Breads

When I changed my eating habits for good, I was determined to find a way to continue to enjoy artisan-style, crusty breads and other baked goods that typically rely on wheat flour for their structure and texture. Developing the recipes for this book offered me the opportunity to experiment with a wide range of gluten-free flours and starches, aiming for the perfect combination of ingredients to achieve the desired result. On the pages that follow, you’ll find loaves for any occasion, from sweet quick breads, to savory soda breads and corn breads, to flat breads perfect for hors d’oeuvres, to all-purpose loaves to have on hand for any occasion.