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Finally Bake Gluten-Free Bread That Actually Rises, Slices, and Tastes Normal!
The 3-step method that fixes dense, gummy, or crumbly gluten-free bread in one afternoon - even if you've wasted dozens of failed loaves.
You've tried the recipes online. Followed them exactly. And still pulled a dense brick (or worse, a gummy mess) from your oven.
Here's why: Most gluten-free recipes fail because they don't rebuild the three critical jobs gluten performs - structure, lift, and moisture balance.
Without understanding these, you're guessing. And gluten-free baking punishes guessing.
I’ve thrown out more loaves than I can count, so I was skeptical. But after following the bread guide, my bread actually rose and stayed soft the next day!! It was the first time my husband didn’t ask if it was store-bought!
Inside "Fix Your GF Bread Guide" you'll get:
Soft Sandwich Bread Recipe - Soft, sliceable, and perfect for sandwiches, toast, or just eating warm with butter. (adaptable to ANY flour blend)
Crusty Artisan Bread Recipe - Crispy crust, soft interior, bakery-quality taste. Perfect for dipping, or impressing guests who won't believe it's gluten-free.
Instant Troubleshooting Guide - Diagnose any problem in 30 seconds and fix it on your next bake
Flour Substitution Chart - Exact adjustments for Bob's Red Mill, King Arthur, GFJules, Cup4Cup
Recipe Rescue System - Fix ANY failed gluten-free recipe you already have
The 3-Function Framework - Understand exactly what went wrong and why
This isn't a recipe collection. It's a complete troubleshooting system that makes gluten-free baking predictable instead of a gamble.
Get Instant Access - Just $17
Join 510+ bakers who've finally fixed their gluten-free bread
Okay so I've been gluten free for like 2 years and I cannot tell you how many sad loaves I've thrown away. They either don't rise at all or they're weirdly gummy in the middle. I was about to just give up and stick to buying the $8 loaves from Whole Foods. Got this guide and honestly wasn't expecting much but the way it explains WHY gluten free dough acts different actually made sense. Like I finally understood what I was doing wrong. Made the basic recipe and it actually had air pockets??? And didn't fall apart when I cut it??? My kids ate it without complaining which is basically a miracle.
I read the guide during my lunch break and used one tip from the guide that night... fixed my gummy texture instantly. Wow. I didn’t need to buy anything new, just tweak what I was already doing. Definitely worth the price.
Your explanations about the science of gluten-free baking have made my journey of baking so much clearer! I haven't been able to buy the perfect sandwich bread (after many attempts), and now I can try, bake and adjust a recipe on my own with knowledge about what to change (or not change). Thank you!!!
I live in the Texas panhandle and I bought this to bake gluten-free bread finally. I purchased the masterclass so I can see firsthand how to do it gluten-free as I dream of opening a gluten-free home based bakery. So excited to see what I learn from Malik & Maddy!
FREQUENTLY ASKED QUESTIONS
Q: I have multiple allergens I need to avoid. What ingredients are in these recipes that I should know about?
A: Great question — and yes, you absolutely can use this guide even if you’re managing several allergies.
Here are the key ingredients used across the recipes inside the guide, so you can quickly see what applies to you:
🌾 Flours & Starches Used
These are the main structural flours and starches in the bread recipes:
- Brown rice flour
- Oat flour
- Sorghum flour
- Potato starch
Binders & Structure Builders
- Ground chia seeds (main binder)
- Psyllium husk (optional swap mentioned)
- Eggs are NOT used in the core bread recipes
Other Common Ingredients
- Sea salt
- Cane sugar
- Active dry yeast
- Olive oil or avocado oil
- Honey (optional moisture helper)
🚫 What’s NOT in the base recipes
The three core breads do not use:
- Dairy
- Eggs
- Nuts (unless you choose to use almond flour as a variation)
- Soy
- Gluten
- Sesame
- Corn (unless using a flour blend that contains it)
If you have multiple allergies the guide includes:
- A full Flour Substitution & Adjustment Chart (page 9) so you can adapt to blends that fit your allergens
- Troubleshooting for adjusting water, swaps, and ratios safely
And if you tell us which allergens you’re avoiding after purchase, we can point you to the exact swaps you’ll want to make.
Q: Will this work with the flour blend I already have?
A: Yes. You’ll learn how to use all the common gluten-free flours too, and we’ll walk you through substitutions. No fancy equipment required either!
Q: What if I'm completely new to gluten-free baking?
A: Perfect. Step-by-step instructions get you a loaf on your counter this afternoon.
Q: Why do I need this? Can’t I just use a 1:1 gluten-free flour in regular recipes?
A: Great question! While 1:1 flours can work for a handful of bakes, they often lead to results that are dense, gummy, crumbly, or lacking flavor. We’ve already worked out the flour ratios for you so you get the best flavor and texture every time.
Instead of being limited by what a bagged blend can do, you’ll learn how to combine gluten-free flours to create exactly what you want—whether that’s a chewy pizza crust, a soft tender cake, or a flaky scone. Inside the Fix Your GF Bread Guide, you’ll discover the methods and recipes that make gluten-free baking actually taste amazing.
Q: What if it doesn't work for me?
60-day money-back guarantee. If you're not slicing soft, bakery-quality bread within one week, email us for a full refund. No questions asked.
Q: I'm outside the US - will this work with my local flour brands?
A: Absolutely! The guide teaches you the underlying principles and ratios, so you can use whatever gluten-free flour blend is available in your country (including Australian, UK, and European brands). The flour substitution guide shows you exactly how to adapt recipes to your local ingredients. Plus, all measurements are in grams/weights, not cups, so it works anywhere in the world.
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