My New Gluten-Free Bread Book is Here!

This book has been a work in progress for the past couple of years, and I’m so excited to finally have it finished and ready for people to start using!

The recipes were born from a gluten-free flour blend that I created, and was about to start selling along with the rest of our gluten-free baking mixes. But earlier this year I decided to sell our mixes to another gluten-free bakery (yay Blue Moon Bakery!), and kept the flour blend to use for this bread Ebook (and hopefully many other books to come). The recipe for the flour blend is included in this book, and I highly recommend making a very large batch of it. Then whenever the urge strikes, you’ll be able to make your breads without running to the store. I keep mine in a glass crock in my kitchen, and regularly have bread baking every couple of days. 

If you are wondering what recipes are in the book, here’s a list:

Julie’s GF Flour Blend
Farmhouse Buns
Rosemary Garlic Farmhouse Buns
Farmhouse Sandwich Bread
Farmhouse Rosemary Garlic Bread
Farmhouse Cinnamon Raisin Bread
Farmhouse Double Chocolate Bread
Farmhouse Pizza Dough
Farmhouse Focaccia
Farmhouse Crumpets
Everything Bagel Topping

These recipes in this book are different from my other bread Ebook. These use my new flour blend, they don’t call for beans, aquafaba, teff, or psyllium, and are a bit easier to make (especially the buns!). They also rise much higher too. And it uses many gluten-free ingredients you probably already have in your pantry like sorghum flour, potato starch, tapioca, instant yeast, ground flax, and xanthan. There are a few ingredients you may need to order online (Pomona’s Pectin and superfine white rice flour come to mind). I tried to keep the specialty ingredients to a minimum for the flour blend and this book, but some of those specialty ingredients are what really set these recipes apart. This is a flour blend that you will reach for time and time again. Besides bread, I also use it for cookies, pie dough, cakes and muffins (more ebooks to come!). It is a really special blend, with the sorghum flour giving it a nice whole grain feel.

These recipes are also all vegan, dairy-free, and egg-free too. Here’s the link to the new book.

I will be teaching a bread class in January with some of these recipes, so stay tuned. If you have any questions about this ebook, leave a comment below.

xoxo Julie