Your gluten-free bread isn't failing because you're a bad baker.
It's failing because almost every instruction you've followed was written for a dough that has gluten in it. Without gluten the rules change — the flour, the water, the rise, the bake, the cool — and nobody tells you.
Sound familiar?
- ✗The homemade loaf that came out as a dense, heavy brick.
- ✗The one that looked perfect — and was raw and gummy in the middle.
- ✗The slice that crumbled the moment you spread butter on it.
- ✗The bread that was good on Sunday and stale by Tuesday.
- ✗The $8 store loaf that still falls apart in a sandwich.
Even King Arthur Baking says it plainly: “Many recipes yield loaves that turn out gummy, others flat and dense, and still more dry and crumbly.”
The Gluten-Free Bread Fix starts with your loaf. Find what went wrong in the diagnosis chart — dense, gummy, crumbly, collapsed, stale — and it sends you straight to the fix, quoted word for word from the people who make the flour.
Fix my bread — $9Instant PDFWhat's inside
The flour mistake almost everyone makes
Why the cup-for-cup blends you bought for cookies leave yeast bread dense and low — in the flour makers’ own words — and what to use instead.
The binder: how much, and why more is worse
Xanthan, guar and psyllium, with the amounts Bob’s Red Mill gives for yeast bread, the psyllium swap, and why too much turns a loaf gummy.
The dough that should look wrong
Gluten-free bread dough is meant to look like batter. The extra liquid King Arthur gives per cup, and what eggs actually do.
One rise, and shorter than you think
Why gluten-free bread rises once, faster, and why waiting too long tears the top open.
The bake: the temperature that ends gummy bread
How much longer to bake, and the internal temperature King Arthur publishes for its easy gluten-free loaf.
Cooling, storing, toasting, bread machines
The step everyone skips, why the fridge makes it stale, freezing in slices, and the gluten-free machine settings.
What this book will not do
It will not hand you recipes we have never baked and call them foolproof. It links to the flour makers' own published recipes, and teaches you why a loaf fails so the recipe you use works. And it will not tell you a flour is gluten-free — the label on the bag does that.
Instant PDF download
15 pages · 48 quotes from the flour makers · printable checklist
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