The Best Gluten-Free Bread Recipes | Quick and Easy! (2024)

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I feel like a gluten-free fraud for saying this, but since it’s the New Year, I should probably come clean: I’ve never made my own GF bread before (I like this brand, or this one). I had some mild pangs of guilt about this fact in Brazil. Every morning as I stuffed my face with pão de queijo, I thought to myself, I wonder if this is hard to make?

It hasn’t reached full resolution status, but tackling some gluten-free bread recipes in 2016 is definitely on my list, including recreating those magical Brazilian cheese rolls. (My mouth literally started salivating as I wrote that). In the meantime, though, I feel very fortunate to have some excellent advice to share with you from my friend Alexandra Stafford who, in addition to being an all-around food and photography mega talent, is my bread baking sensei.

Alexandra has been hard at work on a no-knead bread book coming out viaClarkson Potter in Spring 2017. She’s promised me there will be some gluten-free morsels to be had in there. And having tried manydoughs in the research process, she’s sharing with us one of her favorite gluten-free methods. I’ll stick a metaphorical sock (or pão de queijo) in itand let Alexandra take it from here.

I’m a long-time fan of the Artisan Bread in Five Minutes a Day series. From the classic boules and sticky pecan rolls to the cinnamon-raisin bread and crispy pizza, each ABin5 recipe I’ve made has been revisited in my kitchen many times.

Equally impressive, I’ve just discovered, is Gluten-Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten-free bread recipes but also a wealth of information on gluten-free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days. Active time each day is five minutes.

During their research for Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour mixes, an all-purpose blend and a 100% whole grain blend. The exact proportions for the all-purpose blend, which is the blend called for below, can be found here and substitutions for various flours can be found here. Zoe and Jeff tested all of the recipes with Bob’s Red Mill products because of their widespread availability. I used Bob’s Red Mill as well.

If you hope to make a habit of gluten-free bread baking, I highly recommend making two other small investments: 1. A digital scale, which makes mixing both the homemade gluten-free flour blend and the vat of dough a breeze. (Incidentally, I recently had to buy a new digital scale and was surprised to discover how incredibly affordable they have become. (I bought this one for $14.) And 2. A large storage vessel. Zoe and Jeff recommend this one. You can use a large bowl, too, but stashing it in the fridge may be tricky — the straight-sided, tall vessels are better-suited for storage.

Once the dough is mixed, the hands-on work is minimal. This short video is an excellent reference for the mixing, shaping and baking process. I have had great success with the master recipe — it is the tastiest gluten-free bread I have ever made — as well as with an olive variation. I have yet to try the sweet breads, but after reading that Zoe’s dad declared the gluten-free brioche the best bread he’s ever tasted, gluten-free or otherwise, it’s next up on my baking to-dos. I will be sure to keep you posted!

–Alexandra Stafford of Alexandra’s Kitchen

The Best Gluten-Free Bread

The Best Gluten-Free Bread Recipes | Quick and Easy! (9)

4.83 from 28 votes

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This is the master boule recipe, to which you can add many variations! Try ¼ cup seeds and/or dried or fresh herbs, such as 1 teaspoon dried thyme (or 2 teaspoons fresh) or ½ teaspoon dried rosemary (or 1 teaspoon fresh). For the olive version (pictured below), I made a half recipe and added 2 cups pitted and diced olives with the water.If you like this recipe, you might also try this Gluten-Free Peasant Bread!

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 4 One Pound Loaves

Author Phoebe Lapine


  • cups all-purpose gluten-free mixture (990 g)
  • 1 tablespoon instant yeast (10 g)
  • 1 to 1½ tablespoons kosher salt (10 g)
  • 2 tablespoons sugar (30 g)
  • cups lukewarm water (850 g)
  • cornmeal or parchment paper for pizza peel


  • In a 5- to 6-qt bowl or stand mixer, whisk together the flour, yeast, salt and sugar.

  • Add the lukewarm water — lukewarm water (100ºF) will allow the dough to rise to the right point for storage in about 2 hours.

  • Mix with a spoon or spatula or paddle attachment of mixer until mixture is very smooth — this will take about a minute of good stirring. Kneading is unnecessary. Transfer mixture to lidded (not airtight) food container.

  • Cover with a lid that fits well to the container but can be cracked open so it’s not completely airtight. Plastic wrap is fine, too. Allow the mixture to rise at room temperature about 2 hours; then refrigerate it and use over the next 10 days. You can use a portion of the dough any time after the 2-hr rise. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, but whatever you do, do not punch down the dough — this is unnecessary with gluten-free bread baking.

  • On baking day: pull off a 1-lb (grapefruit-size) piece of dough, then place it on a pizza peel prepared with plenty of cornmeal or parchment paper. Gently press the dough into a ball and use wet fingers to smooth the surface. Allow to rest at room temperature for 60 minutes loosely covered with plastic wrap or a roomy overturned bowl. The dough will not look as though it has risen much after the 60 minutes — this is normal.

  • Preheat a baking stone or Baking Steel near the middle of your oven set at 450ºF for at least 30 minutes. Alternatively, preheat a lidded Dutch oven for 45 minutes at 450ºF. If you are using the stone or Steel, place an empty metal broiler tray for holding water on the shelf below the stone or Steel.

  • Dust the top of the dough liberally with flour. Slash a ½-inch-deep cross or scallop using a wet serrated bread knife.

  • Shimmy the loaf onto the preheated stone. Alternatively, use the piece of parchment paper as handles and carefully lower the dough-topped parchment paper into the preheated pot. Cover and place in the oven. Quickly and carefully pour 1 cup of hot water from the tap into the metal broiler tray and close the oven door to trap the steam. If you used parchment paper on the steel or Stone, remove it after 20 minutes. Bake loaf for 45 minutes. If you are using the preheated vessel, remove the lid after 30 minutes, and bake for 15 minutes longer uncovered or until the crust is richly browned. Allow bread to cool completely, about 2 hours, on a wire rack.

  • Store remaining dough in the refrigerator in your lidded or loosely plastic-wrapped container and use it over the next 10 days.


For the all-purpose gluten-free mixture, you will need white rice flour, sorghum flour, tapioca starch or flour, potato starch (not potato flour) and xanthan gum or psyllium husk. Find the exact proportions here. If you don’t want to mix such a large mix of gluten-free flour, halve the recipe. The recipe above, too, can also be halved. Once again, this short video was extremely helpful.

The Best Gluten-Free Bread Recipes | Quick and Easy! (10)If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!

Want more gluten-free breadrecipes? You also might like this Gluten-Free Peasant Bread (No-Knead and Easy!)


More gluten-free breads to enjoy:

  • The best gluten-free pizza crusts
  • Gluten-Free Drop Biscuits
  • Gluten-free Cornbread
  • Gluten-free flatbreads
  • Gluten-free peasant loaf bread
  • Gluten-free Banana Bread

Need help finding lifestyle changes that last? Let’s work together to find your path forward. My 4 Weeks to Wellness Course might just change your life. With 4-weeks worth of recipes that are gluten, dairy, corn, soy and refined sugar free, not to mention tasty AF, it’s a perfect way to explore your food sensitivities and heal inner and outer chaos.


The Best Gluten-Free Bread Recipes | Quick and Easy! (2024)


What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

What is the biggest challenge of making gluten-free bread? ›

Lack of Structure and Rise: Gluten contributes to the structure and rise of bread by trapping air bubbles during fermentation and baking. In gluten-free bread dough, without the gluten network, achieving a light and airy texture can be more challenging.

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Which gluten-free flour is best for bread? ›

Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour

The blend includes two kinds of binding agents—guar gum and xanthan gum—which mimic the structure and strength of gluten for a lofty, chewy crumb. They also add dried egg whites, which boost the protein in the dough.

Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

What is the best gluten-free flour for yeast baking? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

What does gluten-free bread do to your body? ›

Gluten-free foods, mainly bread, help with some of these digestive problems which include bloating, diarrhoea or constipation, gas, fatigue and many other symptoms and some other symptoms that are rare. So, if you feel that you've been experiencing any of these for a long time, now you know the way out of the problem.

Why does gluten-free bread upset my stomach? ›

Many gluten free foods contain refined starches like corn, potato and tapioca starch as well as soy, oat or rice flour. All of these can cause issues, especially symptoms of gas and bloating.

What is the trick to baking with gluten free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why won't my gluten free bread rise? ›

Of course make sure that your yeast and baking powder is still active and fresh. Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes).

Is Fleischmann's Quick Rise Instant yeast gluten-free? ›

Fleischmann's Active Dry yeast, Rapid Rise yeast, Pizza Crust yeast, Bread Machine yeast, and Fresh Active yeast all are considered gluten-free, according to the company. 6 Be aware that Fleischmann's Simply Homemade baking mixes are not gluten-free. Red Star, SAF, and bakipan.

Can you use active dry yeast in gluten free bread? ›

In short, it depends on the kind of yeast. Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker's yeast and active dry yeast, are gluten-free.

What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Does Bob's Red Mill gluten-free flour work with yeast? ›

While our Gluten Free 1-to-1 Baking Flour is not meant for yeast dough, you can use our Gluten Free All Purpose Baking Flour blend in your favorite recipes instead! Just one gluten free flour blend has so many uses!

Does oatmeal have gluten? ›

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

Why is it so challenging to make good gluten-free bread? ›

Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

Is there a trick to baking with gluten free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why is my homemade gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

How do you make gluten-free bread less crumbly? ›

You cannot just substitute rice flour (or other GF flour) into a bread recipe and have it turn out well. Gluten is what gives bread its 'bounce'. Without it bread is typically dry and crumbly. An extra egg, gelatin, extra leavening, or gums can be used to help create that bounce.


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