Gluten Free Bread Recipes

I’ve finally nailed the Best Homemade Gluten Free Bread and I’m bringing loaves that actually look like bread and vanish off the counter.

I’m obsessed with the way gluten-free loaves actually taste when they’re done right. I love the crust on a Classic Gluten Free Artisan Loaf and that chewy, salty pull of Gluten Free Pretzel Buns, and the Best Gluten Free Buns.

I want Best Homemade Gluten Free Bread that feels like real bread, not cardboard. I want soft sandwiches and rolls.

And I get ridiculous about recipes that actually rise and smell like yeast. Bring on the crumb, the crunch, the butter-sopping potential.

I’ll try anything once, twice if it’s worth the bite. Give me crust, crumb, salt, butter, repeat forever.

Ingredients

• Classic artisan: Brown rice gives chewy bite, tapioca adds stretch.

  Plus honey browns the crust.

• Quick sandwich: Oat flour adds nuttiness, eggs give lift and soft crumb.

  Basically sandwich-friendly.

• Pretzel buns: Tapioca helps that glossy chew, baking soda creates the dark, salty skin.
• Focaccia: Almond flour brings richness, olive oil keeps it moist.

  Plus rosemary gives punchy aroma.

Ingredient Quantities

• Classic Gluten Free Artisan Loaf
  • 2 cups (280 g) gluten free all purpose flour blend (with xanthan gum included)
  • 1 cup (140 g) brown rice flour
  • 1/2 cup (60 g) tapioca starch
  • 2 tsp instant yeast
  • 1 1/2 tsp fine sea salt
  • 1 1/4 cups (300 ml) warm water (about 105 to 110 F)
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 large egg, room temperature (or 1 tbsp ground flax + 3 tbsp water for vegan)
• Quick Gluten Free Sandwich Bread
  • 2 1/4 cups (315 g) gluten free all purpose flour blend (with xanthan gum)
  • 1/2 cup (60 g) oat flour, gluten free
  • 2 tbsp sugar
  • 1 1/2 tsp instant yeast
  • 1 tsp salt
  • 1 1/4 cups (300 ml) warm milk or dairy free milk
  • 3 tbsp melted butter or neutral oil
  • 2 large eggs, room temperature
  • 1 tsp apple cider vinegar or lemon juice

• Gluten Free Pretzel Buns
  • 1 3/4 cups (245 g) gluten free all purpose flour blend (with xanthan gum)
  • 1/2 cup (70 g) tapioca starch
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1 tsp fine sea salt
  • 3/4 cup (180 ml) warm water
  • 1 tbsp olive oil
  • 1 tsp baking soda (for baking soda bath)
  • Coarse salt for sprinkling
  • 1 egg, beaten (for egg wash) or non dairy milk wash

• Gluten Free Focaccia
  • 2 cups (280 g) gluten free all purpose flour blend (with xanthan gum)
  • 1/2 cup (60 g) almond flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 1 1/4 cups (300 ml) warm water
  • 1/4 cup (60 ml) extra virgin olive oil plus extra for drizzling
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • Coarse sea salt for topping

How to Make this

1. Preheat oven and prep pans: set oven to 425 F for artisan loaf and pretzel buns, 375 F for sandwich bread, and 425 F for focaccia; line a loaf pan for sandwich bread, a baking sheet for pretzel buns and focaccia, and a Dutch oven or baking stone for the artisan loaf; have parchment ready.

2. Warm liquids: warm water or milk to about 105 to 110 F, measure amounts for each recipe (artisan 1 1/4 cups water, sandwich 1 1/4 cups milk, pretzel 3/4 cup water, focaccia 1 1/4 cups water); if using honey or maple, dissolve into the warm liquid.

3. Activate yeast: stir the instant yeast into each warm liquid with any sugar called for (artisan has 1 tbsp honey or maple, sandwich 2 tbsp sugar, pretzel 1 tsp sugar, focaccia 1 tsp sugar) and let sit 3 to 5 minutes so it gets a little bubbly.

4. Mix dry bases: in separate bowls combine flours and starches per recipe: artisan mix 2 cups gf all purpose + 1 cup brown rice + 1/2 cup tapioca + 1 1/2 tsp salt; sandwich mix 2 1/4 cups gf all purpose + 1/2 cup oat flour + 1 tsp salt; pretzel mix 1 3/4 cups gf all purpose + 1/2 cup tapioca + 1 tsp salt; focaccia mix 2 cups gf all purpose + 1/2 cup almond flour + 1 tsp salt and 1 tbsp rosemary. Make sure xanthan gum is already in the all purpose blend.

5. Combine wet and dry: for each recipe whisk eggs (or flax egg substitute for vegan artisan), oil or melted butter, and vinegar for sandwich (1 tsp) into the wet yeast mixture. Pour into respective dry mixes and stir with a spatula until a sticky, cohesive dough forms; for sandwich bread the dough/batter will be softer, for artisan and focaccia aim for a tacky dough that holds shape.

6. First rise and rest: cover bowls with plastic or a towel and let rise in a warm place 45 to 60 minutes for artisan and focaccia, 30 to 45 minutes for sandwich (it may not double but should puff), and 30 to 45 minutes for pretzel buns. If dough feels too wet, dust a little extra gf all purpose flour; if too dry add a tablespoon of water.

7. Shape and final proof: gently turn out artisan dough onto parchment, shape into a boule and place in floured proofing basket or on parchment for scoring; for sandwich pour or press batter into greased loaf pan; divide pretzel dough into 6 to 8 pieces, roll into buns and place on baking sheet; spread focaccia into an oiled pan, dimple with fingertips and drizzle olive oil. Let shaped dough rest 20 to 30 minutes.

8. Pretzel bath and toppings: for pretzel buns bring about 4 cups water to a simmer and stir in 1 tsp baking soda, briefly dip each bun about 20 to 30 seconds, return to sheet, brush with beaten egg or non dairy milk and sprinkle coarse salt. For focaccia brush with extra olive oil and sprinkle coarse sea salt and rosemary. Score artisan loaf with a sharp knife or lame.

9. Bake with steam and correct times: bake artisan loaf at 425 F for 35 to 45 minutes in a preheated Dutch oven or on a stone until deep brown and hollow sounding; sandwich bread at 375 F for 30 to 40 minutes until golden and an internal temp of about 200 F; pretzel buns at 425 F for 12 to 18 minutes until brown and shiny; focaccia at 425 F for 20 to 25 minutes until golden. For extra crust on artisan and sandwich add a pan of hot water to the oven for steam or spritz water into the oven in the first 8 minutes.

10. Cool and finish: remove breads to a rack and cool at least 30 minutes before slicing sandwich or artisan loaf so crumb sets; brush warm focaccia with more olive oil if you like; store breads tightly wrapped for 2 to 3 days or freeze slices for longer.

Equipment Needed

1. Oven (set to 375 F or 425 F depending on loaf)
2. Large mixing bowls (at least two)
3. Measuring cups and spoons plus a kitchen scale for grams
4. Thermometer for liquids and loaf internal temp
5. Whisk and rubber spatula for mixing and scraping
6. Bench scraper or sturdy silicone spatula to turn and shape dough
7. Loaf pan, baking sheet, and a Dutch oven or baking stone (use what’s called for)
8. Parchment paper and kitchen towel or plastic wrap for rising
9. Small saucepan for the baking soda bath and a pastry brush for washes
10. Proofing basket or floured bowl and a cooling rack for finished loaves

FAQ

Gluten Free Bread Recipes Substitutions and Variations

• gluten free all purpose flour blend
  • Use a homemade mix: 1 part sorghum + 1 part rice flour + 1 part potato starch (add 1/2 tsp xanthan gum per cup if your blend lacks it)
  • Swap for a certified gf cup-for-cup baking flour (like Bob’s Red Mill or King Arthur gf) — easiest for beginners
  • Try brown rice based gf blend for nuttier flavor, but reduce liquid slightly because it absorbs more
  • Use cassava flour for a more elastic crumb, but cut back on other starches and add an extra egg or binder
• brown rice flour
  • Replace with white rice flour for milder taste and finer texture
  • Use sorghum flour for a slightly sweet, whole grain flavor and better structure
  • Swap with millet flour for a light, crumbly crumb; mix with a starch so it doesnt get gritty
  • Use oat flour (gf) to add tenderness, but reduce liquid if batter feels too slack
• tapioca starch
  • Use arrowroot powder 1:1 — great for chew and shine
  • Swap with cornstarch at 1:1, but it can be a bit heavier
  • Try potato starch for a fluffier, lighter texture in the crumb
  • Use sweet rice flour in small amounts for chew, but it can make dough sticky
• eggs (or flax egg)
  • Replace 1 egg with 1/4 cup applesauce + 1 tsp baking powder for lift in quick breads
  • Use 3 tbsp aquafaba (chickpea brine) whipped for each egg in enriched doughs
  • Try 1 tbsp ground flax + 3 tbsp water (you already note it) or 1 tbsp chia + 3 tbsp water as binder
  • Use commercial egg replacer (like Ener-G) following package for consistent rise

Pro Tips

1) Chill the dough briefly if it feels too sticky to handle. Ten to twenty minutes in the fridge firms it up just enough to shape without adding more flour, which can make gluten free bread dry.

2) Use a thermometer for liquids and for finished loaves. Yeast likes 105 to 110 F so don’t guess, and aim for about 200 F internal for sandwich and artisan loaves so you don’t underbake the center.

3) Add steam early in the bake and then vent it. Either toss a hot pan of water in the oven or spritz inside for the first 6 to 8 minutes. That helps crust color and oven spring, but remove the water or stop spritzing after that so the crust can set.

4) Cool fully before slicing and store smart. Resist cutting too soon; letting breads cool 30 to 60 minutes prevents gummy crumbs. For keeping longer, slice and freeze, then toast or warm slices straight from the freezer to refresh texture.