Unleash your inner baker with these 24 delicious gluten-free bread recipes! Whether you’re craving a classic loaf, savory focaccia, or sweet treats, we’ve got options for every skill level and occasion. Say goodbye to bland alternatives and hello to flavor-packed creations that will satisfy your cravings. Get ready to fill your kitchen with amazing aromas and discover your new favorite bread!
Almond Flour Gluten-Free Bread
A gluten-free bread that actually satisfies. Almond flour creates a moist, protein-rich loaf perfect for sandwiches or toast. Simple ingredients yield impressive results.
Ingredients
– 2 cups almond flour
– 4 large eggs
– 1/4 cup olive oil
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tbsp apple cider vinegar
Instructions
1. Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, baking soda, and salt until fully combined.
3. In a separate bowl, beat eggs vigorously for 60 seconds until pale and frothy.
4. Add olive oil to eggs and whisk until emulsified.
5. Pour wet ingredients into dry ingredients and mix until no dry streaks remain.
6. Add apple cider vinegar and stir quickly—the batter will slightly bubble.
7. Immediately transfer batter to prepared pan and smooth the top with a spatula.
8. Bake for 40-45 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Excellent texture—dense yet tender with a subtle nutty flavor. Toasts beautifully or makes sturdy sandwich bread. Try it toasted with avocado or as French toast for a decadent twist.
Buckwheat Banana Gluten-Free Bread
Let’s bake a moist, nutty loaf that’s naturally gluten-free. Buckwheat and banana team up for a wholesome treat. This bread comes together quickly with simple ingredients.
Ingredients
– 2 cups buckwheat flour
– 3 ripe bananas
– 2 eggs
– 1/2 cup maple syrup
– 1/4 cup coconut oil
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×5 inch loaf pan.
3. Mash bananas in a large bowl until smooth.
4. Add eggs and whisk vigorously for 1 minute.
5. Pour in maple syrup and coconut oil, then mix well.
6. In a separate bowl, combine buckwheat flour, baking soda, and salt.
7. Tip: Sift dry ingredients to prevent lumps.
8. Gradually fold dry mixture into wet ingredients until just combined.
9. Gently stir in chopped walnuts.
10. Tip: Don’t overmix to keep the bread tender.
11. Pour batter into the prepared pan.
12. Smooth the top with a spatula.
13. Bake for 50-60 minutes until a toothpick inserted comes out clean.
14. Tip: Rotate pan halfway through for even baking.
15. Cool in pan for 10 minutes.
16. Transfer to a wire rack to cool completely.
17. Slice and serve.
This bread has a dense, moist crumb with earthy buckwheat and sweet banana notes. Toasted slices with almond butter make a satisfying breakfast. It stays fresh for days when stored airtight.
Herb and Garlic Gluten-Free Focaccia
Naturally gluten-free and bursting with flavor, this focaccia comes together with minimal fuss. Perfect for sandwiches or dipping, it’s a versatile bread that everyone can enjoy.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp active dry yeast
– 1 tsp sugar
– 1 cup warm water (110°F)
– 1/4 cup olive oil
– 1 tsp salt
– 3 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1/2 tsp coarse sea salt
Instructions
1. Combine 1 cup warm water (110°F), 1 tbsp active dry yeast, and 1 tsp sugar in a bowl; let sit for 5 minutes until foamy.
2. Tip: Water temperature is critical—too hot kills yeast, too cold won’t activate it.
3. Add 2 cups gluten-free all-purpose flour, 1/4 cup olive oil, and 1 tsp salt to the yeast mixture; mix until a sticky dough forms.
4. Cover the bowl with a damp cloth; let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 375°F and grease a 9×13 inch baking pan with olive oil.
6. Transfer dough to the prepared pan; press it evenly to the edges with oiled fingers.
7. Tip: Oil your hands to prevent sticking when handling the dough.
8. Dimple the dough surface deeply with your fingers.
9. Drizzle 2 tbsp olive oil over the top, ensuring it pools in the dimples.
10. Sprinkle 3 cloves minced garlic, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, and 1/2 tsp coarse sea salt evenly over the dough.
11. Tip: Fresh herbs provide the best flavor; avoid dried for this recipe.
12. Bake at 375°F for 25-30 minutes until golden brown and crisp on top.
13. Cool in the pan for 10 minutes before transferring to a wire rack.
The focaccia has a crisp exterior and soft, airy interior with robust garlic and herb notes. Serve warm with olive oil for dipping or use as a base for hearty sandwiches.
Rustic Gluten-Free Baguette
Making gluten-free baguettes at home delivers that satisfying crunch without the gluten. Mixing a few simple ingredients yields a rustic loaf perfect for sandwiches or dipping. This recipe requires minimal effort for maximum flavor.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tsp xanthan gum
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 tbsp sugar
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– 1 egg white
Instructions
1. Combine 2 cups gluten-free all-purpose flour, 1 tsp xanthan gum, and 1 tsp salt in a large bowl.
2. Dissolve 1 tbsp active dry yeast and 1 tbsp sugar in 1 cup warm water (110°F) and let sit for 5 minutes until foamy.
3. Pour yeast mixture and 2 tbsp olive oil into dry ingredients and mix until a sticky dough forms.
4. Tip: Use a stand mixer with a dough hook for 3 minutes to develop structure without overworking.
5. Cover bowl with a damp cloth and let dough rise in a warm place for 1 hour until doubled.
6. Preheat oven to 375°F and line a baking sheet with parchment paper.
7. Turn dough onto a floured surface and shape into a 12-inch baguette.
8. Transfer shaped dough to prepared baking sheet and slash top diagonally three times with a sharp knife.
9. Brush entire surface with 1 egg white for a glossy, crisp crust.
10. Tip: Spritz the oven with water before baking to create steam for better rise.
11. Bake at 375°F for 25-30 minutes until golden brown and hollow-sounding when tapped.
12. Tip: Cool completely on a wire rack to prevent sogginess and set the crumb.
Let this baguette cool fully to enjoy its crackly exterior and soft, airy interior. Its mild yeast flavor pairs wonderfully with soups or as a base for bruschetta. Slice it thin for crostini or tear chunks for a rustic appetizer spread.
Fluffy Gluten-Free Brioche
Looking for a gluten-free brioche that doesn’t compromise on fluffiness? This recipe delivers soft, buttery perfection without the gluten. Let’s get baking.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 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, 1/4 cup granulated sugar, 1 packet active dry yeast, and 1/2 tsp salt until fully combined.
2. Pour in 1/2 cup whole milk warmed to 110°F and 1 tbsp honey, then mix with a wooden spoon until a shaggy dough forms.
3. Add 3 large eggs one at a time, mixing thoroughly after each addition until fully incorporated.
4. Cut 1/2 cup unsalted butter into small pieces and gradually mix into the dough until no butter streaks remain.
5. Tip: Use a stand mixer with a dough hook on medium speed for 5 minutes to develop structure without overworking the gluten-free flour.
6. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour or until doubled in size.
7. Grease a 9×5 inch loaf pan with butter or non-stick spray.
8. Punch down the risen dough and transfer it to the prepared loaf pan, smoothing the top with wet fingers.
9. Tip: Wet your hands to prevent sticking when handling the delicate gluten-free dough.
10. Let the dough rise uncovered for 30 minutes or until it reaches just below the rim of the pan.
11. Preheat your oven to 350°F during the last 10 minutes of the second rise.
12. Bake for 30-35 minutes or until the top is golden brown and an internal thermometer reads 190°F.
13. Tip: Avoid opening the oven during the first 20 minutes of baking to prevent collapse.
14. Remove the brioche from the oven and let it cool in the pan for 10 minutes.
15. Transfer the loaf to a wire rack to cool completely before slicing.
Perfectly soft with a tender crumb and rich buttery flavor, this brioche holds up beautifully for French toast or simply toasted with jam. Its light texture makes it ideal for sandwiches or enjoying warm straight from the oven.
Savory Gluten-Free Zucchini Bread
Gluten-free zucchini bread offers a savory twist on a classic. Great for breakfast or snacks, it’s moist and flavorful. This version uses simple ingredients for a quick bake.
Ingredients
– 2 cups grated zucchini
– 1 ½ cups gluten-free all-purpose flour
– 2 large eggs
– ½ cup olive oil
– ¼ cup grated Parmesan cheese
– 1 tsp baking powder
– ½ tsp salt
– ½ tsp garlic powder
– ½ tsp dried oregano
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Squeeze excess moisture from grated zucchini using a clean towel.
3. In a large bowl, whisk together gluten-free flour, baking powder, salt, garlic powder, and oregano.
4. In another bowl, beat eggs, then mix in olive oil and Parmesan cheese.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Gently stir in the grated zucchini.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes, then transfer to a wire rack.
10. Cool completely before slicing.
Lightly toasted slices reveal a tender crumb with herbal notes. Serve warm with a smear of cream cheese or alongside soup for a satisfying meal. Its savory profile makes it a versatile addition to any table.
Moist Gluten-Free Pumpkin Bread
Holiday baking just got easier with this foolproof pumpkin bread. Its moist crumb and warm spices make it perfect for autumn gatherings or cozy breakfasts. Gluten-free never tasted so good.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 1/4 cup water
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together 2 cups gluten-free flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger in a large bowl.
3. In a separate bowl, beat 2 eggs until frothy.
4. Add 1 cup pumpkin puree, 1/2 cup vegetable oil, and 1/4 cup water to the eggs and mix until smooth.
5. Tip: Combine wet and dry ingredients gently to avoid overmixing, which can make gluten-free baked goods dense.
6. Pour wet ingredients into dry ingredients and stir until just combined.
7. Transfer batter to the prepared pan and smooth the top.
8. Bake at 350°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Check for doneness at 55 minutes to prevent overbaking, as gluten-free breads can dry out quickly.
10. Let cool in the pan for 10 minutes.
11. Tip: Run a knife around the edges before inverting to ensure the loaf releases cleanly.
12. Transfer to a wire rack to cool completely before slicing.
What sets this bread apart is its incredibly moist texture and rich pumpkin flavor, enhanced by the warm spice blend. Serve it toasted with a smear of cream cheese or enjoy it as a satisfying snack with a cup of coffee.
Quinoa and Chia Seed Gluten-Free Bread
Zesty and nutrient-packed, this gluten-free bread combines quinoa and chia seeds for a wholesome alternative. Perfect for sandwiches or toast, it’s easy to make and delivers a satisfying crunch. Get ready to bake a loaf that’s both healthy and delicious.
Ingredients
– 2 cups cooked quinoa
– 1/2 cup chia seeds
– 1 cup gluten-free flour blend
– 1 tsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1/4 cup olive oil
– 1/2 cup water
Instructions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, combine 2 cups cooked quinoa, 1/2 cup chia seeds, 1 cup gluten-free flour blend, 1 tsp baking powder, and 1/2 tsp salt.
3. Tip: Use a whisk to blend dry ingredients thoroughly for even distribution.
4. In a separate bowl, beat 2 large eggs until frothy.
5. Add 1/4 cup olive oil and 1/2 cup water to the eggs, stirring to combine.
6. Pour the wet ingredients into the dry ingredients and mix until just incorporated; avoid overmixing to prevent a dense texture.
7. Tip: Let the batter rest for 5 minutes to allow chia seeds to gel and improve moisture.
8. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes.
12. Transfer the bread to a wire rack to cool completely before slicing.
Crunchy on the outside and moist inside, this bread has a nutty flavor from quinoa and a subtle seed texture. Serve it toasted with avocado or use it for a hearty gluten-free sandwich—it holds up well without crumbling.
Multigrain Gluten-Free Sandwich Bread
Haven’t found a gluten-free bread that actually holds together? This multigrain version delivers sturdy slices perfect for sandwiches. Here’s how to make it right.
Ingredients
– 2 cups gluten-free multigrain flour blend
– 1/4 cup ground flaxseed
– 2 tsp xanthan gum
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 tbsp honey
– 1 1/4 cups warm water (110°F)
– 2 large eggs
– 1/4 cup olive oil
– 1 tbsp apple cider vinegar
Instructions
1. Combine 2 cups gluten-free multigrain flour blend, 1/4 cup ground flaxseed, 2 tsp xanthan gum, and 1 tsp salt in a large mixing bowl.
2. In a separate bowl, whisk together 1 tbsp active dry yeast, 1 tbsp honey, and 1 1/4 cups warm water (110°F); let sit for 5 minutes until foamy.
3. Tip: Use a thermometer to ensure water is exactly 110°F for proper yeast activation.
4. Add 2 large eggs, 1/4 cup olive oil, and 1 tbsp apple cider vinegar to the yeast mixture; whisk until fully combined.
5. Pour wet ingredients into dry ingredients; mix with a stand mixer on medium speed for 3 minutes until a sticky dough forms.
6. Tip: Scrape down the bowl halfway through mixing to incorporate all flour.
7. Grease a 9×5-inch loaf pan with olive oil; transfer dough to the pan using a spatula.
8. Smooth the top with wet fingers to prevent sticking; cover with a damp towel.
9. Let rise in a warm place for 45 minutes until dough reaches the pan’s rim.
10. Tip: Place the pan in an off oven with a bowl of hot water to create a warm, draft-free environment.
11. Preheat oven to 375°F while dough rises.
12. Bake for 40-45 minutes until golden brown and an internal thermometer reads 200°F.
13. Cool in the pan for 10 minutes; transfer to a wire rack to cool completely before slicing.
Moist and slightly nutty from the flaxseed, this bread holds up to hearty fillings without crumbling. Try toasting slices for avocado toast or using it for a robust turkey club sandwich.
Paleo-Friendly Gluten-Free Bread
This gluten-free bread delivers a satisfying, grain-free loaf with minimal effort. Tender and slightly nutty, it’s perfect for sandwiches or toast. Try it toasted with avocado or almond butter for a wholesome treat.
Ingredients
– 2 cups almond flour
– 1/2 cup arrowroot starch
– 1/4 cup coconut flour
– 1 tsp baking soda
– 1/2 tsp sea salt
– 5 large eggs
– 1/4 cup coconut oil, melted
– 1 tbsp apple cider vinegar
– 1/2 cup water
Instructions
1. Preheat oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk almond flour, arrowroot starch, coconut flour, baking soda, and sea salt in a large bowl.
3. In a separate bowl, beat eggs until frothy, about 1 minute.
4. Add melted coconut oil, apple cider vinegar, and water to the eggs, and mix until combined.
5. Pour wet ingredients into dry ingredients and stir until no dry spots remain, but avoid overmixing.
6. Transfer batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice with a serrated knife for clean cuts. Just out of the oven, this bread has a crisp crust and soft, moist interior. Its subtle coconut flavor pairs well with both sweet and savory toppings.
Oatmeal and Honey Gluten-Free Loaf
Honey-sweetened and hearty, this gluten-free loaf comes together with pantry staples. Oats and almond flour create a tender crumb that’s perfect for breakfast or snacking. It’s simple, wholesome, and ready in about an hour.
Ingredients
– 2 cups gluten-free rolled oats
– 1 cup almond flour
– 1/4 cup honey
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, combine 2 cups gluten-free rolled oats, 1 cup almond flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In a separate bowl, whisk 2 large eggs, 1/4 cup honey, 1/4 cup melted unsalted butter, and 1/2 cup whole milk until smooth.
4. Tip: Use room temperature eggs for easier mixing and a more uniform batter.
5. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
6. Transfer batter to the prepared loaf pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. Tip: For easier slicing, allow the loaf to cool fully before cutting.
Dense yet moist, this loaf has a subtle sweetness from honey and a nutty flavor from oats. Serve it toasted with a smear of butter or topped with fresh berries for a satisfying treat.
Rosemary Olive Oil Gluten-Free Bread
Unbelievably simple to make, this rosemary olive oil gluten-free bread delivers robust flavor and a satisfying crust. Using basic pantry staples, it comes together quickly without any kneading required. Perfect for sandwiches or dipping in olive oil.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 tbsp fresh rosemary, chopped
– 3/4 cup warm water (110°F)
– 1/4 cup extra virgin olive oil
– 1 large egg
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5 inch loaf pan with olive oil.
2. In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until fully combined.
3. Add 1 tbsp chopped fresh rosemary to the dry ingredients and stir to distribute evenly.
4. In a separate bowl, whisk 1 large egg until smooth, then pour in 3/4 cup warm water (110°F) and 1/4 cup extra virgin olive oil, blending thoroughly.
5. Pour the wet ingredients into the dry ingredients and mix with a spatula until a sticky dough forms, being careful not to overmix.
6. Transfer the dough to the prepared loaf pan, spreading it evenly with the spatula.
7. Bake in the preheated oven at 375°F for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes to set.
9. Tip: Use a digital thermometer to ensure water is at 110°F for optimal yeast-free rise.
10. Tip: Lightly oil your hands when handling the dough to prevent sticking without adding extra flour.
11. Tip: Allow the bread to cool completely on a wire rack before slicing to avoid a gummy texture.
12. Turn the bread out onto a wire rack to cool completely before slicing.
Crisp on the outside and tender inside, this bread boasts earthy rosemary notes and a rich olive oil flavor. Serve it toasted with avocado or use it for a hearty gluten-free sandwich.
Sun-Dried Tomato and Basil Gluten-Free Bread
A gluten-free bread that bursts with Mediterranean flavors. Sun-dried tomatoes and fresh basil create a savory loaf perfect for sandwiches or toasting. Simple ingredients yield impressive results every time.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp xanthan gum
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 tbsp sugar
– 1 cup warm water (110°F)
– 2 large eggs
– 1/4 cup olive oil
– 1/2 cup chopped sun-dried tomatoes
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat oven to 375°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp xanthan gum, and 1 tsp salt.
3. In a separate bowl, dissolve 1 tbsp active dry yeast and 1 tbsp sugar in 1 cup warm water (110°F) and let sit for 5 minutes until foamy.
4. Tip: Use a thermometer to ensure water temperature is accurate for proper yeast activation.
5. Beat 2 large eggs and 1/4 cup olive oil into the yeast mixture until combined.
6. Pour wet ingredients into dry ingredients and mix until a sticky dough forms.
7. Fold in 1/2 cup chopped sun-dried tomatoes and 1/4 cup fresh basil leaves until evenly distributed.
8. Tip: Pat sun-dried tomatoes dry with paper towels to prevent excess moisture in the dough.
9. Transfer dough to prepared loaf pan and smooth the top with wet fingers.
10. Cover with a clean towel and let rise in a warm place for 30 minutes until slightly puffed.
11. Tip: For best rise, place dough in an off oven with the light on to create a warm environment.
12. Bake at 375°F for 35-40 minutes until golden brown and internal temperature reaches 200°F.
13. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Just baked, this bread has a crisp crust and tender, moist crumb studded with savory tomatoes and aromatic basil. Serve warm slices topped with ricotta and a drizzle of olive oil for an easy appetizer, or use for robust sandwiches that won’t fall apart.
Dairy-Free Gluten-Free Cornbread
Satisfy your cravings with this simple, allergen-friendly cornbread. It’s moist, slightly sweet, and perfect for any meal. No dairy or gluten needed.
Ingredients
– 1 cup fine cornmeal
– 1 cup gluten-free all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup unsweetened almond milk
– 1/3 cup maple syrup
– 1/4 cup melted coconut oil
– 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
Instructions
1. Preheat oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup gluten-free flour, 1 tbsp baking powder, and 1/2 tsp salt until no lumps remain.
3. In a separate bowl, combine 1 cup almond milk, 1/3 cup maple syrup, 1/4 cup melted coconut oil, and the prepared flax egg.
4. Pour wet ingredients into dry ingredients and stir just until combined; avoid overmixing for a tender crumb.
5. Transfer batter to the prepared pan and spread evenly with a spatula.
6. Bake at 375°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before slicing to prevent crumbling.
8. Serve warm or at room temperature.
Outcome: This cornbread has a soft, crumbly texture with a hint of sweetness from maple syrup. Enjoy it alongside chili, slathered with vegan butter, or crumbled over a salad for added crunch.
Seeded Gluten-Free Rolls
Often overlooked, gluten-free baking can yield exceptional results with the right techniques. Seeded rolls offer a nutritious alternative to traditional breads. This recipe delivers soft, flavorful rolls perfect for sandwiches or toast.
Ingredients
– 2 cups gluten-free all-purpose flour
– 1/4 cup psyllium husk powder
– 1 tsp salt
– 1 tbsp active dry yeast
– 1 tbsp honey
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– 1/4 cup mixed seeds (sunflower, pumpkin, flax)
– 1 egg white
Instructions
1. Combine gluten-free flour, psyllium husk powder, and salt in a large mixing bowl.
2. Dissolve yeast and honey in warm water (110°F) and let sit for 5 minutes until foamy.
3. Pour yeast mixture and olive oil into dry ingredients, mixing until a dough forms.
4. Knead dough on a floured surface for 3 minutes until smooth and elastic.
5. Tip: Gluten-free dough requires less kneading than wheat dough—stop when it feels cohesive.
6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
7. Punch down dough and divide into 8 equal portions, shaping each into a round roll.
8. Brush rolls with egg white and sprinkle generously with mixed seeds.
9. Tip: Press seeds lightly into the dough to ensure they adhere during baking.
10. Place rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
11. Preheat oven to 375°F while rolls proof.
12. Bake rolls for 20-25 minutes until golden brown and sound hollow when tapped.
13. Tip: For a crisp crust, place a pan of water in the oven during baking to create steam.
14. Transfer rolls to a wire rack to cool completely before serving.
Kneading develops structure without gluten, resulting in a tender crumb. The seeds add crunch and nutty flavor, making these rolls ideal for avocado toast or hearty sandwiches. Serve warm with butter or use for gluten-free sliders at your next gathering.
Sweet Potato Gluten-Free Bread
Satisfy your gluten-free cravings with this moist, subtly sweet bread. Sweet potato adds natural sweetness and keeps it tender. Perfect for breakfast or a healthy snack.
Ingredients
– 1 cup mashed sweet potato
– 2 large eggs
– 1/4 cup maple syrup
– 1/4 cup olive oil
– 1 tsp vanilla extract
– 1 cup almond flour
– 1/2 cup tapioca flour
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt
Instructions
1. Preheat oven to 350°F and grease an 8×4-inch loaf pan.
2. In a large bowl, whisk together mashed sweet potato, eggs, maple syrup, olive oil, and vanilla extract until smooth.
3. In a separate bowl, combine almond flour, tapioca flour, baking soda, cinnamon, and salt.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined—do not overmix.
5. Pour batter into prepared pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
This bread has a dense, moist crumb with warm cinnamon notes. Toast slices and top with almond butter for extra protein, or enjoy it plain with a cup of coffee.
Chocolate Chip Banana Gluten-Free Bread
Never let overripe bananas go to waste again. This gluten-free bread delivers moist, chocolatey comfort with minimal effort. Perfect for breakfast or a quick snack.
Ingredients
– 3 large ripe bananas
– 2 large eggs
– 1/3 cup melted 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 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F and grease a 9×5 inch loaf pan.
2. Mash bananas in a large bowl until smooth.
3. Whisk in eggs, coconut oil, maple syrup, and vanilla until combined.
4. In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
5. Tip: Sift the dry ingredients to prevent lumps in the batter.
6. Gradually fold dry ingredients into wet ingredients until just combined.
7. Gently stir in chocolate chips, reserving a handful for topping.
8. Pour batter into prepared pan and smooth the top with a spatula.
9. Sprinkle reserved chocolate chips evenly over the batter.
10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Check at 50 minutes—ovens vary, and overbaking dries out gluten-free bread.
12. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
13. Tip: Let it cool fully before slicing to maintain structure and avoid crumbling.
Very moist and tender with bursts of melted chocolate, this bread stays fresh for days. Serve warm with a smear of almond butter or toasted for a crisp edge.
Conclusion
Now you have a wonderful collection of gluten-free bread recipes to explore! We hope these inspire your baking adventures. Try a few, share your favorites in the comments, and pin this roundup on Pinterest to save for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
