The bread craze of quarantine days is here to stay, and it doesn’t just apply to “normal” bread-making–
It’s for gluten-free peeps, too!
Isn’t gluten-free bread super hard to bake in the first place?
You can totally whip up bread-starter & gluten-free gourmet bread (even sourdough!) in a few easy steps.
The real bonus, though?
Yup! Today, we’re getting down & doughy with common gluten-free bread myths, as well as some life-changing recipes.
Table of Contents:
Stock Up! 8 Ingredients for Fresh Gluten-Free Bread
“You can only find gluten-free bread ingredients deep down the aisles of luxury food stores, and they’re way too expensive to even purchase.”
Gluten-free bread ingredients aren’t as alien as you’d think.
In fact, there are really only 8 core ingredients of gluten-free bread to be aware of.
And most of the time?
They’re right there at your local grocery store.
1. Gluten-Free Flour
Since the gluten-free diet has been around for some time now, you can usually find gluten-free, pre-made flour blends in the gluten-free section at the store.
But if you can’t–
All it takes is a little bit of gathering and mixing to make your own.
Here’s a trusty gluten-free all-purpose flour blend for bread:
Yields: 5 cups
- 2 cups white rice flour
- 1 cup tapioca flour
- 1 cup potato starch
- 1 cup millet flour
- 4 teaspoons xanthan gum
You can make large batches and store the rest for a later date.
Sometimes, it’s easier to purchase the flour on Amazon– just in case your grocery store isn’t up to date.
Some other gluten-free flours you can use for bread:
- Almond flour
- Amaranth flour
- Bean flours
- Buckwheat flour
- Chickpea (garbanzo flour)
- Millet flour
- Oat flour
- Quinoa flour
- Sorghum flour
- Soy flour
- Teff flour
- Coconut flour
Try not to let this list overwhelm you. Instead, use it as inspiration!
As you experiment with different bread recipes, you’ll find you like some flours more than others.
Use this list for swapping out flour types, and always keep the ones you like on hand!
Pro tip: Gluten-free flour is typically more expensive than regular flour because it goes through a more intense processing procedure.
Buy in bulk to save some extra bucks!
Just like any baking process– it’s a science!
You need to use the perfect combination of flour and starch for the best-textured bread since gluten-free flour doesn’t already have the proteins that go into that classic baked bread taste.
- Arrowroot starch
- Potato starch
- Sweet potato flour
- Tapioca starch
Of course, if you’re going for a healthier bread, it’s not recommended to use cornstarch because of its high glycemic index.
But use any of the other ones, and you’re good to go!
You need yeast for more gourmet breads, although you won’t have to worry about it for quickbreads.
Use the yeast you’d buy for regular bread; it works just as well!
Gums like guar or xanthan give gluten-free bread a super close resemblance to regular bread by amping up its texture and moistness.
It won’t be so crumbly and dry!
If you can’t have gum, try using psyllium husk, chia seeds soaked in water, ground flax seeds soaked in water, or egg whites.
You know how gluten is a protein?
Well, it plays a huge role in bread’s smooth (and delicious) consistency. If you’re going gluten-free, you have to replace that protein somehow!
This is where using high-protein flours like almond and adding eggs come in to save the day.
They hike up the protein!
Okay, you gotta add a little bit of sweetener to make it, you know:
Usually, you can use anything from coconut sugar, honey, and maple syrup to regular refined sugar if you’re not feeling as healthy.
But you know the best part?
Loading up your warm piece of gluten-free toast with a slab of butter and a dash of honey and cinnamon.
I can just smell the fall vibes from here.
For recipes with yeast, add 1 teaspoon of vinegar.
The yeast grows better in acidic conditions, which means you’ll get a beautiful rise and a super soft dough.
You can also try adding 1 teaspoon of powdered ascorbic acid (vitamin C) to the dry ingredients to replace the vinegar.
It can increase your bread’s shelf life.
Okay, but when don’t you need salt?
Salt goes in everything as a great flavor-enhancer and preservative.
Salt kills yeast, so never add it to your starter.
Instead, just add it to your flour mixture.
Stale News? 2 Myths Around Gluten-Free Bread
Does it kill diets? Or make a healthy snack?
And what’s up with sourdough? Why do some say it works for a gluten-free lifestyle?
Stick around for some major bread myth-busting.
1. Sourdough Is a No-Go
That sour taste that makes sourdough...sourdough?
That’s a result of fermentation, or bacteria.
These bacteria are great at breaking down some of the protein and carbs found in flour.
Basically, it does half of the digesting, making it a lot easier on your tummy and a wonderful second option for gluten-free dieters.
You can have sourdough on a gluten-free diet, although it takes trial and error. Some people aren’t so lucky.
Quick bread made from fast-rising yeast doesn’t have as much time to break down the proteins, which is why it’s usually not an option for those following a gluten-free lifestyle.
Some grocery store sourdough brands will just use quick-rising yeast and add a sour-flavor to mimic the taste.
So if you buy sourdough, there’s no way to really know what you’re getting, which is why it’s best to just make your own from home.
(There’s also a sourdough loaf recipe using gluten-free flour down below!)
But back to the health benefits of sourdough.
It has a better community of bacteria, which means it’s healthier for your gut.
It’s also easier on your blood sugar, because of its high amount of resistant starch, thus decreasing inflammatory blood sugar spikes.
2. Bread is Totally Bad for You
It all depends on the bread and your health goals.
For instance, most store-bought bread is loaded with chemical preservatives, which contributes to high blood sugar and inflammation.
It’s also not a low-calorie food, which means if you’re trying to lose weight, eating copious amounts of bread probably isn’t a good idea.
(So upsetting, I know!)
High-carb foods like bread also contribute more to bloating, because the starch holds onto water.
So… it is bad for you?
Homemade bread is better because of the all-natural ingredients. Plus, it’s typically full of healthy fats and fiber, making it a great snack.
Gluten-free bread in particular is usually more health-conscious because you have to be very ingredient-careful.
Just as with any food, go for balance!
Eating bread all day every day (as fun as that sounds), isn’t a great idea for your health.
However, bread can have a place in your diet, especially if it's made from whole foods.
Homemade n’ Hot Baked: 20 Gluten-Free Bread Recipes
Okay, so bread isn’t so bad after all.
Now, it’s time to dig into some of the best gluten-free bread recipes of all time.
From quick bread to dinner rolls and artisan bread, let’s rake in the dough!
Erika from the Bite-Sized Celiac was totally over spending $11 for a simple loaf of gluten-free bread.
And let’s be honest:
Aren’t we all?
So, she whipped up a batch of copycat erewhon market bread, and BOOM!
This loaf of pure deliciousness was born, and you probably already have most of these ingredients at home!
You can’t talk about bread without mentioning banana bread– it’s such a classic!
Thankfully, Erika spreads her gluten-free cheer over to this quick bread recipe, too, except with a twist!
The sprinkle of chocolate chips takes this recipe over the top.
Love banana bread?
You MUST try these Chunky Banana Bread Energy Balls!
Is it fall without pumpkin bread?
Unfortunately, pumpkin bread is out of the question for most gluten-free dieters.
But no more!
You can still take part in the autumn festivities with this incredibly moist gluten-free pumpkin bread.
It’s like “biting into a soft, cozy pumpkin pillow!”
What do you get when you combine an amazing dried fruit and the best aromatic herb?
A wildly elegant, to-die-for quick bread.
The sweet fig and rosemary mixture is one you probably haven’t tasted before, but afterward, you’ll wonder “where has this been all my life???”
Soon, you’ll be pairing fruit and herbs every chance you get– perfect for the holiday season!
Gluten-Free Cranberry Orange Bread from Tessa of Salted Plains
Can you tell I have an obsession with quick bread?
I’m preparing you for the holiday season!
You need all the fun bread ideas you can get.
Well, be sure to put this cranberry orange bread at the top of your list.
Tessa, from Salted Plains, puts in extra effort to make this bread as healthy as possible, even though it sounds like the sweetest of treats!
P.S. Make two loaves! One just for you, and one for everyone else.
Trust me. It’s that good.
What kind of deliciousness is this?
They’re little Brazilian balls of baked-cheesy goodness and are naturally gluten-free since they’re made from tapioca starch.
Worried about dairy?
These babies are vegan.
If you’re low on breakfast ideas, whip up this oatmeal quick bread STAT!
It’s the perfect way to start your day; there’s no excess refined sugar.
Actually, no refined sugar at all!
This recipe uses a clever combo of applesauce and coconut sugar to give it some love.
Back to those yummy holiday vibes!
You seriously can’t go wrong with an apple-cinnamon mix, and this swirl quick bread definitely doesn’t disappoint.
Once it fills your home with warm, comforting aromas, curl up on the couch with a slice (or two!) topped with butter.
You remember that $11 gluten-free loaf from earlier?
Well, here’s another solution for you.
Instead of racking up a $20 sandwich, make this easy gluten-free sandwich bread recipe!
It’s dairy-free and great for either your oven or bread-maker.
Plus, this recipe covers all those tricky bread-making details like temperature, flour conversions, egg substitutions, and more.
Gluten-Free Pull-Apart Dinner Rolls from Michelle Palin of My Gluten Free Kitchen
Typically, the gluten-free team has to miss out on this Thanksgiving staple:
The dinner roll.
These gluten-free pull-apart dinner rolls are exactly what you need to level up your next extravagant meal.
Keep in mind:
These are holiday rolls, so they’re not the healthiest.
But, they’re oh-so-easy for when you’ve got lots of other dishes to prepare.
Hot-baked bread? That’s gluten-free?
Who would’ve thought!
This artisan bread recipe is so fun to make with the kids since you can shape the dough any way you like.
It makes 2-3 loaves, and you can absolutely freeze the leftovers.
Every once in a while, you just need some hearty bread.
Gluten-free brown bread!
With a little molasses, whole grain teff flour, and instant yeast, you have a flawless loaf– ready for soups, sandwiches, and beyond!
Since the dough is batter-style, it only requires one rise.
Yes, you can still eat sourdough on a gluten-free diet, regardless if it's made from regular flour.
But this recipe is a double gluten-free whammy!
You use gluten-free flour, on top of the bacteria from fermentation making it easy on your tummy.
Okay, so this might just be the healthiest sourdough on the planet?!
If you’re like me and obsessed with anything lemon, this loaf is for you!
Allergy-friendly and vegan, it takes the cake for dessert (or a sneaky breakfast!).
The glaze can totally turn healthy if you’re down to use powdered erythritol.
Sweet and zesty, say no more!
When the last few slices of bread are too stale to eat on their own, you make french toast!
Fortunately, french toast is one of those recipes that’s so easy to modify.
For instance, just use gluten-free bread!
And if you don’t want eggs, sub in chia seed eggs.
Don’t want milk?
Sub in plant-based milk!
“Isn’t grilled cheese just as simple as using gluten-free bread?”
When you use gluten-free bread in grilled cheese, the bread tends to brown quicker than your cheese melts, resulting in burnt toast with cold cheese.
This recipe breaks down the exact steps for the best gluten-free grilled cheese you’ll ever eat!
Hot, soft-baked garlic breadsticks that melt in your mouth and the best marinara sauce you’ve ever tasted.
Say hello to these gluten-free garlic breadsticks!
The recipe covers every little detail, down to the marinara dipping sauce.
What’re you waiting for?
Bake, bake, bake!
Gluten-Free Southern Bread Pudding from Audrey Roberts of Mama Knows Gluten Free
Nothing screams breakfast for dessert like bread pudding.
Here you have gluten-free bread and raisins baked in a sweet egg custard, then topped with a homemade caramel sauce.
And it’s only 3 easy steps!
Just break the bread, make the custard, and dump everything in a baking dish.
Too tasty to be true?
Bannock bread is a pan-fried biscuit/scone quick bread. They’re a lot like English muffins since they have a very airy texture.
In fact, they’re originally from Scotland!
Use them for breakfast toast or sandwich them over cheese for lunch.
Either way, you’ll be coming back for more.
Another great way to use stale gluten-free bread?
These croutons are gluten-free, dairy-free, and low FODMAP...a no-brainer recipe!
And let’s be honest.
Aren’t croutons the best part of a salad anyway?
I just can’t get over the buttery, crunchy, herby goodness.
Time to play “find the croutons in the lettuce!”
Bread is Here to Stay- Make the Most Of It (Gluten-Free Style!)
Bannock Bread Rolls from Krystal of Natural Fit Foodie
Something about baking bread is just so soothing.
Then you certainly don’t have to miss out on any of the action with the above gluten-free bread recipes.