A common question I receive in my email is,
“What do you use for gluten-free bread?”
Our family frugally avoids packaged mixes & ready-made loaves, as we grocery-shop on a limited budget. Here is a list of my favorite resources for recipes & alternate options.
- Some of us actually prefer grain-free meals, and “sandwiches” are often just wrapped in lettuce leaves (especially when lettuce is abundant in our garden in the summer) or on apple slices, for example, preferring to skip the bread altogether.
- A frequent option is a bowl of “salad sandwich” filling (such as salmon or egg), with some homemade crackers or veggie sticks for dipping.
- Leftover gluten-free waffles or pancakes are often fun options for us for sandwiches or breakfast toast. (Our children love filling those waffle squares with real melted cheese or organic peanut butter & raw honey!) You can see Cara doing the same thing here, using waffles for sandwiches.
- Gluten-Free Tortillas or Grain-Free Crepes– are also fun for both sweet or savory fillings, such as Creamy Veggie Wraps.
Fun recipes I’ve bookmarked, but haven’t tried yet:
- An old favorite from our first gluten-free days, we still enjoy the simple & nourishing coconut flour muffin recipes in the book Cooking With Coconut Flour.
- We love the Gluten-Free Flour Mix in the book Artisanal Gluten-Free Cooking when preparing breads or cookies for company (some people don’t even realize they’re eating gluten-free!).
- The Gluten-Free Bread recipes in Healthy Bread in Five Minutes a Day are also delicious! (Some contributed by the Aherns of Gluten-Free Girl & the Chef).
- GNOWFGLINS eCourse includes classes/options on gluten-free sourdough bread and recipes.
- Occasionally, we like to try out recipes from Bob’s Red Mill (not the ones that just call for a bagged mix, though).
Share your favorites in the comments, if you want!