Gluten-Free French Bread


Yield 1 Loaf


1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoons xantham gum

3/4 teaspoon salt

1 tablespoon sugar

3/4 cup lukewarm water

1 tablespoon rapid rise yeast

1 tablespoon oil

1 1/2 egg whites, at room temperature

1/2 teaspoon vinegar


In a mixing bowl combine the brown rice flour, tapioca flour, xantham gum, salt, sugar, and yeast.  In another bowl, beat the egg whites, then add the vinegar, oil, and water.  Combine.  Add the wet ingredients to the dry ingredients.  Beat on high for 3 minutes (the stand mixer really comes in handy here).  Dough will be very sticky, the consistency of a very thick cake batter.  On a greased cookie sheet, form dough into a French loaf shape.  If the dough is too sticky to shape, grease a spatula and use that to form the shape.  Cover dough with plastic wrap that has been sprayed with cooking spray.  Let rise in a warm place for about 45 minutes (I put mine in the oven, turn the heat to warm for a few minutes, then turn the oven off).  Preheat the oven to 400 degrees and bake for 40-45 minutes.  Cool on a wire rack (this ensures that the bottom of the loaf stays crispy).  Serve, store, or do whatever you are going to do with it.

*Feel free to add spices for extra flavor as this is a very basic recipe.

**This recipe can be used for monkey bread (make 2 loaves) or a vegetable pizza base (reduce cooking time to 15 minutes)


Almost Sugar-Free Banana Bread (gluten free)


Almost Sugar-Free Banana Bread (gluten-free)

4 medium or 3 large very ripe bananas , mashed
1/3 c. vegetable oil
2 lg. eggs
1/4 c. water
1 tsp. vanilla
2 c. flour (1 c brown rice, ½ c teff, ½ c tapioca, 1 1/2 tsp xantham gum)
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp brown sugar


Beat together mashed banana, oil, eggs and water until creamy. Add vanilla, flour, baking soda, baking powder, sugar, cinnamon and nutmeg. Beat well. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly.

Bake at 350°F for about 50 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.

*** This bread is very dense and chewy

Gluten Free Monkey Bread


** Need 2 people to make

For the dough

Follow this recipe and make enough dough for 2 loaves.

For the cinnamon sugar coating

1 Tbsp cinnamon

1 c sugar

For the caramel topping

3/4 cup butter

1 cup brown sugar



Combine the cinnamon and sugar in a large bowl and set aside.  Follow the directions for the bread dough but don’t bake it or let it rise just yet.  Working very quickly (it’s fast rise yeast so it needs to get to a warm place to rise asap) and with a friend (one person for the spooning and the other for coating), take small spoonfuls of the dough, drop them in the cinnamon/sugar and coat, and place them randomly in a greased glass 9 x 13 in pan.  When finished, sprinkle the remaining cinnamon/sugar over the dough.

Cover the pan with greased plastic wrap and let rise in a warm place for 30-45 minutes or until the dough has doubled in size (I put the dough in my oven, turn the oven to 350 for 1 minute, then turn off the oven).  Meanwhile, melt the brown sugar and butter in a saucepan, but do not boil.  Pour the caramel topping over the dough anytime during its rise time, but before baking it.  After the dough is done rising, preheat the oven to 400 degrees.  Bake for 25-30 minutes or until the bread is golden brown and crispy on top.

Immediately turn upside down the bread onto a cookie sheet or storage container (this lets the caramel topping coat everything).  Cool.  Serve. Store.



Gluten-Free Bread


*The brown sugar and molasses give it a malty flavor


  • 1 3/4 cups brown rice flour
  • 3/4 cup tapioca starch
  • 1/2 cup teff flour
  • 1 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1 tablespoon quick rise yeast
  • 2 tablespoons light brown sugar
  • 1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice “wheaty,” “malty” flavor)
  • 3 large eggs, room temperature
  • 1/4 cup olive or canola oil
  • 1 cup warm milk or milk substitute



Place the dry ingredients (brown rice flour, tapioca starch, teff flour, xantham gum, salt, yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.

Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball.

Place dough in a greased 8.5×4.5 pan.  Cover lightly with greased plastic wrap.  Allow the dough to rise for about 45 minutes in a warm place (I turn my oven on for about 1 minute then turn it off and the temperature inside is about right) or until the dough rises about an inch above the pan.

Remove the pan from the oven if that is where you put it to rise.  Preheat the oven to 350. Remove the plastic wrap.  Bake bread for 50-55 minutes (or about 45 minutes if using a darker pan).  The loaf will be a deep, dark color.

Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan. Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. If the slices aren’t completely cool when you put them in the freezer, they will stick together.


Pumpkin Protein Bars (Gluten-Free)



1 1/3 cup almond meal
2/3 cup brown rice flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 tsp all spice
1/3 cup of your preferred sweetener (sugar, stevia, etc. I used sugar)
3 scoops of cinnamon bun protein powder
1 1/2 cup pumpkin puree
4 eggs


In a large mixing bowl combine all of the dry ingredients. Then add the pumpkin and eggs (notes if your batter seems a little dry add some more pumpkin)
Spread batter evenly into a greased 9×13 pan. Bake at 350 for about 25 minutes or bars begin to separate from the pan. Cool. Cut. Serve. Freezes well.


Gluten Free Vegetable Pizza


Gluten Free Vegetable Pizza


For the crust:

1 cup brown rice flour

½ cup tapioca flour

1 ½ tsp xantham gum

¾ tsp salt

1 Tbsp sugar

1 Tbsp fast rise yeast

¾ cup lukewarm water

1 Tbsp oil

1 ½ egg whites, beaten slightly

½ tsp vinegar

For the toppings:

4 oz cream cheese (half the package)

2 Tbsp dry ranch dressing flavor

1 Tbsp milk

¼ cup shredded cheddar cheese

Your choice of diced vegetables (I did broccoli, carrots, and sweet onions)



For the crust:

1. In a mixer bowl of a heavy-duty mixer, combine flours, xantham gum, salt, sugar, and yeast.  Mix well.

2.  In a separate bowl, beat the eggs until slightly bubbly.  Then add the water, vinegar, and oil.  Whisk together.

3.  Add the wet mixture to the dry mixture.  Beat on high for 3 minutes.

4. On a small greased cookie sheet, spread dough out evenly with a spatula.  (Note: if you are having trouble spreading the dough, wet the spatula with water and do so as needed.  Do not use a rolling pin).  It’s ok if the dough doesn’t stretch out through the whole pan.

5.  Let the dough rise in a warm area for 20-25 minutes.  (I turn the oven to warm and let the bread sit in there to rise)

6.  Bake at 400 degrees for 15-20 minutes or until bread is golden brown and crispy.

7.  Transfer to wire rack to cool completely.  You can put the bread in the freezer or fridge to speed up the cooling process.

For the topping:

1. In a small bowl combine the milk, cream cheese, and dry ranch dressing.  Spread evenly over the cooled crust.

2. Then spread the shredded cheese evenly on top of the cream cheese.

3. Top with your favorite diced vegetables

4. Refrigerate.


Gluten Free Strawberry Muffins



If you haven’t noticed yet, I have an obsession with muffins. I bake them every week for breakfast. I just discovered the awesome flour combination of quinoa, teff, and brown rice. It gives a hearty whole grain flavor and packs on the nutrients to the muffins!

Strawberry Muffins, Gluten Free

¼ cup oil
½ cup milk
1 egg
½ tsp salt
2 tsp baking powder
1/3 cup sugar
2/3 cup quinoa flour
2/3 cup teff flour
1/3 cup brown rice flour
1 ½ tsp xantham gum
1 cup chopped strawberries

Combine oil, milk, and egg. Beat lightly. In a separate large bowl, mix flours, xantham gum, salt, baking powder, and sugar. Add the liquid mixture and mix thoroughly. Stir in chopped strawberries. Fill greased muffin cups 2/3 full. Bake at 375 for 20-25 minutes.