HeyJareda different bread
Lots of gluten-free baking: breads, pizzas, and sweet treats, all made with whole grain flours and no gums.
- Indexed issues, last 90 days
- 7
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- Sep 24, 2026
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- Jul 8, 2026
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Mushroom risotto, banana muffins, and a wool blanket (opens the original)
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It’s official, I’ve surrendered to fall. I’ve added a little blanket to the bed and I’ve bought plums, apples and grapes. Bye bye watermelon, see you next year (insert a small tear here).Meals are getting more comforting and less fresh. I’m already anticipating the arrival of pumpkin and chestnut flour season by revisiting some of my favourite recipes.If you are already deep into fall feeling, these fall-themed recipes of mine might help:<a href="https://adifferentbread.substack.com/p/pumpkin-an
Gluten-free Challah bread (opens the original)
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Days are getting shorter really quickly and for the moment I’m trying to ignore it. Everything will be good, I say to myself. Autumn has its good sides too. We’ll see.In the meantime, I’m trying to preserve some summer tastes for the winter: I freeze my favourite kind of zucchini (trombetta), diced, for my winter minestrone soups. I’m canning the ripest tomatoes to have sauce for pasta in the coming months. I spend hours at the beach soaking up the sun that is still warm and shining. I’m still m
Gluten-Free Focaccia Barese (opens the original)
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September is here, even if summer is still in the air, in the produce at the farmers’ market, and in the number of tourists wandering around my little town. Still, I’m back to my daily routine, tackling the tasks I’ve procrastinated on since the beginning of summer and all the projects I always want to start at this time of year.And while the internet is already going crazy for pumpkin and cinnamon, I’m still not ready to give up tomatoes, which are at their peak season. They’re juicy, sweet, an
A simple bread made with no tools (opens the original)
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I’m writing to you from a little town in Northern Italy, where I’m spending my holidays hiking and dreaming about living off foraged wild herbs and flowers. But instead, for now I’ll stop during my hikes to order a Polenta Concia (think of a thick, creamy cornmeal porridge loaded with local cheese and butter until it's almost more cheese than polenta) at the Rifugio, the closest thing to a restaurant in the middle of a mountain trail.And even though I tried to live on store-bought bread for a fe
The little focaccias I've been making instead of turning on the oven (opens the original)
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I’m still in the south of France, still trying to survive the 80°F (27°C) at midnight. The oven has not been switched on since July.But bread! Real, soft, sandwich-worthy bread is non-negotiable. So I’ve been making these instead: small gluten-free focaccias cooked entirely in a pan. They puff up, they get golden on both sides, and they taste exactly like the real thing. My partner came into the kitchen asking if I was making focaccia, just from the smell.<a class="image-link image2 is-viewable-
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