Welcoming 2025, new naming, the most popular recipes of last year.
To kick off the new year, I’ve renamed my newsletter to “A Different Bread” while keeping it a space dedicated to reimagining the art of baking without gluten. Gluten-free baking isn’t about what’s missing—it’s about what’s possible. While the process may seem challenging at first, it’s an invitation to explore new ingredients, from ancient grains like millet and sorghum to less conventional flours like almond and coconut. The “different breads” recipes you’ll find on my blog aren’t just substitutes; they’re opportunities to discover unique flavors and textures that traditional baking doesn’t always offer.
Before diving into new recipes and experiments, let’s take a moment to revisit the recipes you loved most last year. I hope these favorites will inspire you to bake wonderful things in the weeks ahead:
Flourless Lentil Bread: A truly different bread made with 100% red lentils—soaked, blended, and baked. A great high-protein option for breakfast.
Buckwheat Wraps: Quick and easy wraps made with just buckwheat flour and water—perfect for burritos.
Crispy Rice Paper Croissants: A simple recipe that went viral on TikTok and is now a staple in my house for sweet breakfast cravings.
Carrot Cake with No Oil or Butter: A healthier take on this moist and delicious classic.
Sourdough Donuts: Need I say more?
Flourless Almond Cake: A fuss-free treat, perfect for dinner with friends.
If you’re looking for more inspiration, I’ve listed all my gluten-free bread recipes [here], neatly organized by yeasted or sourdough-based options.
I took a few days off to rest and dream up new recipes for the year ahead. My focus remains on creating even more “different breads” and treats, always free of gums or commercial flour blends. If there’s a recipe you’ve been searching for but can’t find online, let me know—I’d love to help bring it to life.
Talk to you soon,
Marta (in the Jar)