Recipe Collection
Gluten-Free Bread Recipes
Gluten-free does not have to mean dense and crumbly. These loaves are built for real structure and a crust worth slicing, from an everyday sandwich bread to an artisan boule and a naturally leavened gluten-free sourdough. Every recipe is tested with clear metric and volume measurements.
6 recipes
Gluten-Free Artisan Boule
Crusty outside, chewy inside — the artisan loaf everyone deserves
A stunning gluten-free artisan boule with a crackling crust and open crumb, baked in a Dutch oven. Beginner-friendly, no kneading required.
Gluten-Free Focaccia
Crispy Outside, Fluffy Inside
This focaccia defies everything you thought you knew about gluten-free bread. It's crispy on the outside, soft and airy on the inside, and loaded with…
Gluten-Free Sandwich Bread
Soft, sliceable sandwich bread — no one will know it's gluten-free
A tender, sliceable gluten-free sandwich bread using psyllium husk for structure. Better than store-bought, and you'll know exactly what's in it.
High-Protein Gluten-Free Bread
Protein-packed, grain-free bread that actually tastes like bread
A high-protein gluten-free loaf made with almond flour and cottage cheese. Sliceable, satisfying, and loaded with 12g protein per slice.
Artisan Gluten-Free Multigrain Boule
A real artisan loaf — crusty outside, open crumb inside, zero wheat
Teff, sorghum, and millet come together in a Dutch oven boule that bakes like a real artisan loaf — crusty, chewy, and packed with whole grain flavor.
Gluten-Free Sourdough Bread
A real, tangy, open-crumb sourdough — made entirely without wheat
An open-crumb gluten-free sourdough boule with real tang and a crackling crust, baked in a Dutch oven using a rice flour starter.
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Explore the AcademyWho these recipes are for
For celiac households and gluten-sensitive bakers who are tired of paying eight dollars for a dense brick of store-bought bread. Every loaf here is built for real structure: an artisan boule with an honest crust, a sandwich bread that bends without crumbling, focaccia with actual chew, and a naturally leavened gluten-free sourdough.
Gluten-free baking is its own craft, not a substitution trick. These recipes use tested flour blends with teff, sorghum, millet, and psyllium husk doing the structural work gluten normally does. Follow the blend as written the first time; swaps are the number one cause of failed gluten-free bakes.
What you need
A scale, more than anywhere else on this site. Gluten-free flours vary wildly in density, so cup measures betray you fast. Psyllium husk is the other non-negotiable; it's the binder that gives these doughs elasticity. A Dutch oven helps the boule, and a good loaf pan with tall sides supports the sandwich breads while they set.
If you bake for a celiac household, keep dedicated tools or clean thoroughly. Flour dust carries, and a shared banneton or seasoned peel can cross-contaminate a loaf that was otherwise safe.
The two mistakes that sink gluten-free bread
First: expecting wheat-dough behavior. Gluten-free dough is closer to thick batter. It won't windowpane, it won't feel smooth and elastic, and that's correct. Judge it by the recipe's photos and descriptions, not by wheat instincts.
Second: slicing too early. Gluten-free loaves finish setting as they cool. Cut into a warm loaf and it gums; wait until fully cool, ideally a few hours, and the same loaf slices clean. It's the hardest instruction to follow and the one that matters most.
Frequently asked questions
- Can I substitute a store-bought 1-to-1 flour blend?
- Not reliably. These recipes specify their own blends because commercial mixes vary in starch ratio and often already contain xanthan gum, which fights the psyllium. Bake the recipe as written once, then experiment.
- Why psyllium husk and not xanthan gum?
- Psyllium forms a flexible gel that mimics gluten strands, giving crumb structure and a crust that can actually crackle. Xanthan gum binds but tends toward gumminess in lean bread doughs. Whole husk and powdered psyllium measure differently, so use the form the recipe names.
- Is gluten-free sourdough really sourdough?
- Yes. A starter of brown rice or sorghum flour ferments the same way a wheat starter does. It leavens the gluten-free sourdough loaf here with no commercial yeast.
- How should I store gluten-free bread?
- Sliced and frozen, from day one. Gluten-free loaves stale faster than wheat. A frozen slice revived in the toaster is dramatically better than a three-day-old counter slice.