The Jar Card
The blend on one page for the fridge door: 6-2-2-1 in cups and grams for a half jar, a full jar and a double, how to measure it, which binder goes in which recipe, and the numbers you look up most.
Included
For home bakers who now bake gluten-free
It's not you. It's the swap.
You followed the recipe exactly, and got a brick. The recipe was written for a different flour. One-Jar Gluten-Free Baking fixes the flour before anything else: one blend you mix yourself, and every dough and batter in the book written for it, in cups and grams.
- A sandwich loaf the size of a sandwich loaf: chapter one is the everyday loaf, eight sandwich loaves in a normal size
- One jar instead of a shelf of flours: four plain bags, mixed once, used from the sandwich loaf to the last cookie
- Know what happened when a bake goes wrong: a What went wrong box on every bread page, with the likely cause and what to change next time
- 6 white rice flour
- 2 brown rice flour
- 2 potato starch
- 1 tapioca starch
$27
7-day money-back guarantee. If it is not for you, email us and we refund you in full. No forms.
One payment. No trial, no membership, nothing to cancel.
Why it came out a brick
You followed the recipe. The recipe was written for a different flour.
We read more than 10,000 reviews of gluten-free recipes and cookbooks. One sentence kept coming back: I followed it exactly.
Then the loaf comes out dense, or gummy in the middle, or it crumbles under the knife. And you decide the problem is you, or that real bread cannot be made at home without gluten.
It is the swap. Every gluten-free flour blend is a recipe of its own: which flours, how much starch, how much binder. Two bags that look alike on the shelf can differ on all three.
A recipe is written for one of those bags. Use another, and the same cup holds a different weight and drinks a different amount of water. The dough changes, and the recipe cannot know. Bread suffers most: it needs far more water and far more binder than cookies do, so a small difference in the flour turns into a dense, gummy loaf.
A better recipe does not fix that. A book where the flour never changes does.
The One-Jar method
One jar of flour. The whole book.
A bag of gluten-free flour blend hides three choices: which flours, how much starch, how much binder. Change the bag and all three change at once, and the recipe cannot know. So this book fixes the flour before anything else: one blend you mix yourself from four plain bags, 6-2-2-1 in whole cups, and every dough and batter written for it.
What goes in the jar
- 6 cups white rice flour. The body: mild taste, light color.
- 2 cups brown rice flour. Flavor and protein.
- 2 cups potato starch. With the tapioca starch, it gives the crumb its softness and its chew. Potato starch, not potato flour.
- 1 cup tapioca starch. Also sold as tapioca flour. Roughly three parts flour to one part starch in all.
What stays out: the binder
- Bread, rolls, bagels. Psyllium husk, whisked into the warm liquid and left a few minutes to gel. That gel does the job gluten does in wheat bread.
- Cookies, cakes, muffins. A pinch of xanthan gum, whisked into the dry blend. A fraction of what bread needs.
- Why it stays out of the jar. Bread needs far more binder than cookies do. Put one amount in the flour and it is wrong for one of them. So each recipe adds the right one, in the right amount.
Why it matters. When the flour never changes, what you learn on one loaf holds for the next one. One cup of the jar weighs 140 grams everywhere in the book, and the water in every dough and batter is written for what this flour drinks.
Look inside
Four real recipes, at full size.
No mockups and no blurred pages: these are the pages exactly as you get them, the photo and the recipe beside it. Swipe through them, and tap one to open it full size and read every line.
Swipe for more · tap a recipe to open it full size
What's inside
What you have been missing, all from the same jar.
Sandwich bread you can fold
Chapter one is the everyday loaf: eight sandwich loaves in a normal size, soft enough to fold, sturdy enough to hold a sandwich. Honey, seeded, cinnamon raisin, a thick-slice toasting loaf, one with no egg and no milk, and one for the bread machine.
Buns for the burgers, rolls for the table
Hamburger and hot dog buns, pull-apart dinner rolls, sub rolls, English muffins and skillet flatbreads. Then crusty round loaves, two baguettes, bagels and soft pretzels.
Cinnamon rolls, and the weekend breakfast
Cinnamon rolls with cream cheese icing, and a make-ahead version for a slow morning. Pancakes, waffles, blueberry muffins, banana bread, biscuits and scones.
The cookie jar and the cake, from the same flour
Chocolate chip cookies, snickerdoodles, brownies and lemon bars. Snack cakes, vanilla and chocolate cupcakes, carrot cake, a lemon pound loaf and apple pie. No second blend to buy: the cookies use the jar that made the bread.
See the eight chapters
I · The Everyday Loaf
The Everyday Sandwich Loaf · Honey Sandwich Loaf · Soft Potato Sandwich Bread · Seeded Sandwich Loaf · Cinnamon Raisin Loaf · Thick-Slice Toasting Loaf · No-Egg, No-Milk Sandwich Loaf · Bread Machine Sandwich Loaf
II · Rolls and Buns
Pull-Apart Dinner Rolls · Hamburger Buns · Hot Dog Buns · Sweet Slider Rolls · Sub Rolls · English Muffins · Soft Skillet Flatbreads · Garlic Butter Rolls
III · Crusty Loaves
Everyday Crusty Round Loaf · Olive Oil and Herb Loaf · Two Baguettes · No-Yeast Soda Bread
IV · Bagels and Pretzels
Plain Bagels · Everything Bagels · Soft Pretzels · Buttery Crackers
V · Cinnamon Rolls
Cinnamon Rolls with Cream Cheese Icing · Make-Ahead Cinnamon Rolls
VI · Breakfast and Quick Breads
Fluffy Pancakes · Crisp Waffles · Blueberry Muffins · Chocolate Chip Muffins · Banana Bread · Pumpkin Bread · Skillet Cornbread · Buttermilk Biscuits · Cream Scones · Crumb Coffee Cake
VII · Cookies and Bars
Chocolate Chip Cookies · Soft Sugar Cookies · Snickerdoodles · Peanut Butter Cookies · Double Chocolate Cookies · Butter Shortbread · Fudgy Brownies · Blondies · Lemon Bars · Jam Thumbprints
VIII · Cakes, Cupcakes and Pie
Vanilla Snack Cake · Chocolate Snack Cake · Carrot Cake · Lemon Pound Loaf · Vanilla Cupcakes · Chocolate Cupcakes · Vanilla and Chocolate Frosting · Flaky Pie Crust · Apple Pie · Berry Cobbler
Included with the book
Four things that ship with it, for the counter, the fridge door and the binder.
What Went Wrong
The rescue table on one page. Find what you see in the left column (dense and heavy, gummy inside, sank in the middle, did not rise, crumbly slices), then read the likely cause and what to do next time.
Included
Phone edition
The whole book with pages sized for a phone screen, so you can read a recipe at the counter with nothing to pinch and zoom.
Included
Print edition
The same recipes with one recipe to a page: amounts and method, no full-page photos, light on ink. Print the ones you bake and keep them in a binder.
Included
How it works
Three steps to your loaf.
Have it in minutes
Secure checkout by Stripe. Your download page opens right away, and the files are in your inbox a minute later: the book, the print and phone editions, the Jar Card and the What Went Wrong table.
Mix the jar once
Four plain bags, whole cups, your biggest bowl and a whisk. The jar keeps about three months in a cool cupboard, so the flour is ready whenever you want to bake.
Bake No. 01
Start with The Everyday Sandwich Loaf. The line at the top of the recipe tells you how long it takes from start to finish and how much of that is your own work.
How this book is made
Said plainly, so you know what you are buying.
One blend, on purpose
Every recipe is written for the jar at the front of the book. No recipe asks for a second blend, and if the jar is empty the No jar ready? box on the page gives the four flours for that one recipe.
Built on published baking ratios
Each recipe was written against the flour, water and binder ranges of published gluten-free formulas, and checked so that one cup of the blend weighs 140 grams everywhere in the book.
An edition that keeps improving
As readers bake from it and tell us what they find, we revise the recipes, and every revised edition is yours free, in your library.
Everything you get today
- One-Jar Gluten-Free Baking: the full book, as a PDF$27
- The Jar Card: the blend on one pageIncluded
- What Went Wrong: the rescue table on one pageIncluded
- Phone edition: pages sized for your phoneIncluded
- Print edition: one recipe to a pageIncluded
- Free updates: every revised editionIncluded
Today$27
Everyday bread and treats, from one jar. $27.
On your phone, tablet or computer in minutes, and yours to keep. Read the phone edition at the counter, or print the recipes you bake most, as often as you like, for your own kitchen.
$27
7-day money-back guarantee. If it is not for you, email us and we refund you in full. No forms.
One payment. No trial, no membership, nothing to cancel. Secure checkout by Stripe. Refund policy.
Read it, mix the jar, bake from it. If it is not for you, you pay nothing.
Email [email protected] within 7 days of purchase and we refund you in full. No forms, no questions about why.
Questions
Before you buy.
There are free gluten-free recipes everywhere. Why pay for a book?
Free recipes are each written for a different flour: twenty recipes, twenty swaps. Here the flour never changes: one blend for the whole book, everything in one place, and a What went wrong box on every bread page. Scroll up to Look inside and read four recipes in full before you decide.
I already own gluten-free cookbooks that did not work for me.
Many ask for several blends, or for one bag you may not have, and leave the swap to you. This one is built the other way round: the flour is fixed, and every dough and batter is written for it. And if it is not for you, the 7-day guarantee covers it.
Do I need special flours?
Four plain bags: white rice flour, brown rice flour, potato starch (not potato flour) and tapioca starch, which is also sold as tapioca flour. Plus the two binders the recipes add: psyllium husk for the breads and xanthan gum for cookies, cakes and muffins. No ready-made blend.
Is it hard? I am a home baker, not a professional.
If you baked before going gluten-free, you can bake from this. Amounts are in cups and spoons with grams beside them (the smallest, like a teaspoon of xanthan gum or baking soda, are by the spoon only), the oven setting of every recipe is in Fahrenheit and Celsius, the pans are standard American sizes, and the line at the top of each recipe says how long it takes and how much of that is your own work.
What equipment do I need?
For the sandwich loaves, an 8 1/2 x 4 1/2 inch metal loaf pan. The bread doughs are beaten for 5 to 6 minutes, which a stand mixer with the paddle makes easy; cookies, muffins and cakes need only a bowl and a hand mixer or a whisk. An instant-read thermometer helps with bread. One loaf has a bread machine version.
Can I print it?
Yes. The print edition has one recipe to a page, so it is light on ink and fits a binder. Print the recipes you use, as often as you like, for your own kitchen.
Can I read it on my phone?
Yes. The phone edition has the whole book with pages sized for a phone screen, so there is nothing to pinch and zoom at the counter.
What about milk and eggs?
Each recipe says whether it contains milk or egg, and gives a swap where one holds up. Where there is no swap, the recipe needs that ingredient. The book does not list every possible allergen: read your labels.
Is this a printed book?
No, it is a PDF you download and keep. The full book is laid out on US Letter and reads well on a tablet or a computer. For paper there is the print edition, and for the phone the phone edition: both are included.
What if it is not for me?
Then it costs you nothing. Email [email protected] within 7 days of purchase and we refund you in full. No forms, no questions about why. Full policy on the refund page.
Is this medical or dietary advice?
No. This is a baking book, not medical or dietary advice. The recipes use ingredients that contain no gluten by nature, but flours, starches and many other products can pick up gluten where they are milled or packed. If you bake for someone with celiac disease or a wheat allergy, buy products labeled gluten-free, read every label every time, and follow the advice of your own doctor or dietitian. More on the disclaimer page.
What if a file does not open?
Write to us and we replace it within 3 business days or refund you. Full policy on the refund page.