31+ Irresistible Gluten-Free Bread Flour Recipes You Need to Try

Whether you’re following a gluten-free lifestyle due to health reasons or simply exploring new ways to enjoy your favorite breads, discovering a variety of gluten-free bread recipes can open up a whole new world of culinary possibilities.

Gluten-free bread flour is a versatile ingredient that can help you recreate traditional bread textures and flavors without the gluten.

In this blog, we’ve curated a list of 31+ gluten-free bread flour recipes, from soft and fluffy loaves to deliciously hearty options, so you’ll never miss out on the joy of fresh, homemade bread again.

With these easy-to-follow recipes, you can make everything from classic sandwich breads and savory herb loaves to sweet, spiced options like zucchini or carrot cake bread.

Whether you’re new to gluten-free baking or an experienced pro, our collection has something for everyone.

So grab your gluten-free bread flour, preheat the oven, and get ready to bake some mouthwatering bread!

31+ Irresistible Gluten-Free Bread Flour Recipes You Need to Try

Finding the perfect gluten-free bread recipe doesn’t have to be a challenge.

With our 31+ gluten-free bread flour recipes, you can easily explore a wide range of flavors and textures, making gluten-free baking as enjoyable and satisfying as ever.

Each recipe is crafted to bring out the best in your gluten-free flour, offering you soft, delicious, and nutritious loaves that rival traditional bread.

So next time you crave a slice of fresh bread, turn to these amazing recipes and enjoy the gluten-free goodness!

Gluten-Free Whole Wheat Bread

This gluten-free whole wheat bread is packed with nutrients and flavor. It’s a hearty option, perfect for sandwiches or as a side with soup.

The flour blend of brown rice flour, sorghum, and tapioca flour gives it a wonderful texture, while the addition of flaxseeds and psyllium husk ensures it stays soft and moist.

Ingredients:

• 1 ½ cups brown rice flour
• 1 cup sorghum flour
• ½ cup tapioca flour
• 2 tbsp flaxseeds
• 2 tbsp psyllium husk powder
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp honey or maple syrup
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 2 eggs (room temperature)

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water. Add the active dry yeast and allow it to proof for about 10 minutes.
2. In a large bowl, mix together the brown rice flour, sorghum flour, tapioca flour, flaxseeds, psyllium husk powder, salt, and baking powder.
3. Add the yeast mixture, olive oil, and eggs to the dry ingredients. Stir until combined.
4. Pour the mixture into a greased loaf pan, smooth the top, and cover with a damp cloth. Let it rise for about 1 hour in a warm place.
5. Preheat your oven to 375°F (190°C). Once the dough has risen, bake it for 30-35 minutes or until golden brown and a toothpick comes out clean.
6. Allow the bread to cool for at least 15 minutes before slicing.

This gluten-free whole wheat bread offers a great balance of flavors and textures.

It’s a fantastic addition to your gluten-free repertoire, providing a nutritious alternative to traditional wheat bread.

The bread’s hearty taste pairs well with any filling, making it a versatile choice for everyday meals.

Soft Gluten-Free Sandwich Bread

A soft and fluffy gluten-free sandwich bread that mimics the texture of regular sandwich bread.

This recipe uses a gluten-free all-purpose flour blend combined with the richness of eggs and olive oil, which results in a soft loaf perfect for sandwiches or toast.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp olive oil
• 2 tsp apple cider vinegar
• 2 eggs (room temperature)
• 1 ½ cups warm water
• 2 tsp active dry yeast

Instructions:

1. In a small bowl, combine the sugar and warm water. Sprinkle in the yeast and let it proof for about 10 minutes.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
3. Add the eggs, olive oil, apple cider vinegar, and the proofed yeast mixture into the dry ingredients. Stir until smooth and combined.
4. Grease a loaf pan and pour the batter into the pan. Use a spatula to smooth the top of the dough.
5. Cover the pan with a cloth and allow the dough to rise for 1 hour.
6. Preheat your oven to 375°F (190°C). Once the dough has risen, bake for 25-30 minutes or until golden brown and the top springs back when lightly pressed.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free sandwich bread is incredibly soft and perfect for any sandwich. The addition of apple cider vinegar provides a slight tang, balancing the flavors.

Its texture is light and airy, making it a great choice for those seeking a bread that feels like the real thing.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, flavorful, and perfect for breakfast or a snack.

The ripe bananas add natural sweetness, while the almond flour gives it a dense, satisfying texture.

It’s an excellent way to use up overripe bananas and create a delicious treat without any gluten.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• 2 eggs (room temperature)
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp honey or maple syrup
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the eggs, honey or maple syrup, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a true crowd-pleaser with its rich, sweet flavor and moist crumb.

The combination of ripe bananas and almond flour gives it a nutty, slightly dense texture, making it perfect for a comforting snack or breakfast.

It’s a great way to enjoy a naturally sweetened, gluten-free treat.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a moist and flavorful treat, perfect for breakfast or a snack.

The zucchini adds moisture without overpowering the flavor, and the cinnamon gives it a warm, cozy taste.

This bread is ideal for those looking for a vegetable-packed, gluten-free option that is both healthy and delicious.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 large eggs (room temperature)
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1/3 cup honey or maple syrup
• 1/3 cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, olive oil, and vanilla extract. Add the grated zucchini and stir to combine.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in walnuts or raisins if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free zucchini bread is a delightful, nutrient-packed treat that’s not only easy to make but also full of flavor.

The moisture from the zucchini keeps the bread soft and tender, while the cinnamon adds just the right amount of warmth.

It’s a perfect way to sneak in some veggies while indulging in a delicious gluten-free snack.

Gluten-Free Oatmeal Bread

This gluten-free oatmeal bread combines the heartiness of oats with the softness of a bread loaf, creating a perfect balance of texture and flavor.

The oats contribute a mild, slightly nutty taste, while the bread stays soft and moist, making it ideal for breakfast or sandwiches.

Ingredients:

• 2 cups gluten-free rolled oats (blended into flour)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp honey or maple syrup
• 2 large eggs (room temperature)
• 1 ½ cups warm water
• 2 tsp active dry yeast
• 3 tbsp olive oil
• 1 tsp vanilla extract

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water and sprinkle the yeast over the mixture. Let it sit for 10 minutes to activate.
2. Blend the rolled oats in a food processor or blender to make oat flour.
3. In a large bowl, combine the oat flour, gluten-free all-purpose flour, baking powder, and salt.
4. Add the yeast mixture, eggs, olive oil, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
5. Pour the batter into a greased loaf pan and smooth the top with a spatula.
6. Cover with a damp cloth and let the dough rise for 1 hour.
7. Preheat the oven to 375°F (190°C) and bake the bread for 35-40 minutes, or until golden brown and a toothpick comes out clean.
8. Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free oatmeal bread is soft, light, and packed with fiber from the oats. It has a slightly sweet flavor, making it a perfect option for breakfast with butter or jam.

The combination of oats and gluten-free flour makes it a nutritious choice, and the light texture ensures it won’t weigh you down.

Gluten-Free Cornbread

This gluten-free cornbread is a simple, savory option that’s perfect for any meal.

Made with cornmeal and a blend of gluten-free flours, it has a light texture and slightly sweet flavor.

This cornbread is ideal to serve with chili, stews, or even as a stand-alone snack.

Ingredients:

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 large eggs (room temperature)
• 1/3 cup honey or maple syrup
• 1 cup buttermilk (or use non-dairy milk with a splash of vinegar)
• ¼ cup melted butter or olive oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt.
3. In another bowl, whisk the eggs, honey or maple syrup, buttermilk, melted butter or olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for 10 minutes before cutting into squares.

This gluten-free cornbread has a perfect balance of sweetness and savory flavors, making it a great side dish for any meal.

Its crumbly yet moist texture is sure to please everyone at the table. Serve it warm with a dollop of butter or as a side to your favorite chili recipe for a complete meal.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is rich, moist, and spiced to perfection.

The pumpkin gives it a soft, tender crumb, while the cinnamon, nutmeg, and cloves provide that comforting fall flavor.

It’s an ideal gluten-free treat for breakfast or a sweet afternoon snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 2 large eggs (room temperature)
• 1 cup pumpkin puree
• 1/3 cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is a delightful treat that perfectly captures the flavors of fall.

The moisture from the pumpkin ensures a soft, tender texture, and the blend of warm spices adds just the right amount of flavor.

It’s a comforting and delicious choice for anyone looking for a gluten-free baked good.

Gluten-Free Garlic Herb Bread

This gluten-free garlic herb bread is a savory, flavorful option that’s perfect for pairing with pasta, soups, or salads.

With a fragrant combination of garlic, rosemary, and thyme, it makes for a perfect side dish or snack. This bread is soft, airy, and easy to make.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 cloves garlic, minced
• 2 large eggs (room temperature)
• 1 cup warm water
• 2 tsp active dry yeast
• 3 tbsp olive oil
• 1 tsp honey or maple syrup

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water. Sprinkle the yeast over the top and let it sit for 10 minutes to activate.
2. In a large bowl, combine the gluten-free flour, baking powder, salt, rosemary, thyme, and minced garlic.
3. Add the activated yeast mixture, eggs, and olive oil to the dry ingredients. Mix until smooth.
4. Pour the dough into a greased loaf pan and smooth the top with a spatula.
5. Cover with a cloth and let the dough rise for 1 hour in a warm place.
6. Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free garlic herb bread is flavorful and fragrant, making it a perfect accompaniment to any meal.

The combination of garlic and herbs gives it a deliciously savory flavor, while the yeast ensures a soft, airy texture.

It’s a great way to enjoy fresh, homemade bread without the gluten.

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread is moist, sweet, and bursting with the flavors of fall.

The combination of fresh apples, cinnamon, and nutmeg creates a fragrant and comforting bread that’s perfect for breakfast, dessert, or as a snack.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 large eggs (room temperature)
• 1 cup peeled and diced apples (about 1 large apple)
• ½ cup honey or maple syrup
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined. Gently fold in the diced apples and nuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free apple cinnamon bread is a delightful way to enjoy the flavors of fall.

The sweetness from the apples combined with the warmth of the cinnamon and nutmeg creates a bread that’s both comforting and satisfying.

It’s perfect for a gluten-free breakfast or a treat with a cup of tea.

Gluten-Free Sweet Potato Bread

This gluten-free sweet potato bread is a soft, moist loaf that is both naturally sweet and nutrient-packed.

The sweet potato adds richness, while cinnamon and nutmeg provide a cozy, comforting flavor.

It’s a wonderful bread to enjoy as a snack, dessert, or even a side dish to savory meals.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• 2 large eggs (room temperature)
• 1 cup mashed cooked sweet potato (about 1 medium potato)
• ½ cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk the eggs, mashed sweet potato, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth. If using, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free sweet potato bread is perfectly moist, with the sweet potato adding both flavor and texture.

The warm spices bring out a lovely, comforting aroma, making it perfect for breakfast or as a snack.

The optional nuts add a crunchy contrast, but it’s just as delicious without them.

Gluten-Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread combines the natural sweetness of ripe bananas with rich chocolate chips.

The banana keeps the bread soft and moist, while the chocolate adds a bit of indulgence. It’s a perfect snack or dessert for anyone following a gluten-free lifestyle.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 ripe bananas, mashed
• 2 large eggs (room temperature)
• ½ cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, and salt.
3. In another bowl, mash the bananas and then whisk in the eggs, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate chip banana bread is a decadent and sweet treat, with the perfect balance of ripe bananas and gooey chocolate chips.

It’s a great way to use up overripe bananas, and the chocolate chips provide a touch of indulgence without being overpowering.

It’s an excellent option for breakfast or a mid-day snack.

Gluten-Free Chia Seed Bread

This gluten-free chia seed bread is loaded with nutrients, including fiber, omega-3 fatty acids, and protein.

The chia seeds provide a slight crunch, while the bread itself is soft and light.

It’s a healthy, gluten-free bread option that works well as a base for sandwiches or as a snack on its own.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp apple cider vinegar
• 2 large eggs (room temperature)
• 1 cup warm water
• 2 tsp active dry yeast
• 2 tbsp olive oil
• 1 tsp honey or maple syrup

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water and sprinkle the yeast over it. Let it sit for 10 minutes until it becomes frothy.
2. In a large bowl, combine the gluten-free flour, chia seeds, baking powder, and salt.
3. In another bowl, whisk together the eggs, apple cider vinegar, and olive oil.
4. Add the yeast mixture and the egg mixture to the dry ingredients and stir until smooth.
5. Pour the dough into a greased loaf pan and smooth the top with a spatula.
6. Cover the pan with a cloth and let the dough rise for about 1 hour in a warm place.
7. Preheat your oven to 375°F (190°C) and bake the bread for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chia seed bread is light, soft, and loaded with nutrition. The chia seeds not only provide a boost of healthy fats but also give the bread a subtle texture.

It’s a great option for anyone looking for a healthy, gluten-free bread that’s both filling and delicious.

Gluten-Free Cinnamon Raisin Bread

This gluten-free cinnamon raisin bread is a sweet and comforting loaf that’s perfect for breakfast or as a snack.

The combination of cinnamon, raisins, and a hint of vanilla creates a deliciously aromatic and flavorful bread, while the gluten-free flour ensures it’s soft and light.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 1 tsp active dry yeast
• 2 tbsp honey or maple syrup
• 1 cup warm water
• 2 large eggs (room temperature)
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup raisins

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water and sprinkle the yeast over the top. Let it sit for 10 minutes to activate.
2. In a large bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.
3. Add the yeast mixture, eggs, olive oil, and vanilla extract to the dry ingredients. Stir until the dough is smooth and slightly sticky.
4. Gently fold in the raisins.
5. Pour the dough into a greased loaf pan and smooth the top.
6. Cover the pan with a cloth and let the dough rise for 1 hour in a warm place.
7. Preheat your oven to 375°F (190°C) and bake the bread for 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
8. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cinnamon raisin bread is the perfect balance of sweetness and spice.

The raisins add a chewy texture that pairs beautifully with the warm cinnamon flavor.

It’s great on its own or toasted with a little butter for a delicious gluten-free treat.

Gluten-Free Lemon Poppy Seed Bread

This gluten-free lemon poppy seed bread is a refreshing, zesty option with a slightly nutty flavor from the poppy seeds.

The bright lemon flavor combined with the crunch of poppy seeds makes for a delightful bread that’s perfect for breakfast or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 ½ tsp vanilla extract
• 2 large eggs (room temperature)
• ½ cup honey or maple syrup
• ½ cup olive oil or melted coconut oil
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, olive oil, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the poppy seeds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free lemon poppy seed bread is light, tangy, and packed with flavor.

The combination of lemon and poppy seeds offers a unique, refreshing twist, while the texture is soft and moist.

It’s an ideal bread for when you want something a little more exciting and tangy than traditional options.

Gluten-Free Multigrain Bread

This gluten-free multigrain bread is hearty, nutritious, and packed with a variety of grains, seeds, and fiber.

It’s a dense yet soft bread that’s perfect for making sandwiches or served alongside soups and salads.

The mix of grains adds texture and a nutty flavor that complements the lightness of gluten-free flour.

Ingredients:

• 1 cup gluten-free all-purpose flour
• ½ cup gluten-free rolled oats
• ¼ cup ground flax seeds
• ¼ cup sunflower seeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp salt
• 1 tsp active dry yeast
• 1 cup warm water
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil
• 1 tsp apple cider vinegar
• 2 large eggs (room temperature)

Instructions:

1. In a small bowl, dissolve the honey or maple syrup in warm water and sprinkle the yeast over the top. Let it sit for 10 minutes until it becomes frothy.
2. In a large bowl, combine the gluten-free flour, oats, ground flax seeds, sunflower seeds, baking powder, baking soda, and salt.
3. Add the yeast mixture, olive oil, apple cider vinegar, and eggs to the dry ingredients. Stir until smooth and slightly sticky.
4. Pour the dough into a greased loaf pan and smooth the top with a spatula.
5. Cover the pan with a cloth and let the dough rise for 1 hour in a warm place.
6. Preheat your oven to 375°F (190°C) and bake the bread for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free multigrain bread is packed with nutrients and flavors from a variety of grains and seeds.

It’s perfect for anyone looking for a hearty, gluten-free bread that will satisfy hunger and provide long-lasting energy.

It also has a lovely texture with a slight crunch from the oats and seeds.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is moist, flavorful, and full of hidden veggies.

The mild taste of zucchini blends perfectly with the sweet and aromatic spices, making it an excellent option for breakfast or a snack.

Plus, it’s a great way to use up surplus zucchini from the garden!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 large eggs (room temperature)
• 1 cup grated zucchini (about 1 medium zucchini)
• ½ cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the grated zucchini and nuts (if using).
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free zucchini bread is a wonderful way to enjoy a nutrient-packed treat. The zucchini keeps the bread moist, while the spices add warmth and flavor.

The option of adding nuts provides a nice crunch, but the bread is just as tasty without them.

Gluten-Free Carrot Cake Bread

This gluten-free carrot cake bread is a delicious, moist loaf loaded with sweet grated carrots, cinnamon, and walnuts.

It’s a perfect combination of carrot cake flavors in a simple bread form. You can enjoy it for breakfast, as a snack, or as a dessert.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 large eggs (room temperature)
• 1 ½ cups grated carrots (about 2 medium carrots)
• ½ cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the grated carrots and walnuts (if using).
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free carrot cake bread is sweet, moist, and packed with flavor.

The grated carrots provide moisture and natural sweetness, while the cinnamon and nutmeg create a warm, comforting flavor profile.

The addition of walnuts gives it a nice crunch, but it’s equally delicious without them.

Gluten-Free Almond Flour Bread

This gluten-free almond flour bread is rich, dense, and naturally gluten-free.

The almond flour gives the bread a nutty flavor and a slightly crumbly texture, making it an excellent choice for those who are looking for a low-carb or grain-free option.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs (room temperature)
• 2 tbsp olive oil or melted coconut oil
• 1 tsp apple cider vinegar
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, olive oil, apple cider vinegar, and honey or maple syrup (if using).
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free almond flour bread is a great alternative for those who want a grain-free option.

It’s dense and filling, with a subtle nutty flavor from the almond flour. It’s excellent for making sandwiches or enjoyed toasted with a little butter.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is a seasonal favorite, packed with rich pumpkin flavor and warm spices like cinnamon and nutmeg.

It’s moist and tender, making it perfect for fall baking or any time you want a comforting, gluten-free treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ½ tsp salt
• 2 large eggs (room temperature)
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• ½ cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the walnuts or pecans (if using).
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is the perfect fall treat.

It’s moist, flavorful, and packed with the comforting spices that make pumpkin bread a classic.

The optional nuts add texture and flavor, but even without them, this bread remains deliciously indulgent.

Gluten-Free Sunflower Seed Bread

This gluten-free sunflower seed bread is a nut-free, seed-filled loaf that’s hearty and satisfying. It’s a great choice for those with nut allergies or anyone looking for a bread with extra crunch and nutrition.

The sunflower seeds offer a nutty flavor and plenty of healthy fats, while the bread itself remains soft and light.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup sunflower seeds (plus extra for topping)
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp apple cider vinegar
• 2 large eggs (room temperature)
• 1 cup warm water
• 2 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a small bowl, dissolve the honey or maple syrup in warm water. Sprinkle the yeast over it and let it sit for 10 minutes until it becomes frothy.
3. In a large bowl, combine the gluten-free flour, sunflower seeds, baking powder, and salt.
4. Add the yeast mixture, eggs, apple cider vinegar, olive oil, and vanilla extract to the dry ingredients and stir until well combined.
5. Pour the dough into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional sunflower seeds on top for added crunch.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free sunflower seed bread is hearty, crunchy, and full of flavor. The seeds add texture and a rich, nutty flavor to the loaf, while the lightness of the gluten-free flour ensures the bread isn’t too heavy. It’s a great option for sandwiches or served with a hearty soup.

Gluten-Free Sweet Cornbread

This gluten-free cornbread is slightly sweet, tender, and buttery—just like traditional cornbread but without the gluten.

The cornmeal gives it a slight crunch and texture, while the sweetness makes it perfect for serving with chili or other hearty dishes.

Ingredients:

• 1 cup gluten-free cornmeal
• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup sugar
• 2 large eggs (room temperature)
• 1 cup milk (dairy or non-dairy)
• ¼ cup olive oil or melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a square baking dish or line it with parchment paper.
2. In a large bowl, combine the cornmeal, gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, whisk the eggs, milk, olive oil or melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for 10 minutes before serving.

This gluten-free sweet cornbread is a warm, comforting side dish that pairs wonderfully with savory meals.

The balance of sweet and savory flavors makes it a versatile addition to your gluten-free baking repertoire, perfect for family gatherings or casual dinners.

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread is a perfect blend of sweet apples and warm cinnamon, creating a comforting loaf that’s great for breakfast, dessert, or a snack.

The apples keep the bread moist while adding a fruity sweetness that pairs perfectly with the spicy cinnamon.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2 large eggs (room temperature)
• 1 cup peeled and grated apples (about 1 medium apple)
• ½ cup honey or maple syrup
• ¼ cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, honey or maple syrup, olive oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the grated apples and nuts (if using).
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free apple cinnamon bread is a wonderful treat for cooler weather or any time you’re craving something comforting.

The apples keep it moist and sweet, while the cinnamon and nutmeg give it a warm, aromatic flavor.

The optional nuts add crunch, but it’s just as delicious without them.

Gluten-Free Coconut Flour Bread

This gluten-free coconut flour bread is a healthy, low-carb alternative to traditional bread.

Coconut flour adds a slight coconut flavor, making it a great option for those who love coconut or want a light, yet filling bread. It’s perfect for sandwiches, toasted with butter, or eaten on its own.

Ingredients:

• 1 cup coconut flour
• 1 tsp baking powder
• ½ tsp salt
• 6 large eggs (room temperature)
• ½ cup coconut oil or olive oil, melted
• 1 tsp apple cider vinegar
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs, melted coconut oil, apple cider vinegar, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Coconut flour absorbs a lot of liquid, so the batter will be thick.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free coconut flour bread is soft, slightly sweet, and perfect for anyone looking for a low-carb, grain-free bread option.

It’s great as a base for savory or sweet toppings, and the coconut flour gives it a unique flavor that pairs wonderfully with butter or avocado.

Gluten-Free Honey Oat Bread

This gluten-free honey oat bread is a slightly sweet, hearty loaf filled with the goodness of oats and a touch of honey.

It has a soft and fluffy texture, making it perfect for sandwiches, toast, or as a side dish.

The oats add fiber and texture, while the honey brings a subtle sweetness.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup gluten-free rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs (room temperature)
• ½ cup honey
• ¼ cup olive oil or melted butter
• 1 tsp vanilla extract
• 1 cup warm water
• 1 tsp active dry yeast

Instructions:

1. In a small bowl, dissolve the honey in warm water and sprinkle the yeast over it. Let it sit for 10 minutes until frothy.
2. In a large bowl, combine the gluten-free flour, oats, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, olive oil or melted butter, and vanilla extract.
4. Add the yeast mixture and the egg mixture to the dry ingredients. Stir until smooth.
5. Pour the dough into a greased loaf pan and smooth the top.
6. Cover the pan with a cloth and let it rise for 1 hour in a warm place.
7. Preheat your oven to 375°F (190°C) and bake the bread for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free honey oat bread is slightly sweet with a hearty, satisfying texture.

The oats provide extra fiber, while the honey adds just the right amount of sweetness without being overwhelming.

It’s perfect for any meal, from breakfast to dinner, and makes great toast!