to much because the bread still needs to rise while it bakes.

9. Sprinkle slivered almonds on top of the loaf and bake at 350 F (180 C) for

10. If you like a soft-pulled bread texture, then bake the loaf at 350 F (180 C) for approximately 35 minutes.

Tips/Tricks: This bread is great for brunch or even as a stand alone dessert bread. Enjoy!

32. Pao de Queijo-Brazilian Cheese Rolls

Ingredients:

-         1 egg

-         2/3 cup milk

-         1/3 cup olive oil

-         1 1/2 cups tapioca flour

-         1/2 cup grated Parmesan cheese

-         1 teaspoon of salt (or more to taste)

Directions-

1. Preheat the oven to 400 F (200 C).

2. Grease or spray mini-muffin pan.

3. Pour all of the ingredients into food processor (or blender) and pulse until evenly blended. Scrape down the sides with a spatula as needed.

4. Scoop batter into the prepared pan and bake 15 to 20 minutes. Rolls will be puffy and lightly browned.

5. Remove them from the oven and leave them to cool slightly before serving.

6. Enjoy warm or reheat for later use.

Tips/Tricks: These rolls are a great accompaniment to ham or just as a stand alone snack. They are also great served with traditional Brazilian Feijoada.

33.  Caraway Bread

Ingredients:

-         1 1/4 cups gluten-free flour blend

-         1 cup tapioca flour

-         1 cup arrowroot starch

-         1/2 cup amaranth flour

-         1/2 cup superfine brown rice flour

-         1/4 cup buttermilk powder

-         1 tablespoon xanthan gum (or guar gum)

-         1 teaspoon salt

-         1/2 teaspoon gluten-free garlic powder

-         1 teaspoon gluten-free onion powder

-         1 1/2 to 2 tablespoons caraway seeds

-         5 teaspoons instant dry yeast granules

-         3 eggs

-         1 tablespoon honey

-         1/2 cup olive oil, plus 3 tablespoons to use in the baking pan

-         1 teaspoon apple cider vinegar

-         1 1/4 to 1 1/3 cups gluten-free beer or plain club soda (carbonated water)

Directions-

1. In a large mixing bowl, whisk together all the dry ingredients until thoroughly blended.

2. Take out another bowl and beat eggs lightly with a fork. Add the vinegar, honey, olive oil, and 1 cup of gluten-free beer (or water). Stir until blended.

3. Beat the dry ingredients on low and slowly add in the liquid mix.

4. Then beat the mixture on a medium speed for 2 minutes. Add in a little water if dough is to dry. The dough should be thick.

5. Turn mixer on high and beat an additional 2 minutes. The dough should become smooth, but will still be thick.

6. If needed, scrape down sides of the bowl and cover with a damp towel. Let the dough rest for 1 hour.

7. Preheat oven to 400 F (200 C) while dough is resting.

8. Spoon 3 tablespoons of olive oil into a 2 quart ceramic oven-proof casserole dish (with a lid). Place the dish (without the lid) into the oven and allow it to preheat as the bread dough rests.

9. Using a spatula, carefully place the bread dough into the prepared pan. Then dip the spatula into water and smooth the top of dough.

10. Place the lid on pan and bake for 35 - 45 minutes, or until an instant thermometer inserted in the middle of bread shows 205 F (96 C).

11. Once done, remove bread from pan. Cool before slicing.

Tips/Tricks: This bread makes excellent gluten free Reuben sandwiches. Place Reuben ingredients between two slices of bread and grill on a panini grill until warmed and cheese is melted. Enjoy!

34. Italian Bread Crumbs

These yummy gluten-free bread crumbs are perfect for breading meat, meatballs, and fish.

1. Use a dry loaf of white gluten-free rice bread and grind the bread into crumbs.

2. Place 2 cups of the crumbs in a bowl (you can put rest in freezer).

3. Add 3/4 to 1 teaspoon onion powder.

4. Add 3/4 to 1 teaspoon garlic powder.

5. Add 1 tablespoon Italian seasoning.

6. Add 1/4 cup parmesan cheese.

7. Mix together.

Conclusion

As you can see, baking gluten-free bread is not a difficult task. We breezed through the myths of gluten-free baking and showed you that it just takes a little know how and a bit of tweaking of your basic baking strategies. Always remember the basics: Avoid cross contamination, know your ingredients, follow the tips, and adhere to the recipes. Following that process will help keep flopped and brick-like baked goods out of your kitchen.

Now that you have the information, look over the recipes, prepare your kitchen and get ready to take on the once daunting gluten-free aisle at the grocery store. Now that you are informed on the plethora of new ingredients, it will be easy to figure out and even easier to bake.

Baking gluten-free breads is a great way to take control of your nutrition as many of flours are solid powerhouses that you would never find in commercially made, or generally even homemade, gluten based baking. Share your amazing baked good with others and you will probably find the common response is for people to ask what is in it and requesting the recipe.

On a different note, sometimes it takes a little bit of patience when getting used to all the different tastes and textures that gluten-free baking has to offer, especially if your palette has been limited to wheat for most of your life. If this is the case, it is probably best to start with lighter flours in breads and work your way up towards the denser and rustic blends. Try out the different recipes and explore the delicious textures that gluten-free breads can bring to your table.

Even though you might miss the ease of eating and cooking gluten based products, gluten-free baking is just as easy and delicious. It just takes a little information and preparation. Put on that apron and preheat your oven. It is time to get baking!

Best wishes.

Nicole Hayes

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