Gluten free bread

With Celiac Disease, wheat and gluten must be avoided.

Just because something is wheat free doesn’t mean it is gluten free.

And vice-versa.

Gluten is the protein found in wheat, rye, barley, and sometimes oats.

Wheat is just that – wheat.

A product can contain no wheat flour, but still contain rye or barley. Therefore, making it wheat free, but not gluten free.

Big difference, y’all.

One of the first reactions from people when they learn that we are gluten-free is oh, so you can’t have bread??

Yeah, something like that.



Here’s a secret:: we eat bread.

And just like millions of other households in the world, we eat a lot of bread.

Sandwiches. Bagels. Breadsticks. Toast. Hamburger buns.

We just eat a different kind. A different brand.

Thankfully there are a number of companies that offer a lot of options, so we aren’t deprived don’t miss out.

When it comes to the numerous Celiac friendly brands, you name it – we have probably tried it.


I went through a spell when I made Gluten Free Girl’s bread mix.

Y’all, hats off to her! It was a short lived spell, because, while I loved having a fancy-smancy canister full of bread mix that I put my heart and a lot of time into, I do not have the patience – nor enough hands to carry 327 different flours from the pantry to the mixing bowl to make something I have found I can buy straight off the shelf.

Y’all do know it doesn’t really require that many ingredients, right??

While there are many great options out there, our family has our faves.

When we are home, Bryan is the best at making a couple of loaves of gluten-free bread on the weekends so we have plenty for sandwiches and toast throughout the week. What does he use?? Pamela’s Products.

gluten free sandwich bread

2 1/4C Pamela’s Baking Pancake Mix
2T sugar
1/4t salt
1/2T baking powder
1/2C water
2 eggs, beaten
2T canola oil

Mix dry ingredients well. Add liquid ingredients. Mix on high for 2-3 minutes. Bake in loaf pan at 350° for 10 minutes. Slit the top of the loaf, and lower the heat to 325°, baking for an additional 35 minutes. *oven temps will vary for this recipe

When I have coupons or find a great sale, we stock up on Udi’s sandwich bread and bagels – regular and cinnamon raisin. (cinnamon raisin is my all-time fave)

I am also a fan of the Gluten Free Bisquick , but can not spend $5-$6 on a mix that will make 8ish waffles when I feed a football team every weekend.


This momma has to go with the deals.

One Saturday morning, Bryan was making pancakes a la the gluten free version of Bisquick. Until we ran out. He subbed the difference with Pamela’s Baking and Pancake Mix. And voila!

2 parts Gluten Free Bisquick + 1 part Pamela’s Pancake Mix = fluffiest pancakes ever!

Sometimes the best recipes are discovered by accident. ;)


When I was little, we’d visit my grandparents on Sunday. In my world, my grandma’s cornbread muffins were famous. Seriously. She’d make an extra pan of them just for me. What can I say? I was a kid with a high metabolism. So, needless to say, when I was diagnosed Celiac, gluten free cornbread was at the top of my list to find.

And I am quite picky, y’all.

gluten free cornbread

1 1/4C Pamela’s Baking Pancake Mix
1C yellow cornmeal
1/3C sugar
1/2t salt
2 eggs, beaten
1C milk (we use soymilk)
2T butter, melted

Mix all ingredients together. Pour into greased pan and bake at 375° for 20-25 minutes. Smother with butter.

I cringe when I hear people say, it’s just too expensive to eat that way’ (referring to gluten free) Here’s my response:: if you have a physical condition that demands you to avoid specific products, there is nothing you can’t do!

You either pay now, or you (and your family) will pay later.


more of our fave products and recipes:
pumpkin-corn muffins
banana bread (again, we use pamela’s flour) 
cut biscuits 
glutino gluten free breadcrumbs
udi’s hamburger buns
ener-g hamburger buns
dr schar rolls
gillian’s gluten free bread crumbs

wheat and gluten free

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Filed Under: Living Simply, Recipes