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Want to Bake Gluten-Free Bread That Actually Rises… Without Wasting Ingredients?
Fix Your Gluten-Free Bread
In One Afternoon!
A short quick-start digital guide that shows you why your gluten-free bread keeps failing — and how to bake a soft, high-rising loaf that finally turns out right.
BIG NEWS:
For the first time ever, we’re releasing our Fix Your Gluten-Free Bread Guide that will help you finally bake gluten-free bread that actually rises.
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FINALLY: A Gluten-Free Baking Fix That Actually Works in 2025!
Let’s face it,
Gluten-free bread has been a nightmare for most home bakers.
You follow every recipe, measure everything perfectly… and still pull a dense, gummy loaf out of the oven.
What worked when you just swapped in a “1:1 flour blend” doesn’t cut it anymore...and nobody explains why.
Most blogs just throw recipes at you, but never explain the underlying problem that makes gluten-free bread so unpredictable.
They leave you frustrated, wasting expensive ingredients, and wondering if gluten-free baking will ever work for you.
But what if bread gluten-free bread could be simple?
What if you could learn how to make a delicious gluten-free bread that you can use for sandwiches, or whatever you like...in just one afternoon?
Malik & Maddy
Founders of BakingSubs
WHO ARE WE AND WHY SHOULD YOU LISTEN?
We're Malik and Maddy, and unlike most gluten-free “recipe bloggers” out there…
We’ve tested hundreds of recipes and substitutions, so you don’t have to waste time or ingredients figuring out what works.
We’ve developed proven frameworks like the Gluten Replacement Protocol and Texture Fix Formula that have given hundreds of bakers confidence instead of guesswork.
Our content has already helped thousands of home bakers finally bake bread, cookies, and cakes that actually rise and taste amazing.
And unlike one-off cookbooks or Pinterest hacks, we’re still in the trenches every single week — refining, experimenting, and making gluten-free baking easier for everyone.
But more importantly — we’re just like you: passionate about baking, tired of failed loaves, and determined to make gluten-free baking simple and reliable.
HERE'S THE REAL PROBLEM WITH GLUTEN-FREE BREAD
Most people treat gluten-free bread like regular bread — and that’s where everything goes wrong.
Think about it… have you ever:
Added extra flour just to make it manageable (and wound up with a dry brick)?
Tried kneading it, only for it to tear or collapse?
Pulled it from the oven only to find a gummy, underbaked center?
Watched it spread flat instead of holding shape?
If that sounds familiar, it’s not your fault.
Nobody ever taught you what gluten was actually doing.
WHY MOST GLUTEN-FREE ADVICE DOESN'T WORK
For months, everyone told us the same thing:
"Just swap in a 1-to-1 gluten-free flour blend, it'll work in any recipe."
That gets you close, but it never rebuilds what gluten actually does.
Gluten wasn’t just flour — it was a structure-builder, air-trapper, and moisture-keeper.
When you remove it without replacing those jobs, your bread collapses, dries out, or turns gummy — no matter which blend you use.
The truth is, a lot of “gluten-free” recipes online still treat dough like it has gluten in it.
They follow the same steps — knead, rise, bake — but the chemistry isn’t there anymore.
That’s why your results are all over the place: one loaf works, the next one fails, and you’re left wasting time and ingredients wondering what changed.
THE SIMPLE SHIFT THAT CHANGES EVERYTHING
Once you understand what gluten used to do, and how to rebuild those same 3 functions...
Baking gluten-free bread actually becomes predictable.
You’ll stop fighting the dough and finally get loaves that:
Hold their shape instead of spreading flat
Stay soft instead of drying out
Slice cleanly instead of crumbling apart
That’s the difference between guessing and knowing.
And it’s exactly what you’ll learn inside the Fix Your Gluten-Free Bread Guide.
INTRODUCING: THE “FIX YOUR GLUTEN-FREE BREAD” GUIDE
We’ve condensed months of trial and error, failed loaves, and hundreds of tests into a short 3-page guide that shows you exactly why your bread keeps failing — and how to fix it today.
Inside, you’ll discover how to:
Fix collapsed or gummy loaves without changing your favorite recipes
Rebuild the 3 missing “jobs” gluten used to do (structure, lift, and moisture)
Understand why each loaf fails — so you can fix it before baking
Follow one simple “baseline” bread recipe that proves it works
Finally bake bread that rises, slices, and stays soft for days
This isn’t another recipe handout — it’s a shortcut to understanding gluten-free bread.
It’s the same process we use in our own kitchen to turn collapsed, dense loaves into soft, high-rising bread that actually tastes normal.
GET INSTANT ACCESS FOR JUST $9!
Why only $9?
1. Because I want you to save more than you spend. One ruined batch of gluten-free bread can cost $15–20 in wasted flour. If this pack helps you save even once, it’s already paid for itself.
2. Because this is your first step. The Fix Your Gluten-Free Bread Guide gives you a easy quick win, and from there, I’ll invite you into my recipe library and baking community where we go even deeper into other bakes, not just bread.
Yes, of course there is a guarantee!
While I can’t guarantee your very next loaf will come out perfect (baking always takes practice), I can guarantee this:
The value you’ll get from the Sticky Dough Fix Pack is worth far more than the $5 you’ll spend.
If you don’t feel like it saves you time, ingredients, and frustration in your gluten-free baking, just send me a quick email within 30 days and I’ll refund you — no questions asked.
Keep the guide as my gift.
FREQUENTLY ASKED QUESTIONS
Q: Is this still relevant with all the latest gluten-free flours and recipes out there?
A: Absolutely. The Fix Your Gluten-Free Bread Guide isn’t tied to any one brand or recipe. It works because it teaches you what gluten actually did — and how to rebuild those same functions (structure, lift, and moisture) in any gluten-free flour blend.
Q: Do I need to be an experienced baker to use this?
A: Not at all. If you can mix, pour, and follow a short checklist, you can do this. This guide was written specifically for beginners who just want their first loaf to turn out right — no fancy terms, no complicated science.
Q: How soon can I expect results?
A: Honestly? As soon as your next bake. Most people see a dramatic improvement — taller rise, softer crumb, cleaner slices the very first time they follow the method.
Q: Will this work for my specific recipes?
A: Yes! The principles apply to all yeast-based and quick breads — sandwich loaves, dinner rolls, focaccia, even flatbreads. If it’s bread, this guide helps it bake like bread again.
Q: Do I need special equipment?
A: Nope. A spatula, a mixing bowl, and a baking pan are enough. I’ll recommend a few inexpensive tools that make life easier (like a bench scraper or parchment paper), but nothing fancy is required.
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