Homemade Gluten-Free Bread Recipes (That Actually Taste Good)

Name: Homemade Gluten-Free Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf (12 servings)
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour; 1/2 cup almond flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey or agave syrup; 2 large eggs; 1 cup warm water; 1/4 cup olive oil; 1 tablespoon apple cider vinegar

April 28, 2025

Recipes

Deliciously Homemade Gluten-Free Bread: A Slice of Joy

Growing up, the smell of freshly baked bread wafting through the house was a staple of my childhood. My grandmother would spend hours in the kitchen, her hands dusted with flour, creating loaves that brought the family together. When I transitioned to a gluten-free lifestyle, I feared I would lose that comforting experience. However, after countless trials and errors, I finally crafted a gluten-free bread recipe that not only tastes good but also evokes those cherished memories. Let me share this delightful recipe with you!

What Makes It Special

This gluten-free bread recipe stands out for several reasons:

Texture: Unlike many gluten-free breads that can be dense and crumbly, this recipe yields a soft, fluffy loaf that holds together beautifully.
Flavor: The combination of almond flour and coconut flour gives it a nutty richness that pairs perfectly with both sweet and savory toppings.
Versatility: This bread can be used for sandwiches, toast, or even as a base for bruschetta, making it a fantastic addition to any meal.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 12 slices

2 cups almond flour
1/2 cup coconut flour
1/4 cup ground flaxseed
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1/4 cup olive oil
1 cup water

Let’s Get Cooking

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking soda, and salt.
In a separate bowl, whisk together the eggs, olive oil, and water until well combined.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

My Pro Tips

For added flavor, consider mixing in herbs like rosemary or thyme, or even some seeds for a delightful crunch.
If you prefer a sweeter bread, add a tablespoon of honey or maple syrup to the wet ingredients.

What to Serve With It

Avocado toast topped with cherry tomatoes and feta
Classic peanut butter and banana sandwich
A warm bowl of soup for a cozy meal

FAQs

Q: Can I substitute the almond flour with another flour?

A: While almond flour gives the best texture, you can experiment with other gluten-free flours, but the results may vary.

Q: How should I store the bread?

A: Store it in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.

The Heart of the Dish

This gluten-free bread recipe is more than just a meal; it’s a way to reconnect with the warmth of family traditions and the joy of baking. Each slice is a reminder that dietary restrictions don’t have to mean sacrificing flavor or comfort. I hope this recipe brings as much joy to your kitchen as it has to mine.

Your Turn

I invite you to try this recipe, make it your own, and share your experiences! Whether you tweak the ingredients or add your favorite toppings, I’d love to hear how it turns out for you. Happy baking!