'Breads' on Serious Eats

Gluten-Free Tuesday: Skillet Flatbread

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

Good Bread: Pain d'Avignon

Pain d'Avignon is the great New York City bakery hiding in plain sight. It doesn't advertise or otherwise toot its horn. Yet its delicate, crispy rolls fill the breadbaskets at many of the city's top hotels and white tablecloth restaurants. Not bad for three guys from Belgrade who arrived here a little over 20 years ago with only a few dollars in their pockets. More

Gluten-Free Tuesday: Boston Brown Bread

This traditional New England bread is steamed, giving you a sturdy, dense loaf. It's normally made with a combination of whole wheat flour, rye flour, and cornmeal, plus a little molasses for sweetness, brown bread has an earthy, almost bitter flavor. For this gluten-free version, use brown rice and sorghum flour instead. It tastes almost identical to the original loaf I grew up eating. More

Angel Biscuits

Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise. More

Busty Yogurt Biscuits

[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,... More

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