Are you craving warm, homemade bread but need to avoid gluten? You’re in luck! This collection of 23 gluten-free bread machine recipes offers something for every occasion—from quick weekday loaves to special holiday treats. Get ready to fill your kitchen with amazing aromas and discover your new favorite recipe!
Classic Gluten Free White Bread
Venturing into gluten-free baking can feel daunting, but this classic white bread recipe changed my perspective completely—it’s become a staple in my kitchen for its reliable rise and soft crumb. I love how it fills the house with that warm, yeasty aroma, reminding me of Sunday mornings growing up. Trust me, even if you’re new to gluten-free baking, this loaf will make you feel like a pro.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp xanthan gum
– 1 tsp salt
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tbsp granulated sugar
– 1 cup warm water (110°F)
– 2 large eggs
– 1/4 cup olive oil
– 1 tbsp apple cider vinegar
Instructions
1. In a small bowl, combine warm water (110°F), sugar, and yeast, then let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, whisk together gluten-free flour, xanthan gum, and salt until fully combined.
3. Add eggs, olive oil, and apple cider vinegar to the yeast mixture, stirring gently with a fork.
4. Pour the wet ingredients into the dry ingredients, and mix with a stand mixer on low speed for 2 minutes until a sticky dough forms. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
5. Grease a 9×5-inch loaf pan with olive oil or non-stick spray.
6. Transfer the dough to the prepared pan, smoothing the top with a wet spatula for an even rise.
7. Cover the pan loosely with a clean kitchen towel, and let it rise in a warm place for 45–60 minutes until doubled in size. Tip: Place the pan in a turned-off oven with the light on for a consistent warm environment.
8. Preheat the oven to 375°F while the dough rises.
9. Bake the bread for 35–40 minutes, or until the top is golden brown and an internal thermometer reads 190°F. Tip: Avoid opening the oven door during the first 25 minutes to prevent collapsing.
10. Remove the bread from the oven, and let it cool in the pan for 10 minutes.
11. Transfer the bread to a wire rack to cool completely before slicing.
This bread boasts a tender, springy texture with a subtle tang from the vinegar, making it perfect for toast or sandwiches. Try serving it warm with a smear of honey butter for a cozy treat that’ll have everyone asking for seconds.
Hearty Multigrain Gluten Free Loaf
Zesty and wholesome, this multigrain gluten-free loaf has become my go-to for satisfying sandwich cravings without the gluten guilt. I developed this recipe after countless failed attempts to find a store-bought option that wasn’t dry or crumbly—now I bake it weekly!
Ingredients
– 2 cups gluten-free multigrain flour blend
– 1/4 cup psyllium husk powder
– 2 tsp active dry yeast
– 1 tsp salt
– 1 tbsp honey
– 1 1/4 cups warm water (110°F)
– 2 tbsp olive oil
– 1 large egg
Instructions
1. In a small bowl, combine warm water (110°F), honey, and yeast—let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together gluten-free multigrain flour blend, psyllium husk powder, and salt.
3. Tip: Use a kitchen thermometer to ensure water is exactly 110°F for optimal yeast activation.
4. Pour yeast mixture, olive oil, and egg into dry ingredients.
5. Mix with a wooden spoon until a sticky dough forms, about 2 minutes.
6. Tip: Don’t overmix—gluten-free dough requires minimal handling to avoid toughness.
7. Cover bowl with a damp towel and let dough rise in a warm place for 1 hour until doubled in size.
8. Preheat oven to 375°F and grease a 9×5-inch loaf pan.
9. Transfer dough to prepared pan, smoothing the top with wet hands.
10. Let dough rise uncovered for 30 minutes until it crowns the pan rim.
11. Tip: For a golden crust, brush loaf top lightly with olive oil before baking.
12. Bake at 375°F for 45-50 minutes until internal temperature reaches 205°F.
13. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Soft and slightly chewy with nutty undertones from the multigrain blend, this loaf holds up perfectly to thick spreads or hearty fillings. I love toasting slices for avocado toast or using it for a robust turkey club sandwich—it never falls apart!
Herbed Focaccia Gluten Free Bread
Venturing into gluten-free baking can feel daunting, but this herbed focaccia is my foolproof favorite—I make it weekly for family gatherings, and even my picky nephew devours it! It’s fluffy, fragrant, and perfect for dipping or as a side.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp xanthan gum
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1 tsp dried oregano
– 1/2 tsp garlic powder
Instructions
1. In a small bowl, combine 1 tbsp active dry yeast with 1 cup warm water (110°F) and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp xanthan gum, 1 tsp salt, 1 tbsp fresh rosemary, 1 tsp dried oregano, and 1/2 tsp garlic powder.
3. Pour the yeast mixture and 2 tbsp olive oil into the dry ingredients, and stir until a sticky dough forms.
4. Tip: Use a spatula to scrape the sides for even mixing and to avoid overworking the dough.
5. Transfer the dough to a greased 9×13-inch baking pan, and spread it evenly with oiled hands.
6. Cover the pan with a damp cloth, and let it rise in a warm place for 45 minutes until doubled in size.
7. Preheat the oven to 375°F while the dough rises.
8. Dimple the dough deeply with your fingers, drizzle with additional olive oil if desired, and sprinkle extra herbs on top.
9. Tip: Dimpling helps create those classic focaccia pockets and ensures even baking.
10. Bake in the preheated oven for 22-25 minutes, until the top is golden brown and the edges pull away from the pan.
11. Tip: Check for doneness by inserting a toothpick—it should come out clean, indicating the bread is fully cooked.
12. Remove from the oven, and let it cool in the pan for 10 minutes before transferring to a wire rack.
What a delight this bread turns out to be—crispy on the outside, soft and airy inside with bursts of herbal flavor. Serve it warm with a drizzle of olive oil and balsamic vinegar for dipping, or slice it for sandwiches to elevate any meal.
Savory Gluten Free Cheese Bread
Every time I host friends with dietary restrictions, I whip up this savory gluten-free cheese bread—it’s become my go-to for its foolproof texture and crowd-pleasing flavor. I love how the cheesy aroma fills my kitchen, reminding me of cozy weekend baking sessions with my mom, who always insisted on using sharp cheddar for that extra punch.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1 cup shredded sharp cheddar cheese
– 2 large eggs
– 1 cup whole milk
– 1/4 cup melted unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper until fully combined.
3. Tip: Sift the gluten-free flour to avoid clumps and ensure a smoother batter.
4. Add 1 cup shredded sharp cheddar cheese to the dry ingredients and mix gently to distribute evenly.
5. In a separate medium bowl, beat 2 large eggs lightly with a fork.
6. Pour in 1 cup whole milk and 1/4 cup melted unsalted butter, then whisk until the mixture is smooth and homogenous.
7. Tip: Use room temperature eggs and milk for better incorporation and a more even rise.
8. Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined; avoid overmixing to prevent a dense texture.
9. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.
10. Bake in the preheated oven at 375°F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.
12. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Rich and cheesy with a tender crumb, this bread boasts a satisfying crisp exterior that gives way to a moist, flavorful interior. Serve it warm alongside a bowl of tomato soup for a comforting meal, or slice it thick for a hearty sandwich base that holds up beautifully without crumbling.
Sweet Gluten Free Cinnamon Raisin Bread
Last weekend, I was craving something sweet and comforting but needed a gluten-free option, so I whipped up this cinnamon raisin bread that’s become a household favorite. It’s perfect for breakfast or a cozy snack, and I love how the aroma fills the kitchen—it always reminds me of lazy Sunday mornings with my family. Plus, it’s surprisingly easy to make, even if you’re new to gluten-free baking!
Ingredients
– 2 cups gluten-free all-purpose flour
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup melted coconut oil
– 1/4 cup maple syrup
– 1 teaspoon vanilla extract
– 1/2 cup raisins
– 1/4 cup chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until well combined.
3. In a separate medium bowl, beat 2 large eggs lightly with a fork, then add 1/2 cup unsweetened applesauce, 1/4 cup melted coconut oil, 1/4 cup maple syrup, and 1 teaspoon vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; avoid overmixing to keep the bread tender.
5. Fold in 1/2 cup raisins and 1/4 cup chopped walnuts (if using) evenly throughout the batter.
6. Transfer the batter to the prepared loaf pan, spreading it out evenly with the spatula.
7. Bake in the preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes to set.
9. Carefully turn the bread out of the pan onto the wire rack and allow it to cool completely for about 1 hour before slicing to prevent crumbling.
Very moist and fragrant, this bread has a soft crumb with bursts of sweet raisins and a warm cinnamon spice that makes it irresistible. I love toasting a slice and slathering it with almond butter for a protein-packed breakfast, or serving it warm with a dollop of Greek yogurt for a simple dessert.
Rustic Gluten Free Sourdough Bread
When I first started my gluten-free journey, I missed the tangy, chewy goodness of sourdough—until I perfected this rustic loaf that’s become a staple in my kitchen. It’s forgiving, flavorful, and fills the house with that nostalgic bakery aroma we all crave.
Ingredients
– 2 cups gluten-free sourdough starter
– 3 cups gluten-free all-purpose flour
– 1 ½ cups warm water (110°F)
– 2 tsp salt
– 1 tbsp olive oil
Instructions
1. In a large bowl, combine 2 cups gluten-free sourdough starter, 3 cups gluten-free all-purpose flour, and 1 ½ cups warm water (110°F).
2. Mix with a wooden spoon until a shaggy dough forms, then cover with a damp cloth and let rest for 30 minutes.
3. Add 2 tsp salt and 1 tbsp olive oil to the dough, then knead by hand for 5 minutes until smooth. Tip: Wet your hands slightly to prevent sticking.
4. Shape the dough into a round loaf and place it in a proofing basket lined with a floured cloth.
5. Cover and let rise at room temperature (70-75°F) for 4-6 hours, until doubled in size. Tip: For a more sour flavor, refrigerate overnight instead.
6. Preheat oven to 450°F with a Dutch oven inside for 30 minutes.
7. Carefully transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and cover with the lid.
8. Bake covered at 450°F for 30 minutes, then remove the lid and bake for another 20 minutes until golden brown. Tip: For a crispier crust, leave the loaf in the turned-off oven for 10 minutes after baking.
9. Remove from oven and let cool completely on a wire rack for at least 2 hours before slicing.
Fresh from the oven, this bread boasts a crackly crust and soft, airy crumb with that signature sourdough tang. I love serving thick slices toasted with avocado or as the base for a hearty gluten-free sandwich—it’s a game-changer for anyone avoiding gluten.
Soft Gluten Free Sandwich Rolls
Mornings in my kitchen always start with the comforting aroma of fresh bread, but finding gluten-free options that actually satisfy that craving has been a journey. These soft gluten-free sandwich rolls have become my go-to for everything from breakfast sandwiches to burger nights, and they’re surprisingly simple to whip up. I love how they hold up without crumbling, making them perfect for even the messiest of fillings.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp xanthan gum
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 tbsp granulated sugar
– 1 cup warm water (110°F)
– 2 large eggs
– 1/4 cup olive oil
– 1 tbsp apple cider vinegar
Instructions
1. In a small bowl, combine 1 tbsp active dry yeast and 1 tbsp granulated sugar with 1 cup warm water (110°F), and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp xanthan gum, and 1 tsp salt until fully incorporated.
3. Pour the yeast mixture into the dry ingredients, then add 2 large eggs, 1/4 cup olive oil, and 1 tbsp apple cider vinegar.
4. Mix on low speed with a stand mixer fitted with a paddle attachment for 2 minutes, scraping down the sides halfway through to ensure no dry pockets remain.
5. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Divide the dough into 6 equal portions using a kitchen scale for accuracy, and shape each into a smooth roll.
8. Place the rolls on the prepared baking sheet, spacing them 2 inches apart, and let them rise uncovered for 20 minutes.
9. Bake in the preheated oven at 375°F for 18–20 minutes, until golden brown and sounding hollow when tapped on the bottom.
10. Transfer the rolls to a wire rack to cool completely before slicing.
Golden and slightly crisp on the outside, these rolls have a tender, pillowy interior that’s ideal for soaking up sauces without falling apart. I often split them warm and slather with herb butter, or use them for a hearty turkey club—their neutral flavor lets the fillings shine every time.
Fluffy Gluten Free Brioche Loaf
Whew, after years of gluten-free baking experiments that often ended in dense, crumbly disappointments, I finally perfected this brioche that rivals any traditional version. My secret? A patient rise and the right flour blend—trust me, it’s worth the wait for that cloud-like texture we all crave.
Ingredients
– 2 cups gluten-free all-purpose flour blend
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
– 3 large eggs
– 1/2 cup whole milk, warmed to 110°F
– 1/2 cup unsalted butter, softened
– 1 tbsp honey
Instructions
1. In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, 1/4 cup granulated sugar, 1 packet active dry yeast, and 1 tsp salt until fully combined.
2. Tip: Ensure your yeast is fresh by testing it in warm milk—if it doesn’t foam after 5 minutes, it may not activate properly.
3. Add 3 large eggs, 1/2 cup whole milk warmed to 110°F, 1/2 cup unsalted butter softened, and 1 tbsp honey to the dry ingredients.
4. Using a stand mixer with a dough hook attachment, mix on medium speed for 5 minutes until a smooth, sticky dough forms.
5. Tip: Gluten-free dough won’t become elastic like wheat dough, so don’t overmix—just combine until no dry streaks remain.
6. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1 hour 30 minutes, or until doubled in size.
7. Grease a 9×5-inch loaf pan with butter or non-stick spray.
8. Gently punch down the dough to release air bubbles, then transfer it to the prepared loaf pan, smoothing the top with wet hands to prevent sticking.
9. Cover the pan loosely with plastic wrap and let rise for another 45 minutes until the dough nearly reaches the pan’s rim.
10. Preheat your oven to 350°F while the dough completes its second rise.
11. Bake the loaf for 30-35 minutes, or until the top is golden brown and an internal thermometer reads 190°F.
12. Tip: Avoid opening the oven door early, as sudden temperature drops can cause the bread to collapse.
13. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
14. Resist slicing while warm—this helps the crumb set and prevents gumminess.
Rich with buttery notes and a hint of honey, this brioche boasts a tender, airy crumb that’s perfect for French toast or simply slathered with jam. I love toasting thick slices for breakfast—they hold up beautifully without crumbling, a gluten-free win you’ll want to repeat weekly.
Gluten Free Banana Nut Bread
Yesterday, I found myself with a bunch of overripe bananas on the counter—you know, the ones that are too spotty for cereal but perfect for baking. As someone who loves a good slice of warm banana bread but avoids gluten, I whipped up this cozy, nutty loaf that’s become a staple in my kitchen.
Ingredients
– 3 large ripe bananas
– 2 large eggs
– 1/2 cup coconut oil
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– 2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.
2. In a large bowl, mash the bananas with a fork until smooth, leaving a few small chunks for texture.
3. Crack the eggs into the bowl and whisk them into the bananas until fully combined.
4. Pour in the coconut oil, maple syrup, and vanilla extract, and stir until the mixture is uniform.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula to avoid overmixing, which can make the bread dense.
7. Fold in the chopped walnuts until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and use the spatula to spread it evenly.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set without becoming soggy.
Out of the oven, this bread has a moist, tender crumb with a hint of sweetness from the bananas and maple syrup. I love toasting a slice and slathering it with almond butter for a hearty breakfast, or serving it warm with a dollop of coconut yogurt for a comforting dessert.
Easy Gluten Free Pumpkin Bread
A chill in the air always sends me straight to the kitchen for some cozy baking, and this gluten-free pumpkin bread has become my go-to autumn treat—it’s so simple, even my kids love helping mix the batter!
Ingredients
– 1 ½ cups gluten-free all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– 1 cup canned pumpkin puree
– ½ cup coconut oil, melted
– ¾ cup granulated sugar
– ¼ cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups gluten-free all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves until fully combined—this ensures even distribution of leavening agents and spices.
3. In a large mixing bowl, combine 1 cup canned pumpkin puree, ½ cup melted coconut oil, ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract; whisk vigorously for about 2 minutes until the mixture is smooth and slightly fluffy.
4. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until just incorporated to avoid overmixing, which can make the bread dense.
5. If using, fold in ½ cup chopped walnuts for added crunch and flavor.
6. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
7. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes to set properly before transferring it to a wire rack.
9. Allow the bread to cool completely on the wire rack for at least 1 hour before slicing to prevent crumbling. Our gluten-free pumpkin bread turns out wonderfully moist with a tender crumb, thanks to the pumpkin puree, and it’s packed with warm spices that make every bite feel like autumn in a loaf. One of our favorite ways to enjoy it is lightly toasted and slathered with a dab of cream cheese or alongside a hot cup of coffee for the perfect cozy breakfast.
Zesty Gluten Free Lemon Poppyseed Bread
Perfect for those mornings when you need a little sunshine in your day, this zesty lemon poppyseed bread has become my go-to treat. I started baking it gluten-free when my sister visited last spring, and now it’s a staple in my kitchen—moist, bright, and utterly addictive.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/4 cup poppy seeds
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1/2 cup vegetable oil
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1 cup granulated sugar, 1/4 cup poppy seeds, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a separate bowl, beat 2 large eggs lightly with a fork.
4. Add 1/2 cup plain Greek yogurt, 1/2 cup vegetable oil, 1/4 cup fresh lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract to the eggs, and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just incorporated—avoid overmixing to keep the bread tender.
6. Transfer the batter to the prepared loaf pan and spread it evenly.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes to set, then turn it out onto a wire rack to cool completely—this prevents it from becoming soggy.
9. Slice and serve once fully cooled.
Fresh out of the oven, this bread has a delightful crumb that’s both soft and studded with poppy seeds for a subtle crunch. The lemon zest and juice give it a tangy kick that balances the sweetness perfectly—try it toasted with a smear of cream cheese for an extra indulgent twist.
Garlic and Herb Gluten Free Flatbread
Vivid memories of my grandmother’s kitchen inspired this gluten-free flatbread—it’s become my go-to for quick, flavorful meals that everyone can enjoy. I love how versatile it is, whether I’m pairing it with soup or loading it up with toppings for a light dinner. Honestly, making it from scratch feels so rewarding, and the aroma of garlic and herbs filling the house is pure comfort.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tsp xanthan gum
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 tsp sugar
– 3/4 cup warm water (110°F)
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 1 tsp dried oregano
Instructions
1. In a small bowl, combine 1 tbsp active dry yeast, 1 tsp sugar, and 3/4 cup warm water (110°F); let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tsp xanthan gum, and 1 tsp salt.
3. Pour the yeast mixture and 2 tbsp olive oil into the dry ingredients; stir until a dough forms.
4. Knead the dough on a floured surface for 3-4 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out on the prepared sheet into a 1/4-inch thick circle.
8. Evenly sprinkle 3 cloves minced garlic, 2 tbsp chopped fresh parsley, and 1 tsp dried oregano over the dough.
9. Bake in the preheated oven for 12-15 minutes until the edges are golden brown and the flatbread is firm to the touch.
10. Remove from the oven and let it cool on a wire rack for 5 minutes before slicing.
Buttery and crisp on the edges with a soft, chewy center, this flatbread bursts with savory garlic and herb notes. I often serve it warm, topped with a drizzle of olive oil or alongside a fresh salad for a complete meal—it’s always a hit at gatherings!
Conclusion
These gluten-free bread machine recipes offer endless possibilities for delicious homemade bread. We hope you find some new favorites to try in your own kitchen! Don’t forget to share which recipes you love most in the comments below and pin this article to your Pinterest boards for easy reference.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
