Carol Fenster’s Gluten-Free Cornbread

Cornbread is one of the easiest gluten-free breads to make and a sure-fire hit for everyday or easy entertaining. I was raised in the Midwest where we make our cornbread more like cake and a little sweeter than our friends make it in the South. […]

Carol Fenster’s Banana Bread

Save your extra-ripe bananas and bake this easy quick bread in mini-loaves; eat one and freeze the others for a later time. Banana bread is perfect for breakfast or a brunch buffet table. It is terrific slathered with peanut butter or chocolate hazelnut spread, It travels well and is a nice treat in a brown-bag […]

Carol Fenster’s Gluten-Free French Bread

Put this bread into a COLD oven for a crisp crust and nice texture. If this doesn’t work in your oven, let the bread rise until level with top of pan; then bake in preheated 425ºF oven for 25 to 30 minutes. Use a pan specially designed for two French bread loaves; the soft dough […]

Carol Fenster’s Focaccia Flatbread

Focaccia is part pizza, part bread…so we call it a flatbread. It is very easy to make and very forgiving, so give this flavorful recipe a try for your next dinner party. Serve it with olive oil for dipping.


3/4 cup warm (110ºF) milk of choice 1 teaspoon sugar […]

Carol Fenster’s Old-Fashioned Potato Bread

Several people have asked me how to make an old-time favorite––Potato Bread. Apparently, many of you remember it from your childhood. Well, here is my version and it’s quite tasty! Potato water is simply water used to boil potatoes. You can bake this bread as one large loaf, or 3 smaller ones.

2 teaspoons […]

Carol Fenster’s Blueberry Muffins

Muffins are one of the easiest and most fail-proof gluten-free recipes. So, they are a great recipe for beginners. This versatile recipe can be made with other flavors instead of blueberry/lemon. Try dried cranberries with orange zest. Or, add chopped walnuts instead of blueberries and ½ teaspoon cinnamon. Have all ingredients at room temperature for […]