These gluten free bread sticks have a crispy crust, soft sweet doughy crumb, and a salty, buttery taste. And since they’re whipped up in your mixer, they are no trouble at all to throw together! Try them with your next salad or gluten free pasta dish – or all by their one-sy dipped in butter. Nom nom nom… This recipe is based on our earlier recipe for gluten and rice free buns. The dough for these is so pliable, you can shape it into almost anything! Hmmmmm … maybe pretzels next time??????
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These gluten free buns are salty and crispy on the outside with a soft, sweet, doughy centre, and they have none of that bitter gf flour flavour. They’re also rice and egg free and can be made without dairy. And because you knead the dough with an electric mixer, they’re also pretty easy to throw together. Unlike many gluten free bread doughs that tend to resemble cake batter, this recipe results in a dough that can be worked with and shaped, making it quite versatile. Try using it to make gf bread sticks!
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Necessity really is the mother of invention. Geoff and I were invited to dinner the other day. The host was preparing enchiladas (OMG they were soooo good!). Thinking I could whip up a batch of our potato flour tortillas, I offered to bring some. Seemed like a great idea at the time, but when I went to make them – and of course I left it to the last minute – I didn’t have all the ingredients, so I improvised. Am I ever glad I did! These gluten free tortillas made with black beans may not be the prettiest, but they taste great, roll out well, stay soft, and don’t turn to mush in baked dishes. Out host sent us home with some left overs and these were still fantastic three days later! We haven’t tried them as a wrap yet, but I’m sure they would be perfect.
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These gluten free french toast muffins taste just like french toast but without the hassle. All you have to do is mix a few things together and toss them in the oven. No watching and flipping required – making them perfect for brunch! Of course you can use fresh gluten free bread, but if you’re like us and have a few bags of stale gf bread in your freezer, this is the recipe you’ve been waiting for. Whole grain, white, poppy seed, raisin – all will work wonderfully.
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As we’ve said before, come January we start pulling out the slow cooker for some mid-winter comfort foods. But slow cookers can be used for more than roasting and stewing, as this gluten free slow cooker bread demonstrates! This bread is heavy and sweet like a rye bread but I think my favorite thing about it is that it actually GETS BETTER WITH AGE! It’s good on the day you bake it, better the next day, and at its best the day after that. I think it’s the almond flour that keeps it moist and gets better as it slowly absorbs all the flavours. Whatever the reason, it’s not until day four that this bread finally starts to dry out and lose flavour. (I only know this because Geoff and I showed severe restraint while watching a wonderful golden loaf age away on our counter top. Four days was as much as we could take!) If you don’t like having a freezer full of half eaten loaves of gf bread, and you do like a heavy artisan-style loaf that has just a hint of Danish rye flavour, this is the recipe for you!
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These dinner rolls are soft and yeasty with a tender bite. They are also sweet making them good all on their own, divine with a bit of butter or margarine, and perfect for those turkey or ham bunwiches over the holiday season! Mmmmmm. A bit of ham, a slice of swiss or cheddar, and some Dijon mustard. Heaven!
Below you’ll find recipes for either white or brown buns. The photo above is a white dinner roll. We prefer the nuttiness of the teff in the brown buns but they aren’t quite as photogenic!
These quick and easy gluten free biscuits are light and buttery and perfect for using up any leftover mashed potatoes. (If you follow this blog, you are likely realizing by now that we seem to have a lot of leftover mashed potatoes! See here … and here…, oh yeah, and here. ) Great by themselves, or top these gems with butter, cheese, or jam. OR for a full meal deal, slice one in half and top with a slice of Canadian bacon, a fried or poached egg, and a slice of cheese! Mmmmmmm….bacon. Please scroll down for the recipe.
Oh yeah, these can also be made without power tools 😉
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With a crisp, buttery crust and a soft crumb, these gluten free hamburger buns are sure to become one of your go-to recipes. Pictured here are a slider bun version, but you can make these any size you want so go ahead and have that quarter-pound burger… No one need know they are 30% whole grain! A variation on our tried and true lean crusty bread and white bread recipes, these buns are easy to make and taste fabulous. Even people who don’t like crusts tend to love the buttery saltiness that covers these! For the first time in years, Geoff preferred the bun to the burger!
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If you are looking for a quick and easy – and delicious – gluten free dinner roll recipe, this is it! Based on our recipe for white bread mini loaves, these rolls are easy to make, fluffy and airy, and taste fantastic. And yes, they use yeast but please don’t think that means they are complicated to make. While you do need to leave them time to rise (40 minutes) the rest is as easy as pie… No, scratch that. It’s even easier – more like a stir and bake cake. Looking for gluten free bread recipes? Try these: