18 Best Gluten-Free Bread Recipes for Sandwiches, Toast, and More
Different gluten-free breads need different flour systems. The six yeast loaves below use weighed rice flour, sorghum, tapioca, and whole psyllium, while the seven quick breads and the skillet breads use a 1:1 blend with xanthan gum. Keeping those systems separate is the most useful habit you can build as a gluten-free baker. Every recipe includes a full method and its own ingredients. Start with a quick bread or flatbread if you are new to baking, then try a yeast loaf when you have time to let it rise and cool properly.
Gluten-free ingredient check: Use labeled gluten-free flour, broth, sauces, spice blends, and tortillas where specified. Choose certified gluten-free oats. Keep utensils and work surfaces free of wheat flour and crumbs. All oven temperatures below are Fahrenheit; timing is a guide, and the stated doneness cue controls.
Before You Start
- Use the exact flour type specified. A 1:1 cake blend is not a substitute for the yeast-loaf flour mixture.
- Use whole psyllium husk rather than powder in the yeast loaves.
- Weigh the yeast-bread flours and water. Hydration has a large effect on the finished crumb.
- Let yeast loaves rise until noticeably puffed, not necessarily doubled. Overproofed gluten-free dough can collapse.
- Cool yeast loaves at least 2 hours and quick breads completely before slicing. Freeze slices rather than leaving a whole loaf out for a week.
Choose a Recipe
- Gluten-Free Soft Sandwich Bread
- Gluten-Free Rosemary Garlic Bread
- Gluten-Free Cinnamon Raisin Bread
- Gluten-Free Olive Oregano Bread
- Gluten-Free Honey Oat Bread
- Gluten-Free Walnut Bread
- Gluten-Free Banana Walnut Bread
- Gluten-Free Lemon Blueberry Bread
- Gluten-Free Pumpkin Spice Bread
- Gluten-Free Apple Cinnamon Bread
- Gluten-Free Zucchini Walnut Bread
- Gluten-Free Orange Cranberry Bread
- Gluten-Free Chocolate Chip Banana Bread
- Gluten-Free Yogurt Skillet Flatbreads
- Gluten-Free Garlic Parsley Flatbreads
- Gluten-Free Cumin Flatbreads
- Gluten-Free Buttermilk Biscuits
- Gluten-Free Cheddar Drop Biscuits
1. Gluten-Free Soft Sandwich Bread
This pan loaf is useful for sandwiches because the eggs and psyllium help it hold together. Weigh the flours for the most consistent dough.
Yield: 12 slices
Timing: Prep: 20 minutes; rise: 45–75 minutes; bake: 55–65 minutes; cool: 2 hours
Ingredients
- 200 g superfine brown rice flour
- 100 g sorghum flour
- 100 g tapioca starch
- 15 g whole psyllium husk (not powder)
- 7 g instant yeast
- 8 g salt
- 400 g warm water, about 100°F
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp honey
Instructions
- Oil and line a 9-by-5-inch loaf pan. Whisk psyllium with water and rest 5 minutes to form a gel.
- Mix rice flour, sorghum, tapioca, yeast, and salt in a large bowl. Add psyllium gel, eggs, oil, and honey. Beat with a sturdy spoon or paddle for 3 minutes.
- Scrape sticky dough into pan and smooth with wet hands. Cover loosely and rise in a warm place 45–75 minutes until visibly puffed by about half; do not wait for it to double.
- Heat oven to 375°F. Bake 55–65 minutes, tenting with foil if dark, until center is about 205–210°F. Remove from pan and bake 5 minutes more if sides feel damp.
- Cool on a rack at least 2 hours before slicing. A hot loaf will seem gummy even when baked through.
Storage and recipe note: These flours are not interchangeable with a 1:1 cake blend. Store airtight at room temperature 2 days; freeze sliced bread up to 2 months and toast from frozen.
2. Gluten-Free Rosemary Garlic Bread
Rosemary and garlic turn a plain sandwich loaf into a savory bread. Toast thick slices alongside soup.
Yield: 12 slices
Timing: Prep: 20 minutes; rise: 45–75 minutes; bake: 55–65 minutes; cool: 2 hours
Ingredients
- 200 g superfine brown rice flour
- 100 g sorghum flour
- 100 g tapioca starch
- 15 g whole psyllium husk (not powder)
- 7 g instant yeast
- 8 g salt
- 400 g warm water, about 100°F
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp chopped rosemary
- 1 tsp garlic powder
Instructions
- Oil and line a 9-by-5-inch loaf pan. Whisk psyllium with water and rest 5 minutes to form a gel.
- Mix rice flour, sorghum, tapioca, yeast, and salt in a large bowl. Add psyllium gel, eggs, oil, and honey. Beat with a sturdy spoon or paddle for 3 minutes. Stir in rosemary and garlic powder.
- Scrape sticky dough into pan and smooth with wet hands. Cover loosely and rise in a warm place 45–75 minutes until visibly puffed by about half; do not wait for it to double.
- Heat oven to 375°F. Bake 55–65 minutes, tenting with foil if dark, until center is about 205–210°F. Remove from pan and bake 5 minutes more if sides feel damp.
- Cool on a rack at least 2 hours before slicing. A hot loaf will seem gummy even when baked through.
Storage and recipe note: These flours are not interchangeable with a 1:1 cake blend. Store airtight at room temperature 2 days; freeze sliced bread up to 2 months and toast from frozen.
3. Gluten-Free Cinnamon Raisin Bread
Raisins and cinnamon make this bread particularly good toasted. The dough still uses a dedicated starch-and-flour blend.
Yield: 12 slices
Timing: Prep: 20 minutes; rise: 45–75 minutes; bake: 55–65 minutes; cool: 2 hours
Ingredients
- 200 g superfine brown rice flour
- 100 g sorghum flour
- 100 g tapioca starch
- 15 g whole psyllium husk (not powder)
- 7 g instant yeast
- 8 g salt
- 400 g warm water, about 100°F
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp honey
- ¾ cup raisins
- 1 tsp cinnamon
Instructions
- Oil and line a 9-by-5-inch loaf pan. Whisk psyllium with water and rest 5 minutes to form a gel.
- Mix rice flour, sorghum, tapioca, yeast, and salt in a large bowl. Add psyllium gel, eggs, oil, and honey. Beat with a sturdy spoon or paddle for 3 minutes. Stir in raisins and cinnamon.
- Scrape sticky dough into pan and smooth with wet hands. Cover loosely and rise in a warm place 45–75 minutes until visibly puffed by about half; do not wait for it to double.
- Heat oven to 375°F. Bake 55–65 minutes, tenting with foil if dark, until center is about 205–210°F. Remove from pan and bake 5 minutes more if sides feel damp.
- Cool on a rack at least 2 hours before slicing. A hot loaf will seem gummy even when baked through.
Storage and recipe note: These flours are not interchangeable with a 1:1 cake blend. Store airtight at room temperature 2 days; freeze sliced bread up to 2 months and toast from frozen.
4. Gluten-Free Olive Oregano Bread
Chopped olives give the loaf savory flavor without needing cheese. Drain them thoroughly before adding.
Yield: 12 slices
Timing: Prep: 20 minutes; rise: 45–75 minutes; bake: 55–65 minutes; cool: 2 hours
Ingredients
- 200 g superfine brown rice flour
- 100 g sorghum flour
- 100 g tapioca starch
- 15 g whole psyllium husk (not powder)
- 7 g instant yeast
- 8 g salt
- 400 g warm water, about 100°F
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp honey
- ½ cup chopped drained olives
- 1 tsp oregano
Instructions
- Oil and line a 9-by-5-inch loaf pan. Whisk psyllium with water and rest 5 minutes to form a gel.
- Mix rice flour, sorghum, tapioca, yeast, and salt in a large bowl. Add psyllium gel, eggs, oil, and honey. Beat with a sturdy spoon or paddle for 3 minutes. Stir in olives and oregano.
- Scrape sticky dough into pan and smooth with wet hands. Cover loosely and rise in a warm place 45–75 minutes until visibly puffed by about half; do not wait for it to double.
- Heat oven to 375°F. Bake 55–65 minutes, tenting with foil if dark, until center is about 205–210°F. Remove from pan and bake 5 minutes more if sides feel damp.
- Cool on a rack at least 2 hours before slicing. A hot loaf will seem gummy even when baked through.
Storage and recipe note: These flours are not interchangeable with a 1:1 cake blend. Store airtight at room temperature 2 days; freeze sliced bread up to 2 months and toast from frozen.
5. Gluten-Free Honey Oat Bread
Certified gluten-free oats soften the loaf’s flavor. This bread stays easiest to slice when fully cooled.
Yield: 12 slices
Timing: Prep: 20 minutes; rise: 45–75 minutes; bake: 55–65 minutes; cool: 2 hours
Ingredients
- 200 g superfine brown rice flour
- 100 g sorghum flour
- 100 g tapioca starch
- 15 g whole psyllium husk (not powder)
- 7 g instant yeast
- 8 g salt
- 400 g warm water, about 100°F
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp honey
- ½ cup certified gluten-free rolled oats
- 1 extra tbsp honey
- 30 g extra water
Instructions
- Oil and line a 9-by-5-inch loaf pan. Whisk psyllium with water and rest 5 minutes to form a gel.
- Mix rice flour, sorghum, tapioca, yeast, and salt in a large bowl. Add psyllium gel, eggs, oil, and honey. Beat with a sturdy spoon or paddle for 3 minutes. Stir in oats, extra honey, and extra water.
- Scrape sticky dough into pan and smooth with wet hands. Cover loosely and rise in a warm place 45–75 minutes until visibly puffed by about half; do not wait for it to double.
- Heat oven to 375°F. Bake 55–65 minutes, tenting with foil if dark, until center is about 205–210°F. Remove from pan and bake 5 minutes more if sides feel damp.
- Cool on a rack at least 2 hours before slicing. A hot loaf will seem gummy even when baked through.
Storage and recipe note: These flours are not interchangeable with a 1:1 cake blend. Store airtight at room temperature 2 days; freeze sliced bread up to 2 months and toast from frozen.
6. Gluten-Free Walnut Bread
Walnuts add texture to a practical everyday loaf. Chop them small so they do not tear the slices.
Yield: 12 slices
Timing: Prep: 20 minutes; rise: 45–75 minutes; bake: 55–65 minutes; cool: 2 hours
Ingredients
- 200 g superfine brown rice flour
- 100 g sorghum flour
- 100 g tapioca starch
- 15 g whole psyllium husk (not powder)
- 7 g instant yeast
- 8 g salt
- 400 g warm water, about 100°F
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp honey
- ½ cup chopped walnuts
Instructions
- Oil and line a 9-by-5-inch loaf pan. Whisk psyllium with water and rest 5 minutes to form a gel.
- Mix rice flour, sorghum, tapioca, yeast, and salt in a large bowl. Add psyllium gel, eggs, oil, and honey. Beat with a sturdy spoon or paddle for 3 minutes. Stir in walnuts.
- Scrape sticky dough into pan and smooth with wet hands. Cover loosely and rise in a warm place 45–75 minutes until visibly puffed by about half; do not wait for it to double.
- Heat oven to 375°F. Bake 55–65 minutes, tenting with foil if dark, until center is about 205–210°F. Remove from pan and bake 5 minutes more if sides feel damp.
- Cool on a rack at least 2 hours before slicing. A hot loaf will seem gummy even when baked through.
Storage and recipe note: These flours are not interchangeable with a 1:1 cake blend. Store airtight at room temperature 2 days; freeze sliced bread up to 2 months and toast from frozen.
7. Gluten-Free Banana Walnut Bread
Ripe banana keeps this loaf moist. Let it cool completely so the slices do not crumble.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ½ cup almond milk
- ½ cup brown sugar
- 1 cup mashed banana
- ½ cup walnuts
- ½ tsp cinnamon
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt, and listed spices. Separately whisk eggs, oil, milk or juice, sugar, and vanilla, plus mashed banana.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
8. Gluten-Free Lemon Blueberry Bread
Lemon zest and blueberries make a bright breakfast loaf. Fold the berries gently to avoid turning the whole batter purple.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ½ cup almond milk
- ¾ cup sugar
- 1 cup blueberries
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt. Separately whisk eggs, oil, milk or juice, sugar, and vanilla.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
9. Gluten-Free Pumpkin Spice Bread
Plain pumpkin purée gives this bread a soft crumb. Cinnamon and ginger make it suitable for cool-weather breakfasts.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ½ cup almond milk
- ¾ cup brown sugar
- ¾ cup pumpkin purée
- 1 tsp cinnamon
- ½ tsp ginger
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt, and listed spices. Separately whisk eggs, oil, milk or juice, sugar, and vanilla, plus pumpkin.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
10. Gluten-Free Apple Cinnamon Bread
Small apple dice soften during baking without leaving large wet pockets. The loaf works well toasted the next day.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ¾ cup almond milk
- ¾ cup brown sugar
- 1 cup finely diced peeled apple
- 1 tsp cinnamon
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt, and listed spices. Separately whisk eggs, oil, milk or juice, sugar, and vanilla.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
11. Gluten-Free Zucchini Walnut Bread
Squeeze the zucchini lightly to remove excess water while keeping some moisture. Walnuts add texture to the tender loaf.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ½ cup almond milk
- ¾ cup brown sugar
- 1 cup grated zucchini, lightly squeezed
- ½ cup walnuts
- ½ tsp cinnamon
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt, and listed spices. Separately whisk eggs, oil, milk or juice, sugar, and vanilla.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
12. Gluten-Free Orange Cranberry Bread
Orange zest balances tart dried cranberries. Dried fruit keeps the loaf easier to slice than a very juicy filling.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ½ cup almond milk
- ¼ cup orange juice
- ¾ cup sugar
- ¾ cup dried cranberries, gluten-free
- 1 tbsp orange zest
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt. Separately whisk eggs, oil, milk or juice, sugar, and vanilla.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
13. Gluten-Free Chocolate Chip Banana Bread
Banana and chocolate make a sweet loaf for breakfast or dessert. Cool it before slicing so the chocolate settles.
Yield: 10 slices
Timing: Prep: 15 minutes; rest: 10 minutes; bake: 50–65 minutes; cool: 1 hour
Ingredients
- 240 g gluten-free 1:1 baking flour with xanthan gum
- 2 eggs
- ⅓ cup olive oil
- ½ cup almond milk
- ½ cup brown sugar
- 1 cup mashed banana
- ¾ cup gluten-free dairy-free chocolate chips
- 2 tsp gluten-free baking powder
- ¼ tsp salt
- 1 tsp vanilla
Instructions
- Heat oven to 350°F. Oil and line an 8½-by-4½-inch loaf pan.
- Whisk flour, baking powder, salt. Separately whisk eggs, oil, milk or juice, sugar, and vanilla, plus mashed banana.
- Stir wet mixture into dry. Fold in remaining fruit, zest, nuts, zucchini, or chocolate listed. Rest batter 10 minutes, then spread in pan.
- Bake 50–65 minutes until a skewer in the center has no wet batter. Tent loosely with foil if top browns early.
- Cool in pan 15 minutes, then lift onto a rack and cool completely before slicing.
Storage and recipe note: Use a rice-based 1:1 blend with xanthan gum, not almond or coconut flour. Refrigerate wrapped up to 4 days or freeze slices up to 2 months.
14. Gluten-Free Yogurt Skillet Flatbreads
Yogurt makes a soft dough that can be patted directly onto a skillet. These are useful for wraps or scooping curry.
Yield: 6 flatbreads
Timing: Prep: 15 minutes; rest: 10 minutes; cook: 15–20 minutes
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 cup plain Greek yogurt
- 1 tsp gluten-free baking powder
- ½ tsp salt
- 2 tbsp olive oil
- 1 tbsp water, plus more only if needed
Instructions
- Mix flour, baking powder, salt, and any listed herbs or spices. Stir in yogurt and 1 tbsp water if needed to form a soft dough.
- Rest 10 minutes. Divide into six pieces and pat each into a 6-inch round between parchment sheets.
- Heat a nonstick skillet over medium heat. Brush each round with a little of the oil.
- Cook 2–3 minutes per side until brown spots form and the center is cooked. Adjust heat if outside darkens too quickly.
Storage and recipe note: Refrigerate wrapped up to 3 days; warm in a dry skillet. Do not substitute almond flour.
15. Gluten-Free Garlic Parsley Flatbreads
Garlic and parsley make these simple flatbreads a savory side for soups. Cook until both sides have brown spots.
Yield: 6 flatbreads
Timing: Prep: 15 minutes; rest: 10 minutes; cook: 15–20 minutes
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 cup plain Greek yogurt
- 1 tsp gluten-free baking powder
- ½ tsp salt
- 2 tbsp olive oil
- ½ tsp garlic powder
- 2 tbsp chopped parsley
- 1 tbsp water, plus more only if needed
Instructions
- Mix flour, baking powder, salt, and any listed herbs or spices. Stir in yogurt and 1 tbsp water if needed to form a soft dough.
- Rest 10 minutes. Divide into six pieces and pat each into a 6-inch round between parchment sheets.
- Heat a nonstick skillet over medium heat. Brush each round with a little of the oil.
- Cook 2–3 minutes per side until brown spots form and the center is cooked. Adjust heat if outside darkens too quickly.
Storage and recipe note: Refrigerate wrapped up to 3 days; warm in a dry skillet. Do not substitute almond flour.
16. Gluten-Free Cumin Flatbreads
A little cumin gives skillet bread a warm flavor that suits bean dishes. Pat the dough thin for even cooking.
Yield: 6 flatbreads
Timing: Prep: 15 minutes; rest: 10 minutes; cook: 15–20 minutes
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 cup plain Greek yogurt
- 1 tsp gluten-free baking powder
- ½ tsp salt
- 2 tbsp olive oil
- ½ tsp cumin
- 1 tbsp water, plus more only if needed
Instructions
- Mix flour, baking powder, salt, and any listed herbs or spices. Stir in yogurt and 1 tbsp water if needed to form a soft dough.
- Rest 10 minutes. Divide into six pieces and pat each into a 6-inch round between parchment sheets.
- Heat a nonstick skillet over medium heat. Brush each round with a little of the oil.
- Cook 2–3 minutes per side until brown spots form and the center is cooked. Adjust heat if outside darkens too quickly.
Storage and recipe note: Refrigerate wrapped up to 3 days; warm in a dry skillet. Do not substitute almond flour.
17. Gluten-Free Buttermilk Biscuits
Cold butter creates small pockets in these tender biscuits. Pat the dough rather than rolling it repeatedly.
Yield: 8 biscuits
Timing: Prep: 15 minutes; bake: 18–22 minutes
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 tbsp gluten-free baking powder
- ½ tsp salt
- 6 tbsp cold cubed butter
- ¾ cup buttermilk
- 1 egg
Instructions
- Heat oven to 425°F and line a pan.
- Whisk flour, baking powder, and salt. Cut butter in with a pastry cutter until pea-size.
- Whisk buttermilk and egg, then stir into flour. Rest 10 minutes.
- Pat dough ¾-inch thick between parchment sheets. Cut eight portions and place close together. Bake 18–22 minutes until golden and centers are cooked.
Storage and recipe note: Best fresh; refrigerate up to 3 days or freeze 2 months.
18. Gluten-Free Cheddar Drop Biscuits
Drop biscuits skip shaping and make a quick savory bread. Cheddar and garlic supply plenty of flavor.
Yield: 10 biscuits
Timing: Prep: 15 minutes; bake: 18–22 minutes
Ingredients
- 240 g gluten-free 1:1 flour with xanthan gum
- 1 tbsp gluten-free baking powder
- ½ tsp salt
- ½ tsp garlic powder
- 6 tbsp cold cubed butter
- 1 cup grated cheddar
- ¾ cup milk
- 1 egg
Instructions
- Heat oven to 400°F and line a pan.
- Whisk flour, baking powder, salt, and garlic. Cut in butter, then stir in cheddar.
- Whisk milk and egg and stir into dry mixture; rest 10 minutes.
- Scoop ten mounds onto pan and bake 18–22 minutes until golden and cooked through.
Storage and recipe note: Refrigerate 3 days; rewarm in a 325°F oven.
Frequently Asked Questions
Why is my loaf gummy?
Common causes include underbaking, cutting while hot, changing flour blends, or adding too much water. Follow both the time range and the doneness cue.
Can I make the yeast breads egg-free?
These formulas include eggs for structure. Use an egg-free bread formula instead of removing them without a tested replacement.
Can I toast from frozen?
Yes. Freeze fully cooled slices with parchment between them and toast individual slices as needed.
Make the Collection Work for Your Week
Pick the recipes that fit your schedule, check your pantry against their measured ingredients, and prepare only the components that will keep well. Label leftovers with the cooking date. Refrigerate perishable foods within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below. Follow each recipe’s shorter storage limit where one is given; reheating does not rescue food that was stored unsafely.
Cooking and storage reference: FoodSafety.gov safe cooking temperatures and cold food storage chart.
Further reading: King Arthur Baking’s guide to gluten-free flour types.
