“I made “rye” bread using your Original Gluten Free Bread Mix. I added 1 teaspoon each of cardamom & lemon peel, 2 teaspoons instant coffee, and 4 teaspoons caraway seeds into the dry mix. I used 3 teaspoons succanant (because I was out of molasses) dissolved in the warm water for the yeast mixture. I am now eating a sandwich on what looks, tastes and smells like rye. OOOH! SO GOOD!”

– Submitted by Kathy Button, Group Facilitator, Ventura County Celiacs