Quick and Easy Gluten-Free Bread Recipes For Every Day of the Week (+ A Giveaway!)


I feel like a gluten-free fraud for saying this, but since it’s the New Year, I should probably come clean: I’ve never made my own GF bread before (I like this brand, or this one). I had some mild pangs of guilt about this fact in Brazil. Every morning as I stuffed my face with pão de queijo, I thought to myself, I wonder if this is hard to make?

It hasn’t reached full resolution status, but tackling some gluten-free bread recipes in 2016 is definitely on my list, including recreating those magical Brazilian cheese rolls. (My mouth literally started salivating as I wrote that). In the meantime, though, I feel very fortunate to have some excellent advice to share with you from my friend Alexandra Stafford who, in addition to being an all-around food and photography mega talent, is my bread baking sensei.

Alexandra has been hard at work on a no-knead bread book coming out via Clarkson Potter in Spring 2017. She’s promised me there will be some gluten-free morsels to be had in there. And having tried many doughs in the research process, she’s sharing with us one of her favorite gluten-free methods. I’ll stick a metaphorical sock (or pão de queijo) in it and let Alexandra take it from here.

Make sure to read all the way until the end for the giveaway deets! xoxo


I’m a long-time fan of the Artisan Bread in Five Minutes a Day series. From the classic boules and sticky pecan rolls to the cinnamon-raisin bread and crispy pizza, each ABin5 recipe I’ve made has been revisited in my kitchen many times.

Equally impressive, I’ve just discovered, is Gluten-Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten-free bread recipes but also a wealth of information on gluten-free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days. Active time each day is five minutes.

Gluten-Free Artisan Bread in Five Minuets a Day Gluten-Free Flours | The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day GF Flour | The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day

During their research for Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour mixes, an all-purpose blend and a 100% whole grain blend. The exact proportions for the all-purpose blend, which is the blend called for below, can be found here and substitutions for various flours can be found here. Zoe and Jeff tested all of the recipes with Bob’s Red Mill products because of their widespread availability. I used Bob’s Red Mill as well.

If you hope to make a habit of gluten-free bread baking, I highly recommend making two other small investments: 1. A digital scale, which makes mixing both the homemade gluten-free flour blend and the vat of dough a breeze. (Incidentally, I recently had to buy a new digital scale and was surprised to discover how incredibly affordable they have become. (I bought this one for $14.) And 2. A large storage vessel. Zoe and Jeff recommend this one. You can use a large bowl, too, but stashing it in the fridge may be tricky — the straight-sided, tall vessels are better-suited for storage.

The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day

Once the dough is mixed, the hands-on work is minimal. This short video is an excellent reference for the mixing, shaping and baking process. I have had great success with the master recipe — it is the tastiest gluten-free bread I have ever made — as well as with an olive variation. I have yet to try the sweet breads, but after reading that Zoe’s dad declared the gluten-free brioche the best bread he’s ever tasted, gluten-free or otherwise, it’s next up on my baking to-dos. I will be sure to keep you posted!

–Alexandra Stafford of Alexandra’s Kitchen

Recipes-Logo Homemade White Boule | The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day

The Best Gluten-Free Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 55 minutes

Yield: 4 One Pound Loaves

The Best Gluten-Free Bread

This is the master boule recipe, to which you can add many variations! Try ¼ cup seeds and/or dried or fresh herbs, such as 1 teaspoon dried thyme (or 2 teaspoons fresh) or ½ teaspoon dried rosemary (or 1 teaspoon fresh). For the olive version (pictured below), I made a half recipe and added 2 cups pitted and diced olives with the water.


  • 6½ cups (990 g) all-purpose gluten-free mixture
  • 1 tablespoon (10 g) instant yeast
  • 1 to 1½ tablespoons (10 g) kosher salt
  • 2 tablespoons (30 g) sugar
  • 3¾ cups (850 g) lukewarm water
  • cornmeal or parchment paper for pizza peel


  1. In a 5- to 6-qt bowl or stand mixer, whisk together the flour, yeast, salt and sugar.
  2. Add the lukewarm water — lukewarm water (100ºF) will allow the dough to rise to the right point for storage in about 2 hours.
  3. Mix with a spoon or spatula or paddle attachment of mixer until mixture is very smooth — this will take about a minute of good stirring. Kneading is unnecessary. Transfer mixture to lidded (not airtight) food container.
  4. Cover with a lid that fits well to the container but can be cracked open so it’s not completely airtight. Plastic wrap is fine, too. Allow the mixture to rise at room temperature about 2 hours; then refrigerate it and use over the next 10 days. You can use a portion of the dough any time after the 2-hr rise. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, but whatever you do, do not punch down the dough — this is unnecessary with gluten-free bread baking.
  5. On baking day: pull off a 1-lb (grapefruit-size) piece of dough, then place it on a pizza peel prepared with plenty of cornmeal or parchment paper. Gently press the dough into a ball and use wet fingers to smooth the surface. Allow to rest at room temperature for 60 minutes loosely covered with plastic wrap or a roomy overturned bowl. The dough will not look as though it has risen much after the 60 minutes — this is normal.
  6. Preheat a baking stone or Baking Steel near the middle of your oven set at 450ºF for at least 30 minutes. Alternatively, preheat a lidded Dutch oven for 45 minutes at 450ºF. If you are using the stone or Steel, place an empty metal broiler tray for holding water on the shelf below the stone or Steel.
  7. Dust the top of the dough liberally with flour. Slash a ½-inch-deep cross or scallop using a wet serrated bread knife.
  8. Shimmy the loaf onto the preheated stone. Alternatively, use the piece of parchment paper as handles and carefully lower the dough-topped parchment paper into the preheated pot. Cover and place in the oven. Quickly and carefully pour 1 cup of hot water from the tap into the metal broiler tray and close the oven door to trap the steam. If you used parchment paper on the steel or Stone, remove it after 20 minutes. Bake loaf for 45 minutes. If you are using the preheated vessel, remove the lid after 30 minutes, and bake for 15 minutes longer uncovered or until the crust is richly browned. Allow bread to cool completely, about 2 hours, on a wire rack.
  9. Store remaining dough in the refrigerator in your lidded or loosely plastic-wrapped container and use it over the next 10 days.


For the all-purpose gluten-free mixture, you will need white rice flour, sorghum flour, tapioca starch or flour, potato starch (not potato flour) and xanthan gum or psyllium husk. Find the exact proportions here. If you don’t want to mix such a large mix of gluten-free flour, halve the recipe. The recipe above, too, can also be halved. Once again, this short video was extremely helpful.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


Olive Bread | The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day Olive Bread | The Best Gluten-Free Bread Recipes From Gluten-Free Artisan Bread in 5 Minutes a Day


Don’t forget to enter the GIVEAWAY guys!

To win a copy of Gluten-Free Artisan Bread in 5 Minutes a Day, leave a comment below and tell us what you’d do with this warm crusty boule in your wildest gluten-free kitchen dreams! The winner will be announced via my newsletter this Sunday, so make sure to subscribe!

[UPDATE: Giveaway closed as of 1/24!]

A huge thank you to Alexandra for taking this gluten-free bread for a test drive and sharing her gorgeous photos!


Comment122 Share This!

122 Responses to Quick and Easy Gluten-Free Bread Recipes For Every Day of the Week (+ A Giveaway!)

  1. Ashley says:

    This isn’t very wild, but I must say I would toast some beautiful gluten free slices of boule and make a peanut butter and jelly sandwich. YUM!

  2. Ali says:

    I would slather it with butter and sprinkle it with sea salt, my favorite way to eat any bread 🙂

    Thank you for your kind words, Phoebe!!

  3. Camille says:

    Hi, thanks for this recipe and giveaway! I would most certainly just gobble up the whole thing in one sitting with tears of joy in my eyes, I miss bread so much!

  4. Dana says:

    Ali – You always make the prettiest, tastiest looking breads.

  5. Alexandra says:

    Good grief, crusty delicious French toast!

  6. Samantha says:

    The boule would be great as a grilled veggie sandwich with goat cheese. Of course, it would also be great with some butter and jam. I’d also love to toast it in the oven and make bruschetta.

  7. Caroline says:

    Would break off a piece & use it to dip into olive oil w garlic, salt & balsamic. Or use it to mop up some nice marinara sauce. Yummy!!!

  8. Janel Wunderlich says:

    Easy! Cold butter and salami!

  9. Kimberley Hlina says:

    Apricot butter from my local farmer’s market – 2 ingredients: apricots and sugar. YUM!

  10. Patricia Peck says:

    First, I would make a sandwich with avocado, pickled red onion and the microgreens I’m growing. After a few days I’d make a savory bread pudding with whatever vegetables and cheese I have in the refrigerator.

  11. Sarah says:

    A little truffle oil, garlic rub, tomato slices and cheese. Then grilled cheese sandwiches for the kids.

  12. Sandy says:

    Looks delicious, thanks for all the great tips and the recipe.

  13. Judy Burgenbauch says:

    I would dunk it in some homemade soup.

  14. Stephani Casey says:

    I’d have to top it with thick greek yogurt and smoked salmon!

  15. corinne says:

    I’d go with some really sharp cheddar, actually buy something better than Kraft for once!

  16. Barbara S says:

    Looks delicious; I think I’d just toast it, butter it, and enjoy it. I have been looking for a good gluten-free crusty bread recipe.

  17. kathleen a. mary says:

    I would eat every bite quietly with gratitude.

  18. Nicki B says:

    I’m totally into this. The loaves look beautiful. Can’t wait to try this recipe!

  19. Brittney says:

    Fresh out of the oven with a drizzle of honey!

  20. Brenda Berkal says:

    The thought of being able to eat some crusty bread is making me hungry. So many new recipes to try

  21. Sarah Jane Jennings says:

    Eat it with some soup!!!

  22. Caroline says:

    Give it a French test… Slather a slice with salted butter and sprinkle it with granulated sugar. Yes, it’s different but it was my favorite snack growing up… 🙂

  23. Mary Kate says:

    I would eat that so quickly my head would spin. With dairy and egg issues added to my gluten issues, I haven’t found a great bread recipe. Can’t wait to try this.

  24. Kiffi says:

    Toasted or grilled with slices of avocado and sea salt! Delish!

  25. Stephanie says:

    Yay! I just made a VAT of bacon jam. I would love to toast some of this gorgeous bread, add avocado, bacon jam, and a fried egg and just eat all the feelings. Thank you for the video, too.

  26. bookboxer says:

    A good bread is perfect with my mother-in-law’s spaghetti sauce!

  27. I’d make a honey butter, proscuitto, arugula and fig sandwich!! Thanks for sharing this amazing recipe. I can’t wait to roll up my sleeves and make a loaf! 😀

  28. Marian Staudt says:

    Just a little bit of butter on it, or any of the above suggestions. I’ve also made this bread after reading the recipe on Alexandra’s blog with spelt flour. I’m ‘lucky’ that I’m a fructose non-absorber rather than a coeliac, so I can have spelt flour. Absolutely delicious!

  29. Katie says:

    This looks amazing!! I would definitely want to slather a slice with natural salty PB plus slices bananas, my favourite! 🙂

  30. Oh, what WOULDN’T I do with that gorgeous boule?!?!?! I would ride around town with it in my bike basket showing it to everyone I met. I would pair it with some deliciously melted brie while I enjoy watching Korean melodramas! I would cuddle it in my arms (using a tea towel as a swaddling cloth) like a baby and inhale that “fresh from the oven” aroma! I would spend all my time making this beautiful boule when I wasn’t making The Best Peasant Bread Ever!!! I would make The Most Delicious Broiled Tomato Cheese Toast with it! I would serve it up with some homemade Tomato Basil soup on a blustery winter’s day!!! Sigh…So much to do with it and so little time!!! 🙂 <3

  31. Hannah Dennison says:

    I just discovered your blog and am thoroughly enjoying it! My sister has celiac disease and I am constantly trying to master different gluten-free recipes. I would make panini sandwiches with this boule since from the picture it looks like it has enough chew and structure to withstand the “pressure”. Thanks for posting the pictures and helpful explanations! Your loaf looks beautiful.

  32. Allie says:

    While this bread just SCREAMS grilled cheese with mozz, my food sensitivities are getting worse by the year so no dairy for me. But toast this bread with a chopped caesar (think giant crouton rubbed with garlic and olive oil) a la Al Forno… or top it with mashed avocado and a fried egg – the PERFECT pre ski day breakfast (with a big cup of coffee) for me in the Wasatch! I can’t wait to try – perhaps I should try this at sea level before 8550 feet!!!

  33. judi says:

    Since going gluten free, I have finally have gotten over missing bread…until I saw this post……I have visions of a goooy melty ultimate grilled cheese sandwich dancing before my eyes….thank you for this post….hitting the store today for the ingredients….

  34. Kathryn says:

    I was so excited to see the GF 5 minutes a day. I have to first book have been obsessed with making bread from it. Unfortunately, two of my adult children have gluten sensitivities and I was never able to make it when they come for family dinners!! Can’t wait to try this new recipe!!
    Love, your blog!!

  35. Katy says:

    I would either have a big slice with some warm soup or I would make croutons and put some on a yummy salad.

  36. Catherine says:

    I would enjoy it w/truffled goat cheese! Looks delicious!!

  37. Sarah C says:

    I would toast it and enjoy for breakfast!

  38. I’d slather a warm slice with raw coconut butter!

  39. These loaves are just stunning! I am so thrilled that Alexandra shared her beautiful breads with you and your readers. It is always so fun to see people baking from the books.

    Cheers, Zoë

  40. Sarah says:

    What WOULDn’t I do with it?? Bread pudding, strata, crostini, French toast…looks divine and would LOVE to win a copy!

  41. Kate says:

    I would use this bread for both of the following purposes, since I can’t decide which one I’d want more: First I would cut the loaf into hearty cubes and make a decadent breakfast bread pudding with vanilla, cinnamon, and nutmeg. While I was waiting for that to bake, I would slice of some pieces from another loaf and eat toast with butter and cinnamon-sugar. Yes, I have a sweet tooth. Thank you!

  42. Casey says:

    I would love to make a gluten free French toast casserole! I’m intolerant to gluten and haven’t had French toast in too long!

  43. whitney says:

    Bread bowls for soup!!

  44. Debbie says:

    I’d love to dip it in a specialty olive oil or olive oil and balsamic vinegar!

  45. Jenna says:

    Probably eat it all in one go – freshly baked bread is my weakness!

  46. jan says:

    I’d make some bread… that I could make into stuffed french toast. YUM! What a great book!

  47. Margret Sigrun Sigurdardottir says:

    I loved to bake breads before I had to give up gluten – still haven’t found a rhythm in gluten free bread making, but this methods sounds so much like the method I used to use I would LOVE to give it a try!!


  48. Miranda says:

    My husband LOVES the gluten free master recipe in The New Artisan Bread in 5 Minutes a Day. My favorite thing is having soup and a warm, crusty loaf of bread for dinner. I’d love to learn some new recipes for other types of gluten-free bread! It’s delicious and no one ever knows it’s gluten free (;

  49. Ben says:

    My wife makes gluten free bread for me even though I’m not GF. I absolutely love the texture and taste.

  50. Pat Hogue says:

    I’d have a bread tasting party for my gluten-free friends! I’m sure that they would be thrilled.

  51. Thanks for hosting a giveaway! This bread looks AMAZING.

  52. Meg Humphrey says:

    I’d invite my friend Sheila over for her first real bread in over 2 years!

  53. Sandy Zimmer says:

    I’d get out my tub of vegan butter and eat most of that loaf!

  54. Tracy Riordan says:

    I would make thick slices and dip them in an egg, homemade vanilla, and cinnamon mixture and fry them in some olive oil in a pan on the stove and either sprinkle them with more cinnamon and sugar, maple syrup, or confectioner’s sugar, depending on my mood du jour!!! ( : This looks delicious!!! Thanks so much for sharing!!! ( :

  55. Susan Williams says:

    Excited to try this

  56. Taylor Marie says:

    I would bake it for my cousin. I’m the bread guru in the family but she hasn’t been able to taste my creations since she has celiac disease. And college cafeteria gluten-free bread is no fun. Hoping to convert her into a bread baker herself!
    Oh! And a little orange marmalade never hurts.

  57. Carol says:

    I would eat as is, as soon as I could cut it with room temp butter slathered over it.

  58. Teresa says:

    I’d toast some for grilled cheese, or as accompaniment for soup on a cold (snowy) day!

  59. Alexandra says:

    I imagine warm toasty, crusty bread with a nice bowl off soup on these cold days.

  60. Teresa says:

    I’d use it for dunking in my favorite soup, a gooey grilled cheese, to make croutons, my morning toast, slice and make crostini…the possibilities are endless!

  61. Sandy Vera says:

    That looks awesome! On my grocery list now!

  62. Ellen says:

    If I was to win this book, it would be like going back in time for me. The time before I was gluten free where I would love to make bread for my family. I used to make arisen breads and for the past 3 years I have made none! I haven’t found a good recipe for gluten free bread that worked for me! I would LOVE to win a copy of this book!

  63. Amy says:

    Oh, dare I dream of a GF bread that actually tastes like the real thing! I have tried so many and been disappointed every time;( I would make some spaghetti squash lasagna and use the bread to sop up every last bit of sauce.

  64. Jen Dillow says:

    Oh my goodness, I can’t wait to make this! I have been gluten free for 7 years and have dabbled into making my own bread but just haven’t found anything to get excited about. I love fresh bread with some butter and homemade jam! This email made my snowy Monday morning. I can’t wait to go home and start baking:)

  65. Norma Cousins says:

    I would use the bottle to make a bread bowl for homemade clam chowder.

  66. Lisa Doggart says:

    With honey and tea on the side!

  67. First of all, this is an AMAZING looking loaf of bread Phoebe! Incredible work! Making bread is one of our weakest points, we never manage to make just the way we like it for some strange reason. Perhaps the reason is that we must use a relatively “wet” and sticky dough. That’s the reason we bought a dough scraper, to help us out handling it.
    We’ll get there, it may take some more effort, but we’ll get there:)
    That being said, we will keep yoru amazing recipe (of course) as well, it looks like you find the way for great gluten-free bread!
    How did you cope with snowzilla? We watched the blizzard from livecams and it seemed that NY had a sever weather? Is everyone ok in your family?
    Again, thank you for the fantastic recipe dear!

  68. Lisa Doggart says:

    UMMMMM! I don’t think you meant and a 100% whole wheat blend in your blog…think you meant 100% whole grain!!!!! Please check that and change!

    Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour mixes, an all-purpose blend and a 100% whole wheat blend. – See more at: http://feedmephoebe.com/2016/01/quick-and-easy-gluten-free-bread-recipes-for-every-day-of-the-week/#comment-536556

  69. Sally says:

    Toasted with a little butter and a sprinkle of salt. Yum.

  70. Nancy C. says:

    Is there a high altitude adjustment for this bread?

  71. Nancy C. says:

    This looks great! Is there a high altitude instructions for this recipe?

    • Thanks Nancy! I have zero experience baking in high altitudes so sadly can’t advise there. I would assume whatever modifications you usually make in your climate would apply here? Sorry not to be more of a help, but you can always shoot Zoe of Artisan Bread a tweet to ask!

  72. Amelia says:

    I just made this. The smell of bread wafted through the house. I pulled it out 5 minutes early & immediately cut a slice, slathered it with butter & made contented noises. Thank you, thank you, thank you. It’s been 5 years since I last had crusty bread.

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  75. Manisha says:

    Hi I made this bread a few days ago and have to say it was not the lightest bread, it was very dense. And I did follow the recipe exactly. I could possibly fault the yeast but it rose quite while. However it did not rise anymore during the baking process. I liked the appearance and the taste was good. I have not given up on it I think I will try with egg whites next time like some other authors suggest to lighten it up.

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  78. Rachel says:

    This bread looks amazing! I’m in the same boat as you were; I wanted to try to make my own bread but I still haven’t gotten around to it. I’ll definitely give this recipe a try, so thanks for sharing!

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  80. Jessica says:

    I can’t wait to try this bread! Three months into my gluten free journey. I feel great but I miss good fresh bread so much.

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  82. Sarah says:

    Looks amazing! I saw the last 2 pics & started craving raisin bread….
    My dough is doing the 2 hour rise right now, and yes I did separate a 3rd of the dough and added cinnamon and lots of raisins 🙂
    My 1st time making gluten free bread….hope it works out!

  83. Ashley W says:

    This bread looks amazing! My friend is unable to eat gluten so I try to make special dinners and try new recipes when she come over for dinner. I was wondering if Bob’s Red Mill 1-for-1 flour would work instead of creating my own blend.

    • Hi Ashley!! I’m not entirely sure, as I haven’t made it with this blend. I would recommend sticking with the one that they’ve tested. Maybe Ali can chime in with a recommended recipe for the Bob’s flour. I’ve used it in baking but never with breads.

      • Ali says:

        Hi Ashley & Phoebe!

        I think you probably can use Bob’s 1:1 flour but you may have to adjust the amount. I was working on a gf bread recipe a little while ago, and I was using c4c (thomas keller brand), and it was coming out perfectly, and when I used Bob’s 1:1, the texture was much soupier (of the batter), so when I made it again, I just add the liquid more slowly, and I found I didn’t need it all to get the right texture. So, yes, I say go for it! Just try to be adjust the quantities as needed. Hope it turns out well for you!

  84. Gracie Gio says:

    This was by far the best gluten free bread I’ve ever made! Thank you for sharing this recipe- it was perfectly crusty on the outside, and chewy and soft on the inside. I was able to make 3 batches of this in a small Les Creuset pot- I was wondering if it would work as well if I used all of the dough from this recipe in one large pot?

  85. Jen says:

    I was so excited to try this bread, I love bread and have been craving some toast with peanut butter:) I followed to directions exactly and my bread turned out gooey inside…..I even threw it back in the oven to bake it longer…still gooey. (I made mine in a Dutch oven, as I always do with artisan style bread) Any ideas???

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