Consumer Critique: Gluten-Free Bread Cookbook

Disclosure: I received complimentary products to facilitate this post. All opinions are my own.

My sister-in-law recently went gluten-free. Fresh homemade bread is the food she misses most, and sometimes just swapping GF flour for regular flour in recipes doesn't quite work right. GLUTEN-FREE BREAD author Ellen Brown, founding food editor of USA Today, has developed precise combinations of protein-packed soy and bean flours with yeasts and all-natural baking aids to recreate the familiar flavors of conventional bread. These loaves will satisfy any craving for warm home-baked bread: you’d never know they’re gluten-free!

I tried out a few recipes. You do still need to be specific types of flour, but the recipes are designed for other flours, instead of being designed for wheat flours. Different flours bake differently, which means your bread texture might be off with simple swaps - but not with these recipes. They're no harder than traditional bread recipes, and in fact, some are even tastier! There are even recipes for non-loaf bread items, like bagels and stuffing. It's a great gift option for someone who loves to bake, but needs GF recipes.