10 Best Gluten-Free Breads

Gluten-Free Artisan Bread

This crusty and airy Gluten-Free Artisan Bread is perfect for those seeking a delicious, wheat-free alternative.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1 ½ cups warm water
• 1 packet active dry yeast (about 2 ¼ teaspoons)
• 1 teaspoon salt
• 1 tablespoon olive oil

Cooking method:

1. In a large bowl, mix the yeast with warm water and let it sit until bubbly, about 5 minutes.
2. Add the flour, salt, and olive oil to the yeast mixture; stir until a sticky dough forms.
3. Cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Carefully place the dough on a floured surface, shape it into a ball, and place it into the hot Dutch oven.
6. Cover and bake for 30 minutes, then remove the lid and bake for another 15 minutes until golden brown.

Quinoa & Chia Seed Gluten-Free Bread

Packed with nutrients, this bread combines quinoa and chia seeds for a hearty and healthy loaf.

Ingredients:

• 1 cup quinoa, rinsed
• 1/2 cup chia seeds
• 2 cups water
• 1/2 cup gluten-free rolled oats
• 1/4 cup olive oil
• 1/2 teaspoon salt

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine quinoa, chia seeds, and water; let it sit for 15 minutes.
3. Add oats, olive oil, and salt, mixing well.
4. Pour the mixture into the prepared loaf pan and smooth the top.
5. Bake for 90 minutes until the bread is firm to touch.
6. Allow it to cool before slicing.

Almond Flour Banana Bread

This moist and flavorful banana bread made with almond flour is a perfect gluten-free treat for breakfast or snack time.

Ingredients:

• 2 cups almond flour
• 3 ripe bananas, mashed
• 3 eggs
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon

Cooking method:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix mashed bananas, eggs, honey, and vanilla until smooth.
3. Add almond flour, baking soda, and cinnamon; stir until combined.
4. Pour the batter into the loaf pan and smooth the top.
5. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
6. Cool before slicing and serving.

Buckwheat Pumpkin Seed Bread

A dense and nutty bread, using buckwheat flour and pumpkin seeds for a wholesome, gluten-free loaf.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup pumpkin seeds
• 1 1/2 cups water
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cooking method:

1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
2. In a bowl, mix buckwheat flour, pumpkin seeds, baking soda, and salt.
3. Add water and apple cider vinegar, stirring until well combined.
4. Pour into the loaf pan and smooth the top.
5. Bake for 50-55 minutes or until a skewer inserted comes out clean.
6. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Coconut Flour Zucchini Bread

A delightful bread made with coconut flour and shredded zucchini offering a moist and flavorful slice.

Ingredients:

• 1 cup coconut flour
• 1 cup shredded zucchini
• 4 eggs
• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, whisk together eggs, coconut oil, and honey.
3. Add coconut flour, baking powder, and salt, mixing until smooth.
4. Fold in shredded zucchini.
5. Transfer the batter into the loaf pan and level the top.
6. Bake for 40-45 minutes or until a toothpick comes out clean.
7. Cool completely before slicing.

Millet Bread

This easy-to-make millet bread is not only gluten-free but also incredibly nutritious and tasty.

Ingredients:

• 2 cups millet flour
• 1/2 cup tapioca flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon honey

Cooking method:

1. In a bowl, dissolve yeast and honey in warm water and let sit until frothy, about 5 minutes.
2. Add millet flour, tapioca flour, and salt; mix until a soft dough forms.
3. Let the dough rise covered in a warm place for 1 hour.
4. Preheat your oven to 375°F (190°C) and grease a loaf pan.
5. Pour the dough into the pan and smooth the top.
6. Bake for 45-50 minutes or until golden and sounds hollow when tapped.
7. Cool completely before slicing.

Sorghum Flatbread

This simple and quick sorghum flatbread makes a great accompaniment to any meal or a base for creative toppings.

Ingredients:

• 1 cup sorghum flour
• 1/2 cup water
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Cooking method:

1. In a bowl, mix sorghum flour, water, olive oil, and salt to form a smooth batter.
2. Heat a non-stick skillet over medium heat.
3. Pour a ladle of batter onto the skillet, spreading it into a thin round.
4. Cook until bubbles appear and the edges lift, about 2 minutes, then flip and cook another 1-2 minutes.
5. Repeat with remaining batter.
6. Serve warm with your favorite toppings.

Oatmeal Honey Bread

This slightly sweet, gluten-free oatmeal bread is great for sandwiches or toasting.

Ingredients:

• 2 cups gluten-free oats
• 1/2 cup gluten-free all-purpose flour
• 1 1/2 cups warm water
• 1/4 cup honey
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 teaspoon salt

Cooking method:

1. Dissolve yeast in warm water with honey and let it sit for 5 minutes until bubbly.
2. In a large bowl, combine oats, flour, and salt.
3. Add the yeast mixture to the dry ingredients and stir until a sticky dough forms.
4. Let rise for 1 hour until doubled in size.
5. Preheat the oven to 375°F (190°C) and grease a loaf pan.
6. Pour the dough into the pan and smooth the top.
7. Bake for 40 minutes until golden and firm.
8. Cool before slicing.

Teff & Flaxseed Bread

Rich in nutrients, this teff and flaxseed bread is a hearty and satisfying gluten-free loaf.

Ingredients:

• 1 1/2 cups teff flour
• 1/2 cup ground flaxseed
• 1 cup warm water
• 2 tablespoons olive oil
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 teaspoon salt

Cooking method:

1. Mix yeast with warm water and let it sit until bubbly, about 5 minutes.
2. In a separate bowl, combine teff flour, flaxseed, and salt.
3. Stir in yeast mixture and olive oil until a sticky dough forms.
4. Cover and let rise for 1 hour.
5. Preheat your oven to 375°F (190°C).
6. Pour the dough into a greased loaf pan.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. Allow to cool before slicing.

Chestnut Flour Bread

Earthy and flavorful, this chestnut flour bread is perfect for those looking for a unique gluten-free option.

Ingredients:

• 1 1/2 cups chestnut flour
• 1/2 cup almond flour
• 1 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cooking method:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, whisk chestnut flour, almond flour, baking powder, and salt.
3. Add warm water and olive oil, mixing to combine.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
6. Let it cool completely before slicing and serving.