Ellie bread was a cornerstone of the Cooqi bakery. It was designed, as its name perhaps suggests (it was named for my then-4-year-old daughter), to appeal to the challenging palates of kids. Recently, I dusted off the old recipe, upgraded it slightly to 2.0, and found myself newly wowed by how good this bread is, especially fresh from the oven. Indeed, it was this experience of fresh-from-the-oven bread that first inspired me to develop mixes—I wanted everyone to have access to such heaven!
If you're like me, chances are you have a dozen bags in the back of your freezer with just the leftover ends of GF bread you couldn't bear to throw away. Well, here's the moment you've been waiting for -this trove will now transform into bread cubes for your stuffing! What's great is you can really use anything -- bread ends, broken pizza crusts, old baguette you forgot about, that forgotten last piece of cornbread, pretty much any non-sweet bread item. If you don't have a stash, or simply don't have enough, plan ahead for Thanksgiving by making a batch of the...
So often, you think of French food as being rich, and elegant, and sweet, and just a little over-the-top, and likely out of reach for a regular cook/baker. I stumbled across this recipe, and thought it sounded interesting. I decided to try adapting it to gluten-free, and was delighted at how easy it is to make, as well as how satisfying and wholesome it is as a single-item meal, whether as a quick high-protein savory bite on the run in the morning, or as a simple-yet-different centerpiece of a brunch or casual evening meal. The flavors of the slightly sweet swiss cheese, smoky ham, and...
This recipe will soon be its own mix, but since that’s not ready yet, I wanted you to have a really great loaf bread recipe.
At our house, we love these handy little pocket breads for just about everything. Easy to make, keep a batch on hand in the freezer for quick sandwiches, english-muffin-like toast, or mini-pizzas.
A popular favorite from the original Cooqi Bakery, this take on crusty French bread will have you reaching for the fancy cheese and maybe a glass of wine. To make crostini, slice the baguette in thin diagonals, brush with olive oil, and bake until lightly browned.
Make your own version of the Italian favorite--topped with rosemary, olive oil and sea salt, or whatever you like!
You can use the basic Pizza + Pita recipe to make a cracker-like crisp flatbread that you can cut or break into pieces for dipping or spreading with your favorite toppings.
