The Gluten Free Bread Factory

11/20/2024

One baker will take home the title, a feature in Bake From Scratch Magazine, and $20,000!

11/06/2024

I know I know. I can’t wait until the election is over too

One baker will take home the title, a feature in Bake From Scratch Magazine, and $20,000!

10/29/2024

Practice your right to vote today. Hope, justice for all the stone fruits, representation for all the small ingredients and flavors….i see you.

One baker will take home the title, a feature in Bake From Scratch Magazine, and $20,000!

11/08/2020

Taco Dip

VegN Taco Dip Needs: large skillet, and deep serving dish ! Package of tempeh 1T brown sugar 1T liquid aminos (Trader Joes or Whole Foods...

10/29/2020

http://breakingglutenfreebread.blogspot.com/2013/03/gluten-free-peanut-butter-and-jelly.html

I saw a brownie at Molly Stone's the other day and I wanted it so badly. I didn't buy it though as it was not gluten-free, it was way ov...

10/29/2020

http://breakingglutenfreebread.blogspot.com/2016/03/gluten-free-meatloaf.html

Meatloaf Gluten free and Dairy free Cook time: 1 1/2 hr. Prep time: 20 min. Need: 9x9 loaf pan Feeds: 4-5 hearty appetites preheat ove...

09/22/2020

https://breakingglutenfreebread.blogspot.com/2011/08/gluten-free-vegan-zucchini-bread.html?m=1

This bread is brilliant, moist, gluten free, and vegan. zucchini bread makes one 8x4 1 1/2 c.all purpose gluten-free flour ...

09/22/2020

https://breakingglutenfreebread.blogspot.com/2011/08/gluten-free-vegan-zucchini-bread.html?m=1. Take advantage of the end of the summer vegetable season!

This bread is brilliant, moist, gluten free, and vegan. zucchini bread makes one 8x4 1 1/2 c.all purpose gluten-free flour ...

09/02/2020

Brown rice, cucumber, green pepper, red cabbage, cherry tomatoes, red onion, butter beans, lemon zest, lemon juice, s and p, some garlic expressions dressing, fresh parsley, fresh basil. Gluten Free salad for lunch or dinner

04/28/2019

Working on ice cream recipes mmmmm

10/24/2018

Do you miss cookie dough ice cream?

12/19/2017

Big batch cooking=easy healthful quick eating
3/4 dry rice (brown, jasmine, wild, your favorite) cooked according to package directions
2 medium sweet potatoes, cubed
2 parsnips, chopped 1” chunks
1 medium head of broccoli, chopped into fork sized pieces
Brussel sprouts, cut in 1/2 (I use the whole package of Trader Joe’s sprouts) 3 hearty handfulsish
1 medium onion, cut in 1/2 moons (thick so they don’t burn)
4 c spinach
Can or two of beans, drained
Dressing
3 T brown mustard
1/4 c olive oil
1/2 c balsamic vinegar
2 T lemon juice
Sq**rt of honey
1/2 tsp chili flakes (optional)
Salt
Pepper
Oven 425
Prep potatoes, and parsnips, toss lightly in olive oil, place on baking sheet, sprinkle with salt. Into oven
Next prep other veggies (minus spinach) toss in some olive oil. Spread on sheet pan. Don’t over crowd. Into oven.
Roast veggies until roasty. About 20-30 minutes.
Throw rice, spinach, drained beans, veggies into large bowl. Add dressing (as much or as little as you like), toss everything together.
Side dish served with a protein, main dish served over more greens. Top with cheese, nuts, seeds or dried fruit.