Pleasantly surprised with this recipe, I decided to add it to our collection of favorites. In our house all our breads are not only gluten and corn free, but they are also made without yeast, something that we are quite used to by now but at one time meant crumbly dry bread that broke apart when you tried to spread jelly or butter on it. This problem makes sandwiches impossible, but I have finally found a combination of ingredients that works for us. This recipe produced a nice moist and spongy loaf with loads of nooks and crannies. It sliced beautifully in my machine. The two small loaves I baked last night were gone in less than 24 hours, so I think I will be making it again! (more…)

I’ve been making A to Z bread for years, aptly named because you could basically add anything from A to Z and still use the same recipe. I got the original recipe from Real food for Real People, and recently altered it to fit my new dietary needs. I replaced the wheat/white flour with a gluten-free flour blend that I mixed myself. The results were great.

The original A to Z recipe calls for 3 cups of white flour and then allows for 2 cups of any 31 fruits or vegetables on their list, starting with grated apples and ending with grated zucchini. The version you see pictured here is Pumpkin Bread. It is gluten, corn, and casein-free. It is easy to make and bakes up in about one hour. (more…)

The title itself is a mouthful, but every word of it is true. I am so proud of this bread. It comes after a few unsuccessful attempts to imitate my Irish mother-in-law’s famous traditional soda bread. I have finally come so close to the real thing that even she will question whether or not it is really gluten, corn, and milk-free. (more…)

Just in time for zucchini season, I thought I would post our secret family recipe. This is my mother’s version, and I have to say the best version of zucchini bread I have ever tasted. I modified the flour to make it gluten free, otherwise it is just as she has always prepared her zucchini breads years ago. The secret to good zucchini bread is providing ample amounts of zucchini and plenty of vegetable oil. This makes a moist, melt in your mouth bread that doesn’t crumble and fall apart. This recipe is  gluten, corn, soy, dairy, and yeast-free.  If you are avoiding eggs as well, check out the link to my egg-free version. (more…)