Gluten Free Bread Recipes

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Bread is one of the few staples that has remained an important part of our lives throughout history. Unfortunately this has proven to be quite difficult for people who have been diagnosed with celiac disease, or those who feel they are experiencing symptoms of wheat intolerance. Luckily as we learn more about celiac disease and gluten intolerance symptoms more options are becoming available.

Finding good gluten free bread recipes is worth its weight in gold to those bread lovers who are experiencing gluten intolerance symptoms. Here is a list of gluten free bread recipes I hope you’ll enjoy enough to take to your next pot luck or family gathering.

For more recipes specifically aimed for breadmakers (or “bread machines”), visit Gluten Free Bread Machine Recipes. For ways to customize your recipes (or invent your own), read our gluten-replacement guide in our Gluten Free Pantry.

Click on any title to drop down to the specific recipe or take your time browsing them all together:

Gluten-Free Blueberry Quick Bread
Zucchini Gluten Free Bread Recipe
Basic Gluten Free Bread Machine Recipe
Bran Gluten Free Bread Machine Recipe
Gluten Free Country Bread
Gluten Free Cornbread Deluxe

Gluten-Free Blueberry Quick Bread

Makes 1 loaf of gluten free cornbread, 3 mini-loaves, or 12 muffins. To mix things up you can also try this recipe with frozen raspberries, fresh strawberries, or 1 cup chopped dried fruit.

• 1 cup almond flour
• 1 cup brown rice flour or gluten-free flour blend, such as Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
• 2 Tbs. cornstarch
• 1 Tbs. grated lemon zest
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup sugar
• 2/3 cup low-fat buttermilk or plain yogurt
• 1/4 cup olive oil
• 2 eggs
• 1/2 tsp. almond extract
• 1 1/2 cups frozen blueberries

Directions:

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
2. Whisk together almond flour, brown rice flour, cornstarch, lemon zest, baking powder, baking soda, and salt in large bowl. Whisk together sugar, buttermilk, oil, eggs, and almond extract in separate bowl. Fold buttermilk mixture into flour mixture with spatula. Stir in blueberries.
3. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.

Zucchini Gluten Free Bread Recipe

Makes 1 loaf

• 3/4 cup rice flour
• 3/4 cup bean flour
• 2 teaspoons xanthum gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• 2 eggs
• 1 cup honey
• 2/3 cup oil
• 2 teaspoons vanilla
• 1 1/3 cups shredded zucchin
• 1/2 cup chopped walnuts

Directions:

Preheat oven to 325 degrees and lightly grease a large loaf pan. In a bowl sift the all of the flours, xanthum gum, baking powder, baking soda, salt and cinnamon. In another bowl add the eggs and beat with a fork. Add the honey and oil continue to beat with a fork. Mix in the vanilla, zucchini and nuts. Mix in the dry ingredients until moistened. Pour into the prepared loaf pan and bake for 60 minutes. Cool on a wire rack.

Basic Gluten Free Bread Machine Recipe

Makes 1 loaf.

• 1 egg
• 1/3 cup egg whites
• 1 tablespoon apple cider vinegar
• 1/4 cup canola oil
• 1/4 cup honey
• 1 1/2 cups warm skim milk
• 1 teaspoon salt
• 1 tablespoon xanthan gum
• 1/2 cup tapioca flour
• 1/4 cup garbanzo bean flour
• 1/4 cup millet flour
• 1 cup white rice flour
• 1 cup brown rice flour
• 1 tablespoon active dry yeast

Directions:

1. Place ingredients in the bread machine pan in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Bran Gluten Free Bread Machine Recipe

Makes 1 loaf

• 2 eggs
• 1 1/2 cups milk
• 1 teaspoon lemon juice
• 1 1/2 teaspoons salt
• 1 tablespoon light corn syrup
• 1/4 cup melted butter
• 1 1/2 cups rice flour
• 1 3/4 cups brown rice flour
• 1/4 cup rice bran
• 1 tablespoon xanthum gum
• 1 tablespoon dry yeast

Directions:

In a bowl whisk the eggs and the milk together. Pour into the breadmaker. Add in the lemon juice, salt, corn syrup and melted butter. In a bowl combine and mix together the flours, bran and xanthum gum. Pour into the breadmaker. Sprinkle the yeast on top. Set the breadmaker to basic and 1 1/2 lb. After cooking allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.

Gluten Free Country Bread

If you’re looking for a gluten free bread recipe that packs a nutritional punch, this soft, chewy loaf fits the bill.

• 1 tsp. sugar
• 1 0.75-oz pkg. yeast
• 1 cup of brown rice flour (thank you Trudy!)
• 1 cup sunflower seeds
• 1/2 cup ground flaxseeds or flaxseed meal
• 1/2 cup potato starch
• 1/4 cup soy flour
• 1/4 cup tapioca flour or starch
• 1 Tbs. xanthan gum
• 1 tsp. salt
• 2 eggs
• 2 egg whites
• 1/2 cup soymilk or rice milk
• 1/4 cup olive oil
• 1/4 cup molasses
• 1 Tbs. apple cider vinegar

Directions:

1. Coat 9 x 5 inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
2. Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum and salt in a large bowl. In separate bowl whisk together eggs, egg whites, soymilk, oil, molasses and vinegar.
3. Add dry ingredients to egg mixture, and beat with an electric mixer on low speed for 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
4. Preheat oven to 350 degrees F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, slice and enjoy!

Gluten Free Cornbread Deluxe

In a blender process until smooth:

• 1 cup milk (you can substitute rice milk, soymilk or buttermilk if you prefer)
• 1 egg or 2 egg whites
• ¼ cup oil (canola or safflower)
• ¼ cup pure maple syrup

In a separate bowl, mix these dry ingredients with a wire whisk:

• 1 cup cornmeal
• 1 cup rice flour (brown, white or a combination of both)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ to ½ teaspoon xanthan gum
• ¼ to ½ teaspoon salt

Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 inch square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.

To make this into a savory gluten free meal:

Use a 9 x 12 pan, spray or oil it, then add

• 1 large can diced tomatoes, drained (28 oz.)
• 1 can drained beans, rinsed and drained (black, pinto, or whatever you like)
• Any other vegetable you think would be tasty, for example corn, diced red or green bell peppers, zucchini, mushrooms etc.
• Sprinkle on chili powder or any other seasonings to your taste
• Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.

I hope you enjoy these gluten free bread recipes and I help you live a more fulfilling life while you eliminate your gluten allergy symptoms. Thank you for visiting Gluten Intolerance Symptoms!

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