Spelt or Kamut Bread from How to Make Bread & Winner!

by Cassidy Stockton in Featured Articles, Recipes

Congratulations to Jacquie who won a copy of this fabulous book, plus 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast. Jacquie was selected randomly from all who entered. Thank you to everyone who participated. As a reminder, if you’d like to buy your own copy of this book, you can do so on the Ryland, Peters and Small website here. Special thanks to Ryland, Peters and Small for providing this prize and the following recipe.

This wonderful recipe comes from How to Make Bread by Emmanuel Hadjiandreou. You can make this bread using Spelt Flour or Kamut® Flour, although I bet you could also use whole wheat flour if those two flours are hard to come by.

Kamut or Spelt Bread

Kamut and spelt are known as ancient grains. They have become popular due to their taste and digestibility. For the time being, spelt flour is more widely available than Kamut, but Kamut is often sold in health food stores.

  • 2-1⁄2 cups Kamut (khorasan) Flour or (whole grain) Spelt Flour
  • 6 g/1 teaspoon Salt
  • 3 g Fresh Yeast or 3⁄4 teaspoon Dried/Active Dry Yeast
  • up to 1 cup warm Water

6 x 4-in. loaf pan, greased with vegetable oil

makes 1 small loaf

1  In one (smaller) mixing bowl, mix the flour and salt together and set aside. This is the dry mixture.

2  In another (larger) mixing bowl, weigh out the yeast. Add the water and stir until the yeast has dissolved. (You will need slightly less water if you are using Kamut flour.) This is the wet mixture.

3  Add the dry mixture to the wet mixture. Mix with a wooden spoon and then your hands until they come together to form a dough.

4  Cover with the bowl that had the dry mixture in it and let stand for 10 minutes.

5  After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.

6  Cover the bowl again and let stand for 10 minutes.

7  Repeat Steps 5 and 6 twice, then Step 5 again. Cover the bowl again and let rise for 1 hour.

8  Punch down the dough with your fist.

9  Lightly dust a clean work surface with flour.

10  Remove the dough from the bowl and place on the floured work surface. 

11  Gently flatten into an oval. Fold the right end over into the middle, then the left.

12  Press down slightly to seal the dough together. You will now have a roughly rectangular shape. Pull and fold the top of the rectangle one third of the way toward the middle, pressing it into the dough.

13  Swivel it 180˚ and keep folding as in Step 12 until you have a shape roughly the size of your loaf pan.

14  Place the dough inside the prepared loaf pan, seam-side down.

15  Cover the loaf pan and let rise until slightly less than double the size – about 30–45 minutes.

16  About halfway through the rising, preheat the oven to 240˚C (475˚F) Gas 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside.

17  When the dough has finished rising, remove the bowl or covering.

18  Place the bread in the preheated oven. Pour the reserved cupful of water onto the hot roasting pan and lower the temperature to 220˚C (425˚F) Gas 7.

19  Bake for about 35 minutes, or until brown. Turn the bread out of the loaf pan and set on a wire rack to cool.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Coconut Flour

Gluten Free Cherry Coconut Banana Bread

by Guest in Featured Articles, Gluten Free, Recipes

This recipe from Trina Gallop  marks the end of our month-long (and then some!) celebration of coconut flour. Trina blogs at Will Cook For Shoes where she shares her love of food, photography and basset hounds. Beyond her lovely photography, we’ve really enjoyed reading about her experience with cake decorating.

Gluten-Free Cherry, Coconut, Banana Bread

This is so tender and tasty; you won’t even know it’s gluten-free!


  • ½ cup Butter, room temperature
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • ½ cup Coconut Flour
  • ½ cup Rice Flour
  • ¼ cup Tapioca Starch
  • ¼ cup Potato Starch
  • 1 tsp Xanthan Gum
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3 very ripe Bananas, mashed
  • 2/3 cup Cherry Yogurt
  • ½ cup Angel Flaked Coconut
  • 1 tsp Vanilla


Preheat oven to 350°F.

Line a loaf pan with parchment and give a quick spray with no-stick Pam; set aside.

Cream butter and sugar with a mixer until light and fluffy. Add eggs and fully incorporate.

In a medium bowl, whisk together flours/starches, xanthan gum, baking soda, and salt. Add to the butter mixture. Mix until just combined.

Add bananas, yogurt, coconut and vanilla. Mix to combine (but don’t overmix).

Pour into prepared pan.

Bake about 1 hour 10 minutes. If the top of the bread starts to darken around the 50 minute mark, cover loosely with foil for the remaining 20 minutes.

Let cool for approximately 10-20 minutes. Turn out onto a rack to completely cool.


About The Author
Guest Google: Guest
Share this article:

How to Make Bread {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

This beautiful book by Emmanuel Hadjiandreou is the perfect book for a bread baking novice, but will still hold up well for a more experienced bread baker. Each of the 60 plus recipes has easy to navigate step-by-step instructions and accompanying photography. I love that in a cookbook. It helps immensely to see what the recipe should look like at each step and have an illustration for the techniques that seem foreign. See those pretty designs on the cover? Yep, this book will show you how to make those and many more for absolutely gorgeous (and tasty) homemade bread. With recipes for yeasted breads, soudoughs, pastries and even wheat-free and gluten free breads, How to Make Bread really delivers for every kind of baker. This book is available for $27.95 on their website if you just can’t wait to get your hands on it.

Our friends at Ryland, Peters & Small were kind enough to give us a copy to share with one lucky reader and we’ll kick in 5 lbs of our Organic Whole Wheat Flour and a package of our Active Dry Yeast to make this bread book something you can begin baking with immediately. Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.”

How to Enter:

We had a few hiccups during our last few giveaways, so I’m going to try and explain myself a little better for this one. We are going to use this handy app (handy for us) to count and tally everyone’s entries. There is a great 45 second tutorial for how to use this app here. It’s pretty simple, enter using your Facebook login or an email address and password. You absolutely must leave a comment to be counted. I do double check, so don’t think clicking on “I did this” and not commenting will win you a prize. Do be sure to leave your comment and click on “I did this” or you won’t be entered. There is an additional entry option for “liking” Ryland, Peters & Small on Facebook. If you already “like” them from our last contest, just go ahead and tell me that in the comments and you can click “I did this.” If you’re not on Facebook, don’t sweat it. Most of my winners do end up being those who complete the mandatory entry- it’s all done by random selection, but I’m just telling you what I see.

Mandatory Entry: In the comments section, tell us why you want to win this book. That’s it- pretty simple.

Still got a question? Leave it in the comments and I’ll get back to you as soon as possible.

UPDATE: The link to Ryland, Peters and Small’s Facebook page is broken in the Rafflecopter App. Please use this one: https://www.facebook.com/RylandPetersandSmall

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Learn to appreciate buckwheat properly with Dan Brophy

March Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Learn to appreciate buckwheat properly with Dan Brophy

Appreciating Buckwheat with Chef Daniel Brophy!
Thursday, March 1 , 2012 5:00-7:00 p.m.!
Class fee $40.00

Buckwheat is a versatile grain for healthy meals that can be utilized from breakfast to dinner. The earthy, savory grain dresses up to pare with caviar or down for salads and stuffing. Chef Brophy will demonstrate the use of buckwheat as a flour in Blinis or as a grain in Buckwheat and Lentil Salad or as Kasha with Spicy Maple Pecans. Additional recipes include Buckwheat Coffee Cake and Buckwheat and Summer Squash salad with Garbanzo Beans. Join us as we enjoy this tasty and often misunderstood grain.

Artisan Baking with Whole Grains and Tim Healea!
Thursday, March 8, 2012 4:00-6:30 p.m.
Class fee $50.00

Award winning baker Tim Healea of SE Portland’s Little t American Baker will demonstrate how to incorporate whole grain flours into traditional artisan yeasted bread recipes, yielding loaves with superior nutritional content and unique flavors and aromas. Tim will make a versatile Whole Wheat Egg Bread that can be braided like Challah and is perfect for sandwiches and french toast. The same dough will be used to create sweet Cinnamon Raisin Morning Buns. Also on the menu are Barley Pretzel Rolls, made with a traditional process, and a 10-Grain Carrot Loaf that utilizes multigrain cereal and organic carrots. This is a hands-on class, so be sure to bring these supplies: A large mixing bowl, a half sheet pan or cookie sheet and a bench scraper/knife, an apron, a washcloth and a hand towel.    

Pasta 101 with Chef Ivy Manning!
Thursday, March 15, 2012
Class fee $40.00

5:00-7:00 p.m. Love fresh pasta, but don’t love shelling out lots of cash for tender, toothsome noodles? Join cookbook author and food writer Chef Ivy Manning for her back-by-demand Pasta 101 class and learn the ins-and-outs of hand crank and electric pasta makers, plus recipes for Semolina Pasta Dough, Tagliatelle with Creamy Porcini Sauce, Spaghetti with Classic Marinara Sauce, and Homemade Seeded Crackers! Some hands-on pasta making will be included, bring an apron!

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Artisan Pizza and Flatbread in Five Minutes a Day {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes

I loved Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, so I was thrilled to hear that Jeff Hertzberg and Zoë François were coming out with a book dedicated to making pizza and flatbread in their signature “five minutes a day” style. The theory behind this method is to make a big batch of dough on Sunday (or any day) and use it to bake homemade bread, or in this case pizza, quickly when pressed for time. Having done it myself, I can truly say it’s a lifesaver on a weeknight when you need bread to go with dinner. Sure, you can stop by the bakery and pick up a loaf, but it won’t taste nearly as good as a fresh loaf and it definitely won’t fill your home with the smell of freshly baked bread.

Artisan Pizza and Flatbread in Five Minutes a Day takes the work out of pizza dough. I don’t know about you, but I have yet to find the magical combination of ingredients that yield a delicious homemade pizza. The closest I’ve gotten was using the Healthy Bread in Five recipe, so I was beside myself to learn about this book entirely dedicated to pizza. Just looking at these photos, it’s easy to tell that these recipes will allow you to create chewy, crunchy pizzas with little effort. My proposition? Forget ordering delivery pizza on Friday and plan ahead. Make a batch of dough on Sunday, it only takes a few minutes, and pull it out on Friday. Follow the directions below and you’ll have a tastier pizza in less time than it takes to get a delivery on Friday night (45 minutes in my neck of the woods). Not only that, but you’ll know what went into it (no nasty preservatives) and you can feel proud that you created such a splendid meal for your family.

Oh yeah, and the best part? This book has GLUTEN FREE recipes too!!

To show you just how great this book is, Jeff and Zoë, are sharing this recipe and their signature method with you here. I know, it looks daunting, but try it and then see what you think. I can tell you what I’ll be doing this weekend! They’ve also generously offered up three copies of Artisan Pizza and Flatbread for you to win. In addition to that, we’ll kick in a 5 lb bag of our whole wheat flour (or a gluten free alternative) and an 8 oz package of our active dry yeast so you can get started right away. (If you haven’t tried our yeast, let me just say that I can tell a huge difference between ours and those little yeast-packets.)

Whole Wheat Pizza Margherita (Mozzarella, Tomato, and Basil)

Adapted from Artisan Pizza and Flatbread in Five Minutes a Day,
by Jeff Hertzberg and
Zoë François Thomas Dunne Books, 2011

Makes enough dough for at least eight ½ -pound pizzas or flatbreads (about 12 inches across).  The recipe is easily doubled or halved.

  • 3-¼ cups lukewarm Water
  • 2 Tbsp Olive Oil
  • 1 Tbsp Active Dry or Instant Yeast (or 1 packet)
  • 1 to 1½ Tbsp Coarse Salt
  • 2 Tbsp Sugar, Honey, Malt Powder, or Agave Syrup
  • 3-½ cups Unbleached All-Purpose Flour
  • 3-½ cups Whole Wheat Flour (“white” whole wheat or traditional)
  • ⅓ cup Tomato Sauce
  • 3 ounces fresh Mozzarella Cheese (cut into 1/2-inch chunks)
  • 4 fresh Basil Leaves (whole, thinly slivered or torn)
  • Olive Oil for drizzling over the pizza before baking
  • Flour, Cornmeal or Parchment for the pizza peel

Mixing and Storing the Dough

  1. Add olive oil, yeast, salt, and sweetener to the water in a 5-quart bowl or in a lidded (not airtight) plastic food container.
  2. Measure the flours with the “scoop-and-sweep” method. Then mix with the liquids:  Add both flours and mix with a wooden spoon, dough whisk or a heavy-duty stand mixer (with paddle).  Don’t knead, it isn’t necessary.
  3. Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours  and allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do not punch down the dough!
  4. After rising, refrigerate and use over the next 10 days; the dough will develop sourdough characteristics with storage.  Fully refrigerated wet dough is less sticky and is easier to work with.  The first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours) before use.  Once refrigerated, the dough will collapse, and it will never rise again in the bucket—that’s normal. 

On Pizza Day

  1. Prepare and measure toppings in advance:  This will help you top the pizza quickly so you can get it into the oven before it sticks to the pizza peel.
  2. Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, with the baking stone placed in the bottom third of the oven.
  3. Shape a ball in 20 to 30 seconds.  Prepare a pizza peel with flour, cornmeal or parchement to prevent sticking.  Sprinkle the surface of the refrigerated dough with flour. Cut off a half-pound (orange-sized) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball.
  4. Flatbread recipes, such as this Fougasse, are abundant in this wonderful resource, as well.

    Roll out and stretch a pizza crust:  Flatten the dough with your hands and a rolling pin on the counter or directly onto the pizza peel to produce a ⅛-inch-thick round, 12 inches across, dusting with flour to keep the dough from adhering to your work surface.  Use a dough scraper to “un-stick” the dough as needed, and transfer it to the prepared pizza peel if you haven’t stretched the dough directly on one.  When you’re finished, it should have enough flour under it to move easily when you shake the peel.  The pizza should move freely.  If it doesn’t, use the dough scraper and some flour to un-stick.

  5. Add the toppings:  Spread the tomato sauce over the dough, leaving a half-inch border at the edges, then add the cheese and basil, and sprinkle with a pinch of salt.  Drizzle a little olive oil over the pizza.
  6. Slide the pizza onto the preheated stone:  Place the tip of the peel near the back
    of the stone, give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza.  Check for doneness in 8 to 10 minutes and turn the pizza around
    in the oven if one side is browning too fast.  It may take up to 5 more minutes.  Allow to cool slightly, preferably on a wire cooling rack, so that the cheese sets.

Recipe copyright 2011, Jeff Hertzberg and Zoë François, adapted from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books, 2011). Photos courtesy of Mark Luinenburg (MarkLuinenburg.com)

Visit artisanbreadinfive.com for tips, tricks and recipes using all three of these wonderful books.

To enter the contest, please tell us what your favorite pizza topping is in the comments, then be sure to click in the box below to say “I did this.” If you don’t have a facebook account, you can set up an account with an email address. Extra entries can be earned by completing the tasks below.

Totally confused? You’re not alone! Check out this great tutorial for how to enter here: http://blog.rafflecopter.com/2011/07/how-to-enter-rafflecopter-giveaways/

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Banana Bread2

Banana Flaxseed Quick Bread (V)

by Meagan Nuchols in Featured Articles, Recipes

Known for their healthy omega-3 & 6 fatty acids and ample amount of fiber, flax seeds can be a great addition to any recipe. Whether it’s flavor, crunch, texture or health that concerns you, Bob’s Red Mill Flax Seeds provide what you need. For the month of January all of our flax seed products from organic golden flax seed meal to normal brown flax seeds are on sale. That’s right 20% off in our store and on the website.

In the bakery we use flaxseed meal to top our scratch biscuits, to amplify some breads, and mostly as an egg replacer. When added to a recipe, flaxseed meal will often change the texture of the finished product making it chewier and sometimes a bit dry, if extra moisture isn’t added. Whole flaxseeds are also used in many of our breads including our best seller, 10 Grain. Adding whole flaxseeds to a recipe will also permit a chewier texture, and a delicious crunch. If adding flaxseeds to yeasted bread, we recommend soaking them prior to mixing. This can be done by adding the flaxseeds to the allotted amount of water called for in the recipe. 30 minutes before mixing will suffice, but the longer the soak the better. Similar to all of our grains they are best kept in the fridge or freezer.

The following recipe is a vegan banana bread with an addition of flaxseeds. Try both kinds of flaxseeds, brown and golden, same nutritional value, just different color. This delicious bread is also great with blueberries or your favorite nut. Enjoy and Happy Baking!

Banana Flaxseed Quick Bread

  • 1-¾ cups Whole Wheat Pastry Flour
  • 1 cup Light Brown Sugar (packed)
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • 1 Tbsp Cinnamon
  • ¼ cup Flaxseeds
  • ½ cup Safflower Oil (or melted butter)
  • ½ cup Soy Milk
  • 1 cup Banana (mashed)
  1. Preheat oven to 350°. Grease 2 mini-loaf pans or one regular sized pan.
  2. In a large bowl, combine the dry ingredients.
  3. In another bowl mix together the soy milk and oil.
  4. Gradually stir into the dry ingredients, just until incorporated.
  5. Fold in the mashed banana.
  6. Spoon the batter into the pans.
  7. For a regular sized loaf, bake for 35-45 minutes, or until a tester comes out clean. Cook the mini-loaves 20-25 minutes.


About The Author
Meagan Nuchols Google: Meagan Nuchols
Share this article:

Iced Sweet Potato and Orange Spice Loaf

by Guest in Featured Articles, Recipes

This recipe comes from Lori Twitchell, of Lemons and Lavender, and is part of our Bake a Healthier Holiday promotion with California Olive Ranch.

Iced Sweet Potato and Orange-Spice Loaf


  • 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 cup Unbleached All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Cloves
  • ¼ tsp ground Mace
  • 3 extra-large Eggs (at room temperature)
  • 1 tsp pure Vanilla Extract
  • 2/3 cup California Olive Ranch Extra Virgin Olive Oil (grown at Artois Ranch)
  • ½ cup Golden Brown Sugar (do not use dark brown sugar)
  • ½ cup Granulated Sugar
  • 1 cup roasted and mashed Sweet Potato
  • 2 Tbsp Whole Milk
  • 2 tsp Orange Zest
  • ½ cup chopped Pecans
  • Orange Icing (recipe below)


  1. Preheat oven to 350° F and grease and flour standard size ( 8 ½ x 4 ½ x 2 ½ ) loaf pan.
  2. In a medium-sized bowl, add flours, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and mace, and mix together with a whisk.  Set aside.
  3. In a stand mixer fitted with the paddle attachment or with a hand-held mixer, add eggs and blend on medium speed until well mixed.  Add vanilla.  With mixer running on medium speed slowly pour extra virgin olive oil in a steady stream into the bowl until fully incorporated with the eggs and vanilla.
  4. Add sugars, mashed sweet potato, orange zest, and milk and mix until combined.
  5. Add dry ingredients all at once and mix just until combined.  Do not over mix.
  6. Add chopped pecans and fold into batter by hand.
  7. Pour batter into prepared loaf pan and place into preheated oven for 55 minutes to 1 hour. The loaf is done when a wooden skewer is inserted and removed and a few crumbs remain.
  8. Cool loaf in pan for 10 minutes before removing to cooling rack. Loaf must be completely cooled before icing.
  9. Makes 1 loaf.


  • 2 cups Confectioner’s Sugar, sifted
  • 2 Tbsp fresh Orange Juice
  • 2 tsp Whole Milk
  • ½ tsp Orange Zest
  1. Mix all ingredients together with a wooden spoon and pour over loaf.  Icing will be thick.
About The Author
Guest Google: Guest
Share this article:

Gluten Free Cinnamon Bread

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
This recipe comes from Sarena Shasteen, author of The Non Dairy Queen, as part of our Bake a Healthier Holiday partnership with California Olive Ranch.
Gluten Free Cinnamon Bread
(3 Mini Loaves or 1 Large Loaf)
Preheat oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans or 1 9 x 5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.

Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture.

Cook for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:

Almond Cranberry Chocolate Chip Quick Bread

by Guest in Featured Articles, Recipes

This recipe comes from Marnely Rodriguez, author of Cooking with Books, as part of our Bake a Healthier Holiday partnership with California Olive Ranch. 

When baking with olive oil, you want oil that will not only add moisture to your baked goods, but will also add a layer of flavor. California Olive Ranch’s Artois Ranch is just that; it brings a delicate buttery taste and a mild underlying olive depth that pairs perfectly with the nuttiness of Bob’s Red Mill Almond Flour.

Using almond flour in quick breads provides flavor, but more importantly, a supportive crumb structure. Living in New England, fresh cranberries were an obvious addition to cut the sweet buttery taste and add some tartness. Milk chocolate chips can be substituted for dark chocolate chips as well. Serve with fresh cranberries as a treat for a holiday brunch or top with whipped cream and shaved chocolate for a special dessert!

Almond Cranberry Chocolate Chip Quick Bread

By Marnely Rodriguez, Cooking with Books blog


  1. Preheat oven to 350°F. Grease a loaf pan with a little olive oil. Set aside.
  2. Whisk together flours and baking powder and stir in fresh cranberries and chocolate chips. Reserve.
  3. In a medium bowl, whisk together olive oil, sugar and eggs. Add vanilla and incorporate.
  4. Add dry ingredients to the wet ingredients and stir until incorporated. Pour into loaf pan and bake for 35-45 minutes, until bread is done. To check doneness, touch the center of the cake, and if it springs back, it’s ready.
About The Author
Guest Google: Guest
Share this article:

Homemade (GF) Stuffing in Honor of Homemade Bread Day!

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

I bet you didn’t know that today is National Homemade Bread Day. Who knew homemade bread got its own day? I thought any day you made bread at home would be homemade bread day… Well, it turns out that today, November 17 is the official day to celebrate homemade bread. Instead of limiting our focus to just more bread recipes, we’re going to share some recipes for turning that loaf of delicious homemade bread into stuffing.

Stuffing made our list of intimidating items and my guess is that it’s the actual bread component that causes the stress- after all, stuffing is pretty basic. The principles of a good stuffing are the same whether you use gluten free bread or conventional bread—you want to use day-old, or oven-dried bread, so plan ahead. To really save yourself time, bake a loaf of bread this weekend and let it sit out overnight. Then dice it and freeze it until Wednesday night.

It’s hard to boil down the basics of stuffing when every region of the United States has its own way of doing things. Here are some pretty simple gluten free bread recipes that you can use in the basic gluten free stuffing recipes that follow. Want a truly simply way to make stuffing? Try our Gluten Free Homemade Wonderful Bread Mix– it’s fairly basic and a great place to start your gluten free bread baking education. We also have a great Gluten Free Cornbread Mix, if that’s more your style.

Basic Gluten Free Breads

Stuffing Recipes (make sure you use a gluten free broth or make your own to avoid any hidden sources of gluten)


About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: