Gluten-Free Breads & Buns
Bread is the hardest thing to give up when you go gluten free — and the hardest thing to bake. Gluten-free loaves fail for predictable reasons: the wrong flour blend, nothing holding the crumb together, centres that stay gummy. Every recipe below has been read in full, and each entry tells you what you’re getting into before you preheat anything.
How to choose: if this is your first loaf, pick one with step-by-step photos and follow it exactly — bread is not the place to improvise. Short on time? There’s a genuine one-hour roll recipe down the page. Feeding dairy-free or egg-free family members? Those options are flagged. And if you’ve been gluten free for a while and miss proper bread — the kind you can stack a sandwich on — the first entry exists for exactly that.
As always, we don’t republish anyone’s method. Every pick links straight to the original creator’s page, where the full recipe and their hard-won tips live.
The loaves
The Best Gluten Free Bread
If what you miss is real bread — springy, sliceable, sandwich-worthy — start here. It skips xanthan gum entirely, which is rare in a yeasted loaf, and comes from an Australian coeliac baker who tests relentlessly. Check the pantry before you shop: specialist loaves like this usually want psyllium husk on hand.
Easy Gluten-Free Bread
A soft white sandwich loaf for people who just want toast and lunchbox sandwiches again. The method is written for first-timers, which is exactly who should bake it. A standard GF flour blend and instant yeast cover most of the shopping list.
The Ultimate Gluten-Free Bread (Artisan-Style Loaf)
The weekend showstopper: a crackling crust, an open crumb, a loaf you’ll want to photograph before anyone touches it. Psyllium husk does the structural work here — it’s the one specialty ingredient this recipe genuinely needs, so add it to the list now.
Homemade Gluten-Free Bread
A dependable everyday loaf from a whole-foods kitchen — the kind you bake on Sunday and slice through the week. Nothing exotic required; the creator’s tips on getting a proper rise are worth the click alone.
Gluten-Free Bread (The Simple One)
Sometimes you want a famous name and a short ingredient list. This is the store-cupboard loaf: no specialty flour blend, no fuss, just follow along. Not the fanciest crumb on this page, but possibly the easiest.
Gluten-Free Spiced Fruit Loaf
Sweet, spiced and studded with fruit — brilliant toasted with butter, and it keeps well enough to be an actual week of breakfasts. From a New Zealand gluten-free bakery, so the measurements and ingredients suit NZ supermarkets.
Gluten-Free Bread Recipe (Every Step Photographed)
For anyone who bakes better when they can see each stage, this one documents the whole process — what the dough should look like, how the rise should feel, when it’s done. The budget-minded approach to ingredients is a bonus.
The rolls & buns
Gluten-Free Hot Cross Buns
Easter without hot cross buns isn’t really Easter — and gluten-free versions are notoriously dense cardboard. This recipe from a New Zealand gluten-free bakery gets the spiced, fruity, pillowy thing right. Two rises, so start them in the morning.
Soft Gluten-Free Bread Rolls
Soft enough for burgers, sturdy enough for soup-dunking — the everyday roll most GF families never quite replace. The creator claims these are the best she’s made, and the method reads like someone who’s baked a lot of disappointing rolls first.
One-Hour Squishy-Soft Rolls
Yes, genuinely about an hour from bench to breadbasket — the answer for weeknight soups and last-minute visitors. Fast recipes usually trade away texture; this one doesn’t, according to the very opinionated people who’ve baked it.
Pull-Apart Dinner Rolls (Dairy-Free Option)
A tear-and-share centrepiece for the dinner table, with a proper dairy-free option for anyone who needs it. Pull-apart shapes also freeze well, which makes a double batch a smart move.
Vegan Bread Rolls (Xanthan Gum Free)
No eggs, no dairy, no xanthan gum — and still soft. This one matters if you’re baking for overlapping allergies, and the creator tests with gram-level precision, so follow her weights rather than cups.
Artisan Bread Rolls
Crusty outside, tender inside — European-bakery rolls that happen to be gluten free. The shaping takes a little practice, and the method walks you through it with photos. These are the ones to serve when guests don’t need to know.
Before you bake
Three things that fix most failed gluten-free bread: weigh your flour — cups vary too much, and extra flour makes a brick; treat psyllium husk and xanthan gum as structure, not extras — if the recipe includes one, don’t skip it; and let the loaf cool completely before slicing, because gluten-free bread finishes setting as it cools and cutting early makes it gummy. One more: the dough is supposed to look like thick batter. It’s not a mistake.
Where to next
Once bread is handled, the rest of the baking box is easier: our Cookies & Biscuits collection covers everything from three-ingredient peanut butter cookies to Monte Carlos, and the Brilliant Banana Cakes are forgiving one-bowl bakes. Still building your pantry? The Gluten-Free Pantry Staples list covers which flour blend to buy first.
Completely new to gluten free? Our coeliac guides start with the newly-diagnosed checklist.
Leave a Reply
You must be logged in to post a comment.