— Maria Allen

So we're gonna start with one thing. They're very expensive. The other day I saw a German gluten-free bread that had four slices of bread in it, and it was 6 99. So cost is, uh, I think an important element next to that. Oftentimes you'll see that some of the ingredients might not be plant-based. For example, I've seen eggs used in many brands of gluten-free breads. So here's, I'm gonna give you my recommendations because several months ago, I decided that I wanted to start eating less processed flowers and less, less gluten. So my go-to is, these are gluten-free English muffins from Food for Life. And these are called, they're made with organic brown rice. And this is the multis seeded. I like it because it has in it, uh, flax seed, chia seeds, sunflower seeds. So you're getting a little extra fiber. I will use one, I will put it in the air fryer for about three or four minutes and then slice it, and it's nice and moist on the inside, and it makes perfect for a, um, uh, burger, for a eating a, a plant-based burger. So I will tell you that these on sale, uh, where I live in Philadelphia are 8 99, but the ingredients are, um, good and there's nothing inappropriate or, uh, what's the word I wanna use? They're clean. I don't like to use the word clean for food, but these I like. Now the other thing is, and you'll see a recipe for, uh, made from scratch, Alaska. And there is a bread recipe that the woman uses that I have been making for years and years and years. And you make the dough, you let it sit for 18 hours, you put it into a Dutch oven at 450 degrees, and 45 minutes later you have the most beautiful loaf of bread you've ever seen. So the recipe is for that, but that recipe is for traditional flour. So these are my recommendations. Um, you can use a gluten-free one-to-one flour, and surprisingly, this bread comes out absolutely delicious. If you wanted to mix the flour so that you had a little bit, pardon me, a little bit more fiber or whatever, you could use a non, uh, a gluten-free, uh, flour. And this one happens to be millet, which I love to bake with. So, uh, you could do two cups of this and one cup of this. And for a fraction of the cost, it comes out like a beautiful loaf of a bakery bread that you would spend a lot of money for. The one thing I also wanna say, uh, about gluten-free Maria, is that sometimes, uh, it's truly science in the kitchen. And it's where you're gonna keep notes when you make that first loaf for yourself to see if in fact, uh, it's working out. Or maybe you should have put less salt in it. And it is an oil-free recipe, which I think many of us would appreciate. So, um, the other thing is, um, I happen to enjoy this, and this is a treat. This is the plant strong pancake mix from, um, rip Essel in. And it's sweetened with dates. It has no refined sugar, it's oil free, and it makes a beautiful, beautiful pancake that tastes absolutely delicious. And I know the next question is gonna be, well, how do you make, um, pancakes without oil? And this is where using my caraway pan comes in handy because nothing sticks to this pan whatsoever. So this is, I think, the eight quart pan. And I like this because the top of it is also metal, makes me feel like a gladiator. And you can put this whole thing right inside the oven, and it works well and does a beautiful, beautiful job, but makes really good pancakes. So experiment, go to the grocery store, look around, and just have fun, um, using gluten-free flowers. So that's my, um, my, my little spiel about that.