The Allergy Free Cook Bakes BreadI finally did it.  I learned how to bake gluten-free bread.  It didn’t even look or feel like a hockey puck.  In fact, it tasted like regular bread.  It also didn’t come from a mix.  It was 100% from scratch.  And it was all thanks to this great little cookbook called The Allergy-Free Cook Bakes Bread  by Laurie Sadowski.  This little gem of a cookbook is a must for anyone who wants to learn to bake gluten-free.  It includes recipes for sweet and savory quick breads as well as sweet and savory yeast breads. Being a traditional baker all of my life, especially one with a lot of experience with yeast breads, learning to bake gluten-free included a bit of a learning curve.  Laurie is great about explaining the ingredients, what to look for and how to troubleshoot when things go wrong.  Have you ever seen bread fall like a souffle?  Trust me, things will go wrong.

Besides just the wonderful recipes, Laurie includes two very educational chapters at the beginning of the book about what it means to be vegan and gluten-free as well as an extensive look at the ingredients involved and appropriate substitutions.  She even includes a table with all of the flours, their nutritional contents and weights per 1/4 cup.  I cannot tell you how invaluable these chapters have been to me as I learn more about gluten-free cooking.  You really must read these chapters before you try any of the recipes.  It will save you a lot of heartache, especially considering the cost of many of these ingredients.

I bought this recipe book because a friend of mine struggles to find safe foods for her son to eat.  His current list of allergies/sensitivities includes wheat, dairy, eggs, peanuts and cashews.  Needless to say, many breads, cakes and muffins are off limits. I’ve also been meeting more and more people who are adopting a gluten-free lifestyle for one reason or another.  I have no intention of becoming gluten-free myself, but I am always open to trying new cuisines.  I can say that I do not envy anyone who has adopted a gluten-free lifestyle.  Not only are the ingredients much more expensive, but the boxed mixes I’ve tried don’t come close to the wheat flour versions.

The Allergy-Free Cook Bakes Bread breaks through a lot of the misconceptions surrounding gluten-free baking by providing recipes for baked goods that are full of flavor and have a soft texture.  Recipes include bagels, cinnamon rolls, English muffins, Polish Babka, apple spice cake, biscuits, foccacia, pancakes and the list goes on and on.  So far I have tried the Rustic French Bread and Apple Spice Cake.  The bread wasn’t pretty, but it tasted just like regular bread.  The Apple Spice Cake was tender and had a lot of flavor.  As one of my friends described it, it tasted like French toast with apples.  If you are gluten-free, struggle with food allergies or have ever considered trying gluten-free, I highly recommend this book.

For more gluten free recipes or information about Laurie, please check out and

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Check out Laurie’s other books:
The Allergy-Free Cook Makes Pies and Desserts
The Allergy-Free Cook Bakes Cakes & Cookies

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