This is a delicious, slightly darker version of our White Baguette. This recipe uses potato starch and white rice flour to help replicate the flavor of white flour used in a baguette, while balancing whole-grain flavor from buckwheat and millet.
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Garlic & Rosemary Focaccia
This is an enriched dough, which in simple terms means that it has oil, and other ingredients in it that make the rise slower. The wait is worth it though, as this bread is full of flavor and makes delicious toast and sandwiches (try some in a panini press, too).
Classic Sandwich Loaf
A simple light-colored, everyday loaf. We love this one for grilled cheese, hors d’oeuvres like toast points with a yummy topping, or classic toasted PB&J.
Brown Rice Sourdough Starter
This is a starter-making recipe that uses a small amount of dry starter from a store-bought gluten-free starter packet, or some dry starter that you have saved/received from someone else. See Baking Tips below for using wet/hydrated starter to get one going.
Grape Mash Sourdough Starter
This is a recipe using a wine-making technique—mashing grapes—to cultivate a vibrant sourdough starter. This starter may take a few days longer than our Brown Rice Sourdough Starter, but we recommend trying it as it makes a strong, delicious starter you can rely on for years.
Ethiopian Injera
This is our version of the Ethiopian biologically leavened flatbread, Injera, that has a slightly spongey texture and mild sour flavor. It’s made out of nutty teff flour, which comes from one of the world’s smallest grains. In traditional Ethiopian cooking, Injera is used instead of utensils to scoop up delicious stew creations—do research traditional […]
Boil-Free Bagels
Rich flavor and comforting, chewy crumb all without the traditional boiling step—just shape and bake.
Multi-Grain Loaf
This darling little sandwich loaf has been a classic go-to for our gluten-free bakers since the beginning. It uses a variety of whole-grain flours to bring lovely flavor that you can rely on for sweet and savory pairings.
Whole-Grain English Muffins
All the nooks, all the crannies—just begging to hold onto some butter and jam. These English muffins are baked on the stovetop, on a griddle, or in a cast iron skillet, then finished in the oven.
Cinnamon Rolls
Make them pull-apart style or bake the rolls individually in a lined muffin tin like cupcakes. Either way, these oooey, gooey treats will be the darlings of any Sunday brunch table from here on out.