Bread is one of those staples that has long been an important part of our lives. Unfortunately the traditional version of this common staple has proven to be not so healthy for people diagnosed with celiac disease, or for people who are experiencing symptoms of wheat intolerance. Luckily as we learn more about celiac disease and gluten intolerance symptoms more options are becoming available.
Understanding more about what gluten is and how it impacts baking can help you learn how to successfully bake without it.
Finding good gluten free bread recipes is worth its weight in gold to those bread lovers who are experiencing gluten intolerance symptoms. Here is a list of gluten free bread recipes I hope you’ll enjoy enough to take to your next pot luck or family gathering.
For more recipes specifically aimed at bread makers (or “bread machines”), visit Gluten Free Bread Machine Recipes. For ways to customize your recipes (or invent your own), read our gluten-replacement guide in our Gluten Free Pantry.
If you are looking for a good, quick but healthy whole grain gluten free bread I recommend Bob’s Red Mill Hearty Whole Grain Mix. It has caraway seeds so it does taste a little bit like rye bread, but this is a great healthy gluten free bread option.
Click on any title to drop down to the specific recipe or take your time browsing them all together:
Gluten-Free Blueberry Quick Bread
Makes 1 loaf of gluten-free bread, 3 mini-loaves, or 12 muffins. To mix things up you can also try this recipe with frozen raspberries, fresh strawberries, or 1 cup chopped dried fruit.
- 1 cup almond flour
- 1 cup brown rice flour or gluten-free flour blend
- 2 Tbs. cornstarch
- 1 Tbs. grated lemon zest
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup sugar
- 2/3 cup low-fat buttermilk or plain yogurt
- 1/4 cup olive oil
- 2 eggs
- 1/2 tsp. almond extract
- 1 1/2 cups frozen blueberries
- Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, or 3 6- x 3-inch mini loaf pans, or 12-cup muffin tin with cooking spray.
- Whisk together almond flour, brown rice flour, cornstarch, lemon zest, baking powder, baking soda, and salt in large bowl. Whisk together sugar, buttermilk, oil, eggs, and almond extract in separate bowl. Fold buttermilk mixture into flour mixture with spatula. Stir in blueberries.
- Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, mini loaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.
Zucchini Gluten Free Bread Recipe
Makes 1 loaf
- 3/4 cup rice flour
- 3/4 cup bean flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 2 eggs
- 1 cup honey
- 2/3 cup oil
- 2 teaspoons vanilla
- 1 1/3 cups shredded zucchin
- 1/2 cup chopped walnuts
Preheat oven to 325 degrees and lightly grease a large loaf pan. In a bowl sift the all of the flours, xanthum gum, baking powder, baking soda, salt and cinnamon. In another bowl add the eggs and beat with a fork. Add the honey and oil continue to beat with a fork. Mix in the vanilla, zucchini and nuts. Mix in the dry ingredients until moistened. Pour into the prepared loaf pan and bake for 60 minutes. Cool on a wire rack.
Bran Gluten Free Bread Machine Recipe
Makes 1 loaf
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt
- 1 tablespoon light corn syrup
- 1/4 cup melted butter
- 1 1/2 cups white rice flour
- 1 3/4 cups brown rice flour
- 1/4 cup rice bran
- 1 tablespoon xanthan gum
- 1 tablespoon dry yeast
In a bowl whisk the eggs and the milk together. Pour into the breadmaker. Add in the lemon juice, salt, corn syrup and melted butter. In a bowl combine and mix together the flours, bran and xanthan gum. Pour into the breadmaker. Sprinkle the yeast on top. Set the breadmaker to basic and 1 1/2 lb. After cooking allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.
Gluten Free Country Bread
If you’re looking for a gluten free bread recipe that packs a nutritional punch, this soft, chewy loaf fits the bill.
- 1 tsp. sugar
- 1 0.75-oz pkg. yeast
- 1 cup of brown rice flour (thank you Trudy!)
- 1 cup sunflower seeds
- 1/2 cup ground flaxseeds or flaxseed meal
- 1/2 cup potato starch
- 1/4 cup soy flour
- 1/4 cup tapioca flour or starch
- 1 Tbs. xanthan gum
- 1 tsp. salt
- 2 eggs
- 2 egg whites
- 1/2 cup soymilk or rice milk
- 1/4 cup olive oil
- 1/4 cup molasses
- 1 Tbs. apple cider vinegar
- Coat 9 x 5 inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
- Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum and salt in a large bowl. In separate bowl whisk together eggs, egg whites, soymilk, oil, molasses and vinegar.
- Add dry ingredients to egg mixture, and beat with an electric mixer on low speed for 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
- Preheat oven to 350 degrees F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, slice and enjoy!
Gluten Free Cornbread Deluxe
Using a mixer add wet ingredients and mix until smooth:
- 1 cup milk (you can substitute rice milk, soymilk or buttermilk if you prefer)
- 1 egg or 1 tablespoon ground flax + 3 tablespoons hot water
- ¼ cup oil (canola or safflower)
- ¼ cup agave or pure maple syrup
In a separate bowl, mix these dry ingredients well with a wire whisk:
- 1 cup cornmeal
- 1 cup rice flour (brown, white or a combination of both)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Add the wet ingredients to the dry ingredients and mix until combined, but do not over mix. Pour into a 8 or 9 inch greased square baking pan. Bake at 400 degrees F for 25-30 minutes, until toothpick inserted in the center comes out clean. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.
To make this into a savory gluten free meal:
Use a 9 x 12 pan, spray or oil it, then add:
- 1 can drained beans, rinsed and drained (black, pinto, or whatever you like)
- Any vegetable you think would be tasty, for example corn, diced red or green bell peppers, zucchini, mushrooms etc.
- Sprinkle on chili powder or any other seasonings to your taste
- Then pour cornbread mix right on top and bake 25 to 30 minutes at 400 degrees F.