Gluten-Free Bread Loaf

This gluten-free bread loaf is a great option for that regular baguette or Artisan-style loaf you’ve missed out on since going gluten-free! When I found it on Dr.Berg’s website, I knew I had to recreate it!

Ever since going gluten-free, finding nutrient-dense bread has been a challenge! So many are made with starches high on the Glycemic index like potato and rice that spike blood sugar. This recipe is made with arrowroot flour, almond flour, and coconut flour all of which are low on the GI. It is fiber-rich and full of healthy fats.

Table of Contents

• What you will need to make gluten-free bread
• How to make gluten-free bread
• Tips and substitutions
• Storage
• Faq’s
• More bread recipes to try

What you will need to make gluten-free bread

Water Lukewarm (110ºF/43ºC)

Sweetener The maple syrup is there to feed the yeast.

Flours A blend of almond, arrowroot, and coconut flours.

Sea salt I use Himalayan pink salt. But you can use table salt if that is what you have available.

Yeast Active dry yeast is best for this recipe. Ensure it is fresh. The mixture should foam after resting for 10 minutes. If it doesn’t, your yeast is dead and you should start again with fresh yeast.

Chia seeds Ground fine. You can grind seeds in a coffee/spice grinder or get milled chia seeds.

Psyllium husk is to add some bulk to the bread.

Eggwash to help with browning the top of the loaves

How to make gluten-free bread

Combine the three flours and salt in a large bowl and set aside.

Bloom the yeast In some lukewarm (110ºF/43ºC) water add the maple syrup and yeast. Let rest for 10 minutes. The mixture should start foaming. If it doesn’t, your yeast could have gone stale. In that case, throw it out and start again.

Add the chia seeds and psyllium husk to the yeast mixture and stir to combine.

Mix the wet and dry ingredients Now add the yeast mixture to the flour mixture and stir till fully incorporated. Get in there with your hands and take the ball of dough out of the bowl and onto a clean surface to knead for a minute or so.

Let the dough rest for an hour Put the dough back into the bowl cover it with a towel, and let it rest for an hour.

Preheat the oven to about 15 minutes before the hour is up, to 425ºF/218ºC, and put a sheet pan in the oven while it preheats.

Bake the loaf Add parchment paper to the sheet pan and place the dough on it. Whip the egg and give the loaf an eggwash before baking it for 35-40 minutes. Check for doneness. It should be ready at 210ºF/99ºC

Let the loaf cool completely before slicing into it. This will prevent the loaf from being gummy in texture and give you a bread-like result.

Tips and substitutions

• Make sure the water is not too hot. I measure the temperature with a food thermometer.
• If you can’t wait till the loaf cools completely, something I certainly find hard to do, you can slice into it once warm without fear of gumminess.
• This gluten-free bread is best enjoyed warm or toasted.
• A good substitute for arrowroot powder is either tapioca flour or cassava flour.

Storage

Store in the fridge in an airtight container or zip-top bag for a week or up to three months in the freezer.

When storing in the freezer, wrap the bread tightly in plastic wrap and foil and then in a zip-top bag. Ensure that all the air has been taken out to prevent freezer burn.

Faq’s

More bread recipes to try

Although these are not all gluten-free breads, the Barley Bread is a blog favorite. It is a great nutrient-dense flatbread that can easily replace refined store-bought breads. Have some for breakfast or at tea time in place of your favorite cookie!

2 Ingredient Cottage Cheese Flatbread

Avacado Cottage Cheese Wrap

If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!