When I first started making Whole Wheat Bread, I used the gluten-free version that I had grown up eating.

I made it twice a week for about a month and then I switched to the gluten free version for my husband.

It was one of the easiest breads I had ever made.

After a while, I had developed an aversion to it.

I started getting sick of it, too.

But it did make for a healthy meal that could be eaten at any time.

And so I decided to try to make my own gluten free bread again.

I wanted to make a recipe that was easy, quick, and low-calorie, and I wanted a recipe I could eat at a dinner party.

It also didn’t have to be made with whole wheat.

I had never made a recipe with white flour before.

I figured, “Why not make a gluten free recipe using whole wheat?”

That led to the first of two gluten free Whole Wheat Baking Bites, which I call the Bread for a Day.

These breads are simple to make, have a delicious, rich flavor, and they can be eaten in two ways: at home or in a restaurant.

Recipe for a gluten-Free Whole Wheat Bake Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 1/8 teaspoons baking soda 1/3 cup granulated sugar 1 cup white whole wheat bread flour 1/1 cup whole wheat milk 1 tablespoon melted butter Directions Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and place in the oven.

While you prepare the flour, add the flour to a mixing bowl.

Add the salt, baking powder, and baking soda.

Mix well and set aside.

In a large bowl, combine the milk and melted butter.

Mix until combined.

Set aside.

Make the Bites In a medium bowl, whisk together the flour mixture, bread flour, milk, and butter until combined and smooth.

Set the dough aside.

Cut a circle out of the center of the dough and flatten it with a rolling pin.

Place the circle in the center-top of the muffin tray and roll it out until it is about 1/6 inch thick.

Using a pizza cutter or a mandolin, cut out circles of the remaining dough.

Using your hands, poke the dough between your fingers to form a triangle.

Using the mandolin or rolling pin, poke each circle until it has a round edge.

Place a baking sheet in the middle of the baking sheet and place the baking dough in the baking tray.

Bake for about 8 to 10 minutes, until the dough has risen slightly.

Remove the baking sheets from the oven and allow to cool.

Recipe Notes Make the bread dough ahead of time, so it’s ready when you make the bread bites.

If you are baking the bread on a baking tray and need to store it in the refrigerator, store it for up to 1 week.

If it’s cold out, you can store it at room temperature.

This recipe is adapted from the book The Bread Bites.

For more recipes, subscribe to the Cooking Light newsletter for more great ideas.

The recipe has been updated to include my updated instructions for the dough baking.

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