“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
– James Beard
When I started baking gluten free bread, it didn’t take me long to figure out that the bread mix that I was using was not going to cut it. The bread didn’t taste good and it always fell in the middle. And as if that were not enough, it was expensive!
I should have written to you long before now and thanks you for being a life saver. Without your bread and flour mix I would have died of malnutrition long before now. I am a seventy-eight year old retired engineer that was diagnosed with celiac three years ago. Most of the foods that I loved were now off the menu and all the bread that I could find was like trying to eat a hockey puck. Then a friend told me about your web site and life changed for the better. ~Schuble
I started baking gluten free bread from scratch and after several years and hundreds of experiments, I developed a gluten free sandwich bread recipes that works every time. It always rises, it never falls, and it’s not gooey inside (as you can see from the picture above!)
OMG!! This recipe rocks!! I’m SO glad I found this site. I’ve been missing sandwiches so bad that I broke down and ate one with regular bread. BIG mistake. So I found this recipe and finally got all the ingrediants. I’d already eaten dinner, so I had a piece with some cinnamon sugar on it and my mouth was in heaven. Thanks, thanks, thanks! ~Barb
Best of all, two of the flours are available at most grocery stores (even rural ones!) and the other two flours are two of the least expensive gluten free free flours and they are readily available online or in most grocery stores in larger cities.
When you take a live cooking course, you get to ask questions during the class. But what do you do when you get home and are stumped? No worries about that now. With Gluten Free Cooking School’s cooking classes you get ongoing support (technical and emotional!) from the instructor and your classmates.
In this class you’ll learn the basics of gluten free bread making. No fancy techniques; nothing that’s hard to do. You’ll learn how to make a standard, everyday sort of loaf of bread that’s good for sandwiches, French toast, cheese toast…. you get the idea.
The bread may be basic, but the taste is anything but everyday. Especially if you’re used to store-bought gluten free bread and gummy, gooey short loaves of bread.
Here Are Just a Few of the Things You’ll Hear and See:
Bake These Gluten Free – Allergy Friendly Recipes:
I know that many of you struggle with multiple food allergies. The three recipes included with this class were written with you in mind. Before you purchase the class, check the ingredients list below to see if one or more of the recipes will work for you.
Recipe 1 – gluten free, casein free, soy free, nut free: brown rice flour, corn starch, sorghum flour, masa harina, xanthan gum, salt, water, yeast, sugar, eggs, oil, cider vinegar
Recipe 2 - gluten free, casein free, soy free, corn free: brown rice flour, tapioca starch, sorghum flour, almond flour, guar gum, salt, water, yeast, sugar, eggs, oil
Recipe 3: – gluten free, soy free, nut free, casein free substitutes suggested brown rice flour, corn starch, sorghum flour, masa harina, xanthan gum, salt, milk, yeast, sugar, eggs, butter, vanilla
**If these recipes use ingredients that you are allergic too, you can still sign up for the course. I’ll be happy to give you suggestions as to what substitutes you might want to try on your own. Or you can wait until I offer a more intensive bread course (still in development) that will help you design your own bread recipe that works for your particular food allergies**
I just made your “Finally Really Good Gluten Free Sandwich Bread” using the Gluten Free/Rice Free flour mix you helped me come up with and it is amazing! I’m so use to bread recipes being so “doughy” that it was hard to see it being “different” but it is awesome! Even my husband and daughter is eating it! I can finally have sandwiches again! Yeah! Thanks for all the help! ~ Renee