Gluten-Free Bread Recipes

Fermenting sourdough starter. Photo: CC--Nicola Since 1972

Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread. You begin the process by “growing” strains of lactobacillus bacteria and yeast together in what bakers call the 'starter.'

Gluten-Free Pumkin Bread

During the holidays I find myself missing certain holiday foods terribly.  The one that really gets me is pumpkin pie.  No matter what anyone says, it’s just not possible to make a gluten-dairy-sugar-free pumpkin pie and call it a pie...

Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey.

The finished jalapeño cornbread. Photo: JeffreyW

I’m always looking for different ways to use jalapeños or other peppers in dishes you expect to find them. I like using coarse, stone ground cornmeal in any cornbread recipe and gluten-free flour actually gives the bread really interesting flavor. This recipe is buttery and delicious and has a great chewy texture.

The finished Irish soda bread. Photo: CC-slgckcg

Reminiscent of a large scone, this recipe yields delightfully sweet bread. My Irish friends tell me a good crumbly piece of “Leprechaun Bread” goes great with a sharp cheddar cheese. I think a dab of butter and sprinkle of cinnamon is a nice topper as well.

The finished bacon and cheese corn bread

I'm a sucker for good gluten-free cornbread. I'm an even bigger sucker for this gluten-free bacon and cheese corn-bread.

Gluten-Free Zucchini Bread

As my husband's garden in full bloom, zucchini is popping up everywhere...so it's only appropriate for me to make good use of it and bake some zucchini bread!

Afraid you can't bake good gluten-free yeast breads? Avoiding yeast in your diet? Looking for more whole grain nutrition? Whatever your reason, this recipe is your answer! Delicious, nutritious and sandwich-ready in under 1 hour!

If you crave the crusty on the outside, soft and chewy on the inside French breads of your former life with gluten, give this recipe a try. It's simpler than you might think, and it will make quite an impression on your table for any meal!

A perfect substitute for any English Muffin craving! These light, airy and delicious breakfast breads are even surprisingly easy to make!

This recipe comes to us from "Juliet" in the Gluten-Free Forum. It was adapted from The Wheat-Free Cook - Gluten-Free Recipes for Everyone by Jacqueline Mallorica.

Green Tomato Bread (Gluten-Free) recipe.

This recipe comes to us from “jukie” in the Gluten-Free Forum. Preparation time: 20 m

This recipe comes to us from Ingvald Söderholm.

This recipe comes to us from Susan Carmack. Dry Ingredients: 2 ½ cups rice flour ½

Ingredients: 1 stick margarine or butter, softened 3 large bananas, very ripe 2 cups rice flour

This recipe comes to us from Gladys Jones. Ingredients: 1 ½ cups amaranth flour ½

Ingredients: 2 eggs 1cup gluten-free sour cream 1 can gluten-free creamed corn 2/3 cup oil 1

Ingredients: 1 cup yellow cornmeal ½ teaspoon salt ½ teaspoon baking soda 1/3 cup

This recipe comes to us from Karen Oland. Preheat oven to 475F. While preheating, put cast iron