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Finally Bake Gluten-Free Bread That Actually Rises, Slices, and Tastes Normal!
Learn the 3 critical jobs gluten performs, and how to rebuild them so your bread stops collapsing, crumbling, and turning gummy.
Get the same proven framework behind our soft, high-rising sandwich bread. No more dense, gritty failures. Learn the exact steps to bake your first perfect loaf this afternoon.
Here's what bakers are saying about us
Finally made bread that doesn't taste like cardboard. Had to adjust the recipe a bit for my oven since I'm in Canada but the tips about flour blends were helpful.
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!
I’ve been baking gluten-free for awhile now and I still learned things from this course. I currently make a flour blend similar to yours, but I’ll be trying your blend next time to compare. Thank you both for putting this course together!
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!!!
My granddaughter is celiac and baking for her has been a struggle. This helped me understand why things weren't working before. Thank you again for all your help Malik!
Bought the toolkit and recipe vault and could not be happier with them! The toolkit is helpful and has a ton of great info that helps me with familiar and new recipes. The recipe vault has become a go-to source for me when I want something that I know will work. I would like to see a few more pictures in the vault of different steps in the recipes but overall its great. Highly recommend!
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.
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!
Price: $17
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 over the past year we've:
Tested over 100 gluten-free recipes to figure out what actually works
Helped hundreds of home bakers fix their gluten-free baked goods
Developed the Gluten Replacement Protocol - the framework that makes gluten-free baking predictable instead of frustrating
Created a proven baseline recipe that most bakers get right on their first try
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.
You've Tried Everything... And Your Bread Still Fails
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?
Crumbled apart when you try to slice it?
Watched it spread flat instead of rising tall?
If that sounds familiar, it’s not your fault.
Here's what nobody tells you:
Swapping in "1:1 gluten-free flour" only gets you 30% of the way there.
The problem? Gluten wasn't just flour—it performed 3 critical jobs that kept your bread tall, soft, and sliceable.
When you remove gluten without replacing those 3 jobs, your bread will ALWAYS fail—no matter which flour blend you use.
That's why you keep getting different results every time you bake. You're not missing a recipe. You're missing the system.
The 3 Missing Jobs of Gluten (And How to Rebuild Them)
Most gluten-free bakers are trying to bake bread without understanding what gluten actually DID:
Job #1: Structure - Held the dough together so it didn't collapse
Job #2: Lift - Trapped air bubbles so the bread could rise
Job #3: Moisture - Kept the bread soft for days instead of turning into a dry brick
When you remove gluten without replacing these 3 jobs, your bread will ALWAYS fail—no matter which flour blend you use.
Once you understand these 3 functions, gluten-free baking 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 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 framework 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 loaves fail — so you can fix them 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 $17
Why $27?
Because fixing your gluten-free bread for good is worth way more than $17.
Think about it:
✅ Premium gluten-free flour costs $8–12 per bag.
✅ Xanthan gum and psyllium husk? Another $25.
✅ One ruined loaf? $40+ gone in ingredients alone.
But this guide doesn’t just save ingredients — it saves months of frustration and trial and error.
You’ll finally understand why your bread collapses, crumbles, or turns gummy — and the exact steps to fix it for good.
If it helps you bake even one loaf that’s soft, bendable, and actually tastes like bread again… it’s already paid for itself several times over.
Once you see how the framework works, you'll wonder why no one explained it this way before.
Our "Better Bread or Free" Guarantee
Here's our promise:
Use the framework in your next 3 bakes. If your bread isn't dramatically better, meaning taller rise, softer texture, cleaner slices, email us within 30 days for a full refund.
No questions asked. No hoops to jump through.
Keep the guide as our gift for giving it a shot.
We're that confident this will work for you.
FREQUENTLY ASKED QUESTIONS
Q: How is this different from free advice I can find online?
A: If you just go search the internet, it would take you hours—likely days or weeks—to recreate what we've built here.
But more importantly, you won't find:
- A recipe we've tested dozens of times with exact ratios that consistently work
- Clear photos showing what your bread should actually look like
- Step-by-step instructions written for beginners, not food scientists
You could spend the next few weekends piecing together blog posts and testing different ratios. You'll waste $60+ in failed batches and a lot of time.
Or you can get our tested recipe and tips for $17 and bake a successful bread this afternoon. We've spent countless hours compiling, testing, and refining this so you don't have to.
Q: Is this just another recipe, or will it actually help me understand WHY my bread fails?
A: This is a framework, not a recipe dump. You'll learn the 3 missing jobs of gluten and how to rebuild them in ANY recipe—not just ours. That means you can finally fix your favorite recipes instead of starting from scratch.
Q: Do I need to be an experienced baker to use this?
A: Not at all. If you can mix ingredients and turn on an oven, you can do this. The guide is written for beginners who just want their bread to turn out right—no fancy equipment or science degree required.
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 with MY flour blend?
A: Yes. The framework works with any gluten-free flour blend because it focuses on rebuilding the 3 jobs of gluten (structure, lift, moisture), not on promoting one specific brand. Whether you use King Arthur, Bob's Red Mill, or a custom blend—this works.
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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