BEST GLUTEN-FREE

BREAD
RECIPES
RECIPES
These Gluten-Free Bread recipes
are reader favorites.

Gluten-Free Bread Recipe for an Oven 3

or Bread Machine

Gluten-Free Focaccia 4

Gluten-Free Rye Bread 5

Gluten-Free Pita Bread 6

Gluten-Free Baguette 7

Gluten-Free Hamburger Buns 8

Gluten-Free Bagels 9

Gluten-Free Pretzels 10

We've got you covered with some of

the best gluten-free breads.
 GLUTEN-FREE
BREAD RECIPE
FOR AN OVEN OR
BREAD MACHINE

INGREDIENTS DIRECTIONS
FOR THE YEAST PROOF: 1. Line a 8-inch x 5-inch metal loaf pan with
parchment paper and spray it with
1 ¼ cup (10 oz.) water between 95°F-110°F
cooking spray; set it aside.
2 tablespoons (25g.) sugar (or honey)
2. Add the sugar and yeast to your warm
2 ¼ teaspoons dry active yeast (a 7g. water (95-110 degrees F) and stir; set it
packets worth) aside for 5-10 minutes but no longer.
3. While your yeast is proofing, in the bowl
of a stand mixer fitted with the paddle
FOR THE BREAD:
attachment, add the flours, flax seed
1 cup (145g.) white rice flour
meal, xanthan gum, baking powder, and
¾ cup (85g.) tapioca starch salt. Turn your mixer to low and mix just
¾ cup (92g.) potato starch (or arrowroot until combined.
starch) 4. With the mixer still going, add the oil, egg
whites, vinegar, and proofed yeast
½ cup (60g.) millet flour (or almond flour)
mixture.
¼ cup (25g.) ground flaxseed (flaxseed
5. Turn the mixer to a medium speed and
meal) mix for an additional 2 minutes. The
2 ½ teaspoons (9g.) xanthan gum dough will be thick and sticky.
1 teaspoon (5g.) baking powder 6. Using a rubber spatula, add the dough to
your prepared loaf pan making sure to fill
1 teaspoon (6g.) salt
in the corners of the pan and level the
¼ cup (2 oz.) oil of choice (I used avocado
top. Wet your fingers and smooth the top.
oil) 7. Cover the dough with a lightly oiled piece
3 egg whites (75g.) of plastic wrap and allow it to rise in a
1 teaspoon (6g.) apple cider vinegar warm place for 45 to 60 minutes, or until
it has risen slightly above the loaf pan.
8. When the dough is near the top of the
pan, preheat your oven to 350°F.
PREP TIME: 15 MINUTES
COOK TIME: 1HR 5 MINUTES 9. Remove the plastic wrap and bake for 60
ADDITIONAL TIME: 1HR 15 MINUTES
TOTAL TIME: 2HR 35 MINUTES
– 65 minutes. Half way through baking,
cover the bread loaf with a piece of foil to
keep it from over-browning.
10. Remove the loaf from the oven and let
cool completely before slicing.
11. Slice the entire loaf and store in a
container at room temperature for up to
4 days or in the freezer for up to a month.
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 GLUTEN-FREE
FOCACCIA

INGREDIENTS DIRECTIONS
3½ cups gluten-free all-purpose flour 1. In a medium bowl, combine the gluten-free all-
purpose flour, almond flour, gluten-free baking
1 cup almond flour powder, and salt. Set aside.
2. Mix instant yeast, ½ cup warm water, and
1 tsp. sea salt or pink salt
granulated sugar in a large bowl. Mix and cover
2 tsp. gluten-free baking powder with plastic wrap for 10-15 minutes or until it
appears foamy.
2¼ tsp instant yeast 3. After the yeast mixture is foamy, add the rest of
the water and dry ingredients. Mix well using a
1½ tbsp granulated sugar wooden spatula. The dough will be wet and
sticky but it’s okay, you don't need to add more
3 cups warm water (110°-115°F),
flour.
divided 4. Then add the olive oil and mix again until
incorporated and the texture would be like soft
4 tbsp. olive oil butter.
5. Cover with plastic wrap and let the dough rise
to double size (around 45-60 minutes
TOPPING depending on the room temperature).
6. Prepare a 9x13-inch baking pan, and line it with
olive oil parchment paper on the bottom. Grease with
generous olive oil (around 2-3 tablespoons) on
fresh rosemary, chopped the bottom and sides.
7. If the dough is already double in size, scrape
coarse or flaked sea salt
down the dough into the baking dish. Moisten
coarsely ground black pepper your finger with olive oil and gently spread the
dough out by creating dimples.
8. Drizzle some olive oil and sprinkle rosemary, sea
PREP TIME: 1HR 30 MINUTES salt, and black pepper on the top of the dough.
COOK TIME: 25 MINUTES
9. Cover the dough with plastic wrap and let it
TOTAL TIME: 1HR 55 MINUTES
rest for another 45-60 minutes or until it is
double in size.
10. Bake at 400F for about 20-25 minutes or until
golden brown. Make sure you have preheated
your oven for 10 minutes before inserting the
dough.
11. Remove the focaccia from the oven, and
immediately turn it out of the pan onto a
cooling rack.
12. Cut the focaccia into squares or wedges and
serve.
4
 GLUTEN-FREE
RYE BREAD

INGREDIENTS DIRECTIONS
145 g Sorghum flour + more for dusting 1. Combine the water, active dry yeast, and
molasses in the stand up mixer bowl. Let the yeast
125 g brown rice flour
bloom for a few minutes. About 5-10 minutes. It is
96 g oat flour ready when it is bubbly and smells like bread.
2. Add the rest of the ingredients and using the
83 g quinoa flour
dough hook on your stand-up mixer knit until the
30 g psyllium husk powder dough is well formed. Add more sorghum flour if
needed.
12 g cocoa powder
3. Transfer the dough to a pre-greased bowl and
6 g sea salt cover with plastic wrap and a clean dish towel.
Place it into a cold oven and turn the oven light on.
12 g caraway seeds
This will help the dough rise quicker. Proof the
13 g active dry yeast dough for several hours or until it doubles in size.
4. When it doubles in size, punch in the middle and
35 g molasses
sprinkle a little bit of any of the flour. Shape into a
550 ml warm water ball and place into a Dutch oven or the dish you
will be baking it in. A deep pot lined with
parchment paper works just fine.
PREP TIME: 20 MINUTES 5. Cover the Dutch oven with plastic wrap and a
COOK TIME: 30 MINUTES
COOL SETTING TIME: 3HS clean dish towel and place in the oven again.
TOTAL TIME: 3HS 50 MINUTES
Proof one more time. It might take up to 4 hours to
double in size.
6. Take the dough out and preheat the oven to 350 F.
Fill a muffin pan with hot water and place it on the
bottom of the oven.
7. Dust flour evenly on top of the dough and cut two
large slits on each side using a sharp knife. Bake in
the oven for about 25-30 minutes. You can check if
it is done by inserting a wooden skewer in the
middle of the bread. When it comes out almost
clean, it is done.
8. Cool off before handling. Transfer to a cooling rack
and let the bread cool off completely before
slicing. If cooling it off overnight, wrap the bread in
a clean dish towel and leave it on top of the
cooling rack.

5
 GLUTEN-FREE
PITA BREAD

INGREDIENTS DIRECTIONS
2 cups all-purpose gluten-free 1. In a large mixing bowl, whisk together the flour,
xanthan gum (if using), baking powder, and
flour
salt.
1 tsp xanthan gum (omit if your 2. In another bowl combine the olive oil, egg, and
milk.
flour already contains gum)
3. Add the wet ingredients to the dry ingredients
2 tsp baking powder and mix to combine. Do not overmix. The dough
should be sticky at this point.
2 tsp salt
4. Divide the dough into 6 equal pieces and shape
2 tbsp olive oil them into balls. Roll them out into circles - ¼

1 large egg inch thick using a floured rolling pin.

5. Heat a skillet over medium-high heat for a few
¾ cup milk minutes. Place a pita in the skillet and cook for
about a minute. When small air bubbles start
forming at the surface, flip and cook for one
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES more minute on the other side.
TOTAL TIME: 30 MINUTES
6. Serve warm with a dip of choice like hummus
or cut in the middle and stuff the pita bread
with your favorite fillings.

6
 GLUTEN-FREE
BAGUETTE

INGREDIENTS DIRECTIONS
364 g Gluten-free Bread Flour 1. In a mixing bowl combine the water, honey,
and active dry yeast. Let the yeast bloom by
4 g Xanthan Gum (omit if it’s listed letting it sit for 5-10 minutes in the warmest part
of your kitchen. It is ready when it starts
in the ingredients list of the flour you
bubbling.
are using) 2. In the mixing bowl of the stand mixer combine
the bread flour, xanthan gum, tapioca starch,
56 g Tapioca starch/flour
and salt. Stir to combine.
7 g Active dry yeast 3. Add the yeast mixture and turn the mixer on
medium speed to knit the dough.
5 g Salt 4. While the mixer is kneading add the butter, egg
whites, and apple cider vinegar. Continue
11 oz Warm water
mixing the dough until it all comes together in a
39 g Egg whites ball.
5. Transfer the dough to a clean bowl and cover it
30 g Honey with plastic wrap and a kitchen towel. Place in
a cold oven with the light on. Close the oven
25 g Butter, room temperature
door and let it rest for 4-8 hours. It needs to
7 g Apple Cider Vinegar double in size.
6. When doubled in size, roll out the dough to a
lightly floured surface and cut it into 3 equal
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES parts. Roll each part into a large 10” coil and
ADDITIONAL TIME: 6HS transfer it to the baguette mold. Repeat with
TOTAL TIME: 6 HS 50 MINUTES
the remaining dough.
7. Cover the baguette molds with plastic wrap
and a kitchen towel and let it rest for a few
hours just like in step 5.
8. Remove the plastic wrap and kitchen towel and
slice diagonally several times on top of the
baguette.
9. Preheat the oven to 350 F and bake for about
40 minutes. You know it is done when you
insert a toothpick in the center, and it comes
out clean.
10. Remove from the oven and transfer the
baguettes to a cooling rack.

7
 GLUTEN-FREE
HAMBURGER
BUNS

INGREDIENTS DIRECTIONS
1 cup whole milk 1. Add the milk into a small saucepan and heat up
over medium heat until it reaches 104ºF (40ºC) or
2 tbsp granulated sugar
skin temperature (if you dip your finger, you can’t
2 tsp instant yeast
feel the heat). Use a food thermometer for the best
2.5 cups gluten-free flour blend (blend results. Transfer the milk to a glass measuring cup
1) or bowl.
2. Stir the sugar into the warm milk until dissolved,
1 tsp baking powder
then add the yeast and stir again. Leave the
1 tsp salt mixture in a warm spot for 10 minutes for the yeast
2 large eggs, beaten to activate. It’s ready when it forms a froth on top.

1 tbsp apple cider vinegar 3. Add the gluten-free flour mixture, baking powder,
and salt to a large bowl and stir to combine.
⅓ cup butter, melted
4. Add the eggs, vinegar, melted butter, and yeast
mixture to the flour mixture. Using a wooden
OPTIONAL TOPPINGS: spoon beat the mixture together vigorously to
combine into a thick, sticky dough.
Egg wash (it gives the buns a nice
5. Using a scoop divide the dough into 6 equal pieces
golden hue)
and arrange them evenly on a parchment paper-
Sesame seeds lined and oiled baking sheet. Make sure they have
Melted butter, for brushing the tops enough space between them as they will expand
when baked. You can dip your fingers into cold
water and use them to shape the pieces of dough
PREP TIME: 15 MINUTES into smooth round shapes gently.
COOK TIME: 30 MINUTES 6. Leave the buns in a warm spot to proof. This will
ADDITIONAL TIME: 1HS 30 MINUTES
TOTAL TIME: 2HR 15 MINUTES take approximately 60-90 minutes. The buns are
ready to be baked when they are almost doubled
in size.
7. Preheat the oven to 350ºF (177ºC) and brush the
tops of the buns with the beaten egg. Sprinkle
with sesame seeds and bake in the preheated
oven for 25-30 minutes until the tops of the buns
are golden brown.
8. Remove the buns from the oven and brush them
with some melted butter. This step is optional, but
it will help them stay soft and nice.
9. Let the rolls rest on a cooling rack for 20-30
minutes before serving. They are best enjoyed
warm and fresh, but you can also let them cool
completely and freeze for later. 8
 GLUTEN-FREE
BAGELS

INGREDIENTS DIRECTIONS
2 cups all-purpose gluten-free flour 1. In a large mixing bowl, whisk together the flour,
sugar, yeast, salt, and xanthan gum until
2 tablespoons brown sugar, packed combined.
2. Add the milk slowly and with an electric mixer,
1 teaspoon instant yeast
mix on medium-high speed until a smooth and
1 teaspoon sea salt thick batter forms, for about 3 minutes.
3. Transfer the dough to a lightly greased bowl.
1 teaspoon xanthan gum (see notes)
Grease the top of the dough then cover the
1 cup whole milk, warm bowl and let the dough rise at room
temperature for 2 hours or until it's visibly puffy.
3 tablespoons sugar 4. Turn the dough onto a well-greased clean
surface and gently knead the dough until
¼ cup baking soda
smooth.
1 egg (optional for egg wash) 5. Line a baking sheet with parchment paper and
lightly grease it. This is a very important step as
2 tablespoons everything but the the bagels tend to stick a lot.
6. Divide the dough into 6 pieces. Roll each piece
bagel seasoning, coarse salt, or seeds
to about 10 inches in length. Press and roll the
for topping (optional) end together to form a bagel. Place them on
the baking sheet, cover them, and allow them
to rest for 1 hour.
7. While the bagels are resting, preheat the oven
to 450ºF. Combine the sugar and baking soda
PREP TIME: 20 MINUTES
in a big pot and fill half with water. Bring to a
COOK TIME: 20 MINUTES
ADDITIONAL TIME: 3HS boil and add the bagels into the water 3 at a
TOTAL TIME: 3HS 40 MINUTES
time, avoiding overcrowding. Boil for 1 minute
per side. Transfer back to the pan.
8. Whisk the egg with 1 tablespoon of water and
brush the bagels with the egg mixture. Sprinkle
the “Everything but the bagel seasoning” on
the bagels.
9. Bake the bagels until they are golden brown, 20
to 25 minutes. Rotate the pan from front to
back halfway through the baking to ensure
even browning.
10. Remove the bagels from the oven and transfer
them to a cooling rack.

9
 GLUTEN-FREE
PRETZELS

INGREDIENTS DIRECTIONS
FOR THE PRETZELS 1. In a large mixing bowl, whisk together the flour,
sugar, yeast, salt, xanthan gum, and baking
3 cups all-purpose gluten-free flour
powder. Add the water, egg, and butter, and
blend
using a mixer fitted with a paddle attachment
2 tablespoons brown sugar, packed mix for 5 minutes until a firm dough forms. If the
½ tablespoon instant yeast dough is too dry add 1 to 2 tablespoons of warm
water.
1 teaspoon sea salt
2. On a clean surface, knead the dough until
1 teaspoon xanthan gum (only add this
smooth. Then transfer it to a lightly greased
if your GF flour blend doesn't include bowl. Cover and let it rise on the kitchen
any) counter until almost doubled (45 to 90 minutes)
3. Preheat the oven to 425ºF and line a large
1 teaspoon baking powder
baking sheet with parchment paper. In the
1 cup water, warm
meantime, bring the water to a boil in a large
1 large egg, at room temperature pot.
2 tablespoons butter, softened 4. Turn the dough out onto a lightly floured clean
surface. Gently deflate it and divide it into 12
Coarse sea salt or pretzel salt, optional,
equal pieces.
as a topping
5. Cover the dough pieces. Then one at a time, roll
them into 12” to 14” ropes. Shape the ropes into
FOR THE WATER BATH pretzels and place them onto the prepared
baking pan.
1-gallon water
6. Add the baking soda and the sugar to the
⅓ cup baking soda
boiling water and wait for the foam to subside.
3 tablespoons granulated sugar 7. Drop the pretzels one ae in the water and wait
for 5 seconds. They will initially sink but they will
float back to the surface.
FOR HONEY MUSTARD DIPPING SAUCE
8. Return the boiled pretzels to the baking pan
⅓ cup mayonnaise
and sprinkle with some coarse salt if you wish.
1 tablespoon dijon mustard 9. Bake the pretzels in a preheated oven for 18
3 tablespoons honey minutes, or until golden brown and baked to
your liking (check recipe notes).
¼ teaspoon salt
10. Allow the pretzels to cool on the baking sheet
for at least 10 minutes before serving.
PREP TIME: 20 MINUTES
COOK TIME: 18 MINUTES
11. To Prepare the Honey Mustard Dipping Sauce:
TOTAL TIME: 38 MINUTES Combine all the ingredients (mayo, Dijon
mustard, honey, and salt) in a small serving
bowl.
10