30+ Delicious Gluten-Free Artisan Bread Recipes You Need to Try

If you’re on a gluten-free diet but still crave the taste and texture of artisan bread, you’re in for a treat!

Gluten-free baking has come a long way, and with the right techniques and ingredients, you can achieve crusty, chewy, and flavorful loaves that rival traditional artisan bread.

Whether you’re looking for a classic sourdough, a hearty seeded loaf, or a soft sandwich bread, this collection of 30+ gluten-free artisan bread recipes has something for everyone.

Get ready to fill your kitchen with the aroma of fresh-baked bread—without the gluten!

30+ Delicious Gluten-Free Artisan Bread Recipes You Need to Try

Baking gluten-free artisan bread is easier than ever with the right recipes and techniques.

From rustic loaves to soft sandwich bread, this collection of 30+ gluten-free artisan bread recipes proves that you don’t have to compromise on taste or texture.

Whether you’re a seasoned baker or just starting your gluten-free journey, these recipes will inspire you to experiment and create homemade bread that’s both delicious and satisfying.

So, grab your favorite gluten-free flours, preheat your oven, and start baking! Happy bread-making!

Rustic Gluten-Free Sourdough Bread

A hearty, tangy, and beautifully crusty gluten-free sourdough bread that rivals traditional loaves. This recipe uses a homemade gluten-free sourdough starter, yielding a chewy crumb with a slightly crisp crust—perfect for sandwiches, toast, or simply enjoying with butter.

Ingredients:

For the starter:

• 1 cup gluten-free all-purpose flour
• 1/2 cup filtered water
• 1 tsp honey (optional, for fermentation boost)

For the dough:

• 2 1/2 cups gluten-free bread flour blend
• 1 cup active gluten-free sourdough starter
• 1 1/4 cups warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp psyllium husk powder (for structure)

Instructions:

1. Prepare the starter (if you don’t have one already): Mix the flour, water, and honey in a jar. Cover loosely and let sit at room temperature, feeding daily with equal parts flour and water for 5-7 days.
2. Mix the dough: In a large bowl, combine the bread flour, sourdough starter, warm water, olive oil, salt, and psyllium husk. Stir well, then knead for 5 minutes until smooth.
3. First rise: Cover with a damp cloth and let it rise for 8-12 hours at room temperature, or until doubled in size.
4. Shape the dough: Transfer to a floured surface and shape into a round boule. Place it on parchment paper and let it rise for another 1-2 hours.
5. Preheat oven to 450°F (230°C): Place a Dutch oven inside to heat.
6. Bake: Carefully place the dough inside the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
7. Cool: Allow the bread to cool on a wire rack for at least 1 hour before slicing.

This gluten-free sourdough bread is a labor of love, but the reward is worth it! With its tangy depth of flavor and chewy texture, it’s a wonderful alternative to traditional wheat-based sourdough. Enjoy it fresh or toasted with your faorite spreads.

Gluten-Free Rosemary & Olive Oil Focaccia

This gluten-free focaccia is a light and airy bread with a crisp golden crust, infused with the aromatic flavors of rosemary and olive oil. It’s perfect as an appetizer, sandwich bread, or alongside soups and salads.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 2 tbsp olive oil (plus more for drizzling)
• 1 tsp honey or sugar
• 1 tsp salt
• 1 tsp xanthan gum (if not included in the flour blend)
• 1 tbsp fresh rosemary, chopped
• Coarse sea salt for topping

Instructions:

1. Activate the yeast: In a bowl, mix warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
2. Prepare the dough: In a large bowl, combine gluten-free flour, xanthan gum (if needed), and salt. Add the yeast mixture and olive oil. Stir until a sticky dough forms.
3. First rise: Cover and let the dough rise in a warm place for 1-2 hours until puffy.
4. Shape the focaccia: Line a baking sheet with parchment paper. Spread the dough into a 1-inch thick rectangle or circle. Use your fingers to create dimples in the surface.
5. Add toppings: Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt.
6. Second rise: Let the dough rise for another 30 minutes.
7. Bake: Preheat the oven to 400°F (200°C) and bake for 25-30 minutes until golden brown.
8. Cool and serve: Allow the focaccia to cool slightly before slicing.

With its crispy crust and fragrant rosemary flavor, this gluten-free focaccia is a must-try! The olive oil keeps it moist and flavorful, making it a delightful bread to serve with dips, cheese, or even as a pizza base.

Hearty Gluten-Free Multigrain Loaf

A nutrient-dense bread packed with a blend of gluten-free grains and seeds, this multigrain loaf is perfect for sandwiches, toast, or simply enjoying with a drizzle of honey. It has a hearty texture with a slightly nutty flavor, making it both delicious and nourishing.

Ingredients:

• 2 1/2 cups gluten-free whole grain flour (mix of oat flour, sorghum flour, and brown rice flour)
• 1/2 cup gluten-free rolled oats
• 2 tbsp flaxseeds
• 2 tbsp sunflower seeds
• 1 packet (2 1/4 tsp) instant yeast
• 1 1/4 cups warm water
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp xanthan gum (if not included in flour blend)

Instructions:

1. Prepare the yeast mixture: Combine warm water, yeast, and honey in a small bowl. Let sit for 5-10 minutes until foamy.
2. Mix the dry ingredients: In a large bowl, whisk together the whole grain flour, oats, flaxseeds, sunflower seeds, xanthan gum, and salt.
3. Combine wet and dry ingredients: Add the yeast mixture, apple cider vinegar, and olive oil to the dry ingredients. Stir until well combined.
4. First rise: Cover the dough and let it rise for 1 hour in a warm spot.
5. Shape and rise again: Transfer the dough into a greased loaf pan. Smooth the top and let it rise for another 30 minutes.
6. Bake: Preheat the oven to 375°F (190°C). Bake for 40-45 minutes until golden brown and firm to the touch.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This multigrain loaf is a powerhouse of flavor and nutrition. It’s an excellent choice for those looking for a wholesome, gluten-free bread that’s hearty and satisfying. Serve it toasted with avocado, nut butter, or simply butter for a delicious, healthy treat.

Gluten-Free Garlic & Herb Artisan Bread

This fragrant, savory gluten-free bread is infused with garlic, rosemary, thyme, and oregano, creating a loaf that’s bursting with flavor. It’s perfect for pairing with soups, stews, or enjoying on its own with a drizzle of olive oil.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp oregano
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp apple cider vinegar
• 1 tsp xanthan gum (if not included in flour blend)

Instructions:

1. Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Prepare the dough: In a large bowl, combine the flour, salt, rosemary, thyme, oregano, and xanthan gum (if needed). Add the garlic, olive oil, vinegar, and yeast mixture. Stir until the dough forms a sticky consistency.
3. First rise: Cover the bowl with a damp cloth and let the dough rise for about 1-2 hours until it doubles in size.
4. Shape the bread: Transfer the dough to a lightly floured surface and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet.
5. Second rise: Let the dough rise for 30 minutes to an hour.
6. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes until golden brown.
7. Cool and serve: Allow the bread to cool on a wire rack before slicing.

The rich, savory notes of garlic and herbs make this gluten-free bread a standout in any meal. It’s great for dipping in olive oil or serving alongside your favorite Italian dishes. Enjoy the burst of flavor with every bite!

Gluten-Free Sweet Potato & Cinnamon Bread

A lightly sweet and aromatic gluten-free bread, this recipe uses the natural sweetness of sweet potatoes and the warmth of cinnamon to create a comforting, flavorful loaf. It’s perfect for breakfast, snacks, or dessert when paired with a dollop of butter or cream cheese.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup mashed sweet potato (cooked)
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract

Instructions:

1. Prepare the wet ingredients: In a large bowl, whisk together the mashed sweet potato, honey, eggs, melted coconut oil, and vanilla extract.
2. Mix the dry ingredients: In another bowl, combine the gluten-free flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until smooth.
4. Pour into a loaf pan: Grease a loaf pan and pour the batter into it, spreading it evenly.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This sweet potato bread is soft, fluffy, and fragrant with cinnamon and nutmeg. Its natural sweetness makes it a versatile treat—enjoy it as a breakfast bread or a comforting afternoon snack.

Gluten-Free Multigrain Breakfast Bread

A hearty, filling loaf made with a combination of gluten-free flours, oats, and seeds, this bread makes for a nutritious breakfast or snack. Packed with fiber and protein, it’s the perfect way to start your day!

Ingredients:

• 2 cups gluten-free oat flour
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup quinoa flour
• 1/4 cup sunflower seeds
• 1/4 cup flaxseeds
• 2 tbsp chia seeds
• 1 tbsp honey or maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/4 cups water
• 1/4 cup olive oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix the dry ingredients: In a large bowl, combine the oat flour, all-purpose flour, quinoa flour, sunflower seeds, flaxseeds, chia seeds, baking powder, baking soda, and salt.
3. Mix the wet ingredients: In another bowl, whisk together the honey, water, olive oil, and vanilla extract.
4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour into the pan: Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake: Bake for 40-45 minutes, or until a toothpick comes out clean when inserted in the center.
7. Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This breakfast bread is packed with nutrients and flavor, thanks to the variety of seeds and flours used. It’s hearty, satisfying, and perfect for a quick breakfast or snack. Spread with nut butter or jam for an extra treat!

Gluten-Free Cheddar & Jalapeño Bread

This bold and flavorful gluten-free bread features sharp cheddar cheese and spicy jalapeños, creating a bread that’s savory and a little bit spicy. It’s perfect for sandwiches, served alongside chili, or simply enjoyed on its own.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Prepare the dough: In a large bowl, combine the gluten-free flour, salt, garlic powder, onion powder, and shredded cheddar cheese. Add the yeast mixture and olive oil, mixing until a sticky dough forms.
3. Add the jalapeños: Stir in the chopped jalapeños.
4. First rise: Cover the dough and let it rise for about 1 hour until doubled in size.
5. Shape and rise again: Transfer the dough to a greased loaf pan, smooth the top, and let it rise for 30 minutes.
6. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and firm to the touch.
7. Cool: Allow the bread to cool on a wire rack before slicing.

With its cheesy, spicy kick, this gluten-free cheddar and jalapeño bread is a crowd-pleaser. The melted cheese creates a rich, moist crumb while the jalapeños bring just the right amount of heat. Perfect for adding some zest to your meals!

Gluten-Free Banana Nut Bread

This moist and naturally sweet banana bread is loaded with ripe bananas, nuts, and a touch of cinnamon. It’s a comforting treat for breakfast, a snack, or dessert, and it’s both gluten-free and incredibly satisfying.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 3 ripe bananas, mashed
• 1/2 cup walnuts, chopped
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Prepare the wet ingredients: In a large bowl, mash the bananas and mix them with honey, eggs, and vanilla extract.
2. Mix the dry ingredients: In a separate bowl, combine the gluten-free flour, cinnamon, baking powder, baking soda, and salt.
3. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the nuts: Gently fold in the chopped walnuts.
5. Bake: Preheat the oven to 350°F (175°C) and grease a loaf pan. Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center.
6. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana nut bread is perfect for a cozy snack or a quick breakfast. The nuts add a nice crunch, while the bananas keep the bread soft and moist. It’s naturally sweet and full of comforting flavors.

Gluten-Free Almond & Coconut Flour Bread

This simple, nutty, and slightly sweet bread is made with a blend of almond flour and coconut flour, creating a rich texture and flavor. It’s ideal for anyone looking for a low-carb, gluten-free option that’s both satisfying and delicious.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 1/4 cup honey or maple syrup
• 1 tsp baking soda
• 1/2 tsp salt
• 6 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Mix the dry ingredients: In a large bowl, combine the almond flour, coconut flour, ground flaxseed, baking soda, and salt.
3. Prepare the wet ingredients: In a separate bowl, whisk together the eggs, honey, coconut oil, and vanilla extract.
4. Combine: Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Bake: Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This almond and coconut flour bread is lightly sweetened and packed with healthy fats and fiber. It’s a great option for those looking for a low-carb, gluten-free bread that’s perfect for sandwiches or toasted with your favorite topping.

Gluten-Free Cinnamon Swirl Bread

This gluten-free cinnamon swirl bread has a light, fluffy texture with a sweet, cinnamon sugar swirl running through every bite. It’s perfect for breakfast, a snack, or dessert when served warm with butter or cream cheese.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm milk (dairy or non-dairy)
• 1/4 cup honey or maple syrup
• 1/4 cup butter or dairy-free alternative, melted
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup brown sugar (for swirl)
• 1 tbsp cinnamon (for swirl)

Instructions:

1. Activate the yeast: In a small bowl, combine warm milk, honey, and yeast. Let it sit for 5-10 minutes until bubbly.
2. Make the dough: In a large bowl, combine the gluten-free flour, salt, and cinnamon. Add the yeast mixture, melted butter, and vanilla extract. Stir to form a dough, then knead for 5-7 minutes until smooth.
3. First rise: Cover the dough with a damp towel and allow it to rise in a warm place for 1 hour or until doubled in size.
4. Prepare the cinnamon swirl: In a small bowl, combine the brown sugar and cinnamon.
5. Shape the dough: Punch down the dough and roll it into a rectangular shape. Sprinkle the cinnamon sugar evenly over the dough, then roll it up tightly.
6. Second rise: Place the rolled dough into a greased loaf pan and let it rise for another 30-45 minutes.
7. Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
8. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This cinnamon swirl bread is soft and aromatic, with a swirl of sweet cinnamon sugar running through each slice. It’s the perfect treat to enjoy with your morning coffee or to share with friends and family during a cozy gathering.

Gluten-Free Zucchini Herb Bread

This savory gluten-free zucchini herb bread is packed with fresh herbs and finely grated zucchini, making it moist and flavorful. It’s a great option for a snack, light lunch, or a side to any meal, especially soups or salads.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 medium zucchini, grated and excess water squeezed out
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp sugar
• 1 egg (optional for extra richness)

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Prepare the dough: In a large bowl, combine the gluten-free flour, garlic powder, oregano, basil, and salt. Add the activated yeast mixture, olive oil, and grated zucchini. If using, add the egg and mix well.
3. First rise: Cover the dough and let it rise for about 1 hour, or until doubled in size.
4. Shape the dough: Once risen, punch down the dough and transfer it to a greased loaf pan. Smooth the top.
5. Second rise: Let the dough rise for 30-45 minutes until slightly puffed.
6. Bake: Preheat the oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown.
7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack.

This zucchini herb bread is light yet hearty, with the freshness of zucchini and a flavorful combination of dried herbs. It’s the perfect savory loaf for those seeking a gluten-free, vegetable-packed bread that pairs well with nearly any dish.

Gluten-Free Pumpkin Spice Bread

Packed with warm autumn spices, this gluten-free pumpkin spice bread is moist and tender with a fragrant aroma. It’s ideal for fall but delicious any time of year, especially served with a cup of tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup coconut oil, melted
• 3 eggs
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 cup water (if needed to adjust batter consistency)

Instructions:

1. Prepare the wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, melted coconut oil, and vanilla extract.
2. Mix the dry ingredients: In another bowl, combine the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until smooth. If the batter is too thick, add water a tablespoon at a time to reach the right consistency.
4. Pour into the pan: Pour the batter into a greased loaf pan, smoothing the top.
5. Bake: Preheat the oven to 350°F (175°C). Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin spice bread is a true autumn favorite, offering a soft, moist texture with the perfect balance of spice and sweetness. It’s wonderful on its own or toasted with a pat of butter, making it a comforting treat year-round.

Gluten-Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread is a decadent twist on the classic recipe, combining the sweetness of ripe bananas with rich chocolate chips. Perfect for dessert or a sweet breakfast treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 ripe bananas, mashed
• 1/2 cup chocolate chips
• 1/2 cup honey or maple syrup
• 2 eggs
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the wet ingredients: In a large bowl, mash the bananas and mix with honey, eggs, melted coconut oil, and vanilla extract.
3. Combine the dry ingredients: In a separate bowl, combine the gluten-free flour, baking soda, cinnamon, and salt.
4. Mix together: Add the dry ingredients to the wet ingredients and stir until smooth. Fold in the chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chocolate chip banana bread is irresistibly soft and moist, with the sweetness of bananas and the indulgent flvor of chocolate. It’s perfect for anyone craving a gluten-free dessert or a fun twist on traditional banana bread.

Gluten-Free Beer Bread

This gluten-free beer bread is dense and hearty, with a slight malty flavor from the beer. It’s incredibly easy to make and requires no yeast, making it a quick and satisfying addition to any meal, especially soups and stews.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 bottle (12 oz) gluten-free beer
• 1/4 cup melted butter or dairy-free alternative

Instructions:

1. Preheat the oven: Preheat the oven to 375°F (190°C) and grease a loaf pan.
2. Mix the dry ingredients: In a large bowl, combine the gluten-free flour, baking powder, salt, and sugar.
3. Add the beer and butter: Pour in the beer and melted butter, stirring until the batter comes together. It should be thick but not dry.
4. Pour into the pan: Transfer the batter into the prepared loaf pan and smooth the top.
5. Bake: Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free beer bread is delightfully simple and packed with flavor. It’s perfect for those who enjoy a denser, slightly tangy bread, and it pairs wonderfully with hearty dishes like stews or roasted meats.

Gluten-Free Rosemary & Olive Bread

This gluten-free rosemary and olive bread is infused with the bold flavors of fresh rosemary and briny olives, making it a savory loaf that pairs perfectly with Mediterranean dishes, grilled meats, or cheese.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup olive oil
• 1 tsp salt
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle in the yeast and let it sit for 5-10 minutes until it becomes foamy.
2. Prepare the dough: In a large bowl, mix the gluten-free flour, salt, garlic powder, onion powder, and chopped rosemary. Add the activated yeast mixture and olive oil. Stir to form a sticky dough.
3. Add the olives: Gently fold in the chopped olives.
4. First rise: Cover the dough with a damp towel and let it rise for about 1-2 hours until doubled in size.
5. Shape the dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
6. Second rise: Allow the dough to rise again for 30-45 minutes.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and firm to the touch.
8. Cool: Let the bread cool on a wire rack before slicing.

This rosemary and olive bread is aromatic, savory, and perfect for any meal. The salty olives combined with fresh rosemary create a wonderfully Mediterranean-inspired flavor, making it a standout gluten-free bread choice.

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread is a sweet and fragrant loaf that combines the natural sweetness of apples with the warmth of cinnamon. It’s a perfect fall-inspired treat or a cozy addition to any breakfast or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 medium apples, peeled and grated
• 1/2 cup brown sugar or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the wet ingredients: In a large bowl, whisk together the grated apples, melted coconut oil, eggs, and vanilla extract.
3. Combine the dry ingredients: In another bowl, mix the gluten-free flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. Bake: Pour the batter into the greased loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center.
6. Cool: Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack.

This apple cinnamon bread is perfect for the cooler months, offering a moist and fragrant treat. The natural sweetness of apples makes it ideal for breakfast or dessert, with the cinnamon adding the perfect touch of spice.

Gluten-Free Lemon Poppy Seed Bread

This light and zesty gluten-free lemon poppy seed bread is a refreshing treat with a bright lemon flavor and a satisfying crunch from the poppy seeds. It’s perfect for springtime or anytime you’re craving a citrusy, slightly sweet loaf.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup sugar (coconut or cane)
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup poppy seeds
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the wet ingredients: In a large bowl, whisk together the eggs, applesauce, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
3. Mix the dry ingredients: In another bowl, combine the gluten-free flour, sugar, salt, baking powder, baking soda, and poppy seeds.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This lemon poppy seed bread is a light, fragrant, and slightly tangy treat that is perfect for spring or any time you need a refreshing snack. It’s ideal for breakfast, an afternoon pick-me-up, or even as a light dessert.

Gluten-Free Coconut Flour Bread

Made with coconut flour, this gluten-free bread has a slightly sweet, nutty flavor and a light, airy texture. It’s a great option for anyone looking for a low-carb, gluten-free bread that’s also full of fiber.

Ingredients:

• 1 cup coconut flour
• 6 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk (or any milk alternative)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the wet ingredients: In a large bowl, whisk together the eggs, coconut oil, honey, almond milk, and vanilla extract.
3. Mix the dry ingredients: In a separate bowl, combine the coconut flour, baking powder, and salt.
4. Combine the wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until smooth.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This coconut flour bread has a slightly sweet and nutty flavor with a fluffy texture, perfect for those looking for a healthier, low-carb bread option. It’s excellent for sandwiches, toast, or served with your favorite spread.

Gluten-Free Carrot Cake Bread

This gluten-free carrot cake bread combines the rich, spiced flavor of carrot cake with the ease of a quick bread. It’s a wonderful option for a breakfast treat or dessert and is perfect for anyone craving a sweet, slightly spiced loaf.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup finely grated carrots
• 1/2 cup brown sugar or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the wet ingredients: In a large bowl, whisk together the eggs, brown sugar, melted coconut oil, and vanilla extract.
3. Mix the dry ingredients: In another bowl, combine the gluten-free flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until smooth. Fold in the grated carrots and chopped nuts (if using).
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This carrot cake bread is a sweet, spiced treat with the comforting flavors of cinnamon, nutmeg, and carrots. It’s the perfect gluten-free option for those who love carrot cake but want something a little easier to make.

Gluten-Free Sesame Seed Bread

This gluten-free sesame seed bread has a nutty flavor, a slightly crispy crust, and is perfect for sandwiches, burgers, or simply toasted with some butter. The sesame seeds add both flavor and texture, making this loaf both delicious and visually appealing.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup sesame seeds (plus extra for topping)
• 1 tsp garlic powder

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Prepare the dough: In a large bowl, combine the gluten-free flour, salt, and garlic powder. Add the activated yeast mixture and olive oil. Mix until the dough is smooth.
3. First rise: Cover the dough with a damp towel and let it rise for 1-2 hours until doubled in size.
4. Shape the bread: Punch down the dough and shape it into a loaf. Place it on a greased baking sheet or in a loaf pan.
5. Second rise: Let the dough rise for 30-45 minutes.
6. Top with sesame seeds: Brush the top of the loaf with a little water and sprinkle sesame seeds over the top.
7. Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes or until golden brown.
8. Cool: Let the bread cool before slicing.

This sesame seed bread has a nutty flavor and a slight crunch from the seeds, making it perfect for sandwiches or as a side to soups and salads. The sesame seeds on top give it a beautiful and appetizing look, adding an extra touch to your gluten-free bread collection.

Note: More recipes are coming soon