15 GLUTEN FREE BREAD RECIPES

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CHRISTINE BRADY
WWW .GLUTEN-FREE-BREAD.ORG
Copyright Information
All rights reserved. No part of this ebook may be used, reproduced or transmitted in any
form or by any means without the express written permission of the author.
Copyright© 2017

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THANK YOU FOR DOWNLOADING THIS GLUTEN FREE BREADS BOOK!
If you’d like to see more delicious gluten free recipes, please check out my website at
Gluten Free Bread. There are several more breads, rolls, biscuit, yeast breads,
pancakes and donut recipes than I can count. I hope you enjoy all of them!

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Recipes
Rolls and Biscuits
Flaky, Buttery Gluten Free Biscuits..................................................................................................6
Gluten Free Dairy Free Dinner Rolls (Without Yeast!).....................................................................9
Tender Gluten Free Rosemary Potato Rolls..................................................................................11
Gluten Free Yeast Rolls in Under an Hour....................................................................................14
Tender Gluten Free Ginger Spice Cinnamon Rolls.......................................................................17

Quick Breads
Best Gluten Free Cornbread Ever.................................................................................................21
Gluten Free Spiced Pumpkin Bread..............................................................................................23
Gluten Free Banana Nut Bread with Coconut Flour......................................................................26
Quick Gluten Free Cranberry Bread..............................................................................................29
Quick Gluten Free Mini Pumpkin Muffins.......................................................................................32

Bread Loaves
Gluten Free Italian Herb Bread Machine Bread............................................................................35
Versatile Gluten Free Sandwich Bread for the Bread Machine.....................................................38
Amazing Gluten Free White Bread Without Xanthan Gum...........................................................41
Gluten Free Bread Machine Cinnamon Raisin Bread...................................................................44
Heavenly Loaf of Gluten Free Potato Bread.................................................................................47

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Flaky, Buttery Gluten Free Biscuits
Yield: 6 biscuits
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Flaky, Buttery Gluten Free Biscuits

Being from the South, I've discovered there are no hard and fast rules about making biscuits.
Sure there are suggestions and tips, but really, you can take any recipe and change it up to
make it your own.

This recipe is for a gloriously, perfect gluten free biscuit. It is flaky, delicious and everything a
biscuit should be. Try them – you won’t be disappointed!

---------------------------------

Ingredients:

1 ¾ Cup Light Mix*

1 tsp. Xanthan Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Sugar (if you like a sweeter biscuit, add 1 tsp. more)
1 tsp. Salt
6 Tbsp. Cold Butter, cut into small pieces
1 Cup Plain Yogurt

*Combine:

• 1 ½ Cups Brown Rice Flour

• 1 ½ Cups White Rice Flour
• 3 Cups Tapioca Flour
• 3 Cups Cornstarch
• 3 Tbls. Potato Flour

Directions

1. Preheat oven to 425 degrees.

2. In a large mixing bowl, combine all of the dry ingredients and whisk to mix.

3. Add the cold cut butter in with a pastry blender or fork, until the mixture resembles crumbs.

4. Add in the yogurt and gently mix until the dough forms a ball. Turn the dough out onto a piece
of plastic wrap and pat to ¾” thickness.

5. Cut the dough into 2 ½” squares or using a biscuit cutter**. Place 1” apart on an ungreased
baking pan (or pizza stone).

6. Bake for 15-20 minutes.

Makes 6 large biscuits.

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**Cutting your biscuits can be fun using a variety of fun shapes. We like hearts and eggs.
Really, any similar size biscuit cutter will work great. Alternatively, if you want round biscuits and
you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can,
stick it in some flour and use it as a biscuit cutter. A very creative biscuit cutter.

Adapted from Flaky, Buttery Gluten Free Biscuits Recipe on Gluten-Free-Bread.org

published March 1, 2013.

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Gluten Free Dairy Free Dinner Rolls
(Without Yeast)
Yield : 7 rolls
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Gluten Free Dairy Free Dinner Rolls (without Yeast!)

Achieving success with a gluten free bread - tasty, light AND with an amazing texture doesn’t
come easy right? Or at least it involves a lot of trial and error. Well, as you know, bread is our
passion. So whenever a recipe comes to mind for any bread – rolls, biscuits, muffins or
sandwich bread, it is carefully thought out – how will coconut flour interact with this liquid, how
will the slightest increase of salt affect the balance of the other ingredients.

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1 cup Tapioca starch

1 tsp. salt
¼ cup coconut flour (plus a few tbsp. extra)
½ cup water
½ cup olive oil
1 egg, beaten

Directions
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the tapioca starch, salt and coconut flour.
3. In a small bowl, mix together the water and olive oil.
4. Add the wet ingredients to the dry and stir until combined.
5. Add the beaten egg and stir.
6. At this point, the mixture will be quite wet. The rolls will not be shaped and handled, but the
batter will be dropped onto the pan using a large scoop. So it needs to be able to hold its shape
when scooped. I added 2 more tbsp. of coconut flour to the batter and it was the perfect
consistency.
7. Drop them onto the prepared baking sheet, using a large scoop (you’ll come out with about 7
rolls).
8. Bake for about 30 minutes or until lightly browned.

At this point you have an audience waiting very impatiently for one of these rolls.

Serve them up with some butter or just put a basket on the table and watch as they’re devoured.

Adapted from Gluten Free Dairy Free Rolls Recipe on Gluten-Free-Bread.org.

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Tender Gluten Free Rosemary Potato
Rolls
Yield: 24 rolls

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Tender Gluten Free Rosemary Potato Rolls
We are big potato lovers. And with good reason… Potatoes are nutritious, fairly cheap, and add
a delicious dimension of flavor to everything they are used for. With these gluten-free rosemary
potato rolls, you’ll get a soft roll that hits the mark every time.
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2 cups mashed potatoes (instant potatoes will work great also)
1 cup water (use the water from cooking the potatoes)
2 packages active dry yeast
3 Tbsp. sugar
1 ½ cup buttermilk, room temperature
6 Tbsp. melted butter, cooled
3 tsp. salt
2 – 3 tsp. dried rosemary (crushed)
5 ½ to 6 ½ cups light gluten-free flour blend*
1 tsp. xanthan gum

*Combine:

• 1 ½ Cups Brown Rice Flour

• 1 ½ Cups White Rice Flour
• 3 Cups Tapioca Flour
• 3 Cups Cornstarch
• 3 Tbls. Potato Flour

Directions:
1. In a large bowl, mix sugar, yeast, water, and mashed potato. Set the mixture aside for 5
minutes, until the yeast begins to foam.
2. With the paddle attachment on your stand mixer, and with the mixer set on low, add
buttermilk, melted butter, salt and rosemary.
3. Add in 5 ½ cups of the flour, a little at a time, until the dough starts to get sticky. With the
mixer on high, mix the dough for 4 minutes.
(If you don't have a mixer, you can still make these rolls. Just work the dough with your hands
until the mixture is combined, for about 8 minutes or so.)
4. Put the dough onto a well-floured work space. Roll the dough, with a floured rolling pin, until it
is ¾ inch thick. Using a serrated knife, cut the dough into 2-inch squares or triangles (you can
also roll these sections into balls for a true ‘roll shape’).
5. Place the rolls 1 inch apart on cookie sheets lined with parchment paper.
6. Preheat your oven to 375°F.
7. Let the rolls rise for 15 to 30 minutes. Then, place into your preheated oven.

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8. Bake for about 18 to 20 minutes, until they are golden brown.

Adapted from Tender Gluten Free Rosemary Potato Rolls on Gluten-Free-Bread.org.

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Gluten Free Yeast Rolls in Under
an Hour
Yield: 7 – 9 rolls
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Gluten Free Yeast Rolls in Under an Hour
How many times have you wanted to a good gluten free yeast roll to pair with your meal, but
didn’t have the time to devote to mixing, rising and baking? The time from start to finish with
most bread recipes can be anywhere from one hour to 2 – 3 hours. Sometimes you don’t have
the time to wait and sometimes it’s a weekday and you just want something that’s easy and
comes together quickly.
This gluten free yeast roll recipe produces soft, incredibly tasty rolls without the wait time. So
any day of the week is a good day for making rolls. These rolls are baked in a muffin tin, so
they’ll bake evenly and be on your table in about 20 minutes.
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2 Tbls. shortening
2 Tbls. butter (softened)
3 Tbls. honey
2 eggs, beaten
1 packet yeast (2 ¼ tsp.)
½ cup sour cream
½ cup plain Greek yogurt
1⁄2 cup potato starch
1 cup cornstarch
1⁄2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
3⁄4 teaspoon salt
3⁄4 teaspoon vinegar

Directions
1. Preheat your oven to 350 degrees F.
2. Spray a 12-cup muffin tin with cooking spray. Set aside.
3. In a large bowl, add the shortening and butter. Using a hand mixer, mix on low speed until
combined.
4. In the same bowl, add the rest of the ingredients and mix on low speed until dough is
completely mixed. The dough will be quite wet.
5. Measure out about ¼ cup of dough and form it into a ball. Drop into greased baking cups. If
needed, wet hands to handle the dough.
6. Repeat until all the dough is used.
7. Place pan in the middle of your oven and bake for 18-20 minutes, until toothpick inserted in
middle tests clean.
8. Remove rolls to a wire rack to cool slightly.
Serve plain or with butter. Enjoy!

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Adapted from Gluten Free Yeast Rolls in Under an Hour on Gluten-Free-Bread.org.

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Tender Gluten Free Ginger Spice
Cinnamon Rolls
Yield: 12
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Tender Gluten Free Ginger Spice Cinnamon Rolls
Unlike many cinnamon roll recipes, this syrupy sauce gets put on the bottom of the pan before
baking so that when you flip the goods onto a serving tray, it becomes a delicious sticky topping.
Many people prefer to only have this topping and avoid the glaze all together. But I like the
creaminess of the glaze too. This recipe has many steps to it, but it’s worth it. Promise!
-----------------------------------
Dough ingredients:
2 1/2 cup brown rice flour
1/2 cup tapioca starch
3/4 cup potato starch
4 1/2 teaspoons xanthan gum
4 1/2 teaspoons fast-rise yeast
4 1/2 tablespoons granulated sugar
3/4 teaspoon salt
1/3 cup dry milk powder
1 1/2 teaspoons gluten free baking powder
6 tablespoons butter
3/4 cup water plus some for dough rolling
2 large eggs, room temperature
1 cup plus 1 tablespoon almond milk
1 1/2 teaspoons apple cider vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons pure vanilla extract

Sauce
1 cup sweet rice flour
3/4 cup brown sugar
2 teaspoon ground cinnamon
1 teaspoon plus a pinch ground ginger
1/2 tsp. ground nutmeg
1 heaping teaspoon all-spice
1/2 teaspoon ground cardamom
6 tablespoon salted butter, melted
3/4 cup crystallized ginger bits, divided
3/4 cup roasted pecan bits, divided

Glaze
3/4 cup powdered sugar
1 1/2 teaspoon pure vanilla extract
3 tablespoon Almond milk

Directions:

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1. Whether you’re going to use a stand mixer or a good old fashion bowl and scraper, warm the
milk to about 110 degrees F in a small sauce pan. In either a mixing bowl or the bowl for the
stand mixer, mix the warm milk with the yeast and set aside for 8-10 minutes, until the mixture
proofs (gets frothy.)
2. While the yeast is frothing, rinse out sauce pan you used for milk and add all sauce
ingredients except ginger bits and pecans; mix well.
3. Bring sauce ingredients except ginger and pecan bits to a slow boil, and simmer 3-5 minutes,
stirring continually.
4. Remove sauce from heat and stir two-thirds of ginger and pecan bits in.
5. After yeast and milk proofs, whisk in (from the dough ingredients list) eggs, most of sugar,
and salt. Add one cup of flour and remainder of dough ingredients and combine well.
6. Using the dough attachment and mixer on low (or your hands), knead in the remaining flour
until dough forms into a soft ball.
7. Sprinkle counter top with water and lay several pieces of plastic wrap out on it, covering an
area bigger than 12″ x 16″.
8. Sprinkle remaining 2 tablespoons of sugar on the wrap, and place ball of dough on top of it.
9. Gently place another piece of plastic wrap over the top of the dough, and pat the dough down
into a rectangle shape. (Lift and reposition the top plastic wrap if you need to.)
10. Roll the dough out to about 12″ x 16″.
11. Remove top plastic wrap piece(s) and spread a third of sauce mixture evenly across the
dough and sprinkle with some of ginger and pecan bits. Leave 1 1/2″ along one long end
without sauce so you can use it to seal the rolls.
12. Starting along the long end, use the bottom plastic wrap pieces to lift the sauce-smeared
edge of the dough and roll it up, creating a long cylinder. Pinch end without sauce to seal.
13. Use a long piece of dark-colored thread to cut the long cylinder into 12 even pieces. (Place
the thread under and around the roll, pulling the threads so they cross each other, slicing
through the dough so as not to squish the roll by cutting with a knife.)
14. Pour remaining sauce into large 13” x 9” pan.
15. Place rolls on flat sides in sauced pan(s), and press down until rolls are about 1 inch thick
and pressing against each other.
16. If you’re going to freeze the rolls, wrap tops well in plastic wrap. You can also make to this
point, cover and refrigerate up to four hours. Be sure to allow extra time for rising if you do this.
17. If you’re going to make right now, cover cinnamon buns with a damp towel and allow to rise
in a warm, draft-free area for 25-30 minutes, or until twice their original size.
18. Preheat oven to 375° F and whisk together glaze ingredients while rolls are rising.
19. Set glaze aside.

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20. Bake rolls for about 25 minutes or until golden brown and fragrant.
21. Remove pan from oven and allow rolls to cool about 5 minutes before flipping onto a serving
platter. Sauce should run over the top of the buns.
22. Drizzle with glaze if desired and serve warm.

Adapted from Tender Gluten Free Ginger Spice Cinnamon Rolls on Gluten-Free-
Bread.org.

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Gluten Free Cornbread
Yield: 9 pieces
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How to Make the Best Gluten Free Cornbread Ever

Not growing up in a traditional Southern home, I did not taste real Southern cornbread until I
made it myself. I started simple – using a mix and just adding eggs and milk – it was good, but,
in all honesty, it was a mix, so it was pretty much a given that it would taste good. Fast forward
to today and mixes are a thing of the past. Being able to tailor my recipes as I see fit is more
important than speed. Needless to say, moist, delicious and with just the right amount of
crumbliness, cornbread has since become one of my favorite quick breads.

-------------------------------

1 Cup Milk
2 Eggs
1/4 Cup Vegetable Oil
1/4 tsp. Vinegar
1/3 Cup Potato Starch
1/2 Cup Cornstarch
1 tsp. Salt
1/4 tsp. Baking Soda
1 tsp. Baking Powder
3/4 Cup Cornmeal
¼ - ½ Cup Sugar (depending on how sweet you want it)

Directions:

1. Preheat oven to 375 degrees. Grease 8x8 baking pan and set it in the oven to warm.

2. In a large bowl, combine the milk, eggs, oil, and vinegar. Mix well.
3. Add the dry ingredients to this mixture and mix well. Make sure the batter is smooth and lump
free. The batter will be thin.
4. Very carefully, remove the pan from the oven.
5. Pour the batter into the pan. Bake it at 26 - 32 minutes, until the cornbread tests done with a
toothpick and the top is lightly browned. Start checking it at 26 minutes.
Note: If you like a sweeter cornbread, use the higher amount of sugar. Also, feel free to toss in
some shredded cheese or even chopped jalapenos if you want to add a little kick to your gluten
free cornbread.

Adapted from How to Make the Best Gluten Free Cornbread on Gluten-Free-Bread.org.

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Gluten Free Spiced Pumpkin Bread
Yield: 1 loaf

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Gluten Free Spiced Pumpkin Bread

This time of year it seems there is no shortage of fun things to make with pumpkin. Pumpkin pie,
pumpkin scones, pumpkin donuts, even pumpkin soup!

But who can forget the classic pumpkin delight? A nice slice of pumpkin bread.

One of the great things about pumpkin bread, and many other quick breads for that matter, is
that they freeze really well. So whenever a baking mood strikes, double the recipe and freeze
what you don't eat. The next time Aunt Jane is in town and stops by for a quick visit, you can
easily pull out some of your quick breads and show off your baking know-how.

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1½ cups canned, 100% pure pumpkin

¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1¾ cups Gluten Free Bread baking mix*
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt

*Combine the following and store it in an airtight container in the refrigerator or freezer:

2 cups rice flour (or 1 cup rice and 1 cup sorghum flour)
2/3 cup cornstarch (or potato starch)
1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein)
1 teaspoon xanthan gum (or guar gum) (updated: I sometimes leave this out, depending on the
recipe)

Directions:

1. Make sure your oven rack is positioned in the center of your oven. Preheat the oven to 350°F.
Spray a 9- by 5-inch loaf pan with vegetable oil spray and dust it with rice flour. Set the loaf pan
aside.

2. In a large bowl or the bowl of a stand mixer, place the pumpkin, sugar, oil, eggs, and vanilla.
Beat with hand mixer or with your stand mixer on low-medium speed until mixed and smooth,
about 1 minute.

3. Set the pumpkin mixture aside.

4. In a small mixing bowl, place the gluten free baking mix, cinnamon, ginger, and salt. Stir to
combine.

5. Add the dry ingredients to the pumpkin mixture and beat with the electric mixer on low speed
until the dry ingredients are just combined, which is about 1 minute.

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6. The batter will be thick.

7. Spoon the batter into the prepared loaf pan and place the loaf pan in the oven.

8. Bake the pumpkin bread for 45 – 55 minutes, or until a toothpick inserted in the middle comes
out clean.

9. Transfer the loaf pan to a wire rack and let the bread cool in the pan for about 5 minutes.

10. Run a knife around the edges of the pan to loosen it.

11. Turn the pumpkin bread onto a wire rack to continue cooling completely, for about one hour
before slicing.

12. Enjoy it with a nice, steaming cup of coffee or tea. And if you’re feeling adventurous, add a
smear of walnut cream cheese to it.

Adapted from Gluten Free Spiced Pumpkin Bread on Gluten-Free-Bread.org.

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Omega-3 Loaded Gluten Free Banana
Nut Bread with Coconut Flour
Yield: 1 loaf
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Omega-3 Loaded Gluten Free Banana Nut Bread with Coconut Flour

There’s a little group of fats running around that are catching everyone’s attention.

They are invading our kitchens and creeping up in our conversations.

They are even becoming associated with staying healthy!

So what is this wonder fat we are referring to?

It’s something called Omega-3. And they are really good for you, so this recipe is one you
NEED to make!

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3 ripe, peeled bananas (about 1 1/2 cups mashed)

4 large eggs
3 tablespoons maple syrup or honey
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tsp. cinnamon
2 Tbsp. Ground flax seed
1/4 cup plus 2 tablespoons coconut flour
½ cup chopped walnuts

Directions:

1. Preheat your oven to 350°F.

2. Prepare a 9 x 5 or 8 x 4 baking pan with parchment paper, or grease generously.

3. In a large bowl, mash the bananas using a mixer or by hand. Mix until completely mashed
and smooth.

4. Add in the eggs, maple syrup or honey, and vanilla to the mashed bananas and blend well.

5. In the same bowl, add the baking soda, salt, cinnamon, flax seed and coconut flour to the wet
batter and blend well.

6. Gently fold in the chopped walnuts.

7. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.

8. Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown
and a toothpick inserted in the center of the bread comes out clean.

9.Remove from the oven and cool on a wire rack.

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This bread will store covered for a few days at room temperature or in the refrigerator for a few
weeks, or you may even seal and freeze it for a few months.

Adapted from Omega 3 Loaded Gluten Free Banana Nut bread with Coconut Flour on
Gluten-Free-Bread.org.

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Gluten Free Cranberry Bread

Yield: 1 loaf

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Quick Gluten Free Cranberry Bread

If there’s one thing that is irresistible with a nice cup of coffee or tea it’s a slice of cranberry
bread. Cranberry bread has got to be one of the few quick breads that actually have some great
health benefits to it as well.

Cranberries are high in vitamin C and fiber and contain only 45 calories per cup. In terms of
antioxidants, cranberries are loaded with this disease-fighting power punch, surpassing nearly
every fruit and vegetable.

One cup of whole cranberries has 8,983 total antioxidant packed properties.

So if the health benefits alone weren’t enough to entice you into whipping up this gluten free
cranberry bread, the ease of the recipe surely will.

----------------------------------

2 cups gluten free flour mix*

3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
½ tsp. cinnamon
¼ tsp. allspice
1 - 2 Tablespoon(s) orange zest
3/4 cup orange juice, freshly squeezed (ideally from fresh squeezed real oranges, otherwise
natural orange juice will work too)
1/4 cup butter, melted
2 eggs
1 tsp. vanilla
1 cup whole cranberries, fresh or frozen (if your cranberries are frozen, the bread will take a bit
longer to bake)
3/4 cup- 1 cup walnuts chopped, optional (add 3/4 to the batter and another 1/4 cup to the top of
the bread before it goes into the oven)

Coarse sugar

*To make this flour mix, combine the following and store it in an airtight container in the
refrigerator or freezer:

2 cups rice flour (or 1 cup rice and 1 cup sorghum flour)
2/3 cup cornstarch (or potato starch)
1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein)
1 teaspoon xanthan gum (or guar gum) (updated: I sometimes leave this out, depending on the
recipe)

Directions:

1. Preheat your oven to 350 degrees. Grease a large loaf pan and set aside.

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2. In a large bowl, sift all the dry ingredients and combine them well with a wire whisk. Set aside.

3. In a medium bowl, mix together the orange zest, orange juice, butter, eggs and vanilla.

4. Add all the liquid ingredients to the dry ingredients and mix just until combined. (Using the
whisk to mix incorporates the ingredients quickly and easily.

5. Gently fold in the cranberries and ¾ cup walnuts, if desired.

6. Pour all the batter into the prepared pan and smooth the top.

7. Top with a sprinkling of coarse sugar and the ¼ cup extra walnuts.

8. Bake at 350 for 45 minutes. Test with a toothpick to check for doneness.

Note: Your bread may take an additional 5 – 10 minutes, depending on if your cranberries were
frozen or not.

9. Let the bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool
completely.

10. Slices of this bread are excellent just plain or with a smear of strawberry cream cheese
sandwiched between two pieces. Yum!

Enjoy it!

Adapted from Quick Gluten Free Cranberry Bread on Gluten-Free-Bread.org.

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Gluten Free Mini Pumpkin Muffins

Yield : 40 muffins

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Quick Gluten Free Mini Pumpkin Muffins
This recipe originally started out as the 12-cup muffin pan portions. But the need for even
greater on-the-go snacking gave way for these mini sized muffins… Because sometimes you
just want a quick bite and a regular size muffin is just a bit too big to quickly (and gracefully) pop
in your mouth. Plus, this time of year, parties and get togethers sometimes call for a smaller
portion and this size is just perfect for that!
-------------------------------
3 cups gluten free bread’s flour mix*
1 Tbsp pumpkin pie spice
1 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
1 cup white sugar
½ cup honey
1 (15oz) can pumpkin puree
2 large eggs
⅓ cup vegetable oil
1½ tsp pure vanilla extract
White sugar for the topping (optional)

* Combine the following and store it in an airtight container in the refrigerator or freezer:
2 cups rice flour (or 1 cup rice and 1 cup sorghum flour)
2/3 cup cornstarch (or potato starch)
1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein)
1 teaspoon xanthan gum (or guar gum) (leave it out if the recipe lists it as an ingredient)

Directions
1. Heat the oven to 400°F. Spray 4 mini muffin tins with cooking spray and set aside. If you don’t
have 4 of them, just bake the muffins in batches, letting the pans cool off in between (they don’t
need to be completely room temperature cool, but should not be hot).
2. In a large bowl, add the gluten free flour mix, pumpkin pie spice, cinnamon, baking soda and
salt. Mix to combine.
3. In a large mixer bowl, add the sugar, honey, pumpkin, eggs, oil, and vanilla; beat until just
blended.
4. Add the flour mixture to the pumpkin mixture all at once and mix until combined. The smell of
it should be starting to tempt your tastebuds.
5. Using a cookie size scooper, or a tablespoon, spoon the batter into the prepared muffin cups.
Fill the mini cups about ¾ full. As an extra touch, top each muffin with a pinch of sugar – this is
not essential, but adds a nice finished look on the top.
6. Bake each tin for 15-18 minutes. Check them using the wooden toothpick test to test for a
clean toothpick.

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Adapted from Quick Gluten Free Mini Muffins on Gluten-Free-Bread.org.

33
Gluten Free Italian Herb Bread
Machine Bread
Yield: 1 loaf

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Gluten Free Italian Herb Bread Machine Bread
Thanks to a bread machine, a freshly baked loaf of warm bread is just a few ingredients away.
This recipe for gluten free bread machine Italian Bread blends the traditional bread baking with
the ease and convenience of a bread machine. The result is spectacular.
------------------------------------
Wet Ingredients:
1 1/2 cups Water
3 Eggs
¼ cup Vegetable Oil

Dry Ingredients:
1 cup White Bean Flour
1 cup White Rice Flour
1 cup Potato Starch
½ cup Tapioca Flour
1 Tbsp. chia / golden flax seed mixture* or 1 Tbsp. xanthan gum
1 1/2 tsp salt
3 Tbsp. white sugar
1 Tbsp. dried mixed Italian Herbs
2 1/4 tsp Active Dry Yeast

* Chia / flax meal mix:

3 tbsp. water
½ tbsp. chia seeds
½ tbsp. golden flax meal

Directions
1. Bring all ingredients to room temperature – liquids and dry ingredients.
2. In a small bowl, combine the eggs, water and oil. If using the chia/flax seed mixture, mix this
in with the liquid ingredients. Add to the bread machine pan.
3. In a medium bowl, blend white bean flour, white rice flour, potato starch, tapioca flour,
xanthan gum, if using, salt, sugar, Italian herbs and yeast thoroughly.
4. Add to the liquid ingredients in the bread pan.
5. Select the basic bread cycle or gluten free, if you have one, and start the machine.
6. As the machine is mixing the ingredients, use a spatula to ensure everything gets mixed
together. (Sometimes ingredients end up on the sides, rather than mixed together).
7. When the bake cycle is complete, remove the bread pan from the machine. Let the bread sit
in the pan to cool completely for 10 minutes. Then turn the pan over and remove the bread.
Slice and enjoy!

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Adapted from Gluten Free Italian Herb Bread Machine Bread on Gluten-Free-Bread.org. A
version using a standard hand mixer and baking in the oven is available on the website
recipe card.

36
Versatile Gluten Free Sandwich
Bread for the Bread Machine
Yield: 1 loaf
37
Versatile Gluten Free Sandwich Bread for the Bread Machine
Being a gluten free baker, a bread machine is one of my favorite kitchen tools. Actually if
someone asked me to name my favorite kitchen tools, a bread machine would be in the top 5.
They just make baking bread so easy.
Funny thing is, the one I use for the gluten-free-bread recipes is not even an actual ‘gluten free’
bread machine! But it does bake up a fine loaf of bread…
-----------------------------------
2 cups white rice flour
2/3 cup potato starch
1/3 tapioca flour
½ cup dry milk
3 tbsp. sugar
1 tbsp. + ½ tsp. bread machine yeast (also called rapid rise yeast)
1 tsp. salt

Chia / flax meal mix:

3 tbsp. water
½ tbsp. chia seeds
½ tbsp. golden flax meal

3 eggs
1 ½ cups hot water
3 tbsp. vegetable oil
1 tsp. cider vinegar

Directions:
1. In a medium bowl, add the white rice flour, potato starch, tapioca flour, dry milk, sugar, yeast
and salt. Mix thoroughly.
2. In a small bowl, make the chia / flax meal. Take the 3 tbsp. water and microwave for 30
seconds. Measure the flax meal and chia seeds into it. Mix and let it sit while you move on to
the eggs.
3. Use a large bowl and separate the eggs. Set the yolks aside in a small bowl, add the whites
to the large bowl. Using a hand mixer, whip the egg whites until stiff peaks form.
4. Add the remaining egg yolks, vegetable oil, hot water, cider vinegar and flax / chia seed
mixture to the whipped egg whites. Mix until combined.
5. Add the dry ingredients to the liquid ingredients and mix.
6. Pour this batter into the bread machine pan and select the rapid cycle.
7. Watch the baking time on this recipe – mine needed 20 minutes more. (Which I just used the
‘bake only’ option and set it for 20 minutes).

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Adapted from Versatile Gluten Free Sandwich Bread for the Bread Machine on Gluten-
Free-Bread.org.

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Amazing Gluten Free White
Bread Without Xanthan Gum
Yield: 1 loaf
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Amazing Gluten Free White Bread Without Xanthan Gum
The title of this recipe sure sets the bar high, doesn’t it? Well, I promise, it will live up to its
name! This Amazing Gluten Free White Bread Without Xanthan Gum is everything you’ve been
wanting in a gluten free bread and more. It takes the qualities like texture, aroma, and
appearance and combines that with a bread that is actually delicious to eat as well.
---------------------------------
¼ cup brown sugar
2 tbsp. olive oil
2 tbsp. vegetable oil
1 tbsp. apple cider vinegar

¾ cup warm water

1 ½ tbsp. active dry yeast

4 tsp. hot water

1 tsp. chia seeds
1 tsp. golden flax seeds

3 egg whites
1 ½ cup tapioca flour
½ cup sweet white sorghum flour
½ cup brown rice flour
½ cup potato starch
¾ tsp. salt
½ tsp. baking powder

Directions:
1. Grease, or spray with cooking spray, a 9 x 5 baking pan generously. Set aside.
2. In a small bowl, mix together the brown sugar, oils and vinegar. Set aside.
3. In a medium bowl, mix together the water and yeast. Set the timer for 1 minute to allow it to
proof.
4. In the meantime, in a small bowl, mix together the water and chia and flax seeds. Set it aside
(it will become a slurry mixture within a few minutes).
5. Add the brown sugar mix to the yeast, mix and set aside.
6. In a large bowl, beat the egg whites until they have stiff peaks. Slowly pour in the yeast –
brown sugar mixture and add the chia slurry. Beat on medium speed for 1 minute.
7. In a medium bowl, mix together the flours, starch, salt and baking powder. Add it to the wet
mixture. Mix until smooth.

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8. At this point the ‘bread dough’ will not resemble bread dough at all. It will be very soupy and
thin. (It’s supposed to be!)
9. Pour it into the prepared pan.
10. Set the pan in a place where it won’t be disturbed to rise. The exact time of the rise will
differ. It only took 30 minutes for mine to rise to the top of the pan. You want it just below the rim
of the pan.
11. Preheat the oven to 350°F. Bake for 45 minutes or until a toothpick comes out clean.

Adapted from Amazing Gluten Free White Bread Without Xanthan Gum on Gluten-Free-
Bread.org.

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Gluten Free Bread Machine
Cinnamon Raisin Bread

Yield: 1 loaf

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Gluten Free Bread Machine Cinnamon Raisin Bread
When you think of cinnamon raisin bread, you may think of a sweet, tender bread bursting with
raisins, with a special guest or dessert-like quality. At least that was my expectation.
This recipe has a lot of those characteristics. Not every one, but a lot of them.
It’s definitely bursting with raisins. And its deliciously sweet. But I would never reserve this just
for special occasions. It’s just too easy!
---------------------------
Wet Ingredients
3 eggs
1 2/3 cup water
3 Tbls. Oil
1 tsp. cider vinegar
2 Tbls. Honey

Dry Ingredients
2 ¼ tsp. active dry yeast
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
¼ cup flaxseed meal
3 tsp. psyllium husk
1 ½ tsp. salt
3 Tbls. Sugar
½ cup dry milk (can be dairy free)
3 tsp. cinnamon
½ cup raisins

Directions
1. All ingredients should be at room temperature, 70 – 80°F.
2. In a small bowl, combine the wet ingredients. Mix thoroughly and set aside.
3. In a medium bowl, combine the dry ingredients, including the yeast.
4. Add the wet ingredients to the bread machine pan. Then add the dry ingredients on top.
5. Select the wheat bread setting on your bread maker (it’s setting 3 on mine). Then select the 2
pound loaf and how dark you want the crust.
6. Let the machine do the work and in about 4 hours you’ll have an amazing loaf of gluten free
cinnamon raisin bread.
7. Slice and serve with your favorite butter or spread.

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This loaf didn’t last long for us, but if you want to wrap it and save it, make sure to wrap it tightly
in an airtight container. A plastic bag is usually my go-to item for saving breads.
Keep in mind, with the psyllium husk and no gums, breads tend to get crumbly faster. So freeze
the bread if you want to keep it longer than a day.

Adapted from Gluten Free Bread Machine Cinnamon Raisin Bread on Gluten-Free-
Bread.org.

45
Heavenly Loaf of Gluten Free Potato
Bread

Yield: 1 loaf
46
Heavenly Loaf of Gluten Free Potato Bread
I’ve often heard gluten-free folks say they wish gluten free bread was cheaper to buy so they
wouldn’t have to make it. However, a big bonus to making your own, as in this recipe below, is
that without gluten, bread doughs don’t need several rounds of kneading. So we save a little bit
of time as opposed to traditional bread baking.
I think you'll really enjoy this gluten free potato bread. It's everything a potato bread should be
and more. And if you want to make it more savory, throw in some rosemary, thyme, or garlic.
Either way, it’s delicious :)
----------------------------------------
4 teaspoons sugar, plus a pinch
1 tablespoon dry yeast (not quick rise)
1 cup white rice flour
1/2 teaspoon salt
1/2 cup sweet rice flour
2 teaspoons pectin powder
1/3 cup potato starch
1 Tablespoon quick-rise
1/3 cup 100% dry potato flakes
1/3 cup dry milk powder
2 teaspoons xanthan gum
4 teaspoons vegetable oil
2 eggs, slightly beaten
1 cup water (ideally saved from boiled potatoes)

Directions:
1. Boil potatoes in non-salted water until very soft; drain, saving 1 cup of liquid. Reserve
potatoes for another use.
2. Allow water to cool slightly and refrigerate until ready to make bread.
3. Get out all ingredients and allow to come to room temperature.
4. Warm 1/8 cup of potato water to somewhere between 110 and 112 degrees F; then add the
dry yeast, mix well and set aside for about 10 minutes. The mixture should get foamy as the
yeast proofs.
5. Mix all the rest of the dry ingredients together in a medium bowl. In a separate bowl, mix the
wet ingredients together.
6. Combine the wet mixture and dry mixture together a little at a time; mix well until a smooth
dough forms.
7. Grease a loaf pan - 9 x 5 - and place the dough in it, and then slice the top of the loaf
diagonally three times.
8. Grease one side of a piece of plastic wrap and place greased-side down on top of the dough.
9. Let dough rise in a cool oven for about an hour.

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10. Remove pan from oven and preheat oven to 375 degrees F.
11. Remove plastic wrap from dough and pan, and place bread in oven when preheated.
12. Bake 40 to 50 minutes until bread is browned on top and toothpick inserted into the middle
comes out clean. (If top is getting too brown too quick, place a piece of aluminum foil loosely
over the top of the bread and continue baking until center is done).
13. Remove bread from oven and allow to cool five minutes before removing from pan. Then
allow bread to cool on cooling rack before eating.
Enjoy!

Adapted from Heavenly Gluten Free Potato Bread on Gluten-Free-Bread.org.

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For more Gluten Free Bread recipes, check out our website at Gluten Free Bread.

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