26 Irresistible Gluten-Free Crusty Bread Recipes for Every Occasion

There’s nothing quite like the satisfying crunch of a freshly baked crusty bread, whether it’s paired with a hearty soup, used for sandwiches, or enjoyed simply with butter.

For those following a gluten-free lifestyle, finding breads that are both delicious and have that perfect crust can be a challenge.

The good news is that gluten-free baking has come a long way, and with the right combination of flours, starches, and techniques, it’s possible to create breads that are every bit as satisfying as traditional loaves.

In this article, we’ve compiled 26 gluten-free crusty bread recipes that cover a range of flavors—from savory herb and cheese loaves to slightly sweet fruit-infused options.

Each recipe is designed to deliver a crisp exterior, a tender interior, and rich flavor, so you can enjoy artisanal bread without gluten.

Whether you’re a beginner baker or a seasoned pro, you’ll find recipes that are approachable, creative, and utterly irresistible.

26 Irresistible Gluten-Free Crusty Bread Recipes for Every Occasion

Baking gluten-free crusty bread doesn’t have to be intimidating.

With these 26 recipes, you can experiment with a variety of flavors, textures, and ingredients to find your favorites.

From nutty multigrain loaves to sweet cinnamon swirl breads and savory herb-infused batards, there’s a recipe for every taste and occasion.

Enjoy experimenting with these recipes, perfecting your technique, and most importantly, savoring the satisfaction of biting into a crisp, flavorful loaf you made yourself.

Gluten-free baking has never been more delicious—or more accessible.

Rustic Gluten-Free Country Loaf

This rustic gluten-free country loaf is a hearty bread with a golden-brown crust and soft, airy interior.

Perfect for sandwiches or enjoying with soups and stews, this loaf combines the earthy flavors of brown rice and sorghum flour, enhanced with a touch of olive oil for richness.

Ingredients:

• 2 cups brown rice flour
• 1 cup sorghum flour
• ½ cup tapioca starch
• 1 ½ teaspoons xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar or honey
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ¾ cups warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together brown rice flour, sorghum flour, tapioca starch, xanthan gum, and salt.
3. Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 60–75 minutes, or until slightly puffed.
5. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. Shape the dough into a rustic oval loaf and place it on the prepared sheet.
6. Using a sharp knife, make 2–3 diagonal slashes on top of the loaf to allow expansion.
7. Bake for 35–40 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
8. Let the loaf cool completely on a wire rack before slicing.

This rustic country loaf delivers a satisfying crunch and a soft, chewy interior.

Its wholesome flavor makes it ideal for hearty breakfasts or as an accompaniment to savory meals.

Crusty Gluten-Free Sourdough

A tangy, crusty gluten-free sourdough that combines traditional sourdough flavor with a light and airy texture.

This bread is naturally leavened and perfect for those who love the complexity of sourdough without gluten.

Ingredients:

• 1 cup gluten-free sourdough starter (fed and active)
• 1 ½ cups brown rice flour
• 1 cup oat flour (gluten-free)
• ½ cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 ¼ cups warm water
• 1 tablespoon olive oil

Instructions:

1. In a large mixing bowl, combine the gluten-free starter with warm water and olive oil. Mix until smooth.
2. In another bowl, whisk together brown rice flour, oat flour, potato starch, xanthan gum, and salt.
3. Gradually fold the dry ingredients into the wet mixture until fully incorporated. The dough will be sticky and slightly loose.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 6–8 hours or overnight for a more pronounced sourdough flavor.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside to heat.
6. Turn the dough onto parchment paper, shape it into a round loaf, and carefully place it into the preheated Dutch oven.
7. Bake covered for 25 minutes, then remove the lid and bake for an additional 20 minutes to achieve a golden, crusty exterior.
8. Allow the bread to cool completely on a wire rack before slicing.

This gluten-free sourdough provides the perfect combination of tangy flavor and a crisp crust.

It’s excellent for sandwiches, toast, or simply enjoyed with olive oil and balsamic vinegar.

Olive and Herb Gluten-Free Artisan Bread

This artisan loaf is bursting with flavor, featuring olives and fresh herbs baked into a golden, crusty exterior.

Ideal for Mediterranean-style meals, this bread is soft on the inside yet holds a satisfying crunch on the outside.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• ½ cup chopped black or green olives
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried oregano

Instructions:

1. In a small bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine gluten-free flour, tapioca flour, xanthan gum, salt, rosemary, and oregano.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms.
4. Gently fold in the chopped olives. Cover and allow the dough to rise for 45–60 minutes in a warm spot.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape the dough into an oval or round loaf.
6. Use a sharp knife to make 2–3 shallow slashes on top. Bake for 35–40 minutes or until golden brown and crusty.
7. Let cool on a wire rack before slicing to preserve the texture.

This olive and herb bread combines aromatic herbs and briny olives for a flavorful gluten-free treat.

Its crisp crust and tender interior make it ideal for dipping in olive oil or enjoying alongside cheese and charcuterie.

Chewy Gluten-Free Multigrain Loaf

This multigrain gluten-free loaf combines the nutty flavors of quinoa, buckwheat, and millet flours for a wholesome, chewy bread with a crisp crust. Perfect for hearty sandwiches or to accompany soups.

Ingredients:

• 1 cup quinoa flour
• 1 cup buckwheat flour
• ½ cup millet flour
• ½ cup tapioca starch
• 1 ½ teaspoons xanthan gum
• 1 teaspoon salt
• 2 tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ¾ cups warm water
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, mix warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine all flours, tapioca starch, xanthan gum, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms.
4. Cover the dough and let it rise in a warm place for 60–75 minutes until slightly puffed.
5. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Shape the dough into a rustic loaf.
6. Slash the top 2–3 times with a sharp knife. Bake for 35–40 minutes until golden brown and crusty.
7. Cool completely on a wire rack before slicing.

This multigrain loaf delivers a rich, nutty flavor with a chewy texture and satisfying crust, making it a versatile bread for breakfast or dinner.

Seeded Gluten-Free Boule

A crunchy, seeded gluten-free boule packed with sunflower, pumpkin, and sesame seeds.

Its crisp exterior and soft, nutty interior make it ideal for artisan-style sandwiches or breakfast toast.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 2 tablespoons mixed seeds (sunflower, pumpkin, sesame) plus extra for topping

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together brown rice flour, almond flour, tapioca starch, xanthan gum, salt, and 2 tablespoons seeds.
3. Add the yeast mixture and olive oil, mixing until sticky dough forms.
4. Cover and let rise in a warm spot for 60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a round boule. Sprinkle additional seeds on top.
6. Make 2–3 shallow slashes on top with a sharp knife. Bake for 35–40 minutes until golden and crusty.
7. Cool on a wire rack before slicing.

This seeded boule is a visually stunning, flavorful bread with a crunchy crust and soft interior.

The seeds add texture and a nutty taste that complements any meal.

Garlic and Herb Gluten-Free Batard

This aromatic batard features roasted garlic and fresh herbs baked into a crisp crust. Ideal for garlic bread lovers or as a side for pasta and Mediterranean dishes.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 3 cloves roasted garlic, mashed
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine all-purpose flour, potato starch, xanthan gum, salt, thyme, and rosemary.
3. Add yeast mixture, olive oil, and mashed roasted garlic. Mix into sticky dough.
4. Cover and allow dough to rise for 45–60 minutes in a warm spot.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a long batard.
6. Make 2–3 shallow slashes on top. Bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This garlic and herb batard boasts a fragrant, crisp crust with a flavorful, tender interior.

Perfect for garlic bread or as a companion to hearty meals.

Sun-Dried Tomato and Basil Gluten-Free Loaf

This vibrant loaf is infused with sun-dried tomatoes and fresh basil, offering a fragrant, savory flavor perfect for Mediterranean-style meals or sandwiches. Its crusty exterior contrasts beautifully with a tender, flavorful interior.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• ½ cup chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil

Instructions:

1. Dissolve yeast in warm water and let it sit for 5–10 minutes until foamy.
2. In a large bowl, whisk together all-purpose flour, tapioca flour, xanthan gum, and salt.
3. Add olive oil, sun-dried tomatoes, basil, and yeast mixture to the dry ingredients. Mix until a sticky dough forms.
4. Cover and let the dough rise in a warm place for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This sun-dried tomato and basil loaf is a flavorful gluten-free bread perfect for sandwiches or served alongside soups and salads, with a crisp crust and fragrant interior.

Walnut and Cranberry Gluten-Free Bread

A slightly sweet, nutty bread studded with cranberries and walnuts, perfect for breakfast or tea time.

The crust is crisp, and the interior is soft with a pleasant chew.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• ½ cup chopped walnuts
• ½ cup dried cranberries

Instructions:

1. In a small bowl, dissolve honey in warm water, sprinkle yeast on top, and let sit 5–10 minutes until foamy.
2. In a large bowl, combine brown rice flour, almond flour, tapioca starch, xanthan gum, and salt.
3. Add the yeast mixture to the dry ingredients and mix until sticky dough forms. Fold in walnuts and cranberries.
4. Cover and let rise in a warm spot for 60–75 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a round or oval loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This walnut and cranberry loaf offers a delightful combination of sweet and nutty flavors with a crisp crust, ideal for morning toast, snacks, or pairing with cheese.

Rustic Garlic Parmesan Gluten-Free Bread

This savory bread is enhanced with garlic and Parmesan cheese, giving it a bold flavor and an irresistible golden crust.

Perfect as a side for Italian dishes or for making gourmet sandwiches.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese

Instructions:

1. Dissolve sugar in warm water, sprinkle yeast on top, and let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together all-purpose flour, potato starch, xanthan gum, and salt.
3. Add olive oil, minced garlic, and Parmesan cheese to the yeast mixture. Combine with dry ingredients to form a sticky dough.
4. Cover and allow dough to rise in a warm place for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This rustic garlic Parmesan loaf offers a rich, savory taste with a crisp crust and soft interior, ideal for accompanying pasta dishes or serving as an appetizer with olive oil.

Cheddar and Chive Gluten-Free Bread

A savory loaf loaded with sharp cheddar cheese and fresh chives.

This bread has a golden, crusty exterior and a soft, cheesy interior, perfect for sandwiches, soups, or snacking.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives

Instructions:

1. In a small bowl, dissolve sugar in warm water, sprinkle yeast on top, and let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca starch, xanthan gum, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms. Fold in cheddar cheese and chives.
4. Cover and let the dough rise for 45–60 minutes in a warm place.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

Cheddar and chive bread combines a rich, savory flavor with a crisp crust and soft, cheesy interior, making it a perfect addition to any meal.

Pumpkin Seed and Oat Gluten-Free Bread

A wholesome, slightly nutty loaf with the crunch of pumpkin seeds and the hearty texture of oats.

Its golden crust and tender interior make it ideal for breakfast or sandwiches.

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup brown rice flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar or honey
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• ½ cup pumpkin seeds, plus extra for topping
• ¼ cup gluten-free rolled oats

Instructions:

1. In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine oat flour, brown rice flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture and olive oil to dry ingredients. Mix until a sticky dough forms. Fold in pumpkin seeds and oats.
4. Cover and let dough rise in a warm place for 60–75 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf and sprinkle extra pumpkin seeds on top.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This pumpkin seed and oat bread is hearty, nutritious, and flavorful, with a satisfying crunch from seeds and a soft interior perfect for breakfast or lunch.

Rosemary Sea Salt Gluten-Free Loaf

A fragrant artisan-style loaf with fresh rosemary and a sprinkling of coarse sea salt.

Its crisp crust and aromatic interior make it a perfect accompaniment to soups, stews, or cheese boards.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt, plus extra for topping
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary

Instructions:

1. Dissolve sugar in warm water, sprinkle yeast on top, and let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together flour, potato starch, xanthan gum, salt, and rosemary.
3. Add yeast mixture and olive oil to dry ingredients. Mix until sticky dough forms.
4. Cover and let dough rise in a warm place for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf. Sprinkle extra coarse sea salt on top.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This rosemary sea salt loaf is aromatic, crisp, and full of flavor.

Its rustic look and savory taste make it ideal for serving alongside Mediterranean dishes or enjoying with olive oil.

Cinnamon Raisin Gluten-Free Loaf

A slightly sweet, soft interior loaf studded with plump raisins and a hint of warm cinnamon.

Its crisp crust and fragrant aroma make it perfect for breakfast or tea time.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ cup raisins

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca flour, xanthan gum, salt, and cinnamon.
3. Add yeast mixture and olive oil to the dry ingredients. Mix until sticky dough forms. Fold in raisins.
4. Cover and let dough rise in a warm spot for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This cinnamon raisin loaf is a delightful balance of sweet and spice, with a crisp crust and tender interior—ideal for breakfast or as a snack with tea or coffee.

Fig and Walnut Gluten-Free Bread

A hearty and slightly sweet bread featuring chewy figs and crunchy walnuts.

The crust is golden and crisp, while the interior is soft and flavorful, perfect for cheese boards or breakfast.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• ½ cup chopped dried figs
• ½ cup chopped walnuts

Instructions:

1. Dissolve honey in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine brown rice flour, almond flour, tapioca starch, xanthan gum, and salt.
3. Add the yeast mixture to dry ingredients and mix until a sticky dough forms. Fold in figs and walnuts.
4. Cover and let dough rise in a warm place for 60–75 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This fig and walnut loaf combines natural sweetness with nutty crunch, making it a flavorful gluten-free option for breakfast, snacks, or paired with soft cheeses.

Olive and Sunflower Seed Gluten-Free Batard

A savory artisan-style batard with olives and sunflower seeds.

The crust is crisp and golden, while the interior is soft, nutty, and flavorful—perfect for sandwiches or dipping in olive oil.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• ½ cup chopped olives
• ¼ cup sunflower seeds, plus extra for topping

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture and olive oil to dry ingredients. Mix until sticky dough forms. Fold in olives and sunflower seeds.
4. Cover and allow dough to rise in a warm place for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a long batard. Sprinkle extra sunflower seeds on top.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This olive and sunflower seed batard offers a savory, nutty flavor with a crisp crust and soft interior, making it an ideal gluten-free bread for sandwiches or Mediterranean-style meals.

Gluten-Free Italian Ciabatta

This gluten-free ciabatta has a light, airy interior with large, chewy holes and a crisp, golden crust.

Perfect for sandwiches, paninis, or serving with olive oil and balsamic vinegar.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup rice flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil

Instructions:

1. Dissolve yeast in warm water and let sit for 5–10 minutes until foamy.
2. In a large bowl, whisk together all-purpose flour, rice flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture and olive oil to the dry ingredients. Mix until a very sticky dough forms.
4. Cover and let dough rise in a warm place for 60–75 minutes.
5. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
6. Transfer dough carefully onto the baking sheet (use wet hands or a spatula). Shape into a flat, rectangular loaf without deflating the air pockets.
7. Bake for 25–30 minutes until the crust is golden and crisp.
8. Cool completely on a wire rack before slicing.

This gluten-free ciabatta replicates the classic airy texture and crisp crust of traditional Italian bread, perfect for sandwiches or dipping in olive oil.

Gluten-Free French Pain de Campagne

A rustic French-style country bread with a crunchy exterior and soft, chewy interior.

This loaf is aromatic and perfect for soups, stews, or hearty sandwiches.

Ingredients:

• 1 cup brown rice flour
• 1 cup sorghum flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine all flours, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture and olive oil. Mix until sticky dough forms.
4. Cover and let dough rise in a warm spot for 60–75 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic round or oval loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This gluten-free French-style bread has a rustic, artisanal feel with a crisp crust and soft, flavorful interior, ideal for pairing with cheeses or charcuterie.

Gluten-Free German Rye-Inspired Bread

A hearty loaf inspired by German rye bread, made gluten-free with a mix of buckwheat and sorghum flours.

It has a dense, flavorful interior and a crunchy crust, perfect for open-faced sandwiches.

Ingredients:

• 1 cup buckwheat flour
• 1 cup sorghum flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons molasses
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 2 tablespoons sunflower seeds (optional, plus extra for topping)

Instructions:

1. Dissolve molasses in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine buckwheat flour, sorghum flour, tapioca starch, xanthan gum, salt, and sunflower seeds.
3. Add yeast mixture and olive oil. Mix until sticky dough forms.
4. Cover and let dough rise in a warm spot for 60–75 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf and sprinkle extra sunflower seeds on top.
6. Make 2–3 shallow slashes and bake for 35–40 minutes until crusty and golden.
7. Cool completely on a wire rack before slicing.

This gluten-free German rye-inspired loaf is dense, nutty, and hearty, perfect for open-faced sandwiches or enjoying with butter and cheeses.

Jalapeño Cheddar Gluten-Free Loaf

A savory and slightly spicy loaf, bursting with cheddar cheese and chopped jalapeños.

The crust is crisp while the interior remains tender and flavorful, perfect for sandwiches or as a side for soups.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 2 small jalapeños, finely chopped (seeds removed for less heat)

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms. Fold in cheddar cheese and jalapeños.
4. Cover and let dough rise in a warm place for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This jalapeño cheddar loaf combines a spicy kick with cheesy richness, creating a bold and flavorful gluten-free bread perfect for any savory meal.

Sweet Potato Gluten-Free Loaf

A naturally sweet and moist loaf made with roasted sweet potatoes.

Its crust is crisp while the interior is tender and slightly sweet, perfect for breakfast or tea time.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 cup warm water
• 1 cup roasted and mashed sweet potato
• 2 tablespoons olive oil

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture, olive oil, and mashed sweet potato to the dry ingredients. Mix until sticky dough forms.
4. Cover and let dough rise for 60 minutes in a warm place.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This sweet potato loaf is naturally sweet, tender, and moist with a crisp crust.

It’s a perfect gluten-free bread for breakfast, snacks, or light meals.

Caraway and Onion Gluten-Free Bread

A flavorful loaf with caramelized onions and aromatic caraway seeds.

The bread has a crisp crust and soft, fragrant interior, ideal for sandwiches or savory toasts.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped and sautéed until golden
• 1 tablespoon caraway seeds

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, potato starch, xanthan gum, salt, and caraway seeds.
3. Add yeast mixture, olive oil, and sautéed onions. Mix until a sticky dough forms.
4. Cover and let dough rise in a warm place for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This caraway and onion loaf has a rich, savory flavor with a crisp crust and tender interior, perfect for sandwiches, soups, or cheese boards.

Rosemary Olive Oil Gluten-Free Loaf

A fragrant, herb-infused bread with the aroma of fresh rosemary and a touch of olive oil.

The crust is golden and crisp, while the interior remains soft and tender, perfect for pairing with soups, salads, or dips.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil, plus extra for drizzling
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca starch, xanthan gum, salt, and rosemary.
3. Add yeast mixture and olive oil. Mix until a sticky dough forms.
4. Cover and let dough rise in a warm spot for 45–60 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf and drizzle with a little olive oil.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This rosemary olive oil loaf is aromatic, tender inside, and has a crisp exterior.

It pairs wonderfully with Mediterranean dishes or simply dipped in extra virgin olive oil.

Gluten-Free Sunflower Seed and Herb Loaf

A nutty, herb-filled bread with a crisp crust and soft interior.

Sunflower seeds and herbs like thyme and oregano give this loaf a fragrant and satisfying flavor, ideal for sandwiches or snacking.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 2 tablespoons mixed herbs (thyme, oregano, basil)
• ¼ cup sunflower seeds, plus extra for topping

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine gluten-free flour, tapioca starch, xanthan gum, salt, herbs, and sunflower seeds.
3. Add yeast mixture and olive oil. Mix until a sticky dough forms.
4. Cover and let dough rise for 45–60 minutes in a warm place.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf and sprinkle extra sunflower seeds on top.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This sunflower seed and herb loaf is crunchy, flavorful, and perfect for sandwiches or as a snack with cheese and spreads.

Sweet Cinnamon Swirl Gluten-Free Bread

A slightly sweet loaf with a soft interior and crisp crust, swirled with cinnamon and sugar.

Perfect for breakfast, toast, or a cozy afternoon treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 2 tablespoons cinnamon sugar (mix 1 tbsp sugar + 1 tsp cinnamon)

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine gluten-free flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture and olive oil. Mix until sticky dough forms.
4. Roll the dough into a rectangle on parchment paper. Sprinkle cinnamon sugar evenly over the top, then gently roll up the dough to form a loaf.
5. Place loaf on a baking sheet lined with parchment paper. Cover and let rise for 30–45 minutes.
6. Preheat oven to 425°F (220°C). Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This cinnamon swirl loaf is aromatic, sweet, and tender with a crisp crust.

It’s perfect for breakfast, snacks, or afternoon tea.

Cranberry Walnut Gluten-Free Loaf

A slightly sweet, nutty loaf featuring tart cranberries and crunchy walnuts.

The crust is crisp, and the interior is soft and flavorful, perfect for breakfast, snacks, or cheese pairings.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• ½ cup chopped walnuts
• ½ cup dried cranberries

Instructions:

1. Dissolve honey in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine brown rice flour, almond flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture to dry ingredients and mix until sticky dough forms. Fold in walnuts and cranberries.
4. Cover and let dough rise in a warm place for 60–75 minutes.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a rustic loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This cranberry walnut loaf combines natural sweetness with nutty crunch, creating a flavorful gluten-free bread suitable for breakfast, snacks, or cheese boards.

Carrot and Raisin Gluten-Free Loaf

A moist, slightly sweet bread studded with grated carrots and plump raisins. The crust is golden and crisp, while the interior is tender and flavorful, perfect for breakfast or a snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water
• 1 cup grated carrot
• ½ cup raisins
• 2 tablespoons olive oil

Instructions:

1. Dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together gluten-free flour, tapioca starch, xanthan gum, and salt.
3. Add yeast mixture, olive oil, grated carrot, and raisins. Mix until a sticky dough forms.
4. Cover and let dough rise for 45–60 minutes in a warm place.
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Shape dough into a loaf.
6. Make 2–3 shallow slashes on top and bake for 35–40 minutes until golden and crusty.
7. Cool completely on a wire rack before slicing.

This carrot and raisin loaf is naturally sweet, moist, and tender with a crisp crust.

It’s a wholesome gluten-free bread perfect for breakfast or an afternoon snack