Manchester City Library

There is nothing as heavenly as the aroma of fresh baking bread. But, being on a gluten-free diet can put a wrench into those plans. According to the Mayo Clinic, “70% remain exposed to gluten while on the gluten-free diet, putting their long—term health at risk.” If, you buy or make your bread, muffins, waffles, etc., it is important to use a new waffle maker or toaster, because even the tiniest crumb of gluten can cause major health problems. Getting back to bread, below are some of my family’s favorite gluten-free bread, muffins, rolls, popovers, and waffle recipes. We create our gluten free flour blend, following America’s Test Kitchen: 24 ounces (4 ½ cups plus 1/3 cup) white rice flour, 7 ½ ounces (1 2/3 cups) brown rice flour, 7 ounces (1 1/3 cups) potato starch, 3 ounces (3/4 cup) tapioca starch, ¾ ounce (3 tablespoons) nonfat milk powder. Precise measurements are essential, and to my knowledge most gluten-free flours require refrigeration. My sister makes the dinner rolls, and my mom uses them as the bread to make stuffing at Thanksgiving. I used the waffle recipe this year, to make waffles for Mother’s Day. The waffles toast up well the next day. Checkout our ebook platforms (Hoopla, Overdrive, Cloud Library) they have many different cookbooks for cooking gluten free.

–Susanna, Library Staff  #Celiac Awareness Month.