Okay, let's get cooking! I'm so excited to share one of my absolute go-to recipes with you today: a super simple, incredibly delicious, and of course, entirely gluten-free, rustic bread. I know, I know, gluten-free bread can be a tricky beast. Sometimes it's dry, sometimes it's dense, sometimes it's just…well, not great. But trust me on this one. This recipe is different.
I stumbled upon this recipe kind of by accident, during one of my late-night "what can I possibly eat" moments after realizing all my favourite sandwich breads were off the table. Years ago it was a bit of a struggle, because I missed that feeling of bread baking – plus the bread smell is just the best! After some experimentation, tweaking, and more than a few less-than-stellar attempts, I finally landed on this perfect version. And now? It's a staple. It's the kind of loaf that fills your kitchen with warmth, makes your house smell incredible, and comes out with a wonderfully crispy crust and a soft, airy interior. Best of all, it's actually easy to make, even if you're not a seasoned baker. Let's dive in!

Gluten-Free Rustic Bread
Ingredients:
- 3 cups (360g) gluten-free all-purpose baking flour blend (with xanthan gum)
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 ½ cups (360ml) lukewarm water
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Optional: 1 teaspoon of dried rosemary or Italian herbs
- Optional: a sprinkle of sea salt
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9x5 inch loaf pan. I like to use a silicone bread pan because it makes it so much easier to take the bread out. It also helps for even cooking.
- In a large mixing bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, and sugar. Add the rosemary or herbs, if you're using them. This step is important because you want everything evenly dispersed before things get wet.
- In a separate bowl, whisk together the lukewarm water, olive oil, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until everything is just combined. Don't over-mix; a few lumps are totally okay! The batter will be a little sticky.
- Scrape the batter into the prepared loaf pan and smooth out the top with a spatula or the back of a wooden spoon. I like to drag it in a line – makes it feel a little more artisan! If you're using sea salt, sprinkle it over the top now.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Every oven is a little different so keep an eye on the crust, if it's starting to brown too much on top cover with some aluminum foil.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing. This is the hard part because it smells SO good, but trust me on this - letting it cool like this will get you a cleaner slice.
- Once completely cooled, slice and enjoy! It's fantastic simply toasted with some butter or jam, or as the foundation for your favorite sandwich.
Tips & Tricks:
- Flour Power: The key to a good gluten-free bread is a good flour blend. Make sure yours is designed for baking and contains xanthan gum or something similar.
- Get That Crust: For a super crispy crust, you can try spritzing the top of the bread with water a few times during the last 15 minutes of baking. If you have a spray bottle with olive oil that's even better. It'll give you a lovely golden color and crackly crust.
- Flavor Burst: Feel free to experiment with different herbs and spices. Garlic powder, onion powder, everything bagel seasoning, or even a bit of finely grated cheese would be great additions.
- No Egg Necessary: Some gluten-free recipes call for eggs but this one is egg free! Perfect for those with allergies or sensitivities.
- Storage: Once cooled, store your bread in an airtight container at room temp for 2-3 days, or freeze for longer storage. I like to slice any I'm not using immediately and freeze it in slices so I can take some out whenever I need them. Make sure your freezer storage bags are good and airtight.

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I hope you enjoy this recipe as much as I do! Baking bread at home is such a rewarding moment, especially when you know it's going to be something you can enjoy fully, without worry. Happy Baking!
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