Recipes on this page are for both gluten-containing and gluten-free breads. Some recipes can be made gluten free by replacing white or wheat flour with:
Rice or oat flour
Commercial gluten-free flour (example: Pillsbury brand)
If you also prefer an egg-free recipe, here are some substitutes:
- 1Tablespoon ground flaxseed meal + 3 T. hot water
- Stir together and let sit for 10 minutes to form a gel-like consistency
- Replaces 1 whole egg
I love homemade bread but it seems like so much work! This looks like something I could do. But I think I’ll substitute gluten free flour since I want to cut down my gluten consumption. I’m seeing possibilities for things like herbed foccacia or ciabatta breads. I like finding new experiments for the Nutrition Kitchen laboratory!