Gluten Free
Have you ever noticed that a lot of “health food” is prepared with all the emphasis on healthy ingredients and no care at all given to making the food actually pleasurable to eat? This seems to us like an error bordering on some form of sin.
In our experience most gluten free baked goods and ingredients out there fall into that category, so we searched and experimented long and hard before we brought our Gluten Free Bread Flour and Gluten Free All Purpose Flour to market.
If you are wheat or gluten sensitive, or you bake for someone who is, rejoice! We’re happy to tell you that it is possible to make truly delicious and satisfying gluten free baked goods if you start with the right ingredients and use the right methods.
Breadtopia Gluten Free All Purpose Flour
2 lbs.
Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They’re incredibly easy to make and the abundant nuts, dried fruit and aromatics make these biscotti a satisfying and beautiful gift for a friend or treat for yourself.
This gingerbread is very versatile. Studded with nuggets of candied ginger, this is a lovely, warming treat for cool days. You can serve it by itself, with a scoop of ice cream, or with fresh fruit like sliced strawberries or peaches.
An easy but elegant dessert. The shortcakes are rich and dark and a perfect foil for the raspberries. A dollop of lightly sweetened whipped cream rounds out the flavors, textures and colors of this spectacular treat.
This classic shortbread recipe is light and buttery. When my kids were little, they liked it plain. Now I like to mix it up by adding mini chocolate chips, ginger chips, pecans, or currants to the basic recipe.
This recipe is one I’ve been making for twenty-five years. It’s our family’s first taste of pumpkin in the fall and my kids clamor for it the moment the leaves turn and the air gets crisp. The pumpkin purée makes these bars moist and silky.
Chewy oatmeal raisin cookies are the ultimate comfort treat in our house. I like to make a double batch of these and freeze them.
A buttery crust filled with creamy goat cheese and herbs, this is a simple but elegant tart. It’s great by itself as a first course, or served with a salad for a light lunch.
These delightfully light buttermilk scones are delicious by themselves but particularly festive with a good creamy butter, Devonshire cream, lemon curd, or jam. This is an easy recipe to whip up for brunch or tea. You can have them on the table in about half an hour, from start to finish.
These double chocolate cookies are intensely flavored. The cocoa gives it a deep note balanced by the milk chocolate chips. The pecans add a lovely crunch and the dried cherries a sweet chewiness.
Eric says: “These are the best brownies I’ve ever eaten in my life. Period, full-stop. Rich, moist, and gooey with deep dark chocolate goodness. This is exactly what a dessert is supposed to be.”
The quintessential crowd pleaser. Crisp caramelized edges and a chewy center, chocolate chip cookies don’t get any better.
Intense blueberry flavor! If I could only have one muffin, this would be the one. These are fantastic made with fresh blueberries when they’re in season, but I also often make them in the winter with frozen berries.
by Malak Nour of Marmalade Sky Bakery
When one of my four kids was diagnosed with a gluten sensitivity, I found myself embarking on a whole new baking adventure. My son would eat a slice of pizza at a school picnic and end up suffering abdominal pains, skin rashes, muscle aches, headaches, and mood swings for a couple of days.
I was motivated to change his diet quickly. Some foods were easy to switch to for the whole family. I found some great rice pastas and almond lasagna noodles, I made my own granola so I could make sure no wheat sneaked in that way. I found all sorts of gluten-free products that helped make the transition relatively painless.
The stumbling block was what to use in my baking instead of white flour? I tried dozens of off-the-shelf gluten-free mixes and they all came up short. Nothing tasted as it should, cookies crumbled when I picked them up, cakes were dense, flavors were off. I didn’t want to tell my kiddo he couldn’t eat the treats I made, nor did I want to stop baking for him and the rest of my kids (and their gang of friends stopping by after school).
I had a mission: to find a way to bake everyone’s favorite treats without sacrificing anything to taste or texture. I did some very extensive experimentation: fiddling with proportions, trying different ingredients, learning about gums and thickeners… back and forth I went. If the taste was right, it fell apart. If the texture was right, it tasted like cardboard. After much trial and error and countless oven cycles, I finally came up with a flour that I could use in all my baking recipes, cup for cup, with no compromise.
How did I know when I got there? The kids had no idea they were eating gluten-free chocolate-chip cookies, lemon bars, pecan pie, or chocolate cake. I’d tell them it was gluten-free and their response was, “are you kidding me?”
When my friend Eric asked me to make my gluten-free flour mix into a product for Breadtopia and share what I’d learned with everyone on the website, I jumped at the chance to help other families facing the same challenge.
I hope you enjoy this flour as much as our family has.
Happy baking,
Malak
Breadtopia Gluten Free Bread Flour
2 lbs.
This simple recipe yields wonderfully soft and delicious gluten free dinner rolls. Check out the photos to see the steps, and feel free to scale up the ingredients to make more rolls, or shape them as hamburger or hot dog buns.
This gluten free sourdough bread has amazing oven spring, defined scoring, and a tasty, tender interior. It’s a wonderful homemade loaf of bread.
How to create and maintain your own gluten free sourdough starter.
An irresistible treat for brunch or a special breakfast. The heady aroma of warm cinnamon and orange zest is a reward in itself. Then you get to eat them too!
I had given up on baking good gluten free bread at home until I found this gluten free bread flour mix. This one uses no gums, doesn’t require eggs, and allows you to make a crusty artisan style loaf of bread that comes as close as I’ve experienced to regular wheat bread.