Crock Pot Nutella Swirl Bread

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Last weekend I lived the ultimate bread bakers’ dream. Thanks to my friends at Red Star Yeast I travelled to the heart of wheat country in Kansas and had the great honor of judging the National Festival of Breads baking contest. The contestants submitted their recipes and were chosen from hundreds of bread bakers from across the country. Eight women came to Manhattan, KS and baked in a theatre-style kitchen in front of about 1500 bread lovers. They deserve a prize for that alone. The breads were all amazing, but one by Lisa Keys of Good Grief Cooks was the one that stood out to all the judges. Her Smokehouse Cranberry Cheese Bread had a combination of flavors, texture and beauty made this the clear winner. You can read all about the contest (you should consider entering for the next one), the contestants and their winning recipes at the National Festival of Breads.

Another absolutely gorgeous loaf that was baked for us was a chocolate swirl bread. I’ve recreated that idea with our Whole Wheat Brioche dough and a swirl of Nutella. It is healthy and decadent all at the same time and it’s baked in a crock pot. I turned to my crock pot when I turned on the AC for the first time yesterday and I really didn’t want to heat up the kitchen by cranking up the oven. The crock pot is ideal for a bread like this, since it fits the shape and we want a soft crust. The result was perfect.

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Gluten-Free Thanksgiving Cornbread–great review of Gluten-Free Artisan Bread in 5 Minutes/Day in Columbus Dispatch

Columbus Dispatch Review of GFin5

“Hertzberg and Francois offer foolproof recipes for (gluten-free) bread…”

I was in Columbus recently, and had the distinct pleasure of driving around town at dusk, looking for a hotel (I’d made my reservation for the wrong month). Great town, dumb business traveler!

Lisa Abraham (@DispatchKitchen), the Food Editor at the Columbus Dispatch, has covered all of our books–and she’s just reviewed Gluten-Free Artisan Bread in Five Minutes a Dayclick here to read the whole article, which includes our Gluten-Free Thanksgiving Cornbread. Thanks Lisa!

And click here to buy the book. 

Apple Cider Gluten-Free Brioche and Doughnuts

Gluten-Free Apple Cider Doughnuts | Breadin5

(photo by Stephen Scott Gross and styled by Sarah Kieffer)

“…Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth…”
Robert Frost After Apple-Picking
This time of year nearly everything worth eating has apples in it. This gluten-free brioche from Gluten-Free Artisan Bread in Five Minutes a Day is made with the rich, slightly cloudy apple cider, which has a wonderful tang to it and isn’t overly sweet. You can use the clear apple juice, but it doesn’t have the same depth of flavor. This dough is wonderful baked in a loaf pan, made into a coffee cake or fried and dusted with cinnamon sugar like these doughnuts.

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Master Recipe from Gluten-Free ABin5

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In 2007, when our first book hit the stores, I had never heard of celiac disease or gluten intolerance. In the past 7 years I’ve had quite an education on the subject. It all started here on the website. People were writing in to say they loved our method, but couldn’t eat wheat. There were many, many requests, so Jeff and I set off to develop recipes that fit our fast and easy method but used flours that were gluten-free. We’ve put gluten-free breads in all of our books since then, but they were just small chapters among a bunch of wheat filled recipes. It seemed unfair to the folks who couldn’t eat wheat to buy a book filled with recipes that didn’t suit their needs, so we decided to write a book for them. Last week Gluten-Free Artisan Bread in Five Minutes a Day came out and we are thrilled to share the Master Recipe with you here.

We’ve had great feedback from our original gluten-free recipes, but we wanted to simplify the method even more. That meant developing two flour mixes that all our recipes are based on, so you just have to mix the flour once for many loaves. You just mix up a big batch of our Gluten-Free All-Purpose Flour Mix and/or our Whole-Grain Gluten-Free Flour mix and you’ll be able to quickly mix and bake all 90 recipes in our book. (We’ve tried commercial flour mixes, but haven’t found one that is as tasty, nor do they produce as nice a texture. If you have a brand of GF flour that you like to use, give it a try, but you may need to make some adjustments, so we recommend making a small batch to make sure you like the results.)

We also wanted to provide recipes that are mostly vegan (no eggs) and dairy free. Because eggs are a leavening ingredient, we do like the Master Recipe made with eggs for a lighter loaf. In fact, we find that the dough made with egg whites is the lightest of all the options. You can also use an egg substitute if you choose not to use eggs. And as always with our method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.

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The following recipe is our Master Recipe from GFABin5 made with egg whites, but you can make the same recipe with whole eggs, egg substitutes or without any eggs at all. Continue reading

Tips on great results with gluten-free dough: We’re on KTSP-TV Minneapolis (ABC)

Gluten-Free Artisan Bread in Five Minutes a Day was released today, and we went on Twin Cities Live with Elizabeth Ries and Joe Schmit to spread the news. One of the things I liked about this TV segment was that you get to see what gluten-free dough looks like when it’s nicely emulsified in the stand mixer (you can use a spoon or dough whisk, but you have to keep going to get it really smooth). One other thing to clarify from the TV segment: This book was tested with Red Star Active Dry Yeast and Red Star Instant Yeast, both of which are completely gluten-free. Gluten-free folks shouldn’t use the Red Star Platinum product because it has some dough conditioners derived from wheat.

Lesaffre Yeast Corp. (Red Star) provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.

Videos from TV segments on Gluten-Free Artisan Bread in Five Minutes a Day

KSTP on the air

Return to Gluten-Free FAQs

The most useful video is probably the one that Zoe did in her kitchen. Check it out; it shows exactly what the dough should look like as it’s mixing and once you shape it.. This is the basic recipe from Gluten-Free Artisan Bread in Five Minutes a Day (the version with egg whites).

… but the TV spots are also fun to see Click on on any of the TV links to see us mix up and shape a loaf:

WGN-TV Chicago, October 28, 2014

KARE-11 Minneapolis (NBC) daytime show, October 22, 2014 

KTSP-5 Minneapolis (ABC), October 21, 2014

KARE-11 Saturday (NBC Minneapolis), November 1, 2014

Fox-9 News, Minneapolis, November 3, 2014

KATU-2 Portland OR (ABC), October 27, 2014

Return to Gluten-Free FAQs


We’re in Living Without’s Gluten Free & More Magazine!


Our new book, Gluten-Free Artisan Bread in Five Minutes a Day, which officially goes on sale October 21, appears in this October-November issue of Living Without’s Gluten Free & More Magazine. Click here to read the whole piece on-line, or squint and try to read below–we’re one of Living Without’s “Favorite Books”… Continue reading

We’re in the Sept/Oct edition of Simply Gluten-Free Magazine, and Jeff’s at the Mill City Bread Festival this Saturday at 10am

Simply GF Magazine

Thanks, Simply Gluten-Free Magazine, for including Gluten-Free Artisan Bread in Five Minutes a Day (available for pre-order) in your Fall Harvest Issue (we’re in the “How-To” books section on page 108).

GFin5 in SimplyGF Mag

And tomorrow, Saturday September 13 at 10:00am, Jeff will be tossing pizzas at the Mill City Bread Festival, hope to see you there–I’ll be doing a demo, handing out some samples, and doing an impromptu book-signing. Last year was great fun…


Gluten-Free All-Purpose Flour (Mixture #1 from Gluten-Free Artisan Bread in Five Minutes a Day)

Flour Mixture #1 from Gluten-Free Artisan Bread in 5

By keeping a supply of our two gluten-free flour mixtures in the house, you can make any of the recipes in Gluten-Free Artisan Bread in Five Minutes a Day. Flour Mixture #1, reprinted here from the book, is for a mostly white flour, though it becomes 75% whole-grain by weight if you swap brown rice flour (increase the liquids in the recipes by 2 tablespoons if you do this). It’s the only flour you need for some of our on-line recipes, and for the basic white loaf. If you’re sensitive to any of these ingredients, you’ll find substitutions in the book. We tested this flour mixture with Bob’s Red Mill products because they are available across the nation. If you use other brands you may find different results in the breads–especially in the amount of liquid they’ll absorb.

If you’re measuring by U.S. cup-measures (the first unit in each line), be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.

Makes 4 1/4 pounds (2 kilograms) of flour mixture

White Rice Flour6 cups, or 36 ounces, or 1,020 grams

Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams

Tapioca Flour or Starch: 1 3/4 cups, or 8 ounces, or 225 grams

Potato Starch*: 1 1/4 cups, or 8 ounces, or 225 grams

Xanthan Gum or Psyllium Husk Powder: 1/4 cup, or 1.4 ounces, or 40 grams

*Don’t substitute potato flour

The ingredients must be very well mixed, otherwise the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.

Substituting ingredients: If you don’t eat one of the ingredients above, see our Substitutions Page. Other substitutions may be possible, but those are the ones we’ve tested and liked.