Gluten-Free Baking Classics – The Heirloom Collection
"My hope is that this book will show you what is possible and how to do it."
Print copies available through Ingram Book Group at 39,000 retailers worldwide, including Amazon, Barnes & Noble, and Chapters/Indigo (Canada). Ebook versions include Amazon Kindle, Apple iBook, Barnes and Noble Nook, and Kobo.
Gluten-Free Baking Classics
"My goal was to bring together all the basic, classic recipes for baked goods that individuals with celiac, non-celiac gluten sensitivity and wheat allergies might look for all in one book. I wanted the recipes to be simple and fool proof so that people could depend on them and even use them as the foundation to convert their own family favorites, if they so desired."
The Gluten-Free Good Health Cookbook
From Annalise Roberts, author of the celebrated Gluten-Free Baking Classics, and Claudia Pillow, PhD, comes this new full-scale gluten-free cookbook--a breakthrough in healthier eating, featuring 140 great new recipes. The Gluten-Free Good Health Cookbook is a true departure from other diet cookbooks--learn how you can make daily decisions that will strengthen your immune system, prevent disease, and help you lose weight by eating real food.
Gluten-Free Baking Classics for the Bread Machine
"My goal was to create a collection of delicious, well tested bread recipes you can make in a bread machine. I knew from teaching gluten-free baking classes that most individuals typically made less than a handful of different breads on a regular basis. As a result, I pared my collection down to include the basic, most desired recipes and field-tested them around country in different geographic regions (to test for humidity, temperature and attitude)."
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The Zojirushi BBCC-X20 and V20 bread machinesfrom your book seem to be direplaced by newer models.
Which new Zojirushi compares to the BBCC-X20 and V20 machine?
Thanks for your site and books!
hi!
The BB-CEC20BA (and WB ) is basically the same machine and my recipes work well on it. And Zojirushi recently tested their new machine with my recipes (Home Bakery Virtuoso BB-PAC20) and just told me that it also works. Please let me know if you have any other questions.
very best,
Annalise
I just ordered your book, Gluten-Free Baking Classics for the Bread Machine for my wife, who has celiac disease. I also bought the Zojirushi BB-CEC20. I noticed they have a new model that has a gluten-free setting, so I was relieved to see this post (that your book pertains to the CEC20, the model I just bought)! I’m looking forward to seeing my wife’s surprise on Christmas morning when she can begin to make gluten-free bread with your book and her new breadmaker. Thanks for writing this book!
hi!
You are very welcome! I hope you have a wonderful holiday. And let me know if you have any other questions as you start baking with the machine.
Very best,
Annalise
Hi Annalise, I recently purchased a bread maker that has a Gluten Free setting. I then found and purchased your bread maker recipe book. I live in Australia so the brands do not correlate so I’m hoping you can help me out with a few cross cultural questions! Plus just some clarification on techniques:
1. Would ‘instant’ yeast be a ‘no no’? I had already bought a container of an Australian brand of ‘Instant Dried Yeast’ and want to know if I can use it with your recipes.
2. What is Taff flour?
3. With the ‘gluten free’ baking mode, when would you recommend I add things such as seed, grain etc?
Thanks in advance!
Belinda
hi!
The instant yeast that is available here makes my breads rise very quickly and often results in them sinking. A nice slow rise helps my breads to stay up because it give the xanthan gum time to set up. You can use the instant rise yeast in my rustic flat bread recipe (the recipe is in Gluten-Free Baking Classics and on this blog), and in my pizza crust (in Gluten-Free Baking Classics and Gluten-Free Good Health in online at Gourmet.com and breadsticks (recipe on my Food Philosopher website).
Teff flour is a delicious whole grain from southwestern Asia and is used in breads there. I like to add it to my multigrain breads, but you could also used gluten-free oatmeal or any other whole grain flour you like.
Since I’m not sure of when your machine would beep if set on the gluten-free mode (which machine do you have?), I’d say to just stir the seeds into the dry ingredients and be done with it. Also, if your machine has a homemade setting (like the Zojirushi) and you can program it, try my settings and compare it to the bread made with the machine GF setting.
Very best regards,
Annalise
Your Gluten Free Baking Classics is my go-to baking book! Can’t wait for another one with new recipes.
hi!
Thank you! Good to hear. I’m working on a new book now with a lot of wonderful new recipes.
Very best,
Annalise
Hi, Annalise,
I am delighted to read that you have a new book coming! Every week I make at least one loaf of bread from Gluten Free Baking Classics; those breads are staples in our house. I can hardly wait for the next book.
~ Debbbie
hi there!!
Good to hear from you. Hope you are enjoying the summer. And yes, I’ve almost finished writing a great book with lots of good recipes. Just need to find a publisher! Cross your fingers!
Very best,
Annalise
Just got your book “Gluten-Free Baking Classics”. Loving the recipes. Have been baking gluten free since my first grandchild was born who has allergies. Several grandchildren later and one of them has so many allergies it is extremely difficult. My question is – what can I use instead of tapioca flour in your flour mixes. (he is also allergic to all nuts, dairy, eggs, garbanzos. But rice, potato, corn are ok.) Just want to substitute the right thing for the tapioca. Thanks for the great book.
Janet
hi!
So glad you are enjoying the recipes. I will give you three (but really four) options for replacing the tapioca flour. If I were you, I’d try them all on a favorite recipe (side by side if possible) and see which gives you the best result:
Option 1: replace all the tapioca flour with 1 cup arrowroot starch (which is usually more expensive). This will give you a slightly denser baked good.
Option 2: replace 1 cup tapioca flour with 1/2 cup potato starch and 1/2 cup corn starch. This will give you a slightly denser, firmer baked good
Option 3: replace 1 cup tapioca flour with 1/3 potato starch and 2/3 corn; then try 2/3 potato and 1/3 tapioca see which version you prefer in terms of texture.
Please let me know how it works out and if you need more help. I’ll be here.
very best,
annalise
I made your basic sandwich recipe in the bread machine and it had a bitter aftertaste. All the ingredients are fresh but I did use a different bread machine. What should I change?
hi!
The bitterness is not from the machine. In my experience, the most likely culprit is the millet flour. Even though it may not actually smell rancid when you opened the bag, did it smell sweet and nutty and grainy? Or did it have a stronger smell? Also, are you using Bob’s Red Mill Millet flour, because that is the one bakers most frequently have a bitterness problem with? No matter, I would return the millet to the store and get a new bag. Please let me know though, which brand you are using.
very best,
Annalise
I used the Arrowhead Mills millet flour and it smells nice and the date is good. The bread is a good size and texture but dipped in the center and bitter. Maybe I should try adding more sugar?
hmmmm. I use Arrowhead Mills and most of the time it has been fine; every once and while I get an off bag, but not often, and not in several years.
Well, taste it raw to make sure. And also check your sorghum (which is typically the least likely of the two to get old fast). If you were to add more sugar, I would only add 1 tablespoon. It could also be that perhaps you have a particularly sensitive palette? It really shouldn’t taste bitter unless the either of the two whole grains are a bit off.
very best,
annalise
PS. I could call you if you think that would help. If yes, send your number by email to this blog and let me know a good time to call.
Can your bread machine recipes be adapted for a 1 pound loaf? If so, then how do I do that?
I own a zorjirushi mini. Thank you.
hi!
I have developed a whole series of tested bread machine recipes for the mini Zo that are unpublished at this time. I will email you with more details.
very best,
annalise
Dear Annalise,
I would be very interested in your adaptation to the 1lb Zojirushi bread machine as we have a small family and cannot eat that much bread. When will your new book be out?
I am also very happy to learn about all the different grains you use to increase the nutritional value. I am worried about the arsenic issue with rice and hopefully I can incorporate more different grains in my diet to reduce the effect.
Many thanks.
Cecilia
hi!
Not sure exactly when the recipes will be published, but I will contact you by email to give you more info.
very best,
Annalise
I also have the home bakery mini. Have your one pound recipes been published?
hi! Milena,
I had hoped to include the recipes in a revised edition of my Gluten-Free Baking Classics for the Bread Machine, but my publisher (for reasons I do not understand) does not appear to be moving forward on the project. I do hope to publish them at some point, but in the meantime, I will contact you by email to help you out!
Very best regards,
Annalise
Hi,
I have a Zo breadmaker and wanted to get your book to bake gluten-free bread, however your bread mix has millet flour and I read that millet is very bad for the thyroid and I am already having problems with my thyroid. Is there a flour that I could substitute for the millet that would still make good bread?
Thanks,
Terri
hi!
You can make my bread flour mix with 1 1/2 cups GF oat flour, 1 1/2 cups sorghum, 1 cup potato starch, 1 cup tapioca flour/starch and 1 cup corn starch. It makes a a delicious tasting bread (but it does get a tiny bit crumblier sooner in the freezer). Add one tablespoon extra liquid to each recipe. Please let me know if you have any problems or other questions as you bake along.
very best,
Annalise
Hello,
Thx for you book…much appreciating it. A quick question: In GFGH you mention drinking 8 glasses of water with juice of 1/2 a lemon. Is that 1/2 a lemon per glass, or per 8 glasses?
Tye
hi!
You are very welcome! And it is juice from 1/2 a lemon per glass. Just had mine this morning! A good way to start the day.
Have a healthy and delicious holiday!
very best,
Annalise
Hello. I am recently GF and not much of a baker but am intrigued by this. In my area I can find used BBCC Zojirushi bread machines. Do you have any cautions about buying this model used? Thx!
hi!
Well, I do – kind of- want to warn you that the machine could be contaminated with wheat that you may not be able to git rid of entirely. I think you could probably clean it, but I’m really not 100% sure. so if you have celiac, as I have I do, I honestly wouldn’t risk it.
If you have non-celiac gluten-intolerance and are comfortable buying a machine that may or may not trigger symptoms, that you ultimately may not be able to use, than I’d say give it a try.
Sorry I can’t give you a clean “Do it!”, but I tend to be cautious about risk when it comes to gluten.
Very best,
Annalise
Thanks for the insight about cross- contamination. However, I found a couple of friends/relatives who have older and smaller Zojirushi bread machines they are happy to let me use. One is a (1.5lb) BBCC-N15 model. Could you send me info that you have about adapting your recipes to a smaller machine. Happy to test and give feedback. Cheers!
hi!
Well that machine makes breads right between the 2 pounders from my book recipes and the 1 pound mini Zo for which I have been testing recipes. If it were me, the first thing I’d try is the one pound recipe from my Gluten-Free Baking Classics book with 1 tablespoon less milk. If it falls and is dense, make it with 2 tablespoons less the next time. But more importantly, if you think there is room in the machine to make a bigger bread after you bake it see how much it rises and how big it is, than you might try the recipes from my bread machine book (which are actually a little less than 2 pound anyway). Keep me in the loop and we will try to figure this out! I’m here if you have more questions before you start.
very best,
Annalise
Another question (sorry!). If these older bread makers do not have a GF setting or the ability to override the programed programs, do you think these GF breads will be successful. Another Zoji that i have access to (mini Zo) has a “quick bread” setting (two risings). It seems that GF bread needs only 1 rise. I’d love to hear your thoughts on this. Thanks!
hi!
No worries on asking another question!
My thoughts are that I happen to know from my own testing (and field testing with other GF bakers who test for me) that the “quick bread” setting works if you don’t warm the liquids. Let me know how you make out and I’ll help if you have problems!
very best,
annalise
Hi,
I have a question about the Pizza Dough Recipe in your book. You indicated that it is best to make the crust several hours ahead of time. I’m just not sure at what step I should stop. Should I stop after the crust is pre-cooked, or before the dough is spread into the pan? Please advise.
Thanks,
matt
hi!
The pizza crust is delicious even if you make it all at once. But if you pre-bake and let it sit, even an hour, before putting on the sauce and cheese, the chewy-crusty aspect is a bit more pronounced. I know only because I tested side by side ( I am an obsessive tester). Unless you did that, you’d probably never know. It also makes it nice because you do can all the real mixer/messy work ahead of time and get it out of the way. here are two ways I do it:
1) Make the pizza crust and bake it, cool it on a rack, and then just put it back on the pizza pan. I think there is no need to refrigerate it if you will be using it within 2 hours. Then when you are ready to eat, put on the sauce and cheese and do the final bake.
2) If you won’t be eating for more than 2 hours, I would wrap it in plastic and leave it on the counter. Longer than 6-8 hours, and I would refrigerate it. More than 24 hours, freeze it.
But again, it is still great if you do the pre-bake and then put the sauce and cheese on right way and then do the final bake.
Hope this helps!
very best,
annalise
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Hi!
I got your bread machine cookbook. Have the Zoji Mini machine. Can you please email me about your new book and recipes coming out? I’m not sure how to adapt your recipes to the mini machine.
Thanks, Elle
hi!
I will, indeed.
Very best,
Annalise
I’ve been reading about the new Zojurishi mini and I need to make GF bread. I’ve called the manufacturer and they don’t recommend the mini for GF bread. Is your new book with these recipes available yet? If not can u email me when it is ready? Anxious for your book and my new mini.
hi!
I have developed a whole series of tested bread machine recipes for the mini Zo that are unpublished at this time. The mini Zo makes fabulous GF bread. I will email you with more details.
very best,
annalise
Hello Annalise,
I just bought your two gluten-free baking cookbooks. I am so looking forward to trying them. But corn is something that I should only have on occasion. Could you please make a recommendation for replacing the cornstarch in your bread flour mix?
I read the previous questions that you answered and I’m very much looking forward to your mini Zojirushi cookbook. I find that when gluten-free bread is good, I tend to eat everything in front of me. So I’d be much better off with a 1 pound machine!
Thanks. Hilda
Hi!
What I usually recommend is that you FIRST replace the corn starch with half potato starch and half tapioca starch and see if you like it in an easy recipe (like the rustic flat bread). Then try 1/3 potato starch and 2/3 tapioca and THEN try 2/3 potato and 1/3 tapioca see which version you prefer in terms of texture and taste and stick with that! If you still aren’t happy, let me know and I will work with you until we find somehitng you like. And please let me know how you make out!
I will contact you by email later next week about the mini Zo recipes.
Very best regards,
Annalise
Hello Annalise,
I have been baking from your book for years now. It’s our primary GF bread book.
Your Classic’s Yellow Cake baked in 8″ rounds is our typical kids bday cake but this year we have a high guest count. I was thinking of making a 9×12 sheet cake with that recipe, though I have heard GF doesn’t cook good with this large of pan size. What is your experience/knowledge of cooking larger cakes?
Thanks! Bridget
hi!
It is possible to make my cake recipes in a larger pan but you have to make them a bit thinner. I’ve been contacted by many professional bakers who use my recipes to make large cakes for weddings and other events. I advice them to make the layers a bit thinner than it would be if you were simply pouring the batter to make one cake into two 9-inch pans. So, if you make the batter for one cake recipe, you wouldn’t pour all of it in one 9×12 pan (maybe use the equivalent of 2/3). The most used proportion for a large double layer cake (in my experience) is make 1 1/2 times the recipe and make two 9 x 12 layers from that.
If you have any other questions, I’m here to help!
very best,
Annalise
I followed your advise and the cake came out just as good as the rounds!!! Thanks!
Hi!
I’m so glad the cake came out well. And I hope everyone had fun at the celebration.
Thank you for getting back to me and letting me know that you were successfully able make the recipe in the larger cake pans.
Very best,
Annalise
I know this is an old post, but I’m planning on attempting this for my son’s birthday with a 9 x 13 pan. Do you think that the second cake layer be flatter because the batter sat out and waited for the first cake to finish baking? I wonder if I’ll lose my ever-important air bubbles.
I guess I should specify that I only have one 9 x 13 pan. Do you think I need to buy another so that they can bake simultaneously?
Hi Alexa,
In my opinion, it would be better to bake them both at the same time in the oven (side by side with a bit of space between the pans). I’ve never been a big fan of letting unbaked cake batter sit around- but I admit I’m pretty fussy. I think if you’re going to invest the time, energy, emotion, and money (for ingredients) to make this cake for you son, then yes, I would invest in a second pan.
Please let me know if you have any other questions!
Very best,
Annalise
Hello Annalise,
This website is awesome! I bought a zojirushi mini a couple months ago and am having a very difficult time trying to figure out how to do gluten free 1 lb loaves. We are a small family that doesn’t eat large quantity of bread, but my son has gluten intolerance and I’d love to be able to make him sanwiches or French toast. I am so very interested in your recipes for 1lb loaves. Please let me know when you are publishing these recipes or how to access these recipes.
Thank you,
angel
Hi!
I will contact you by email to help you put.
Very best,
Annalise
HI Annalise,
I am awaiting your bread machine book for my birthday (which is one week away) but last night made the sandwich bread from you GFBC cookbook. I put everything in my bread machine, liquid first, dry ingredients latter and it tasted heavenly. My only problem was that it was a very short loaf and didn’t make a slice big enough for a sandwich. I know you have probably solved the problem in your cookbook with a tailored recipe for the machine. I do have the Zojirushi machine 2lb with the GF setting. Any quick tips until I get my book next week. I am literally counting down the days. The funny thing is the machine was supposed to be for my birthday as well, but my parents let me have the machine but are holding the book hostage. 😉
Hi
Yes my book was written before they put in a GF setting and before they had the new Virtuoso which actually works a little differently than the older models. I’ll be adding some suggestions about how to use it with my recipes on my blog soon.
And yes, I had to tweak the recipe for the machine and increase the amount of flour and other ingredients so the loaf would be a nicer size for sandwiches. Let me know if you have questions once you get the book!
Very best regards,
Annalise
Dear Annalise, any news on your Zo mini recipe book? I am gluten intolerant and where I live (Colombia, South America) it is really hard to find gluten free bread. I have been experimenting with my GF Zo Mini with no success!! I get really low and crumbly loaves… Would you recommend I buy your bread machine book and split the recipes in half? I really need the help of an expert!!
Best,
Patricia C
hi!
I will contact you directly by email with suggestions.
Very best,
Annalise
Dear Annalise,
I purchased your Gluten-Free Baking Classics for the Bread Machine and Gluten-Free Baking Classics. I also own a Zojirushi “Home Bakery Mini” (model BB-HAC10). I can send you a PDF of the manual, which shows the rest/kneading/rising/stir/baking durations for the different bread cycles. I was wondering if you had some conversions not just of ingredients measurements from the 2-lb machine to the mini, but also which cycle is best to use. Would appreciate any advice you have to offer.
All the best,
Ryoung
hi!
The bread machine book you bought is really only for the larger bread Zojirushi. I will contact you by email in the next few days to help you out with the smaller machine. Don’t worry. It works beautifully. I have one and I love it.
Perhaps you should return the bread machine book, unless you plan to buy a bigger machine?
Vey best regards,
Annalise
Hi Annalise,
Can I also have a copy of the Zo mini recipes? I purchased your book but would like to try making smaller loaves.
Thank you,
Sheryl
hi!
hi Sheryl,
Which Zojirushi machine do you have? And have you tried any of my bread recipes (ie. have you used my bread flour mix)?
And I will contact you by email for the rest.
Very best,
Annalise
Dear Annalise, I need professional advice from you. Am a nigerian and i want to open a bakery here in nigeria. I am a complete novice in baking and i want to specialize in gluten free, yeast free, sugar free, dairy free and guilt free bread amongst other low calorie, low carbohydrates food. Please can you kindly recommend books for me that will give me adequate guide from your wealth of experience. Thanks I really appreciate
Hi Mary,
If it were me, I’d go work in a bakery to see if I really liked it and to see if I was good at it before trying to open one.
As for books, I don’t know what flours or gums you plan on using, so it’s hard to recommend books other than mine (I use millet and sorghum flours along with potato and tapioca starch and corn starch. For multigrain breads, I use teff flour). But I use yeast and starches in my breads, so my recipes won’t work for you (unless you substitute baking powder for the yeast). It’s easy to use rice milk or another non-diary milk in bread recipes that use them. I’ve never had a good gluten-free bread that didn’t use starch along with whole grain flours. So again, low carb is not my thing. Really not sure what you are trying to make except maybe the paleo breads that some people like here? If that’s what you’re after?
Best regards,
Annalise
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Hi Annalise,
I bought your breadmaching book for gluten free recipes but I also have the mini Zojirushi. Any news on the release of your cookbook for the mini? Or any tips that I can use to convert the recipes in this book for use in the mini?
Thanks so much!! I miss good bread so am really looking forward to making my own with these recipes!
I bought your book Gluten-Free Baking Classics almost 3 years ago when my husband was diagnosed with celiacs disease and it has become my go-to baking cookbook – thank you for such a great resource!
I have a question regarding weight vs. volume for measuring flours – I recently bought a kitchen scale (love!) and wondered if the ratios for your brown rice flour blend and bread flours blends are the same if measured by weight or volume? Also, when you list something like “1 cup + 1 Tbs” (or similar) of flour, is there a specific weight you are actually aiming for? If so, what general conversion do you use? The edition of your book I have, although perfect in every other way, only lists volume measurements. 🙂 Thanks again!!
hi!
Please let me know if this link on this blog (below) doesn’t answer your question the way you need. It is under the Gluten-Free Baking link at the top of this page on the navigation bar:
https://mygluten-freetable.com/2012/08/what-do-the-flours-in-your-mixes-weigh/
For 1 cup plus 1 tablespoon, I’d use the weight for one cup and then just measure the tablespoon out.
I’m very happy to hear that you are enjoying my recipes!
Very best regards,
Annalise
Exactly what I was looking for, thanks!
Dear Annalise,
I’m also an owner of a mini and gluten intolerant and LOVE good bread. Can you update us on news on your Zojirushi mini recipe book?
hi!
My publisher doesn’t seemed inclined to do a revised edition of my Gluten-Free Baking Classics for the Bread Machine for which I developed the mini-Zo recipes. But I have about 10 of them that are already field tested by my testers in their own homes. What kind of bread were you looking to make? I think I might be able to help you out.
Very best,
Annalise