Gluten Free Bread Recipes – Satisfy Your Craving

Gluten Free Bread Recipes

How about the sandwich you used to have everyday for lunch or the hamburger with the sesame bun you once had for dinner? I, myself, never realized how much bread was a staple in my life until I went on the gluten-free diet.

Fortunately, Celiac Disease and gluten intolerance have both become such common ailments that local grocery stores have begun to sell different varieties of gluten-free breads in order to fulfill one’s need for bread products. The only downside to this is that pre-made gluten-free bread is expensive to purchase.

Not to mention, buying gluten-free bread can increase the risk of cross-contamination. Sometimes, it is wiser and less expensive (in the long run) to invest in a bread maker and/or make your own gluten-free bread at home.

One of the hardest things to recreate in the gluten-free diet is bread. Most gluten eaters take bread for granted; but, when you are forced to remove it from your diet, you start to think. What are you going to substitute for the bagels and toast you had for breakfast every morning?

These days it is not too hard to find a cheap, easy-to-use bread maker. In fact, it’s even easier to purchase a couple of different sized bread pans. However, the hard part of this process is usually finding a good recipe for gluten-free bread.

While there are a plethora of recipes out there for you to choose from, you may have to go through much trial and error before discovering a recipe that makes gluten-free bread which looks and tastes like its gluten counterpart.

Therefore, I have included a few of the best recipes for gluten-free bread in this article so that I can reduce your own number of kitchen experiments.

1) Victory Sandwich Bread

Note: Makes 2 loaves


  • 4  cups Brown Rice Flour Blend
  • 1  tablespoon xanthan gum
  • 1  tablespoon gluten-free egg replacer
  • 2  teaspoons salt
  • ½  cup powdered milk or nondairy milk powder substitute
  • 1  package (2¼ teaspoons) active dry yeast
  • 3  large eggs
  • ¼  cup butter
  • 2  teaspoons cider vinegar
  • ⅓  cup honey or agave nectar
  • 2  cups warm water (110 to 115 degrees)


Note: You can also make this bread in a bread maker

1. Grease and flour two 8-inch bread pans.

2. Mix dry ingredients together in a medium-size bowl. Set aside.

3. Place eggs, butter, vinegar and honey in the mixing bowl of a stand mixer. With the paddle   attachment, mix ingredients together for about 30 seconds. The butter will be chunky.

4. Add half the dry ingredients to the wet mixture. Mix just until blended. Add remaining dry ingredients and mix for approximately 30 seconds, until blended.

5. With the mixer on low speed, slowly add warm water until well absorbed. Turn the mixer to medium-high speed and beat for 4 minutes. Bread dough should resemble cake batter.

6. Spoon the dough into prepared pans. Set aside in a warm place to rise, about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.

7. Place pans in preheated oven on middle rack and bake for 50 to 60 minutes or until bread’s internal temperature reaches 200 degrees with an instant-read thermometer.

8. Let bread cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

Recipe courtesy Diane Kittle


2) Homemade Tasty Gluten-Free Bread

Note: Recipes yields approximately 16 slices of bread

Prep Time: 30 minutes

 Cook Time: 1 hour

 Rise Time: Approximately 35 minutes

 Total Time: 2 hours, 5 minutes


(optionally substitute stevia, honey, maple or agave syrup in place of the sugar)

  • 1 cup white rice flour
  • 1 cup tapioca starch
  • 1/2 cup sweet sorghum flour
  • 1/2 cup brown rice flour
  • 2 tablespoons dry active yeast
  • 2 tablespoons cane sugar
  • 1  1/2 teaspoons salt
  • 1 teaspoon guar gum
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon ground ginger (adds flavor and acts as a natural preservative)
  • 1 tablespoon apple fiber (a dry nutritional supplement, available at health food stores)
  • 3 large egg whites, room temperature
  • 2 tablespoons light olive oil
  • 1 teaspoon apple cider vinegar
  • 1 cup + 3 tablespoons + 1 teaspoon (don’t use hot water – it will kill the yeast)
  • Note: If you store your gluten-free flour in the refrigerator or freezer, be sure to bring these ingredients to room temperature before preparing bread recipes. Chilled ingredients will stunt the rise of the bread.


1. Grease one 8 X 4-inch loaf pan, preferably a heavy-duty metal pan. This recipe was developed specifically for use in this size loaf pan.

2. Place a 2-quart bowl on kitchen scale. Weigh each dry ingredient into bowl. Be sure to press the “zero” feature on your scale before weighing each ingredient. Use a whisk to thoroughly blend dry ingredients.

3. Place room temperature egg whites in mixing bowl of stand mixer. Use paddle attachment and beat on high for 1 minute. Eggs will be frothy. Add olive oil and apple cider vinegar and beat to blend.

4. Add dry ingredients to the egg mixture. Beat on low for about 10 seconds. Add water and beat on low until mixture forms a thick batter. Beat on high for 3 minutes.

5. At this point, preheat oven to 375° F / 190° C. Use a thin plastic “spreader” spatula to scrape the thick bread batter into prepared 8 X 4-inch loaf pan. Hold the spatula upright and insert it into batter throughout to break up any air pockets in batter. Dip spatula in some water and use it to shape a nice smooth loaf. Run the spatula down the sides and over the top of the loaf until it’s nice and smooth.

6. Cover the batter loosely with plastic wrap and set the pan in a warm, draft-free location to rise. This takes about 30-45 minutes. The loaf should rise just about the top edge of your pan.

7. Place pan in preheated oven. Bake for about 30 minutes, or until deep golden brown. Tent loosely with foil. Bake for another 30 minutes or until an instant read digital thermometer reads 208° F / 97.8° C. This is an important step and will ensure that your bread is completely cooked.

8. Use your thin spreader spatula or a knife to release loaf from pan immediately after removing it from oven. Cool on a wire rack. When completely cool slice bread.

Recipe Courtesy Teri Gruss, MS.

This homemade gluten-free bread will definitely reduce, if not totally banish, your cravings for wheat bread products. These recipes may be the springboard that will enable you to create your own unique, delicious gluten-free bread. Perhaps, in time, the art of bread-making will again become a family tradition as a result of the requirements of a gluten-free diet.

image courtesy JD Hancock

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.