Gluten Free Bread Recipes

September 9, 2012January 19, 2022

Gluten Free Oat Bread (or Sorghum)

I had posted a link to the Gluten Free Prairie Oat Bread I had developed for Gluten Free Prairie awhile back on my social media channels. However, that gluten free oat bread recipe was developed specifically for Gluten Free Prairie Oats, as their product produces a higher rise and a lighter bread. So, I thought you’d all appreciate a similar oat bread recipe which included dairy that can be used with any gluten free oats. And here it is! Using dairy guarantees a higher rise and less, if not any, shrinkage. If you’d like to watch a video of a similar recipe, see the older version of my Dairy-Free Gluten Free Oat Bread (or Sorghum) Recipe. I hope you enjoy this recipe. My husband loves it, and he eats gluten! Continue reading “Gluten Free Oat Bread (or Sorghum)”

June 7, 2012February 9, 2022

Video (HD): Soft Gluten Free Oat Bread

You may have already seen or made my Gluten Free Oat or Sorghum Bread with Flaxseed recipe or video. In some of the heavier breads such as oat, teff, etc., I have been adding a bit of baking powder to not only soften the bread, but provide more rise. I really enjoy the entire experimental process. The video below shows the difference in texture, along with a slight less amount of shrinkage. The newer texture was very pleasing to my palate. I hope you find this video helpful. Find the written recipe at Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum). Or find an even better gluten free bread recipe, though not dairy-free at Gluten Free Oat Bread (or Sorghum)

May 25, 2012February 6, 2022

Gluten Free Multigrain Bread

Looking for a gluten free multigrain bread that will fool your kids into thinking it’s a white bread? This one is pretty light in color. Or perhaps you wish to improve your gluten free recipe collection with healthier grain choices. Well, I must say, I have perfected this recipe! It does not fall at all upon cooling. I created my first gluten free multigrain bread recipe several months ago using Expandex, a modified tapioca starch. I wanted to improve that recipe, and to make something more natural and healthy, without the Expandex. And here it is! I hope you enjoy it. It makes a wonderful sandwich bread. Continue reading “Gluten Free Multigrain Bread”

May 17, 2012June 7, 2016

Gluten Free Millet Bread

I love baking with millet. It’s on the light side, much like sorghum flour. And this recipe makes for a wonderful sandwich bread, as it is soft. You can make this recipe with or without an egg yolk, but you’ll need at least 4 egg whites. The egg yolk provides a little extra moisture and lends a light yellow color to the bread. Egg yolk also aids in browning, thus the reason for tenting the bread with foil during baking. I hope you enjoy my gluten free millet bread recipe. Continue reading “Gluten Free Millet Bread”

May 7, 2012March 30, 2017

Gluten Free Buckwheat Bread

One of the gluten free bread recipes I had not yet made is buckwheat. Because of its nutritional values, I just had to give it a try. I used Bob’s Red Mill’s Gluten Free Homemade Wonderful Bread recipe as a basis for this recipe, but left out the soy lecithin, substituted the garbanzo bean flour for buckwheat flour, added a bit of baking powder, and used my own method of pulling it all together. Of course, I had to judge on what amounts to use for the ingredients in their mix, but I am pleased overall with the results. At first this bread appears heavier than my other gluten free bread recipes on this site, but once it is completely cooled it is about the same. It is moist and the crust is a bit crunchy. Gluten free bread crust usually softens as it ages, though. I hope you enjoy this gluten free buckwheat bread recipe, and leave feedback below once you’ve given it a try. Continue reading “Gluten Free Buckwheat Bread”

April 15, 2012April 29, 2022

No Rise Egg Free Gluten Free Bread or Rolls

I had a request for an egg free gluten free bread and decided to create this one. Though it is not dairy free, you may be able to experiment with it on your own. In deciding in which direction to take, I ran across a gluten free buttermilk bread recipe which only called for starches, and no need to rise, though it contained yeast. I was very curious how this would turn out. I tweaked it a bit before experimenting and ended up with what I believe to be the most flavorful white gluten free bread yet. I did not allow it to rise, though next time I definitely will, as it is just a bit heavy, but perfect for a French loaf or rolls. I didn’t care for the heavyweight in the sliced loaf, though it is definitely kid-friendly. Fresh out of the oven, it is to die for! The French loaf crust was a bit crunchy and the crust on the rolls was soft. Enjoy!

March 30, 2012February 23, 2017

Gluten Free Challah Recipe

Because the best gluten free dough is closer to a batter rather than a dough, it is very difficult to achieve a braided dough in a gluten free challah recipe. And since the braids in challah represent unity, I thought a fluted bundt pan may due the trick nicely, as the sections appear to be a representation of unity. However, you cannot use the bottom of the bundt pan as the top of your challah, since it is impossible to add the egg wash and achieve a nice browning from the bottom of the pan. After rising I attempted to cut some slices in the top to achieve a braided look, but it did not rise any more during the baking process, therefore, does not look braided. Not to mention the slits on the top did not look like a braid to begin with. I believe making the slits actually prevented further rising. I think I’ll try making slits in the dough prior to rising next time. Continue reading “Gluten Free Challah Recipe”

February 8, 2012July 28, 2020

Gluten Free Bagels

This gluten free bagels recipe turned out very light – delish! – closer to a bread, but may be made heavier by using 1 less egg white. I created a Whole Grain Gluten Free Bagels recipe a few months ago, but needed to perfect a bagel recipe for an upcoming video I am doing for eHow.com. (They’ve invited me to be gluten free recipe talent for them!) I decided to use flour and starches that were readily available to all and that were inexpensive. Future versions may contain different flours. Though not perfected yet, in the sense of smoothness on the outside, they turned out light, which was what I was going for. Newer bagel recipes contain holes, which you never used to see before. I think I’ll try rolling out the dough next time which should create a smoother finish. Meanwhile, enjoy these gluten free bagels. I enjoyed mine toasted. Yum! Continue reading “Gluten Free Bagels”

January 15, 2012October 12, 2022

Video: Gluten Free Bread Recipe using Oat or Sorghum

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Perhaps you’ve already checked out my favorite gluten free bread recipe, “Gluten Free Sandwich Bread Recipe: Oat and Flax Seed“. It makes a wonderful gluten free sandwich bread. You can substitute the oat flour for sorghum flour. I have used both flours and they come out wonderfully. The video below is meant to give you a bit more reality on the recipe, how to beat the egg whites, and more. Enjoy! And let me know if you have any questions about this gluten free bread recipe, or any other, by leaving a comment below. Enjoy!

December 11, 2011September 1, 2015

Gluten Free Cornbread – Cranberry Polenta Bread

Polenta is coarser than cornmeal and compliments this gluten free cornbread (actually gluten free polenta bread) recipe well, as it calls for superfine rice flours. It is just like a cornbread, but a coarser grain. I used Golden Pheasant brand, found at my local grocery store. You can definitely use cornmeal, if that is what you like, or is easier to obtain. This recipe was created upon my husband’s request for a coarser, crumbly, gluten free cornbread. It is moist, yet has more texture and crumb. I added cranberries, thinking it would be a nice touch during the holidays. Enjoy, and happy holidays to you and yours! Continue reading “Gluten Free Cornbread – Cranberry Polenta Bread”