Gluten Free Bread

Recipe by Amy Fothergill, courtesy of The Warm KitchenΒ Cookbook
This is a tried and true recipe for a simple yet delicious gluten-free bread recipe. It can be made with regular milk or a milk substitute. I usually use almond or coconut as the substitute. If you need to make it egg-free, you can use a flax or chia seed substitute. However, I would add more yeast (3 teaspoons total) or add a 1/2 teaspoon of baking powder to the dry ingredients. Make sure to let it rest about 15 minutes before you slice it; otherwise it might fall apart. It can be left at room temperature for about 24-36 hours. After that, place in the fridge and reheat in a toaster.
If you find pockets of flour in the corners of your bread when it’s done baking, you can mix the dry and liquid ingredients in a bowl first, then add it to the breadmaker pan without the paddle.
To make this in loaf pans, first mix the dry and liquid ingredients in separate bowls. Then vigorously mix the two together in a large bowl with a spatula for about 2 minutes (you can also use a stand up mixer). Spray or grease 2 loaf pans and place bread dough in the two pans, dividing evenly. Let rise covered 30 minutes in a warm place. Preheat oven to 350F. Bake 30-40 minutes or until golden brown on top. Let rest in pan 5 minutes. Remove and then let cool before slicing.
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3 ΒΌ cups Amy’s gluten-free flour mix (see below or use something similar)
2 teaspoons xanthan gum
1 – 1 1/2 teaspoons kosher salt (more or less depending upon your taste; less if you have regular salt)
2 1/4 teaspoons quick rise yeast (1 packet)
Optional: 1/8 teaspoon dry ground ginger (this helps the bread stay fresher; use if it you think the bread won’t be eaten in 3 days)
1 cup hot water (between 120-130F)
1/2 cup warm milk or milk substitute (you can use all water instead of milk)
2 eggs, beaten, at room temperature
1 teaspoon apple cider vinegar
1 Β½ tablespoons olive oil or vegetable oil like safflower
1 tablespoon honey or agave nectar
Tip: Measure the oil first and then the honey or agave so it does not stick to the measuring spoon.
  1. Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
  2. Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
  3. Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
  4. Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
  5. When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
  6. Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
Amy’s gluten-free flour mix
Mix the following and place in an air-tight container:
3 cups superfine brown rice flour
1 cup millet flour (or superfine white rice flour)
1 cup potato starch (not flour)
1 cup tapioca starch or flour
If you want a heartier bread, measure 2 3/4 cups of the above blend into a bowl and then add 1/2 cup sorghum flour to it; Use this for the 3 1/4 cups of gf flour needed in the recipe above.

Gluten Free Flours I Recommend (an ongoing list)


Bob’s Red Mill All Purpose Baking Flour Gluten Free






Gluten Free Mama’s Almond BlendΒ GFM-almond-2lb-mockup-400-x533.jpg



Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

π’”π’˜π’†π’†π’• & π’”π’‚π’—π’π’“π’š 𝒔𝒕𝒖𝒇𝒇𝒆𝒅 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 π’ƒπ’š: π’—π’†π’ˆπ’‚π’ π’‰π’–π’ˆπ’”

π‘»π’‰π’Šπ’” π’—π’†π’ˆπ’‚π’ 𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 𝑺𝒒𝒖𝒂𝒔𝒉 π’Šπ’” π’”π’˜π’†π’†π’•, π’”π’‚π’—π’π’“π’š, π’‰π’†π’‚π’“π’•π’š 𝒂𝒏𝒅 𝒐𝒉-𝒔𝒐 π’ˆπ’π’“π’ˆπ’†π’π’–π’”! 𝑰𝒕’𝒔 π’ˆπ’π’–π’•π’†π’-𝒇𝒓𝒆𝒆 𝒂𝒏𝒅 π’‘π’‚π’„π’Œπ’†π’… π’˜π’Šπ’•π’‰ π’π’–π’•π’“π’Šπ’•π’Šπ’π’. 𝑷𝒆𝒓𝒇𝒆𝒄𝒕 𝒇𝒐𝒓 𝒇𝒂𝒍𝒍!


1 𝒄𝒖𝒑 π’…π’“π’š π’’π’–π’Šπ’π’π’‚ , π’„π’π’π’Œπ’†π’… π’‚π’„π’„π’π’“π’…π’Šπ’π’ˆ 𝒕𝒐 π’‘π’‚π’„π’Œπ’‚π’ˆπ’† π’Šπ’π’”π’•π’“π’–π’„π’•π’Šπ’π’π’”. (𝒂𝒅𝒅 𝒂 π’‘π’Šπ’π’„π’‰ 𝒐𝒇 𝒔𝒂𝒍𝒕 𝒕𝒐 𝒕𝒉𝒆 π’˜π’‚π’•π’†π’“)
3 𝒂𝒄𝒐𝒓𝒏 𝒔𝒒𝒖𝒂𝒔𝒉 (π’Žπ’†π’…π’Šπ’–π’Ž-π’”π’Šπ’›π’†π’…)
2 1/2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 π’π’π’Šπ’—π’† π’π’Šπ’ (𝒐𝒓 𝒑𝒓𝒆𝒇𝒆𝒓𝒓𝒆𝒅 π’„π’π’π’Œπ’Šπ’π’ˆ π’π’Šπ’)
1 𝒄𝒖𝒑 π’π’π’Šπ’π’, π’…π’Šπ’„π’†π’…
2 𝒄𝒍𝒐𝒗𝒆𝒔 π’ˆπ’‚π’“π’π’Šπ’„, π’Žπ’Šπ’π’„π’†π’…
1/2 𝒄𝒖𝒑 π’„π’†π’π’†π’“π’š, π’…π’Šπ’„π’†π’…
1 π’π’‚π’“π’ˆπ’† 𝒂𝒑𝒑𝒍𝒆, π’…π’Šπ’„π’†π’…
2 𝒄𝒖𝒑𝒔 π’„π’“π’†π’Žπ’Šπ’π’Š π’Žπ’–π’”π’‰π’“π’π’π’Žπ’”, 𝒄𝒍𝒆𝒂𝒏𝒆𝒅 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 (𝒂𝒃𝒐𝒖𝒕 8 𝒐𝒛)
1/2 𝒄𝒖𝒑 π’„π’“π’‚π’π’ƒπ’†π’“π’“π’Šπ’†π’” (𝒇𝒓𝒆𝒔𝒉 𝒐𝒓 𝒇𝒓𝒐𝒛𝒆𝒏)
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 π’”π’‚π’ˆπ’†
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 π’•π’‰π’šπ’Žπ’†
1/4 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 π’„π’Šπ’π’π’‚π’Žπ’π’
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒔𝒆𝒂 𝒔𝒂𝒍𝒕, π’Žπ’π’“π’† 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆

𝑺𝒐𝒖𝒓𝒄𝒆 & π‘°π’π’”π’•π’“π’–π’„π’•π’Šπ’π’:Β π‘Ίπ’˜π’†π’†π’• & π‘Ίπ’‚π’—π’π’“π’š 𝑺𝒕𝒖𝒇𝒇𝒆𝒅 𝑨𝒄𝒐𝒓𝒏 𝑺𝒒𝒖𝒂𝒔𝒉