Prep Time: 14 mins | Bake: 38-42 mins | Total: 2hrs 37 mins | Yield: 1 loaf

Ingredients

43 cups (468g) King Arthur Gluten-Free All-Purpose flour

3 tbsp (35g) granulated

2 tsp instant yeast

1 1/4 teaspoon (8g) table salt

1 1/4 tsp xanthan gum

1 cup (227g) milk, warm

4 tbsp (57g) butter, softened

3 large eggs.

Instructions

1. Weigh your flour; or measure it by gently spooning into a cup, then sweeping off any excess. Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix until combined.
2. Using electric mixer (hand mixer or stand mixer fitted with a flat beater attachment, not a dough hook), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it will come together.
3. Add the butter and beat until thoroughly blended.
4. Beat in the eggs one at a time, beating each thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
5. Cover the bowl and let the thick batter rise for 1 hour.
6. Scrape down the bottom and sides of the bowl, gently deflating in the process.
7. Grease an 8 1/2″ by 4 1/2″ loaf pan; or a 9″ by 4″ by 4″ gluten-free loaf pan, which will give you a taller, more shapely loaf.
8. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
9. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ by 4 1/2″ pan, or until it comes to within about an inch of the rim of the 9″ pan. This should take about 45-60 minutes. Toward the end of the rising time, preheat the oven to 350°F.
10. Bake the bread for 38-42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
11. Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.

Tips

Be aware: Some of your baking ingredients can be a hidden source of gluten. For gluten-free baking, think beyond just flour.

Make this basic bread your own! Try a flavorful variation like cinnamon-apple, savory cheese, or cinnamon swirl.

Egg Free: Using flax in place of eggs works well. To replace the 3 eggs called for, use 1/4 cups plus 2 tbsp (1 1/2 oz.) flax meal (the more finely ground the better), blended with 1/2 cup plus 1 tbsp water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tbsp (1/2 oz.) flax meal blended with 3 tbsp water. Let it sit for 19 minutes to thicken before using.

Dairy-Free: Substitute margarine for the butter, almond milk, oat milk or rice milk for the milk called for in the recipe. Results may vary from the original.

Bread Machine: Use an additional 1 large egg and 1 ounce (3 tbsp) gluten-free flour. For best results, use a bread machine that has a pre-programmed gluten-free setting.

To make rolls, use the King Arthur Gluten-Free Dinner Rolls recipe for best results. They’re ideal for serving alongside a meal or splitting in half horizontally to use as slider buns.

Prep Time: 15 mins | Bake: 30-35 mins | Total: 2hrs 30mins | Yield: 8 buns

Ingredients

Dough:

3 1/2 cups (420g) King Arthur Gluten-Free Bread Flour

1 2/3 cups (377g) water, lukewarm

1 large egg

1/4 cup (50g) granulated sugar

2 tbsp (28g) butter, at room temperature

1 tbsp (9g) instant yeast

1 1/4 tsp table salt

Topping:

1 large egg, whisked with 1 tbsp water

sesame seeds or poppy seeds, optional

1 tbsp butter, melted

Instructions

1. In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps, that’s OK. It’s norma; for the mixture to resemble cake batter at this stage.
2. Cover the mixture and set it aside for 20 minutes. It will firm up slightly during this time and begin to look more like dough than batter.
3. On a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you( use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother and easier to handle, 5-6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of this kneading.
4. Return the dough to the mixing bowl. Cover and allow it to rise for 40 minutes, or until slightly puffy.
5. On a greased or floured surface, gently deflate the dough and knead it 5-6 more times.
6. Using additional gluten-free flour or grease on your hands and work surface as needed, divide the dough into 8 equal pieces (about 115g each).
7. Loosely shape the dough into rounds: Working with one piece at a time, pull edges in toward the center and then turn it over and roll it into a smooth ball using your cupped hand.
8. Placed the shaped dough balls onto a parchment-lined baking sheet and gently press each bun until it has flattened to about 3″ in diameter.
9. Let the buns rise for 20-30 minutes, covered, or until slightly puffy.
10. While the dough is rising, preheat the oven to 350°F.
11. Once risen, use a pastry brush to gently coat each bun with egg wash, then sprinkle with seeds if using.
12. Bake the buns for 30-35 minutes, or until their light golden brown and a digital thermometer inserted into the center of a bun registers at least 190°F.
13. While the buns are still warm, gently brush them with the melted butter, then set aside to cool.
14. Storage Information: Gluten-free burger buns are best enjoyed the day they are baked, but you can store leftover buns, well-wrapped, at room temperature for up to 2 days. Freeze for longer storage.

Serves 8-10 | Prep Time: Overnight

Ingredients

1 loaf bread

1 (8oz.) pkg cream cheese, softened

8 eggs

1 1/2 cups milk

2/3 cups half and half

1/2 cups maple syrup

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Instructions

1. Cut loaf of bread into cubes and place in a lightly greased 9×13″ pan.
2. In a large bowl, beat cream cheese. at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add milk, half and half, maple syrup and vanilla and mix well. Pour evenly over bread cubes, cover with foil, and refrigerate overnight.
3. Following morning: Remove pan from fridge and let sit out for half an hour, while preheating oven to 375°F. After half hour is up, bake casserole for 35 mins (removing foil first). Enjoy hot with maple syrup! 🙂

Makes 4 pints

Ingredients

5 1/2 lbs apples, peeled, cored, sliced

4 cups sugar (or much less)

2-3 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

Instructions

1. Fill crockpot with apples. Combine other ingredients, pour over apples and stir to coat. Cover and cook on HIGH for 1 hour.
2. Reduce heat to low, cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally. Uncover and cook 1 hour on low. Stir until smooth.

Ingredients

16oz. can garbanzo beans

1/3 cup lemon juice

1 tbsp olive oil

2 cloves crushed garlic

Paprika (or cayenne), salt and parsley to taste

1 tsp. cumin

1/4 cup tahini

Instructions

1. Drain beans, reserving liquid. Blend beans and remaining ingredients until smooth, adding reserved bean liquid as needed. Serve with pita and / or raw veggies

Ingredients

2 cups chicken broth

4 tbsp Gebhardt chili powder

1 tsp ground cumin

2 heaping tsp garlic powder

3/4 tsp salt

pinch cinnamon (less than 1/16 tsp)

1 tsp sugar

5 tbsp cold water

5 tbsp white flour

Instructions

1. In a 2 quart saucepan, combine all but water and flour. Whisk until well blended. Bring to a boil, then reduce to a low boil for 3 minutes, whisking frequently so all spices stay dissolved. In a separate saucepan bowl, whisk flour into water 1 tbsp at a time, until all bumps are dissolved. After 3 minutes of cooking sauce, turn to high heat. Very slowly pour flour mixture into boiling sauce. Whisk vigorously. After all flour is added, continue to whisk for 1 minute. You can turn heat down if desired, so long as sauce continues to boil. Turn off heat — sauce is done. You can add 1 can tomato sauce if desired.

Ingredients

1/2 cup light olive oil

3 tsp cider or red wine vinegar

1 tsp+ lemon juice

2 tsp sugar

1/2 tsp salt

1/2 t ground mustard

1+ clove garlic

Instructions

1. 1. 1. Shake well (can sit at room temperature; if cold it will need time to warm).

Serving Suggestions:

Lettuce

Mandarin Oranges

Purple onion

Avocado

Tomatoes

Crunchie’s:

Toasted or Sautéd Ramen

You can add pine nuts, flaxseeds, almonds, sunflowers

If you sauté use 2 tsp butter. Cool.

Ingredients

handful fresh basil leaves (10-15)

3/4 cup olive oil

2 tbsp apple cider vinegar

2-3 tbsp honey

a couple of fresh garlic cloves

1 tbsp mustard (any kind)

salt and pepper

1/4 cup water

Instructions

1. 1. 1. Blend everything together in blender until smooth.

Ingredients

1 pkg. (.66 oz) fresh basil leaves, washed and patted dry

1/4 cup Romano or Pecorino cheese, grated

1/4 cup pine nuts

1/8 – 1/4 cup olive oil

1 large clove fresh garlic, to taste

Instructions

1. 1. 1. Using blender or food processor, ad cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce. Refrigerate leftovers.

Ingredients

1 cup mayonnaise

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 clove of garlic, minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup Parmesan

1 tbsp+ milk or half-and-half

Instructions

1. 1. 1. Mix all ingredients until well blended. (immersion blender works well!). Try adding a pinch of dry mustard.