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Gluten free pizza crust

1. Whisk all dry ingredients (baking mix + yeast) with the amount of warm water listed on the back of the bag (~105°, like a bath).

2. Optional: add 1 tbsp oil (e.x. olive oil). This will make the crust golden and crispy 🙂

3. It'll look wet at first but will thicken up shortly.

4. Shape into a ball and put in a bowl. Cover with a towel and let rise 30min-1hr, until doubled in volume.

5. Use GF flour, cornmeal, oil, or parchment paper to roll out 1/2 the dough into a ~10" pizza.

6. Top it up + bake @ 450° for 20min!

Gluten free cinnamon rolls

1. Whisk all dry ingredients (baking mix + yeast) with with the amount of warm water listed on the back of the bag (~105° like a bath) and 1 tbsp melted butter or oil.

2. It'll look wet at first but will thicken up shortly.

3. Rollout dough into a rectangle, 1/4 inch thick, with any gf flour or oil (or between parchment paper) to keep from sticking.

4. In a bowl, mix together 4tbsp soft butter (or oil), 2tsp cinnamon, 1/3 cup sugar (we like coconut sugar). Alternative filling: puree together 10 soft pitted dates, 4tbsp butter (or oil), 2 tsp cinnamon. Another alternative filling: nutella!

5. Spread evenly on top of dough (you can also sprinkle on nuts, dried fruit, chocolate...). Roll dough into a tight log from the long side.

6. Cut log into 8-10 equal pieces, place into a greased cake pan. Cover with a towel and let rise for ~1 hr, until doubled in size.

7. Cook buns in a 400 degree oven for 30 min until golden brown.

8. As they cool, make any glaze you like:

9. Glaze option 1: for a classic glaze, combine 1 cup powdered sugar, 2 tbsp milk (any kind), and 1 tsp vanilla.

10. Glaze option 2: 1/2 cup cashew butter heated with 1 tbsp coconut oil and maple syrup or honey (to desired sweetness).Glaze buns, enjoy!

Gluten free naan / flatbread

1. Whisk all dry ingredients (baking mix + yeast) with with the amount of warm water listed on the back of the bag (~105° like a bath). It'll look wet at first but will thicken up shortly.

2. Cover the dough with a dishtowel and let it rise ~30min, until doubled in volume.

3. Heat a large pan (preferably cast iron).

4. Once risen, roll out 1/4 of the dough with gf flour or oil (to prevent sticking) into a disk ~1/2 inch thick.

5. Once hot, place the dough in the pan. Cook until dough has dark brown (verging on burnt) spots all over it. Flip over and do the same on the other side.

6. Repeat steps 4 & 5 with remaining dough.

Dinner rolls / Buns

1. Whisk 2 cups warm water (~105° like a bath) + 1 tbsp oil into one pack of mix (including the yeast packet).

2. Once well incorporated, the dough will look wet but will thicken shortly.

3. Once thick, form into a ball and let rise covered for ~30 minutes (until doubled).

4. Once risen, form into buns of your desired size.

5. Place on a baking sheet and cover. Let rise again for ~30 mins.

(optional) Brush the top of each bun with oil or a beaten egg to get a shiny top

6. Then bake in a 400° oven for 20-25 minutes until golden.

7. Let the buns cool completely before cutting. You should have soft pillowy buns. 

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