Top 4 Gluten-Free Bread Recipes

Gluten-free eating shouldn’t be a synonym of frustration. It’s just a way to choose and prepare a certain type of ingredients so the fun must be a part of it too!
When you succeed in your first gluten-free breads, you can keep your best recipes and decorate your cakes to adding taste, as we do for common breads with gluten. Here’s a list of various ingredients for your inspiration:

• Olives,
• Dried tomatoes,
• Provence herbs
• Oilseeds (sesame, flax, sunflower…),
• Dried fruit nuts (all kinds of nuts, hazelnuts, almonds, pine nuts…),
• Dried fruit (raisins, apricots, figs, pineapples, plums…),
• Other seeds (poppy, nigella…),
• Citrus peel,
• Candied fruits,
• Honey
• Spices (curry, cinnamon …)

Quinoa Seeds Baked Bread

Ingredients for the Quinoa Bread

• 65 g. quinoa flour,
• 80 g. rice flour,
• 150 g. buckwheat flour,
• 3 g. guar flour (or guar fiber),
• 1.5 coffe spoon of baker’s yeast,
• 1.5 coffe spoon of salt
• 255 g. water
• 20 g. supporting cooking oil
• 1 beaten egg
• ½ tsp lemon juice,
• 1 tsp sunflower seeds,
• 1 tsp of poppy seeds,
• 1 tsp of sesame seeds.

Preparation of the quinoa bread

Pour the batter on a bed of sunflower and poppy seeds in a cake pan, stretching well to cover the entire container. Sprinkle with sesame seeds, and spend a little olive oil to brush on top of dough. Let stand one hour in a heated room. Bake in hot oven (180 ° C). The dough should double in volume. Check if  the bread is ready by planting a sharp knife into the bread. It should come out clean.

The taste of quinoa flour mask the taste of other flours. The crust is crunchy with toasted sesame seeds on it and poppy seeds and sunflower below. Other seeds can be used in addition to or instead of these: caraway, cumin, anise, black cumin …

Hazelnut and Raisin Gluten-Free Bread

Ingredients: Hazelnut and raisin Bread

• 200 g. rice flour,
• 50 g. corn starch,
• ½ packet of baker’s yeast,
• 1 tsp of sugar
• 1 coffee-spoon of salt
• 50 g. soy milk
• 200 g. hot water,
• 40 g. mashed potatoes flakes,
• 20 g. oil supporting cooking
• 2 beaten eggs,
• ½ tsp lemon juice,
• 20 hazelnuts, cut in half,
• 50 g. of raisins.

Preparation: Hazelnut and Raisin Bread
Mix flour, cornstarch, sugar, baking powder and salt in a large container. In another dish, pour hot water on mashed potatoes flakes, mix with a fork. Combine the two mixtures and add the soy milk, lemon juice and oil. Beat the eggs in an omelette and stir to form a mixture.

The mixture is complete, the paste is thick as a flowing ribbon when you lift it with a fork. Add nuts and raisins. Let the dough rest, covering the dish in a warm room for an hour. Grease a loaf pan and pour the batter which has puffed and now contains air bubbles. Pre-heat oven to 170 ° C. Let the batter rise in pan for again ½ hour.

Bake 40 minutes at 170 ° C in a preheated oven.

Poppy Seeds Buns

Ingredients for poppy seeds buns

• 170 g. of rice flour,
• 150 g. of buckwheat flour,
• 6 g. gum or guar flour/fiber (E412)
• 385 g. water
• 8 g. sugar
• 5 g. baker’s yeast,
• 4 c. S. poppy seeds (3 tablespoons for the dough and 1 tablespoon for garnish)
• 10 g. oil
• 5 g. salt.

Preparation of Poppy Seeds Buns
Combine ingredients in a large container. Pour in the greased cells of a flexible mold with small cakes. Wait about an hour until the buns rise. Sprinkle poppy seeds on top of dough. Bake in preheated oven at 180 ° C for about 30 minutes. Monitor to prevent them from burning. The result is nice and crisp thanks to the small seeds.

Cinnamon rolls

Ingredients for the Cinnamon Rolls

• 350g complete rice flour
• 70g of potato starch
• 60g of tapioca flour
• 10g dried yeast
• 2 eggs
• 30cl soy milk
• 5cl water
• 50g sunflower oil
• 1 cs cinnamon
• 1 tsp cane sugar
• 1 tsp salt
• 1 tsp guar gum

Preparation Steps
Dilute yeast in 5cl of warm water. Allow to stand for ten minutes.
Mix in a large bowl the flour, guar gum, salt, sugar and cinnamon.
Add sunflower oil, milk, and baking powder, then mix.
Add eggs and mix again.
Let the dough rest 30 minutes under a cloth.
Mix the dough again.
Put the dough in an olive oil greased pan and let stand 30-40 minutes.
Put a container of water in the oven not to dry the rolls when cooking.
Spray olive oil on breads or use a brush.
Pre-heat oven to 210 ° C (7 th) and bake for 40 minutes.

Do you have any more gluten-free bread recipes? Feel free to add your suggestions here or use our recipe submitting form.

Photo by @joefoodies via flickr.com  – under creative common license