Crusty Gluten-Free Bread

Crusty Gluten-Free Bread
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 30 mins

As there’s no gluten to develop, kneading isn’t necessary for this bread. It has air pockets, a crisp crust and an earthy, warm taste. We loved it.


1 1/4cups (8 ounces) potato starch
1 1/4cups (3.5 ounces) almond flour
2/3cup (3 ounces) oat flour
1/2cup (3 ounces) millet flour
1tablespoon active dry yeast
2teaspoons xanthan gum
1 1/2teaspoons coarse salt
1 1/3cups warm water (about 110F)
2 eggs
2tablespoons canola oil
1tablespoon honey
1tablespoon canola oil for oiling bowl


  1. Place potato starch, almond flour, oat flour and millet flour in the bowl of a stand mixer. Mix on low speed about 30 seconds to blend well. Add yeast, xanthan gum and salt. Stir to combine.
  2. Pour warm water, eggs, canola oil and honey into dry ingredients. Mix on medium speed until dough has come together. It will be soft.
  3. Place dough in a large oiled bowl. Cover with a clean cloth; let dough rise until doubled in size, about 2 hours.
  4. At the end of rising, preheat oven to 425F. Cut dough into halves and form 2 small boules (rustic ovals). Make 3 (¼-inch deep) cuts with a serrated knife on top of each boule.
  5. Place boules on a pizza stone or baking sheet on the bottom rack of oven. Bake 30 minutes, until bread is browned and sounds hollow when tapped on the bottom. Cool 30 minutes before slicing. Makes 2 small loaves (8 servings each).

Recipe adapted from Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (Wiley 2010).

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 130
  • Fat 4.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 25mg
  • Sodium 190mg
  • Potassium 125mg
  • Carbohydrate 19g
  • Fiber 2g
  • Sugars 2g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%$
  • Calcium 2%
  • Iron 4%