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Gluten Free Bread Recipes

Though the search is always on...
for any and all exceptional gluten free bread recipes made with real ingredients, we're rolling out some true favorites below. From baguettes and biscuits to pastries and pizza crusts -- let's face it, there's just something about this doughy food that's hard to shake and to re-create. The upshot is that bread is definitely not the staple we grew up eating multiple times a day in various reincarnations and that's a good thing, but sometimes it's just nice (and convenient) to have. We've yet to find the almighty gluten free sandwich bread recipe or the much desired crusty artisan bread but in the meantime, we'll be sharing our absolute best finds and favorites as we discover them and beg you to share yours too.

Got Your Own Favorite?
We're always on the hunt for extra special gluten free bread recipes, care to
share your tried and true favorite?

Got Your Own Favorite?
We're always on the hunt for extra special gluten free bread recipes, care to 
share your tried and true favorite?


Socca

This simple recipe further demonstrates that the best gluten free recipes are those that are naturally gluten free. The French have been making this lovely, rich flatbread from chickpea flour, olive oil, water and lots of fresh ground pepper for ages. It's a wonderful stand-in for gluten free pizza and focaccia too. Experiment with adding different herbs, greens and veggies (even shrimp!) -- and create a satisfying, savory one-dish meal (see ingredient variations below).


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Socca

Ingredients
1 cup chickpea flour (Bob's Red Mill Gluten Free All Purpose Flour works great)
1/2 teaspoon salt, scant
1/2 teaspoon course ground black pepper
1 cup warm water
2 tablespoons olive oil, divided
Onions, thinly sliced
Organic herbs: rosemary, basil, etc.
Optional Additions:
Organic greens: spinach, arugula, kale

Organic vegetables: sliced squash, chopped broccoli, tomatoes, etc.
Shrimp

Preparation
Preheat oven to 450.
Combine dry ingredients (flour through pepper). Whisk in warm water and 1 tablespoon of olive oil until thoroughly combined for a thick, creamy, smooth texture. Cover and let stand while preheating oven and preparing other ingredients (mixture can stand up to several hours too). Heat cast iron skillet over medium high heat. Add olive oil, onions and herbs (+ optional additions if using) and cook until soft (or caramelized). Distribute onion mixture evenly in skillet. Slowly pour flour mixture over onions. Place skillet in oven and bake for 15 minutes. Brush with olive oil oil (optional) and broil on top rack for 3-4 minutes, until top turns golden brown.
Remove from oven, cut into wedges and serve hot. Leftovers warm well too.

Cornbread Socca


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Jalapeño Cornbread Socca

Ingredients
1/2 cup chickpea flour (Bob's Red Mill Gluten Free All Purpose Flour works great)
1/2 cup organic cornmeal
1/2 teaspoon salt, scant

1/2 teaspoon course ground black pepper
1 cup warm water
2 tablespoons olive oil, divided
1/2 sweet onion, thinly sliced
1 jalape
ño, halved and thinly sliced

Preparation
Preheat oven to 450.
Combine dry ingredients (flour through pepper). Whisk in warm water and 1 tablespoon of olive oil until thoroughly combined for a thick, creamy, smooth texture. Cover and let stand while preheating oven and preparing other ingredients (mixture can stand up to several hours too). Heat cast iron skillet over medium high heat. Add olive oil, onions and jalapeños  and cook until soft (or caramelized). Distribute onion mixture evenly in skillet. Slowly pour flour mixture over onions. Place skillet in oven and bake for 12-15 minutes. Brush with olive oil oil (optional) and broil on top rack for 3-4 minutes, until top turns golden brown.

Remove from oven, cut into wedges and serve hot. Leftovers warm well too.

Tortillas

This is one of those gluten free bread recipes that beats its gluten version. They're forgiving and easy to work with and the taste and texture is a cross between a tortilla and naan or flatbread. They're our go-to for gluten free fajitas, soft tacos, wraps and even pita. They're also great the next day too.


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Gluten Free Tortillas / Naan

Pizza anyone? Try this creative gluten free pizza crust recipe.

Ingredients
3 cups Bob's Red Mill Gluten Free All Purpose Flour 
     OR 2 1/12 cups GF flour and 1/2 cup Masa Harina
2 teaspoons baking powder
3 teaspoons xanthum gum
1 1/2 teaspoons salt
6 tablespoons olive oil
1 cup warm water (add more water, if needed until "dough" texture)

Preparation
Thoroughly combine first 5 ingredients (flour through oil) in large bowl -- using fork or hands. Add water and knead well. Separate and role into 8 balls. Return dough to bowl and cover with a kitchen towel. Allow them to rest for 15 minutes.

If using a tortilla press (ideal), cut open a quart size plastic bag, dust with flour and press each ball between the bag in the press. If not using a press, roll each ball into thin (as you want) discs, alternating the rolling, flipping and rolling again until desired size and thinness.

Heat griddle or skillet -- cast iron skillet/griddle works best -- over high heat. Add dough to pan until it just starts to bubble then flip. They will not take long at all so watch and remove when preferred texture/feel is reached.
Serve immediately or reheat later too -- excellent either way.


Your Recipes

Share Your Favorite Gluten Free Bread Recipes

Please do share your holy grail recipe for perhaps the most elusive and challenging gluten free conundrum: BREAD! Give us the full skinny: cooking tips and tricks, the story behind the recipe, which ingredients and why, or even photos of your gluten free creation.

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