This cookbook is free on Amazon today!

I have written this post (below) previously on how much I like this cookbook. Today is your lucky day, because it is now free on Amazon (kindle version). You can get kindle books for your PC or android as well. Go here to get it!

Revision: I bought this cookbook and a bread maker recently. I am more than delighted with the results. I am already having fun tweaking recipes to get new flavors. My family members are loving my experiments! I ended up getting the Cuisnart CBK-200 which has a gluten free setting that is completely compatible with the cookbook below. There is nothing like fresh moist bread with little labor and little expense!


I just discovered one of my all time favorite cookbook authors has made one for working with the Zojirushi bread machine. This sounds like a dream to have a bread machine, and compatible GF recipes to throw into it. It's called Gluten-free Baking Classics for the Bread Machine by Annalise Roberts. Go here to find out more. The bread machine she mentions costs approximately between $180 and $200 on Amazon depending on if you buy the small one that makes a one pound loaf or the larger one that makes a two pound one. They both got 4.5 stars out of 5. It's not cheap, but throwing in a few ingredients and having hot loafs baking with very minimal effort sounds incredible.

 This is what Amazon says about her cookbook.

"Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products."

Secrets of GF Bread Making and a Gluten Free, Dairy Free Bread Recipe!

This gal is the bomb. I love her cookbook, (see side bar), Whole Life Nutrition. Pretty much everything she does in the kitchen is magical. This recipe here looks fantastic. I especially love her secrets of bread making.  Here is what she says,
"Tips for making Gluten-Free Yeast Breads (from my own experiences):

1. Measure correctly! Use a knife to level off the flour and check at eye-level when measuring liquids in a glass-measure. Just a little bit too much flour or too little water can throw a recipe off. Be careful with the xanthan gum too, if this is off just a little the results could be drastic!

2. Don't bake when you are distracted or very tired. I know this from experience! Did I add that xanthan gum or not??

3. Make sure your oven is calibrated to the correct temperature. An inexpensive oven thermometer placed inside of the oven can tell you what the actual temperature is. Adjust your dial accordingly.

4. Make sure your dry ingredients are well-mixed. There was a time that I forgot to add the xanthan gum to my French Bread recipe (must have been distracted) and so I added it at the end after I had added the wet ingredients. I had french bread dough running out of the side of the pan, it was a total mess!

5. After the dough has been mixed, be your own judge and add a little bit of water (usually a tablespoon at a time) to get the consistency of thick cake batter. I made this recipe again this past Friday and realized it was too thick (I may have over measured ever so slightly or my ingredients held less moisture) and so I added 1/4 cup more of warm water to get the consistency I was looking for. You would do this with baking gluten bread only you would add (wheat) flour a little at a time. I have found that with my vegan, gluten-free bread adding water a little at a time works well.

6. When rising this dough make sure your environment is neither too hot nor too cool. Placing the bread pan in a warm water bath works well. I simply place the bread pan into a 9 x 13-inch pan and add hot tap water, boiling water is too hot for this recipe. The hot water cools fairly quickly and you are left with a nice warm water bath.

7. You be the judge to determine when it has finished rising. It takes me about an hour, though when my kitchen was very warm one day, it only took 40 minutes. Watch it and when it is doubled in size it is ready to go into your preheated oven.

8. If your recipe fails then take a look at these tips again to see where you could have made a mistake.

9. Though this recipe will stay fairly moist for days, freezing individual slices preserves the bread and makes it very easy to pop a slice in the toaster for a quick sandwich when you do not have time to make a whole loaf of bread. Simply slice the bread and place in between pieces of waxed paper then place into an airtight container in your freezer.

10. I almost forgot one very important tip, do not substitute ingredients. My recipes have been carefully tested and retested in a variety of ways and so using different ingredients could alter the recipe drastically."

Allergy-friendly Socca Bread

Photo from: wholelivingdaily. This is a guest post from my friend Kristy. She has been enjoying this delicious, simple bread for quite some time. Here is what she says,

"1 1/2 C chickpea (garbanzo bean) flour

3/4 - 1 tsp salt

1/2 tsp black pepper

1 3/4 C warm water mixed with 2 Tbsp apple cider vinegar

4 1/2 Tbsp Olive oil

2 cloves garlic, crushed

coconut oil & olive oil spray for skillet

Directions: 1) In a large bowl sift flour, slat & pepper. Whisk in the water/acv mixture and olive oil. Let sit covered as long as possible (overnight or all day -  no less than 30 mins).

2) Mix in crushed garlic

3) place cask iron skillet in oven and preheat to 450 degrees

4) Remover skillet from oven. Add olive oil spread and a knob of coconut oil to the hot pan. Pour batter in a steady stream until it reaches the edge of the pan. Bake 9-12 mins, putting on broil for the last minute or two if desired to set the top (I don't find it necessary for my oven).

Makes about approx. 2 large rounds in a 10" skillet.

There is a fair amount of oil in this recipe, but it is good fat and helps make this bread really crunchy (yum!). To balance it out I try to serve it with something light like a big salad. You could also use it as a pizza crust!"

adapted from http://wholelivingdaily.wholeliving.com/2011/04/meatless-monday-homemade-socca-my-new-favorite-recipe.html