Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
In the quest for a healthier lifestyle, many people are turning to gluten-free diets.
Whether you have celiac disease, gluten sensitivity, or simply want to explore new dietary options, gluten-free breads are a fantastic choice.
These breads not only eliminate gluten but also offer a variety of flavors and nutritional benefits.
In this blog post, we will explore some of the best gluten-free healthy bread recipes that are easy to make and delicious to eat.
Must-have Bread Accessories At A Glance
15+ Delicious Gluten-Free Healthy Bread Recipes to Try Today
Whether you are looking for a dense and hearty loaf or a light and fluffy option, there is a gluten-free bread recipe for you.
Give these recipes a try and enjoy the delicious and nutritious benefits of gluten-free baking.
Gluten-Free Almond Flour Bread
Almond Flour Bread is a nutritious and delicious gluten-free option that is high in protein and healthy fats.
Perfect for sandwiches or toast, this bread is also low in carbs, making it suitable for those following a keto diet.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup flaxseed meal
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 5 large eggs
- 1/4 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, baking soda, and sea salt.
- In a separate bowl, whisk together the eggs, melted coconut oil, apple cider vinegar, and honey if using.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Almond Flour Bread is a simple and wholesome alternative to traditional wheat bread.
With its rich, nutty flavor and moist texture, it makes a great base for any meal. Store it in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Quinoa Flour Bread
Quinoa Flour Bread is a hearty and nutritious bread option that is packed with protein, fiber, and essential amino acids.
This gluten-free bread is perfect for those who are looking for a healthy, energy-boosting option.
Ingredients:
- 2 cups quinoa flour
- 1/2 cup tapioca flour
- 1/4 cup ground chia seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup olive oil
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together quinoa flour, tapioca flour, ground chia seeds, sunflower seeds, pumpkin seeds, baking soda, and sea salt.
- In a separate bowl, combine olive oil, water, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Quinoa Flour Bread is a fantastic choice for a gluten-free diet, providing a dense, satisfying texture and a nutty flavor.
It’s great for sandwiches, toast, or even as a snack on its own. Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Sweet Potato Bread
Sweet Potato Bread is a moist and flavorful gluten-free bread that combines the natural sweetness of sweet potatoes with the warmth of spices.
This bread is not only delicious but also packed with vitamins and fiber.
Ingredients:
- 1 cup sweet potato puree
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, whisk together the sweet potato puree, eggs, melted coconut oil, and maple syrup.
- In a separate bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- 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.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Sweet Potato Bread is a delightful and healthy gluten-free option that can be enjoyed as a breakfast, snack, or dessert.
Its moist texture and rich flavor make it a favorite for both kids and adults.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Buckwheat Bread
Buckwheat Bread is a nutritious and dense gluten-free bread with a slightly nutty flavor.
Rich in fiber and essential nutrients, this bread is an excellent choice for a healthy diet.
Ingredients:
- 2 cups buckwheat flour
- 1/2 cup tapioca starch
- 1/4 cup ground flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 1/2 cups water
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together buckwheat flour, tapioca starch, ground flaxseed, sunflower seeds, pumpkin seeds, baking soda, and sea salt.
- In a separate bowl, combine water, olive oil, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Buckwheat Bread is a hearty and satisfying gluten-free option that is perfect for sandwiches or as a side to soups and salads.
Its dense texture and rich flavor make it a versatile addition to any meal.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Coconut Flour Bread
Coconut Flour Bread is a light and fluffy gluten-free bread with a subtle coconut flavor.
High in fiber and low in carbs, this bread is ideal for those following a paleo or keto diet.
Ingredients:
- 3/4 cup coconut flour
- 1/4 cup ground flaxseed
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 6 large eggs
- 1/2 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, combine coconut flour, ground flaxseed, baking soda, and sea salt.
- In a separate bowl, whisk together the eggs, melted coconut oil, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Coconut Flour Bread is a versatile and healthy gluten-free option that can be enjoyed with sweet or savory toppings.
Its light and fluffy texture makes it a great choice for a variety of meals. Store the bread in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Oat Flour Bread
Oat Flour Bread is a wholesome and hearty gluten-free bread that is rich in fiber and nutrients.
This bread is easy to make and perfect for breakfast or as a snack.
Ingredients:
- 2 cups oat flour (gluten-free)
- 1/2 cup tapioca starch
- 1/4 cup ground chia seeds
- 1/4 cup rolled oats (gluten-free)
- 1 1/2 cups almond milk
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together oat flour, tapioca starch, ground chia seeds, rolled oats, baking soda, and sea salt.
- In a separate bowl, combine almond milk, olive oil, apple cider vinegar, and maple syrup.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Oat Flour Bread is a nutritious and filling gluten-free option that is perfect for any time of day.
Its hearty texture and subtle sweetness make it a favorite for both kids and adults.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Chickpea Flour Bread
Chickpea Flour Bread is a protein-packed, gluten-free bread with a slightly nutty flavor.
It’s an excellent option for those looking to increase their protein intake while avoiding gluten.
Ingredients:
- 2 cups chickpea flour
- 1/4 cup flaxseed meal
- 1/4 cup olive oil
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, combine chickpea flour, flaxseed meal, baking soda, sea salt, garlic powder, and dried rosemary if using.
- In a separate bowl, whisk together olive oil, water, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Chickpea Flour Bread is a delicious and nutritious gluten-free option that can be enjoyed with a variety of toppings. Its dense texture and rich flavor make it a satisfying choice for any meal.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Millet Flour Bread
Millet Flour Bread is a light and slightly sweet gluten-free bread that is rich in vitamins and minerals.
This bread is perfect for those looking for a healthy and easily digestible alternative to wheat bread.
Ingredients:
- 2 cups millet flour
- 1/2 cup tapioca starch
- 1/4 cup ground flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup coconut oil, melted
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, mix together millet flour, tapioca starch, ground flaxseed, sunflower seeds, baking soda, and sea salt.
- In a separate bowl, combine melted coconut oil, water, apple cider vinegar, and maple syrup.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Millet Flour Bread is a wholesome and easy-to-digest gluten-free option that is great for sandwiches or as a side to soups and salads.
Its light texture and mild flavor make it a versatile addition to your diet.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Sorghum Flour Bread
Sorghum Flour Bread is a hearty and flavorful gluten-free bread that is high in antioxidants and fiber.
This bread is perfect for those who want a nutritious and delicious alternative to traditional wheat bread.
Ingredients:
- 2 cups sorghum flour
- 1/2 cup tapioca starch
- 1/4 cup ground chia seeds
- 1/4 cup pumpkin seeds
- 1/4 cup olive oil
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together sorghum flour, tapioca starch, ground chia seeds, pumpkin seeds, baking soda, and sea salt.
- In a separate bowl, combine olive oil, water, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Sorghum Flour Bread is a nutritious and flavorful gluten-free option that is perfect for any meal.
Its dense texture and rich taste make it a great choice for sandwiches, toast, or as a side dish.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Teff Flour Bread
Teff Flour Bread is a nutritious and gluten-free bread with a slightly sweet and earthy flavor.
High in protein, fiber, and essential minerals, this bread is a great addition to a healthy diet.
Ingredients:
- 2 cups teff flour
- 1/2 cup tapioca starch
- 1/4 cup ground flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together teff flour, tapioca starch, ground flaxseed, sunflower seeds, baking soda, and sea salt.
- In a separate bowl, combine olive oil, water, apple cider vinegar, and maple syrup if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Teff Flour Bread is a flavorful and healthy gluten-free option that is perfect for sandwiches, toast, or as a side dish.
Its dense texture and unique taste make it a versatile addition to your diet.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Amaranth Flour Bread
Amaranth Flour Bread is a nutritious, gluten-free bread rich in protein, fiber, and essential vitamins.
This bread has a slightly nutty flavor and a moist texture, making it a delicious and healthy choice.
Ingredients:
- 2 cups amaranth flour
- 1/2 cup tapioca starch
- 1/4 cup ground chia seeds
- 1/4 cup pumpkin seeds
- 1/4 cup coconut oil, melted
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, mix together amaranth flour, tapioca starch, ground chia seeds, pumpkin seeds, baking soda, and sea salt.
- In a separate bowl, combine melted coconut oil, water, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Amaranth Flour Bread is a nutritious and delicious gluten-free option that is perfect for any meal.
Its moist texture and nutty flavor make it a great choice for sandwiches, toast, or as a side dish.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Cassava Flour Bread
Cassava Flour Bread is a light and fluffy gluten-free bread made from cassava root.
It has a mild flavor and is an excellent option for those looking for a grain-free bread alternative.
Ingredients:
- 2 cups cassava flour
- 1/2 cup tapioca starch
- 1/4 cup ground flaxseed
- 1/4 cup coconut oil, melted
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, mix together cassava flour, tapioca starch, ground flaxseed, baking soda, and sea salt.
- In a separate bowl, combine melted coconut oil, water, apple cider vinegar, and maple syrup if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Cassava Flour Bread is a versatile and healthy gluten-free option that can be enjoyed with sweet or savory toppings.
Its light and fluffy texture makes it a great choice for a variety of meals.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Brown Rice Flour Bread
Brown Rice Flour Bread is a hearty and wholesome gluten-free bread that offers a nutty flavor and a dense texture.
This bread is rich in fiber and essential nutrients, making it a healthy choice for any meal.
Ingredients:
- 2 cups brown rice flour
- 1/2 cup tapioca starch
- 1/4 cup ground flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together brown rice flour, tapioca starch, ground flaxseed, sunflower seeds, baking soda, and sea salt.
- In a separate bowl, combine olive oil, water, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Brown Rice Flour Bread is a nutritious and satisfying gluten-free option that is perfect for sandwiches, toast, or as a side to your favorite dishes.
Its nutty flavor and dense texture make it a versatile addition to your diet.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Arrowroot Flour Bread
Arrowroot Flour Bread is a light and fluffy gluten-free bread that is easy to digest and perfect for those with sensitive stomachs.
This bread has a mild flavor, making it a versatile base for both sweet and savory toppings.
Ingredients:
- 2 cups arrowroot flour
- 1/2 cup tapioca starch
- 1/4 cup ground chia seeds
- 1/4 cup coconut oil, melted
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, mix together arrowroot flour, tapioca starch, ground chia seeds, baking soda, and sea salt.
- In a separate bowl, combine melted coconut oil, water, apple cider vinegar, and maple syrup if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Arrowroot Flour Bread is a simple and healthy gluten-free option that is perfect for any meal.
Its light and fluffy texture makes it a great choice for sandwiches, toast, or as a side dish.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Gluten-Free Hazelnut Flour Bread
Hazelnut Flour Bread is a rich and flavorful gluten-free bread that offers a nutty taste and a dense texture.
This bread is high in protein and healthy fats, making it a nutritious option for any time of day.
Ingredients:
- 2 cups hazelnut flour
- 1/2 cup tapioca starch
- 1/4 cup ground flaxseed
- 1/4 cup chopped hazelnuts
- 1/4 cup olive oil
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with olive oil.
- In a large bowl, mix together hazelnut flour, tapioca starch, ground flaxseed, chopped hazelnuts, baking soda, and sea salt.
- In a separate bowl, combine olive oil, water, apple cider vinegar, and honey if using.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Hazelnut Flour Bread is a decadent and nutritious gluten-free option that is perfect for breakfast, snacks, or as a side to your favorite meals.
Its rich, nutty flavor and dense texture make it a delightful addition to any diet.
Store the bread in an airtight container in the refrigerator for up to a week or freeze for longer storage.