Gluten-Free FAQs

Gluten-Free FAQs (Frequently Asked Questions)

We wrote Gluten-Free Artisan Bread in Five Minutes a Day because readers asked for it, here on the website. So we expect no shortage of gluten-free questions.  Click on any of them below– these are the ones that seem to be on a lot of gluten-free bakers’ minds.  If you’re having a problem with one of our recipes, breeze through these FAQs first.  If you can’t find an answer in the FAQs, click on any “Comments” or “Reply” field (doesn’t have to be related to the content underneath).  Please tell us which book you’re working from, and which recipe and page number:

Dense or gummy interior, or inadequate rising. What am I doing wrong?

Gluten: What is it? And what grains contain gluten?

Nutritional information: How can I calculate it?

Substitutions for ingredients in our gluten-free recipes

Videos: Where can I view videos so I can see what your gluten-free dough’s supposed to look like?

Whole grains in gluten-free baking: how can I get more of them into the flour mixtures?

464 thoughts on “Gluten-Free FAQs

  1. Hi, I’m not sure I can see a clarification related to substituting milk in the GF recipes. The Challah bread contains milk. What is the closest substitute that works? Thanks

  2. Is it possible to use the whole-grain gluten free flour mixture in the brioche or challah recipes in Gluten-Free Artisan Bread in Five Minutes a Day?

    I would like to bake healthy egg-enriched gluten-free bread, but I don’t see any gluten free bread recipes using the whole grain mixture and eggs.

    • Hi Susan,

      I tested tons of flour combinations for the brioche and challah recipes and just couldn’t get the texture of the bread that I liked. If you want to experiment with the whole grain flour mix, I would start with a small batch until you get a loaf you really like. If you do, please let us know what you come up with, I’m sure others would love to know what you discover!

      Thanks, Zoë

  3. Hello! Thank you for such wonderful options for those of us who are gluten free. I am also corn intolerant and I am wondering what I could use as a cornstarch and cornmeal replacement in your recipes.
    Thank you.

    • We haven’t found a swap for that. You can try proportionally increasing the other starches/flours in a recipe–but honestly– we didn’t succeed with that and eventually gave up. Exception: Our mixture #2, the whole grain gluten-free flour mixture from our book (see http://amzn.to/1msOBmY for that book on Amazon), and if you use it to make one of the two 100% whole grain recipes from that book–it’ll have no corn product in it.

      That said, it’s a very different kind of result that breads made with lighter flours–quite unique.

  4. My granddaughter is on a gluten, egg, and dairy free diet. Are there any egg replacers that will work in any of your gluten free breads? I’m using the Healthy Bread in five minutes a day book.

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