25+ Irresistible Dutch Oven Gluten Free Bread Recipes for Your Dutch Oven

Gluten-free baking has come a long way in recent years, and one of the most satisfying ways to create gluten-free bread at home is with a Dutch oven.

Dutch ovens are excellent for gluten-free baking because they create an ideal environment for bread, mimicking the results of a professional bakery by trapping steam and heat.

This method produces a beautiful, crusty exterior while keeping the inside of the loaf moist and tender—perfect for gluten-free flours, which sometimes need extra help to reach that ideal texture.

In this collection of 25+ Dutch oven gluten-free bread recipes, you’ll find a variety of flavors, from classic options like sourdough to sweet loaves with cinnamon, fruits, and nuts.

Each recipe is designed to deliver that comforting, homemade bread experience without gluten, and they’re perfect for anyone wanting to enjoy freshly baked, artisan-style bread with the convenience of a Dutch oven.

Whether you’re new to gluten-free baking or a seasoned pro, these recipes are sure to bring joy to your kitchen and satisfy your bread cravings!

25+ Irresistible Dutch Oven Gluten Free Bread Recipes for Your Dutch Oven

With a Dutch oven and the right gluten-free recipes, you can bring artisan bread baking into your own home.

The recipes in this collection prove that gluten-free bread doesn’t have to be difficult or bland—it can be vibrant, full of flavor, and have the perfect texture.

From savory options like olive and rosemary bread to sweet loaves like cinnamon raisin, there’s something for everyone.

These gluten-free breads make wonderful meals, snacks, or sides and can elevate any gluten-free baking experience.

Whether you’re making bread to enjoy with a meal, as a snack, or simply for the joy of baking, these recipes offer a fantastic starting point.

The Dutch oven provides that golden crust and tender interior, and with the flavors in these recipes, you’ll be reaching for your Dutch oven time and time again.

Dutch Oven Gluten-Free Rustic Olive Bread

This Dutch Oven Gluten-Free Rustic Olive Bread brings a delightful Mediterranean twist to gluten-free bread. Packed with Kalamata olives, rosemary, and a hint of garlic, it offers a savory flavor profile that is perfect for pairing with soups, salads, or simply as an appetizer with olive oil and balsamic vinegar. The Dutch oven provides the ideal environment for achieving a golden crust and soft, airy crumb—a hallmark of well-baked rustic bread. This recipe is both beginner-friendly and flavorful, making it a great choice for those new to gluten-free baking.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1 cup Kalamata olives, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp garlic powder

Instructions:

1. Prepare the Dry Ingredients: In a large mixing bowl, combine gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate the Yeast: In a small bowl, combine warm water with instant yeast and let sit for 5 minutes until foamy.
3. Mix the Dough: Pour the yeast mixture and olive oil into the dry ingredients. Stir until the dough comes together.
4. Incorporate Add-Ins: Gently fold in the chopped olives, rosemary, and garlic powder.
5. First Rise: Cover the bowl with a cloth and let the dough rise for 1-2 hours in a warm area until doubled in size.
6. Shape and Second Rise: Turn the dough onto a floured surface and shape it into a round loaf. Place it on a parchment-lined surface, cover, and let it rise for another 30 minutes.
7. Preheat the Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully transfer the dough on parchment paper into the preheated Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
9. Cool: Allow the bread to cool before slicing.

This Rustic Olive Bread is a gluten-free delight that captures the essence of Mediterranean flavors. The Dutch oven method allows the loaf to rise fully, with a crusty exterior and a wonderfully soft interior. This bread is perfect for those who appreciate savory notes and rustic textures in their gluten-free baking.

Dutch Oven Gluten-Free Oat and Seed Bread

This Dutch Oven Gluten-Free Oat and Seed Bread is hearty, nutritious, and loaded with the goodness of rolled oats, chia seeds, and sunflower seeds. It’s an ideal bread for breakfast or a nutrient-packed snack, offering a wholesome flavor and hearty texture. Baked in a Dutch oven, it gains a crispy crust and a soft, chewy interior, ideal for spreading with butter or pairing with jam. This recipe is simple to follow and produces a delicious, fiber-rich loaf without compromising on taste or texture.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 cup gluten-free rolled oats
• 1 tbsp psyllium husk powder
• 2 tbsp chia seeds
• 2 tbsp sunflower seeds
• 1 tsp salt
• 1 tbsp honey
• 2 tsp instant yeast
• 1 1/2 cups warm water

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix together gluten-free bread flour, rolled oats, psyllium husk powder, chia seeds, sunflower seeds, and salt.
2. Activate Yeast: In a separate bowl, combine the warm water, honey, and yeast. Stir and let it sit for 5 minutes until foamy.
3. Form the Dough: Pour the yeast mixture into the dry ingredients and stir until well combined. The dough will be thick and sticky.
4. First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, until it has visibly increased in size.
5. Shape the Loaf: Once risen, turn the dough onto a floured surface and shape it into a round loaf. Place it on a piece of parchment paper.
6. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
7. Bake: Carefully transfer the dough on parchment paper into the Dutch oven. Cover and bake for 25 minutes, then remove the lid and bake for an additional 10-15 minutes until golden brown.
8. Cool: Let the bread cool on a wire rack before slicing.

This Oat and Seed Bread is both nourishing and satisfying, with the added fiber and nutrients from oats and seeds. The Dutch oven’s heat retention creates a beautiful crust while preserving a moist, flavorful crumb inside. It’s an ideal gluten-free option for those looking for a hearty, nutritious bread that is versatile enough for any meal.

Dutch Oven Gluten-Free Garlic Herb Focaccia

This Dutch Oven Gluten-Free Garlic Herb Focaccia is a fragrant and delicious flatbread that combines the flavors of garlic, rosemary, and thyme. Its fluffy, pillowy texture makes it perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads. The Dutch oven ensures a perfectly even bake, giving the focaccia a golden crust while keeping the interior soft. This recipe is quick, easy, and packed with flavor, bringing the traditional Italian flatbread experience to the gluten-free world.

Ingredients:

• 2 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 cup warm water
• 1/4 cup olive oil, plus extra for brushing
• 1 tsp garlic powder
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Prepare Dry Ingredients: In a mixing bowl, combine gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a separate bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
3. Mix Dough: Pour the yeast mixture and olive oil into the dry ingredients and stir until combined.
4. Add Herbs: Mix in the garlic powder, rosemary, and thyme.
5. First Rise: Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled.
6. Shape the Focaccia: Turn the dough onto a parchment-lined surface and press it into a rough rectangle shape, about 1-inch thick.
7. Preheat Dutch Oven: Preheat the oven to 425°F (220°C) with the Dutch oven inside.
8. Bake: Carefully place the focaccia into the Dutch oven on parchment. Drizzle with extra olive oil and bake covered for 20 minutes. Remove the lid and bake for an additional 5-10 minutes until golden.
9. Cool: Let the focaccia cool on a rack before slicing.

This Garlic Herb Focaccia offers a delightful combination of flavors, bringing a traditional Italian flatbread experience to gluten-free baking. The Dutch oven method ensures a soft, airy texture inside and a golden, slightly crisp exterior. Perfect for any occasion, this gluten-free focaccia will add a savory touch to any meal.

Dutch Oven Gluten-Free Cranberry Walnut Bread

This Dutch Oven Gluten-Free Cranberry Walnut Bread is a slightly sweet, nutty loaf that’s perfect for holiday gatherings or as a special breakfast treat. With tart dried cranberries and crunchy walnuts, each slice is packed with texture and flavor. The Dutch oven method allows the bread to develop a lovely crust while keeping the interior soft and moist, making it a great option for pairing with cream cheese or butter.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix gluten-free bread flour, psyllium husk powder, sugar, and salt.
2. Activate Yeast: In a separate small bowl, combine warm water and yeast, letting it sit for 5 minutes until foamy.
3. Mix Dough: Add the yeast mixture and olive oil to the dry ingredients and stir until combined.
4. Add Cranberries and Walnuts: Gently fold in dried cranberries and walnuts.
5. First Rise: Cover and let the dough rise in a warm spot for 1-2 hours until doubled.
6. Shape the Loaf: Turn the dough onto a lightly floured surface, shape into a round, and place on parchment paper.
7. Preheat Dutch Oven: Preheat oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Transfer the dough with parchment into the Dutch oven. Cover and bake for 25 minutes, then remove the lid and bake another 10-15 minutes until golden.
9. Cool: Allow the bread to cool on a rack before slicing.

This Cranberry Walnut Bread is a delicious blend of fruity and nutty flavors, perfect for anyone seeking a gluten-free treat that feels a little indulgent. The Dutch oven gives it a satisfying crust, while the interior remains tender and flavorful. It’s a wonderful addition to any gluten-free baking repertoire.

Dutch Oven Gluten-Free Cheddar Jalapeño Bread

This Dutch Oven Gluten-Free Cheddar Jalapeño Bread brings together the perfect balance of cheesy goodness and a spicy kick. Loaded with shredded cheddar cheese and fresh jalapeños, this bread is ideal for those who enjoy savory flavors with a touch of heat. The Dutch oven technique locks in moisture, giving the bread a soft texture with a slightly crisp crust. Perfect for sandwiches, toast, or just a snack on its own, this bread is sure to be a favorite among those looking for gluten-free options with bold flavors.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1 cup shredded cheddar cheese
• 1-2 fresh jalapeños, diced (seeds removed for milder heat)
• 1/4 cup olive oil

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a small bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
3. Form Dough: Add the yeast mixture and olive oil to the dry ingredients, mixing until combined.
4. Add Cheese and Jalapeños: Fold in the cheddar cheese and diced jalapeños.
5. First Rise: Cover the dough and let it rise in a warm area for 1-2 hours until doubled.
6. Shape the Dough: Turn the dough onto a floured surface, shape into a round, and place on parchment paper.
7. Preheat Dutch Oven: Preheat oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully place the dough in the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden.
9. Cool: Let the bread cool before slicing.

The Cheddar Jalapeño Bread is a wonderful savory treat that combines gooey cheese with a hint of spice. Baked in a Dutch oven, this bread achieves a soft crumb and crisp exterior, making it a versatile addition to gluten-free baking. Enjoy it warm, and savor the cheesy, slightly spicy flavors in every bite.

Dutch Oven Gluten-Free Cinnamon Raisin Bread

Dutch Oven Gluten-Free Cinnamon Raisin Bread is a warm and comforting loaf that is perfect for breakfast or a sweet afternoon treat. The sweet aroma of cinnamon and raisins fills the air as it bakes, and the Dutch oven ensures a lovely crust with a soft, tender crumb. This bread is easy to make and uses a few simple ingredients, making it an excellent choice for gluten-free bakers who crave a hint of sweetness in their bread.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1/4 cup sugar
• 1 tbsp cinnamon
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/2 cup raisins

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine gluten-free bread flour, psyllium husk powder, salt, sugar, and cinnamon.
2. Activate Yeast: In a separate bowl, combine warm water with yeast, allowing it to sit for 5 minutes until foamy.
3. Form Dough: Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Fold in Raisins: Gently fold in the raisins.
5. First Rise: Cover the dough with a damp cloth and let it rise for 1-2 hours in a warm area until doubled.
6. Shape the Loaf: Turn the dough onto a lightly floured surface and shape it into a round. Place it on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully transfer the dough to the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
9. Cool: Let the bread cool before slicing.

This Cinnamon Raisin Bread is a sweet and comforting option that’s perfect for any time of day. The Dutch oven locks in moisture and flavors, giving the bread a beautifully soft interior and a crispy crust. With a hint of cinnamon and bursts of sweetness from the raisins, this loaf will quickly become a go-to gluten-free treat for bread lovers.

Dutch Oven Gluten-Free Rosemary Sea Salt Bread

This Dutch Oven Gluten-Free Rosemary Sea Salt Bread offers an herbaceous and subtly salty flavor, perfect for pairing with olive oil or as a side for hearty soups. The infusion of fresh rosemary and a sprinkle of sea salt create a fragrant and flavorful loaf with a crisp crust and a soft, airy interior. This bread is straightforward to make, and the Dutch oven method provides a lovely golden crust, making it a great addition to any gluten-free meal.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1 1/2 tbsp fresh rosemary, chopped
• Coarse sea salt for topping

Instructions:

1. Mix Dry Ingredients: In a large bowl, combine gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a separate bowl, mix warm water and yeast. Let it sit for 5 minutes until foamy.
3. Combine Ingredients: Add the yeast mixture and olive oil to the dry ingredients, stirring until combined.
4. Add Rosemary: Fold in the fresh rosemary.
5. First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, until doubled in size.
6. Shape the Loaf: Turn the dough onto a floured surface, shape it into a round, and place it on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Transfer the dough with parchment into the Dutch oven. Sprinkle coarse sea salt on top, cover, and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.
9. Cool: Let the bread cool on a rack before slicing.

This Rosemary Sea Salt Bread brings a touch of sophistication to gluten-free baking with its aromatic rosemary and salty, crispy crust. It’s an ideal bread for serving alongside Mediterranean dishes, dipping in olive oil, or enjoying with your favorite cheeses. The Dutch oven method ensures the bread has a perfectly textured crust, making it a must-try for herb lovers.

Dutch Oven Gluten-Free Chocolate Chip Banana Bread

This Dutch Oven Gluten-Free Chocolate Chip Banana Bread is a deliciously sweet, moist, and chocolatey treat that’s perfect for breakfast or dessert. With mashed bananas and semi-sweet chocolate chips, it has a lovely, tender crumb and a rich flavor that’s enhanced by baking in a Dutch oven. The gentle, even heat creates a beautifully caramelized crust, while the inside stays soft and flavorful. This bread is ideal for those who enjoy dessert-like flavors in a bread format.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 tbsp psyllium husk powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 2 eggs
• 1 cup dairy-free milk (or milk of choice)
• 1 cup chocolate chips

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix gluten-free flour, psyllium husk powder, baking soda, salt, sugar, and brown sugar.
2. Mix Wet Ingredients: In a separate bowl, whisk together mashed bananas, coconut oil, eggs, and milk.
3. Form the Batter: Pour the wet ingredients into the dry ingredients, stirring until combined. Gently fold in the chocolate chips.
4. Preheat Dutch Oven: Preheat the oven to 350°F (175°C) with the Dutch oven inside.
5. Bake: Pour the batter into a parchment-lined Dutch oven. Cover and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool slightly before lifting it out and cooling fully on a wire rack.

This Chocolate Chip Banana Bread is a sweet, gluten-free treat that’s perfect for any time of day. The Dutch oven creates a soft and moist crumb with a hint of caramelization on the crust, enhancing the flavors of chocolate and banana. Enjoy it with coffee or as a dessert—it’s bound to be a hit with family and friends!

Dutch Oven Gluten-Free Sun-Dried Tomato Basil Br

This Dutch Oven Gluten-Free Sun-Dried Tomato Basil Bread is a deliciously savory loaf packed with the bold flavors of sun-dried tomatoes and fresh basil. It’s a wonderful option for gluten-free bread lovers looking for something unique to accompany Italian-inspired meals or to serve as a flavorful sandwich base. The Dutch oven ensures that the bread bakes with a nice golden crust while keeping the crumb soft and fragrant with basil and tomato.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped

Instructions:

1. Combine Dry Ingredients: In a mixing bowl, combine gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a small bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy.
3. Mix Dough: Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Incorporate Add-Ins: Fold in the sun-dried tomatoes and fresh basil.
5. First Rise: Cover and let the dough rise in a warm area for 1-2 hours until doubled.
6. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a round loaf. Place on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully place the dough in the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden.
9. Cool: Let the bread cool completely on a wire rack before slicing.

This Sun-Dried Tomato Basil Bread is a flavorful and aromatic gluten-free bread that brings a taste of the Mediterranean to your table. The Dutch oven ensures a crispy crust and a soft, fragrant interior filled with the flavors of basil and sun-dried tomatoes. This bread is perfect as a side for Italian dishes, and its rich flavors make it an enjoyable standalone snack.

Dutch Oven Gluten-Free Olive & Herb Bread

This Dutch Oven Gluten-Free Olive & Herb Bread is a Mediterranean-inspired delight, packed with earthy olives and fragrant herbs. The savory flavors pair well with everything from soups to charcuterie, and the Dutch oven baking method creates a rustic crust while keeping the inside soft and airy. This loaf is an excellent choice for a gluten-free bread that feels artisanal and gourmet.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/2 cup pitted Kalamata olives, sliced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a small bowl, mix warm water with yeast and let it sit for 5 minutes until foamy.
3. Form the Dough: Add the yeast mixture and olive oil to the dry ingredients and stir to form a dough.
4. Add Olives & Herbs: Fold in sliced olives, rosemary, and thyme.
5. First Rise: Cover the dough and let it rise in a warm spot for 1-2 hours until it has doubled in size.
6. Shape the Loaf: Turn the dough onto a lightly floured surface, shape into a round, and place on parchment paper.
7. Preheat Dutch Oven: Preheat oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Transfer the dough with parchment into the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This Olive & Herb Bread is perfect for anyone seeking a gluten-free bread with bold, savory flavors. The Dutch oven gives it an artisan-style crust, while the interior is soft and fragrant with olives and herbs. It’s ideal as a side for dinner or as the foundation for a delicious sandwich.

Dutch Oven Gluten-Free Maple Pecan Bread

This Dutch Oven Gluten-Free Maple Pecan Bread is a cozy, sweet bread with the warm flavors of maple syrup and crunchy pecans. It’s perfect for breakfast, an afternoon snack, or as a dessert. The Dutch oven method creates a beautiful crust and a soft, moist interior that’s just sweet enough to satisfy a craving without being overpowering. This bread is especially delicious when toasted and spread with a bit of butter.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1/2 tsp salt
• 1/4 cup maple syrup
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup melted coconut oil
• 1/2 cup chopped pecans

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a separate bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy.
3. Mix the Dough: Add the yeast mixture, maple syrup, and coconut oil to the dry ingredients, stirring until a dough forms.
4. Fold in Pecans: Gently fold in chopped pecans.
5. First Rise: Cover and let the dough rise in a warm area for 1-2 hours until doubled.
6. Shape the Dough: Turn the dough onto a floured surface and shape it into a round. Place on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully place the dough in the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden.
9. Cool: Let the bread cool completely before slicing.

Maple Pecan Bread is a delightful gluten-free treat with hints of sweetness and crunch. The Dutch oven ensures a nice crust while preserving the soft, nutty interior. This bread is wonderful for breakfast or as a sweet snack, and its unique flavor profile makes it a fun addition to any gluten-free baking rotation.

Dutch Oven Gluten-Free Carrot & Walnut Bread

This Dutch Oven Gluten-Free Carrot & Walnut Bread is a lightly sweetened, hearty loaf that combines shredded carrots and crunchy walnuts for a satisfying and nutritious option. It’s a fantastic gluten-free choice for breakfast or brunch and pairs wonderfully with cream cheese or butter. Baking this bread in a Dutch oven enhances its soft crumb and gives it a deliciously chewy crust, perfect for a comforting homemade loaf.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1/4 cup brown sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/2 cup grated carrot
• 1/2 cup chopped walnuts
• 1 tsp cinnamon

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix gluten-free bread flour, psyllium husk powder, salt, brown sugar, and cinnamon.
2. Activate Yeast: In a small bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
3. Form the Dough: Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
4. Add Carrots & Walnuts: Gently fold in grated carrot and chopped walnuts.
5. First Rise: Cover the dough and let it rise in a warm spot for 1-2 hours until doubled in size.
6. Shape the Loaf: Turn the dough onto a lightly floured surface, shape it into a round, and place on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully transfer the dough to the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for an additional 10-15 minutes until golden.
9. Cool: Let the bread cool completely before slicing.

This Carrot & Walnut Bread is a nutritious and delicious option for gluten-free baking, bringing together the natural sweetness of carrots and the earthy crunch of walnuts. The Dutch oven creates a beautiful crust and soft interior, making this bread an ideal choice for a wholesome breakfast or snack. Enjoy it with a spread of cream cheese for a comforting and satisfying treat.

Dutch Oven Gluten-Free Sweet Potato & Sage Bread

This Dutch Oven Gluten-Free Sweet Potato & Sage Bread is a warm, autumn-inspired loaf with a hint of sweetness from the sweet potatoes and an earthy aroma from fresh sage. This bread is perfect as a side for savory dishes or a delicious snack on its own. Baking it in the Dutch oven creates a crusty exterior, while the inside remains soft and moist. The subtle sweetness and herbal notes make it a standout gluten-free bread option.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/2 cup mashed sweet potato (cooked and cooled)
• 1 tbsp fresh sage, finely chopped

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix gluten-free bread flour, psyllium husk powder, salt, and sugar.
2. Activate Yeast: In a separate bowl, combine warm water with yeast and let sit for 5 minutes until foamy.
3. Mix Dough: Add the yeast mixture, olive oil, and mashed sweet potato to the dry ingredients. Stir until a dough forms.
4. Fold in Sage: Gently fold in the chopped sage.
5. First Rise: Cover the bowl and let the dough rise in a warm place for 1-2 hours until doubled in size.
6. Shape the Dough: Turn the dough onto a lightly floured surface, shape it into a round, and place on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully transfer the dough with parchment into the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This Sweet Potato & Sage Bread is a beautifully flavored gluten-free loaf that combines the sweetness of sweet potato with the earthy flavor of sage. The Dutch oven baking method gives it a rustic crust while preserving a tender crumb. It’s a perfect choice for fall meals or as a cozy addition to any gluten-free bread collection.

Dutch Oven Gluten-Free Lemon & Poppy Seed Bread

Dutch Oven Gluten-Free Lemon & Poppy Seed Bread brings a bright, zesty flavor to the table, perfect for breakfast or a light snack. This bread has a refreshing lemony taste, enhanced by the crunch of poppy seeds. Baking it in the Dutch oven creates a light, fluffy crumb with a delicate crust. It’s a wonderful gluten-free option for those who enjoy a balance of sweet and tangy flavors in their bread.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 tbsp psyllium husk powder
• 1/2 tsp salt
• 1/2 cup sugar
• 1 tbsp poppy seeds
• 1 tbsp lemon zest
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix gluten-free flour, psyllium husk powder, salt, sugar, poppy seeds, and lemon zest.
2. Activate Yeast: In a separate bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
3. Form the Dough: Add the yeast mixture, olive oil, and lemon juice to the dry ingredients and stir to form a dough.
4. First Rise: Cover the dough and let it rise in a warm spot for 1-2 hours until doubled in size.
5. Shape the Loaf: Turn the dough onto a lightly floured surface, shape it into a round, and place on parchment paper.
6. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
7. Bake: Place the dough in the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for another 10-15 minutes until golden.
8. Cool: Let the bread cool on a wire rack before slicing.

This Lemon & Poppy Seed Bread is a zesty, refreshing gluten-free bread with a bright flavor that’s perfect for breakfast or afternoon tea. The Dutch oven method creates a beautiful crust and a soft interior, making it a delightful and flavorful addition to your gluten-free baking lineup.

Dutch Oven Gluten-Free Cinnamon Raisin Bread

This Dutch Oven Gluten-Free Cinnamon Raisin Bread is a sweet, comforting loaf that’s perfect for breakfast or a snack. The warmth of cinnamon and the natural sweetness of raisins make this bread both flavorful and satisfying. The Dutch oven helps develop a crusty exterior while keeping the crumb tender and chewy. Serve it warm with butter or as a base for French toast—this bread will quickly become a family favorite.

Ingredients:

• 3 cups gluten-free bread flour blend
• 1 tbsp psyllium husk powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 tbsp ground cinnamon
• 2 tsp instant yeast
• 1 1/2 cups warm water
• 1/4 cup melted coconut oil
• 3/4 cup raisins

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine gluten-free bread flour, psyllium husk powder, salt, sugar, and cinnamon.
2. Activate Yeast: In a small bowl, mix warm water and yeast. Let it sit for 5 minutes until foamy.
3. Combine Ingredients: Add the yeast mixture and coconut oil to the dry ingredients, stirring to form a dough.
4. Add Raisins: Gently fold in the raisins.
5. First Rise: Cover and let the dough rise in a warm area for 1-2 hours until doubled.
6. Shape the Loaf: Turn the dough onto a floured surface, shape it into a round, and place on parchment paper.
7. Preheat Dutch Oven: Preheat the oven to 450°F (230°C) with the Dutch oven inside.
8. Bake: Carefully place the dough in the Dutch oven, cover, and bake for 25 minutes. Remove the lid and bake for another 10-15 minutes until golden.
9. Cool: Allow the bread to cool on a wire rack before slicing.

This Cinnamon Raisin Bread is a comforting and sweet gluten-free treat that’s great for breakfast or a snack. The Dutch oven provides a perfect crust while the inside remains soft and filled with bursts of raisins and cinnamon flavor. Serve it warm with butter, or use it to make a delicious cinnamon raisin French toast for a truly special breakfast experience.

Note: More recipes are coming soon!