Gluten Free Bread: 6 More “Cheats” to Bread Heaven

Can you smell that heavenly gluten free bread aroma yet?
Just use this next set of “cheats” and watch them come a runnin!

Here is the next set of “cheats” for you to use to fill your home
with the heavenly smell of fresh baked gluten free bread.



You can use your food processor to mix and knead your dough. It is so easy to do it this way. Place your dry ingredients in the bowl and pulse to blend. Put in your yeast and pulse again. Add the warmed liquid ingredients and pulse until combined.

You’re done! Grease up your hands or cookie scoop and portion out your dough. Let rise and then bake.


Add flavorings to your dough! Make Garlic Herb Bread or Asaigo Cheese Bread or Dill Bread. Look at your favorite recipes and come up with some good combinations. Add dry flavorings like dill or garlic powder along with the dry ingredients. Add cheese, tomatoes, chilies, mashed potatoes or anything else that is moist with the wet ingredients.


Streamline your bread baking process by placing all your dry ingredients for one bread recipe together in a zip type bag. Every time you go to make a loaf of bread, make up 3 or 4 “bread mixes” for later.

Label these and place them in your cupboard, refrigerator or freezer depending on how fast you will use them and how many you make. Then you have the mess ONCE and are ready for three more batches of bread. I do this with alot of things, not just bread ( think cookies, cakes, muffins, pancakes).


Add toppings to your bread! Just like ice cream, you can have a great variety of toppings for your bread. You can use poppy seeds, sesame seeds, pumpkin seeds, Parmesan cheese, garlic bread topping, gluten free seed mixes or anything else that may be gracing the top of store bought bread.

Take one egg white along with 2 tablespoons of water and whisk together with a fork until combined. Using a silicone pastry brush, dip it into the “egg wash” and GENTLY paint the top(s) of your bread or rolls. Sprinkle on your toppings and you are done.


Remove your baked bread and allow it cool on a wire rack. This promotes air circulation and keeps the bread from getting soggy on the bottom and the sides. Allow to cool at least 10 minutes before you dig in. It’s very hard to slice fresh bread out of the oven.

For Monkey bread, make sure you turn it out immediately onto a platter so the bread doesn’t stick to the pan.


To keep your bread fresh, make sure to use it right away. If you have made enough to save for the rest of the week, go ahead and wrap your completely cooled bread in plastic wrap and place in a freezer bag.

For large loaves ( usually made in the bread machine) cut individual slices of bread for toast or sandwiches. Wrap two together with plastic wrap and place in a zip type bag for the freezer. When you want two slices of bread, just pull one packet out, thaw and you’re all set.

The bread will taste just as fresh and wonderful as when you first baked it.

I love fresh baked bread and know you do too.

My hope is that these “cheat sheets” have been helpful to you as you gain more confidence in the kitchen.

To more fun in the kitchen 🙂 !

Kathy Addis

Chief cook and bottle washer at Your Gluten Free Kitchen

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