gluten free bread – My Gluten Free Cucina

Gluten Free English Muffins (without sourdough)

My Sourdough Discard English Muffin recipe is the most popular post on the blog. It gets high marks on all social platforms and more visits than any other. And for good reason, a Gluten Free English Muffin that doesn’t taste like cardboard is a beautiful thing!

That leads me to this post. I realize that not everyone has (or wants) a sourdough starter in the fridge. I am adding this recipe as an alternative that is just as tasty, and I think you will love just as much.

Ingredients:

Dry Ingredients:

10 g. whole psyllium husk (not powder)
8 g. instant yeast
210 g. Better Batter Artisan Blend
210 g. Better Batter Bread Flour
25 g. sugar
8 g. salt

Wet Ingredients:

360 g. warm water
120 g. warm milk (microwave 45 sec.)
20 g. canola oil
10 g. apple cider vinegar

Other:

2 tbsp. butter, for the griddle
cornmeal, for sprinkling

Preparation:

Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – Yes, use a scale!

Add the wet ingredients to the dry, then start the mixer with the paddle attachment on lowest speed to incorporate. Increase the speed and mix for 5 minutes to form a sticky dough.

Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.

The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.

Use a bench knife to cut the dough into 8 pieces of equal weight and roll each one into a ball. Slightly flatten with your palm and place on the sheet pan.

Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.

Next preheat a griddle pan on medium low and preheat the oven to 350º. Coat the griddle pan with butter and sprinkle with cornmeal.

Add the English Muffins and cook 7-8 minutes per side.

If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.

To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.

Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.

You can store them at room temperature for up to one day or wrap individually to freeze.

Slice it up, toast it twice, use the good butter!

Notes:

♪ This is one of several bread recipes that I have made with a 50/50 blend of Better Batter Artisan Flour and Better Batter Bread Flour. The dough is amazing! Try it, I promise you will like it! And yes, I know gluten free flour is expensive, so don’t forget to use my Promo Code MGFC30 for 30% off your purchase!

♫ If you want to learn how I made my Sourdough Starter, read here.

Gluten Free Seeded Pumpernickel Bread

This Gluten Free Seeded Pumpernickel Bread is a little different than my usual. It has a hard, chewy crust and seeds that are baked right into the dough rather than sprinkled on top. Visual and textural interest aside, it’s delicious!

Rye flour is not gluten free, so as I thought about how to make a gluten free pumpernickel bread, the first consideration was of course, the flour substitution. I used my favorite gluten free flour blend (see below) and added just the tiniest amount of cocoa and molasses to give it that darker shade, reminiscent of whole grain bread.

The verdict – I was hooked after one bite!

About the flour

Where are my Better Batter fans? Have you ever tried mixing their Artisan Flour Blend and their Bread Flour together? I know I’m not the only one who does this. I used a 50/50 combination in this recipe and wow! once you try working with this dough you will see why it’s my favorite.

Remember to use my Promo Code MGFC30 for 30% off at checkout!

This post contains affiliate links.

Ingredients:

165 g. Better Batter Artisan Flour Blend
165 g. Better Batter Bread Flour
8 g. salt
2 g. cocoa powder
1 g. instant yeast (about 1/8 tsp.) *
25 g. pumpkin seeds
25 g. sunflower seeds
10 g. white sesame seeds
10 g. black sesame seeds
55 g. sourdough starter
280 g. warm water
15 g. cider vinegar
10 g. molasses
15 g. olive oil

Preparation:

You will need a fully active sourdough starter to make this bread. * If your starter is not quite there yet, then it is fine to add a tiny amount (1/8 tsp.) of commercial yeast to the dough to help it along. After experimenting with this recipe multiple times, I can attest that adding that little bit of commercial yeast will give this loaf the best rise and texture.

To make the dough, begin by adding the starter, vinegar, molasses, olive oil and water to the bowl of your stand mixer and whisk to combine. In a separate bowl, whisk together the flours, yeast, salt, cocoa powder and seeds.

You can use different seeds for this bread, for a total weight of 70g. I really like the way the black sesame seed stands out against the crumb.

With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment. Increase speed and beat for 3 more minutes to form a smooth dough.

Use a spatula to scrape down the bowl. It will be stiff. Cover and let it rest at room temperature for 30 minutes.

After 30 minutes, lightly flour a cutting board or countertop and turn the dough out. You will be surprised at how you can actually knead this dough with your hands. Pretty cool for gluten free dough! Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.

Generously flour a 9″ round banneton and place the dough in the center. Cover and let it proof on the counter for 4 hours, then refrigerate overnight.

In the morning, carefully invert the dough onto a sheet of parchment. Preheat the oven to 450º with a baking stone.

Carefully brush off the excess flour and score the top of your loaf. I did a box score.

Place the loaf in a baking dish, sheet pan or directly onto the baking stone. I baked my loaf in a clay baking bowl for the first 25 minutes then moved it directly onto the baking stone for another 40 minutes.

Reduce the heat to 425º, spray the sides of the oven with water and throw a few ice cubes onto the bottom tray. The steam will help with the rise and give your loaf and a nice crispy crust.

The bread needs to reach an internal temperature of 210º, don’t guess- use a thermometer.

Allow the bread to cool fully on a rack, then store in a plastic bag at room temperature. While it cools, you can rotate the loaf every couple of hours, so that the moisture evaporates evenly (no gummy bottom!).

I recommend waiting 24 hours before slicing, to be sure the crumb has set.

This bread toasts up like a dream. The texture of the seeds and the crispy crust were outstanding. I wish you could hear the crunch! I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!

If you don’t finish the loaf in a day or two, you’ll want to freeze it. I wrap the individual slices in plastic wrap and place them in a freezer bag.

Notes ♪ This is a small loaf, perfect for a one or two-person household. It is as beautiful to look at as it is to eat! Toast it up for breakfast or use it for sandwiches, croutons or stuffing cubes.

Notes ♫ You can also bake this loaf in a Dutch oven. Bake covered for the first 40 minutes then remove the cover for 25 minutes longer.

Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game. The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish. It makes such a difference in the taste and texture of the finished loaf or rolls.

This recipe is for all the gluten free sourdough bakers who like to mix up your own flour blends! I enjoy experimenting with different flour combinations and was really happy with this bake! The dough was easy to work with and the rolls tasted great.

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Ingredients:

250 g. fully active sourdough starter
300 g. warm water
15 g. milk
30 g. canola oil
65 g. non-fat dry milk powder
70 g. tapioca starch
80 g. arrowroot flour/starch
75 g. brown rice flour
65 g. white rice flour
80 g. sorghum flour
15 g. potato starch
10 g. xanthan gum
1/8 tsp. instant yeast (optional, if your starter is a little
5 g. salt sluggish)
1 egg, or milk, or water (optional, to help the seeds adhere)
poppyseeds for topping
coarse salt, optional

Preparation:

Note-> You will need a fully active sourdough starter for this recipe. You can read about my gluten free sourdough starter Sophie, in this post!

Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.

I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.

Sprinkle a cutting board with flour and working with one piece at a time, roll the dough between your palms into a round. Place it on a lightly floured cutting board and rotate it in a circular motion to form a smooth round shape. Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet (use 2 sheets if needed).

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.

Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash). Sprinkle the rolls with poppy seeds and coarse salt (optional).

Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack. Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then stored them on the counter in a plastic bag overnight. In the morning, I sliced them and wrapped each roll individually in plastic wrap. I left a few out for lunch and the rest went into a freezer safe bag. Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.

Notes ♪ Baking times given are for 2.5 oz. rolls. If you make yours smaller or larger you will need to adjust accordingly. Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ For rice flour, always use a superfine grind. I like the Superfine White Rice Flour from Authentic Foods, available on Amazon.

Notes ♫♫ Check out this cute little Kaiser Cutter tool, from Ateco! My favorite Chef friend, Patrick Auger told me about it!

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Gluten Free Oatmeal Bread

How are you feeling about oats these days? As someone with Celiac Disease, I am comfortable with consuming oats that are both certified gluten free and purity protocol (see notes). If you are one who can have oats, then this bread needs to be in your breakfast rotation! It is a hearty, dense loaf that toasts up like a dream. It is so good, everyone in your family will love it, gluten free or not!

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Ingredients:

140 g. sorghum flour
100 g. gluten free rolled oats, processed into flour
120 g. tapioca flour
75 g. gluten free rolled oats, left whole + 1 tbsp. for topping
1-1/2 tsp. salt
2 cups milk (I used 2%)
3 tbsp. honey
3 tsp. instant yeast
1/4 cup cider vinegar
3 tbsp. whole psyllium husks

Hint-I always have gluten free old fashioned rolled oats (not instant) in my pantry, so that when I need oat flour, I can just process a little in my coffee grinder and voila, fresh flour!

Uncle Crumbles Oats are certified gluten free and purity protocol!

Preparation:

Place a pizza stone on the shelf just below the middle of the oven and preheat to 450º. Line a 9 x 5 loaf pan (1.25 lb.) with parchment and/or mist the bottom and sides with cooking spray (using parchment will give you a lighter colored loaf).

This loaf is lighter in color; it was baked in a pan lined with parchment paper.

Warm the milk for 60 seconds in the microwave. Add to the bowl of your stand mixer then whisk in the honey and yeast. Cover and let it stand for 10 minutes then whisk in the vinegar and psyllium husk. Let the mixture rest for about 5 more minutes to thicken.

Whisk together the dry ingredients (sorghum flour through salt).

Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.

Carefully scrape the dough into the prepared pan and smooth the top with a spatula dipped in warm water. Be sure to spread it out evenly into the corners. Cover with plastic wrap and proof for about 30 minutes.

Remove the plastic wrap and liberally spray the top of the bread with water. Sprinkle rolled oats over the top and mist with water again to help them adhere. Notice the dough hasn’t risen much. That is normal for this recipe, but you should get a nice oven spring.

Score the dough. I like to make one long slash down the center. Place in the oven on the preheated pizza stone and bake for 20 minutes.

After 20 minutes, carefully turn the pan on its side. Continue baking for another 10 minutes. Lower the oven temperature to 400º then reverse the pan to the other side. Continue baking for another 10 minutes.

Hint: This bread is prone to the dreaded “tunneling effect”, where the loaf separates and leaves a large gaping hole through the top or center of the loaf. The simple technique of rotating the pan from side to side during baking eliminates this problem. *See notes.

Return the pan to the original position. If browning too quickly, cover the top with foil. Bake 10 more minutes (total bake time is 50 minutes) or until the internal temperature reaches 210º.

Remove from the oven and place the loaf on a cooling rack. If you used parchment paper, let it cool down for 10 minutes then gently peel it off.

This bread needs plenty of time to set, at least 8 hours! Even better, leave it covered at room temperature overnight and slice in the morning. Resist the urge to cut into it right away, or the bread will be gummy in the center.

This loaf is darker in color; it was baked directly in the pan with no parchment paper.

Your patience will be rewarded. Here’s the crumb shot!

Notes ♪ I am one of those people with Celiac who is able to tolerate oats. I realize that not everyone can and that this bread may just not be for you. Whether or not you choose to consume oats is a personal choice. If you do, always use Purity Protocol oats, meaning oats that have been grown, harvested, transported, produced and packaged under strict standards to prevent contamination with gluten. When the Bakery on Main was recently rebranded as Uncle Crumbles, I reached out to them to confirm that their oats would still be purity protocol, and I was happy to receive their response that “that all Uncle Crumbles products do in fact use Purity Protocol Oats”.

Notes ♫ In ‘bread-speak’ this is what is referred to as “tunneling”. Huge holes running through a loaf of bread, usually along the top. By rotating the pan from side to side during baking, the dough distributes evenly, and you will have a nice consistent crumb throughout.

Originally posted 09/02/2022, Updated 09/18/2025

Gluten Free Ciabatta Rolls

If you follow me on Facebook, you will have seen these rolls before. This is my go-to recipe for lunch sandwiches, and I make a batch every couple of weeks.

They are the perfect texture, soft but not gummy inside. You can toast them or not, they are delicious either way.

This post contains affiliate links.

This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!

Chef Patrick, who I consider to be “The Oracle” of gluten free baking created this recipe, and he knows my little secret. When I first started making these rolls, I couldn’t decide which flour to use! 🤔

I am a huge fan of Better Batter Artisan Blend. But I love their new Bread Flour too. So, to put my own spin on this recipe, I mixed the 2 flours together.

Shop Better Batter with my Promo Code MGFC30 for 30% off your full price purchase!

I used half artisan blend and half bread flour. And the flavor and texture of these rolls is SO good. The best of both worlds really.

Ingredients:

227 g. Better Batter Artisan Blend
227 g. Better Batter Bread Flour
35 g. sugar
12 g. salt
7 g. instant yeast
454 g. warm water
56 g. canola oil
2 tbsp. milk
seeds (optional; I use sesame, poppy, everything bagel)

Preparation:

Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!

Note ♪ You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.

Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.

Remember that little baby roll? Time for a taste test!

How nice that these rolls do not have to be toasted.

But you can toast them if you like!

Notes ♪♫ The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

Gluten Free Ciabatta Rolls

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Author: © My Gluten Free Cucina
Yield: 13 Rolls 1x
Category: Gluten Free Bread
Method: Baking
Diet: Gluten-Free

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Description

This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!

Ingredients

Units Scale

227 g. Better Batter Artisan Blend
227 g. Better Batter Bread Flour
35 g. sugar
12 g. salt
7 g. instant yeast
454 g. warm water
56 g. canola oil
2 tbsp. milk
seeds (optional; I use sesame, poppy, everything bagel)

Instructions

Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.

Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.

Notes

You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.

The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Better Batter Collaborator

When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

Gluten Free Briolata (Italian Sausage and Onion Bread Ring)

“Briolata” is an Italian sausage bread of Sicilian origin that is similar to a focaccia or calzone. Also known as Bignolati, the bread is filled with sausage and caramelized onions then shaped into a ring.

I used the new gluten free Pizza Crust Mix from Better Batter to recreate this Italian inspired recipe. Another gluten free makeover success story that was truly easy!

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Ingredients:

454 g (1 lb. bag) Better Batter Pizza Crust Mix
7 g (1 pkg.) instant yeast
1-1/2 cups (340 g) warm water
2 tbsp. (30 g) olive oil
1 large, sweet onion, diced
2 tbsp. butter
2 sweet Italian sausage, casings removed (I used Premio)
fresh ground pepper
more olive oil, for brushing
coarse salt

Get 30% off your full price purchase at Better Batter with my Promo Code MGFC30.

Preparation:

Combine the Pizza Crust Mix, yeast, water and oil in the bowl of a stand mixer. Knead for 5 minutes, then shape the dough into a ball. Place it in an oiled bowl and turn to coat. Cover and refrigerate overnight.

In the morning take the dough out of the refrigerator while you prepare the onions and sausage.

Melt the butter in a large, stainless-steel skillet. Dice the onions and add to the pan. Cook them slowly on medium low heat, stirring occasionally until soft and caramelized, taking on a golden-brown color.

Set the onions aside to drain in a colander, and add the sausage to the same skillet, breaking it up with a spatula. Continue turning and chopping the meat until browned all over and cooked through. Remove from the pan with a slotted spoon and combine with the onions to drain and cool to room temperature.

Cut a sheet of parchment paper and lay it out on the counter. Sprinkle with flour and turn the dough out.

Roll out the dough into a rectangle, about 11″ x 14″. You are going to love working with this dough. It rolls like a dream, who knew gluten free could do that?

Sprinkle the dough with fresh ground pepper and spread half of the sausage and onions in a thin layer. You don’t want to load it up with too much filling.

Now do an envelope fold.

Rotate the dough 90 degrees and roll out again into a rectangle. Spread with the remaining sausage and onions. Repeat the envelope fold.

Next turn the dough seam side down and shape it into a round. Pinch the dough to patch any cracks and smooth with a spatula.

Here’s a trick to form the ring. Gently insert one end of your French rolling pin into the center of the dough. Rotate to open up the center!

Once you have formed the ring, cover with plastic wrap and let it rest for 30 minutes while preheating the oven to 500º with a baking stone on the middle shelf.

Just before baking, rub or brush the loaf with olive oil and cut slits in the dough for steam to escape. You may want to trim the parchment paper, so the edges don’t burn. I used a pizza peel to transfer the bread ring onto the pizza stone with the parchment. Throw a few ice cubes onto the bottom of the oven and bake for 10 minutes.

After 10 minutes, carefully remove the parchment paper with long tongs. Reduce the oven temperature to 450º, throw in a few more ice cubes and continue baking directly on the pizza stone for another 30 minutes or until the internal temperature reaches 205º.

Remove from the oven and cool slightly before slicing. SO GOOD!!!

This bread is best eaten while still slightly warm the day it is baked. If you reheat it, I highly recommend using an air fryer to maintain the crunchy crust. Microwaving will do in a pinch, but it does change the texture. Refrigerate leftovers for up to 2 days or freeze slices for longer storage.

Notes ♪♫ If you thought that rolling and shaping gluten free dough was an impossible dream, pinch yourself! With the new Gluten Free Bread Flour and Pizza Crust Mix from Better Batter, you can do all that and more! Be sure to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off your full price purchase.

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Gluten Free Pane Bianco

Pane Bianco!

Have you seen this bread before? Pane Bianco first appeared in the King Arthur catalog around 2018. At the time, I had recently been diagnosed with Celiac Disease, and the thought of making breads like this seemed impossible!

I saved the recipe though, and as I was going through old folders recently, there it was. That was the moment I decided to make a gluten free version of this gorgeous bread!

Pane Bianco literally translates to “White Bread”. That sounds oh so dull and ordinary, when this eyecatcher of a loaf is anything but. The S-shape looks so fancy, with the scored dough revealing a filling of sundried tomatoes, garlic, cheese and basil. It’s a stunner as it opens up during baking, and don’t get me started on the aroma!

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For this bake I used a 50/50 combination of Better Batter Artisan Flour blend and Better Batter Bread flour. I’ve done some experimenting with this mix, and I just love the resulting flavor and texture. You can use 360 g. of either flour, or a blend of the two like I did.

If you want to try this recipe the way I made it, you can order a bag of each flour blend at 30% off and bake along with me!

Use my promo code MGFC30 at checkout and get 30% off full price on your purchase at Better Batter!

Ingredients:

180 g Better Batter Artisan Flour Blend
180 g Better Batter Bread Flour
7 g (1 pkg.) instant yeast
8 g table salt
45 g egg (1 large)
170 g milk (I used 2%)
111 g warm water
52 g olive oil
3/4 cup shredded cheese (I used parmesan)
1/2 cup sundried tomatoes in oil, drained and chopped
4 garlic cloves, minced
1/3 cup fresh basil leaves (or Italian parsley), chopped
1 tbsp. melted butter, for finishing

Preparation:

Whisk together the flours, yeast and salt. In the bowl of a stand mixer, combine the egg, milk, water and olive oil. Add the flour mixture to the wet ingredients and mix for 5 minutes with the paddle attachment to form the dough. Place the dough in an oiled bowl and let it rise for 45 minutes. It may not double and that’s ok.

Measure a 2 ft. sheet of parchment paper. Roll the dough out into a rectangle shape, approximately 22″ x 8″.

Spread with the sundried tomatoes, garlic, cheese and basil (I could not get fresh basil this time of year, so I used Italian parsley). Go easy on the filling, don’t add too much or the bread will be wet.

Using the parchment to assist you, roll the dough into a log.

Pinch the edges together and if they don’t seal use a fork to smooth out the seam.

Place the roll seam side down on the parchment. Use kitchen shears to cut down the center from one end to another, leaving 1/2″ on each end.

Carefully twist the dough into an S shape and tuck the ends underneath like this. Go slowly, so the dough doesn’t break (just pinch together if it does). Slide the loaf onto a baking sheet, cover with plastic wrap and let it rise for 45 minutes. Preheat the oven to 350º.

Bake for 45 minutes or until the internal temperature reaches 200º (check with a thermometer). Remove from the oven and brush with melted butter.

Cool slightly then slice and serve warm. This is one of those breads you do not want to wait on. That cheesy filling! Leftovers can be reheated in the microwave or toaster (try these toaster bags!).

You can store the loaf at room temperature for up to a day, then freeze the leftovers.

Notes ♪♫ The original recipe for Pane Bianco appeared here on the King Arthur website. Better Batter recommends that when adapting gluten bread recipes with their flour, you should increase the liquid ingredients by 50%. My gluten free adaptation includes this adjustment.

Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture. It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone. But for all who want to give it a try, I have broken it down into small steps that are easy to follow. The ingredients are bulleted, so you can easily look all the way through and see what you need. I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe. I like to buy millet and buckwheat in whole form and mill them at home when I need flour. Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting. You may have to add in a few more grams of each to end up with the finished weight in flour. If you don’t have a grain mill don’t worry! Just measure the exact weight in millet and buckwheat flour.

120 g. millet
45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

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Step 2 Soak

Boil water. Add the following whole grains (not flour), cover and remove from heat. Soak for at least 10 minutes or until you are ready with the other ingredients.

¼ cup whole millet
¼ cup whole buckwheat groats
¾ cup boiling water

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Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder. Combine with the following in a small bowl and proof for 10 minutes.

1 tbsp. Chia seeds, ground
2-¼ tsp. Instant yeast
6 tbsp. Warm water
2 tsp. Honey

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Step 4 Whisk together Dry Ingredients

Milled flours from Step 1
45 g. cornstarch
65 g. potato starch
47 g. tapioca starch
32 g. gluten free cornmeal
½ tsp. Xanthan gum
½ tsp. Salt
2 tbsp. Sesame seeds
¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

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Step 5 Whisk together Wet Ingredients

Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
Proofed yeast mixture from Step 3
¼ cup honey
100 ml. Warm water (about 6 tbsp.)

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Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer. Beat with the paddle attachment for 3 minutes.

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Step 7 Rise

Line a loaf pan with parchment paper. Here I’m using a 1 lb. loaf pan. Having made this loaf many times, I found that this size pan works best. Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water. Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan. It doesn’t always happen with a heavy, dense dough like this. Especially in a chilly kitchen. I have learned with experience that a proofing box is the way to success. It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

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Step 8 Egg Wash

1 egg
1 tbsp. Water
2 tbsp. Pumpkin seeds
2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast). Sprinkle the loaf generously with pumpkin and sunflower seeds.

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Step 9 Bake

Preheat the oven to 375°. Set a pizza stone on the middle oven rack. Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam. Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°. Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating. Note that you will not get a big oven spring with this loaf, this is normal.

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Step 10 Cool

This is the hardest part of the recipe! Lift the loaf out of the pan by grasping the parchment paper on either side. Transfer to a rack and remove the parchment. Allow the loaf to cool to room temperature before slicing. Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice. It smells so good you won’t want to wait. Do it though, or the bread may be gummy in the middle.

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Step 11 Toast it!

This bread was made for toasting! It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster. As with most gluten free breads it is best when eaten immediately. I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag. So easy to grab one for breakfast in the morning!

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT! Millet Buckwheat Toasting Bread Shopping List

☐ whole millet
☐ whole buckwheat
☐ Instant yeast
☐ Chia seeds, ground
☐ Honey
☐ millet flour
☐ buckwheat flour
☐ cornstarch
☐ potato starch
☐ tapioca starch
☐ gluten free cornmeal
☐ Xanthan gum
☐ Salt
☐ Sesame seeds
☐ certified gluten free purity protocol rolled oats
☐ egg (for the egg wash)
☐ Pumpkin seeds
☐ Sunflower seeds

Notes ♪♫ Whether or not you consume oats is a personal choice. As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible. I personally use Uncle Crumbles, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019 Rephotographed 10/22/2024

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Gluten Free Sourdough Boule

This is the stuff that gluten free dreams are made of. This loaf just blew me away and it was so hard to wait for it to cool down so that I could slice it! Well worth it though when I had my first sandwich with this amazing bread. It is hands down the best white bread that I have made since my gluten free life began seven years ago. It is soft, supple and doesn’t fall apart in your hands! And guess what else? It doesn’t need toasting!

This post contains affiliate links.

Note ♪ You will need a fully active sourdough starter for this recipe. If you don’t have one yet, jump over to this post where I show you how to make a gluten free sourdough starter.

Ingredients:

350g. Better Batter bread flour
1-1/2 tsp. salt
1/8 tsp. instant yeast
250g. fully active sourdough starter* see notes
350g. warm water
1/4 cup canola oil

Have you ordered the new Bread Flour from Better Batter yet?

That’s what I used to make this beautiful Gluten Free Sourdough Boule and well, just look at that oven spring! So, what are you waiting for? Now that fall is here go on over to Better Batter, grab yourself a bag and let’s bake together! Be sure to use my Promo Code MGFC30 at checkout for 30% off!

Preparation:

Whisk together the flour, salt and instant yeast.

Hint: That scant 1/8 tsp. of instant yeast will give your sourdough starter a little boost without affecting the flavor!

In the bowl of a stand mixer, add the sourdough starter, water and oil. Add the flour mixture and beat with the paddle attachment for 5 minutes.

Gather the dough together, cover with oiled plastic wrap and let it rest for 20 minutes, then turn it out onto a lightly floured cutting board.

Using a bench knife, turn the dough over on itself about 2 dozen times as you rotate the cutting board so that everything is well incorporated.

Use a spatula to smooth the dough into a round.

Place the dough ball in an oiled bowl, cover with plastic wrap and refrigerate overnight for 12 hours.

In the morning, preheat the oven to 475º with baking stone. Take the dough out of the refrigerator and invert it onto a sheet of parchment.

Use a spatula to smooth it into a round shape.

Use a lame or sharp knife to score 2 circles around the dough and sprinkle a little flour over the top.

Transfer the dough, with parchment to the oven. Throw a few ice cubes onto the bottom of the oven and quickly shut the door. After the first 5 minutes throw in a few more ice cubes.

After 30 minutes, reduce the oven temperature to 350º, and continue baking for another 30 minutes or until the internal temperature reaches 210º.

Cool completely on a rack then store in a plastic bag at room temperature. Wait 24 hours to slice.

Once the bread is sliced, serve immediately and freeze any leftovers.

If you’re wondering if you can make this bread in a loaf pan, the answer is yes! Follow the directions through overnight proofing. The next morning, roll the loaf out to a rectangle and do a letter fold.

Repeat rolling and letter fold from the opposite direction, then pat the dough into a loaf shape. Place it seam side down in a 1 lb. loaf pan lined with parchment. Smooth the top with a spatula, lightly flour and score the top.

Throw a few ice cubes into the preheated oven and bake for 30 minutes at 475º. Then, carefully remove the loaf from the pan, lower the heat to 350º and finish baking directly on the stone for another half hour or until the internal temperature reaches 210º. Wait 24 hours to slice!

Which way is best? I actually prefer the loaf shape for everyday sandwiches, but the round boule is quite a nice presentation. You should probably make one of each, just to be sure 😉

Notes ♪♫ I took my starter out of the fridge about 5 hours before I made the dough, fed it and waited until it had a full head of foam on top. Your starter may require more time to fully activate, depending on how often you feed.

Questions? Let me know in the comments and I’ll do my best to troubleshoot or offer advice!

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Gluten Free Spinach and Prosciutto Focaccia

Look at this beautiful Focaccia Bread, filled with baby spinach leaves and prosciutto! It is a meal in itself, great for breakfast, lunches and snacking. Learn how to make it here with step-by-step instructions.

This post contains affiliate links.

I’m really excited to share this recipe with you, because I made it with the new Pizza Crust Mix from Better Batter. Yes, it’s a pizza crust mix, but this versatile new product is all that and so much more!

Use my Promo Code MGFC30 for 30% off!

Ingredients:

1 bag (1 lb.) Better Batter Pizza Crust Mix
1 packet (2-1/4 tsp.) instant yeast
1 tsp. honey
1-1/2 cups warm water
1/4 cup garlic infused olive oil (see notes)
1 cup baby spinach leaves, stems removed
1 cup thinly sliced prosciutto, torn into pieces
coarse salt
1 tsp. chopped fresh rosemary leaves
pinch (or more) of red pepper flakes

Preparation:

Whisk together the water, honey, yeast and 1 tbsp. olive oil in the bowl of a stand mixer and let it sit for 10 minutes. Next add the pizza crust mix and combine on low speed with the paddle attachment. Increase the speed and mix for 5 minutes to form a smooth dough.

Coat a large bowl with 1-2 tbsp. of the infused olive oil and use a stiff spatula to scrape the dough into the bowl. Turn the dough to coat with oil. Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Turn the dough out onto an oiled cutting board. With oiled hands, stretch and pat the dough into an oval and roll to 1-1/2″ thick. Top with half of the spinach and prosciutto.

Fold the dough over letter style.

Carefully roll the dough into an oval shape and spread with the remaining spinach and prosciutto. Fold it up again, then turn seam side down and shape into a round.

Place the shaped dough into an oiled 8 x 8″ square pan and pat it down to flatten slightly. Cover and set aside to rise again for 25 minutes. Place a baking stone in the oven and preheat to 400º.

Now use oiled fingers to press dimples into the dough. Brush the top liberally with the remaining infused oil, sprinkle with coarse salt and chopped fresh rosemary.

Bake for 45 minutes or until the internal temperature reaches 210º. During the last 10 minutes of baking, remove the focaccia from the pan and bake directly on the pizza stone.

Remove from the oven and cool on a rack for about 1 hour and serve warm.

Slice the focaccia into squares for serving. You can see the prosciutto and spinach in every slice!

I hope you’ve enjoyed today’s bake and that you will try the new Pizza Crust Mix from Better Batter. Remember, when you shop Better Batter, use my Code MGFC30 at checkout for 30% off full price!

Notes ♪♫ The day before I baked this loaf, I set aside 1/2 cup of olive oil and added 2 garlic cloves and a sprig of fresh rosemary. The infused oil adds another layer of flavor to the bread dough and is great for dipping.