I joined a Facebook group that is focused on gluten-free bread. This tried-and-true recipe has worked really well for me. I often make two loaves at a time so we can eat one fresh, and freeze the other.

I’ve converted the grams to cups because we don’t have a scale. The recipe has worked well for me like this. You also have the option of swapping out the cornstarch for other types of flour if cornstarch doesn’t agree with you.

You’ll notice at the bottom that I add a tablespoon of fresh rosemary. we love the flavor it adds to the bread, but it’s also delicious without it.

It is delicious plain or with salted butter. It also makes a beautiful grilled cheese or breakfast sandwich if you’re in to that sort of thing!