Gluten Free Bread Recipes

December 4, 2011October 17, 2017

Gluten Free Rice Bread (Potato- and Tapioca-Free)

It’s now 2017! I know how to make much better bread than this. Check out more Gluten Free Bread Recipes!

One of my readers requested a gluten free rice bread recipe containing rice flour, arrowroot flour and guar gum due to several grain sensitivities. Here it is! The best I can do right now. I added some flaxseed meal for a bit of fiber and flavor, an extra egg white for added protein, as baking gluten free rice bread with only arrowroot flour, versus potato and tapioca starch, is whole different ball game! It was challenging. The recipe below was my first attempt. On my next attempt I’ll try increase the amount of water and see if I can get it rise a bit higher, using a 9×5″ loaf pan. I used a 9×5″, but it did not rise, above the rim, and then fell a bit during cooling. A 9×4″ loaf pan would be perfect for the recipe, as is. This gluten free bread recipe did not turn out fluffy like my usual gluten free bread recipes, but it is certainly edible and tasty! It’s just better toasted. Whoever else has similar grain sensitivities, I hope this gluten free rice bread recipe is some to use to you. Meanwhile, if you do not have other sensitivities, see the links at the bottom of this page for other gluten free rice bread recipes. Continue reading “Gluten Free Rice Bread (Potato- and Tapioca-Free)”

November 23, 2011April 12, 2018

Soft Gluten Free Dinner Rolls Recipe

I had put off developing a soft gluten free dinner rolls recipe, for too long. So, I made it a priority, and I am so glad that I did! I am not a big bread eater, but I just cannot stop myself with these rolls! They are not grainy at all. They are something my husband loves during the holiday, and I was certainly not going to make him rolls with gluten! When he got home he gobbled up many. Since they’re so easy to make, I’ll have to make another batch of these super soft gluten free dinner rolls! Enjoy! Continue reading “Soft Gluten Free Dinner Rolls Recipe”

November 13, 2011September 1, 2015

Gluten Free Sandwich Bread Recipe II

I love experimenting with my basic gluten free sandwich bread recipe, changing flours, mostly. This time I used regular grain white rice flour and sorghum flour, along with the usual starches and other ingredients. One tip is to use more tapioca flour/starch if you want a lighter bread, which you can try on this recipe. I’ll give this a try next time by switching the amounts of tapioca and potato starch. Enjoy this gluten free sandwich bread for sandwiches, french toast or toast.

Continue reading “Gluten Free Sandwich Bread Recipe II”

November 7, 2011October 12, 2021

Gluten Free Cornbread for Stuffing or Dessert

Last year I had a request for a good gluten free cornbread stuffing recipe, but I hadn’t created a gluten free cornbread recipe, and never got around to it. So, this year, it is my top priority. Once you have a good gluten free cornbread recipe you can make any stuffing recipe you choose using that gluten free cornbread. Preferably it should be a soft, absorbable one. This recipe is more of a cake-style cornbread recipe, however, you can adjust it to create a more traditional gluten free cornbread for stuffing.

I love the dessert version. I think my hubby’s favorite foods are stuffing and cornbread, and he was in heaven with this gluten free corn bread recipe this morning, and he’s not 100% gluten free! With the adjustments above, hubby says it tastes just like cornbread. Enjoy! Continue reading “Gluten Free Cornbread for Stuffing or Dessert”

October 11, 2011October 16, 2019

Gluten Free Pumpkin Bread

This is my first attempt at creating a gluten free pumpkin bread. I used my gluten-free flour blend that I have used successfully on 3 other cakes now, however, the top center never would cook thoroughly, but was just as yummy. I was really afraid the rest would dry out if I cooked it much longer, but you’re welcome to give it a try. I couldn’t wait until it cooled completely before I cut into it, which is no-no, but well worth it. This gluten free pumpkin bread is just as moist as my gluten free banana bread, and the best pumpkin bread recipe I’ve ever had gluten free, or not! Enjoy and let me know how yours turns out. I bet these would make perfect muffins. Continue reading “Gluten Free Pumpkin Bread”

September 29, 2011January 11, 2020

Udi’s Style Gluten Free White Bread Recipe

Image: Copycat Udi's Gluten Free White Breadd

A couple of days ago I made my first attempt at making a copycat recipe for an Udi’s-style gluten free white bread recipe. It was a flop. Today I took another stab at it and created a decent gluten free white bread recipe! Yeah! It’s not perfected yet but still tasted wonderful, even after it cooled. I used many of the ingredients which Udi’s white bread contains, however, the rice flour is just a little grainy. You can’t notice it in a sandwich, but you can notice it a little when eating it plain. I’d really rather use sorghum flour instead of rice flours, but just had to give this a go. Meanwhile, the texture of this bread is wonderful! -similar to sourdough sliced bread. It has that Udi’s chew, yet soft. And this recipe makes a much larger loaf than Udi’s white sandwich bread. I also added some substitutes for corn-free dieters. Enjoy my gluten free white bread recipe! Continue reading “Udi’s Style Gluten Free White Bread Recipe”

September 25, 2011February 6, 2022

Mock Udi’s Gluten Free Whole Grain Bread Recipe

Image: Udi's Copycat Whole Grain Gluten Free Bread

If you haven’t heard of Udi’s gluten free bread, you’re missing out on a great textured gluten free bread that is also dairy-free. However, if you’re into gluten free baking or avoiding processed food, this recipe may help you. It is the softest gluten free bread I have made thus far, and works wonderful for sandwich bread, as well as kid-friendly. It turns out a decent sized slice, and when the crust cools it softens like gluten sliced sandwich bread. Continue reading “Mock Udi’s Gluten Free Whole Grain Bread Recipe”

September 5, 2011July 8, 2017

Whole Grain Gluten Free Bagels

This is my second attempt at gluten free bagels. My first attempt was a huge flop. This one has the perfect texture! I used Pamela’s products bread mix ingredient list as a base, and just judged the amounts. I began with a 3 cup flour mixture, but ended up needing a little more starch, so added a bit of potato starch. My husband loved them, and he’s not gluten-free. Next time I make this I’ll work on adding more a shine to them, as they are a bit flat in that area. In addition, I will change the flours a bit, as they are just a little grainy, not much after they cool, though. I’ll give the superfine rice flours a try. If you try it before I do, please update us all by leaving a comment below. Meanwhile, if you haven’t had bagels in awhile, you’ll definitely appreciate these gluten free bagels. Continue reading “Whole Grain Gluten Free Bagels”

September 3, 2011August 3, 2015

Gluten Free Zucchini Bread Recipe

Quite a bit of research went into creating this gluten-free zucchini bread recipe to get this recipe just right. Most gluten free quick bread recipes (breads using leavening agents to enable immediate baking, rather than allowing to rise), allow you to interchange the fruit vegetable or puree you use, except for zucchini bread recipes. Zucchini contains quite a bit of liquid. Therefore, you either need to lessen the other liquids in the recipe or squeeze out much of the liquid in the zucchini. Instead, I began with my banana bread recipe, and opted to add additional flour. This gluten free zucchini bread recipe was made with my own blend of gluten free cake flour. I link to it below. Enjoy! Continue reading “Gluten Free Zucchini Bread Recipe”

September 1, 2011April 29, 2020

Gluten Free Banana Bread

I have been meaning to develop a gluten free banana bread recipe for some time now, but just could not decide whether I wanted to go for a heavier, super moist banana bread or closer to a cake-like texture. I opted for the heavy, moist one. The experimenter in me wanted to see what would happen if I added a 1/2 cup of milk (I used homemade almond milk) to what I was positive would make the perfect gluten free banana bread recipe. And boy, I am so glad that I did. It came out perfect! It tastes like real banana bread! Adding milk usually helps gluten-free baked goods, as it contains protein, but when I saw such a runny batter I became worried. No problems though. So happy, fulfilled and full! Enjoy! Continue reading “Gluten Free Banana Bread”