Finding gluten free breads that also taste good can sometimes be difficult, so I try to feature those here when I find them.  Here is a recipe I ran across for gluten free potato bread.  Enjoy!

Gluten Free Potato Bread Recipe

Dry Ingredients:

• 1 package dry yeast
• 2 cups Gourmet Blend flour
• 1/2 cup instant potato flakes
• 3 tbs. non fat dry milk
• 2 tsp. xanthan gum
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tbs. sugar

Wet Ingredients:

• 3/4 cup ricotta cheese
• 2 tbs. margarine, melted
• 2 eggs, room temperature, beaten
• 1 tsp. vinegar
• 7/8 cup warm water

Directions:

1. Mix all dry ingredients.
2. Whisk to blend thoroughly.
3. Transfer to gluten free bread machine.
4. Combine and whisk all liquid ingredients.
5. Transfer to machine.

[Recipe Courtesy of YT Recipes]

We all know that good bread is probably the hardest thing to find for someone on a gluten free diet, so when I found a good recipe for Fococia bread, I figured it would make for a great post.

As with all our recipes, you can print them with the print button below this post.  You are also encouraged to give us feedback in the comments below if you like the recipe!

Gluten Free Fococia Bread Recipe

Ingredients:

• 1/2 cup millet flour
• 1/4 cup sorghum flour
• 1/4 cup potato starch
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon guar gum
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast
• 1 teaspoon olive oil
• 1/2-2/3 cup warm water

Directions:

1. Grease and flour a 8-8” pan, use rice flour for this. I also put parchment paper on the bottom.
2. Mix dry ingredients together.
3. Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so.
4. Add the oil and add the wet ingredients to the dry, mix just until blended.
5. Mix with mixer on high for 2 minutes.
6. Spoon dough into pan.
7. Cover and let double in size, about 40-60 minutes.
8. Preheat oven to 400 with rack in lower third of oven.
9. When dough has doubled in size, sprinkle with olive oil and brush across dough.
10. Sprinkle with rosemary and sea salt.
11. Bake 20 minutes, should be light brown.
12. Cool in pan 15 minutes and then enjoy.

[Recipe Courtesy of Recipe Zaar]

If you are looking for an organic banana bread recipe, here is one you may want to check out:

gluten free Banana Bread Recipe

Ingredients:

• 2 cups GF organic flour
• 1 t organic baking soda
• 1 t aluminum free baking powder
• 1/2 t organic sea salt
• 1/4 t All Spice
• 1/2 t Cinnamon
• 1 t Vanilla
• 1/2 cup organic brown sugar
• 2 organic free range eggs
• 4 extra large over ripened organic bananas
• nuts optional

Directions:

1. Preheat over to 350 degrees F.
2. Grease TWO glass bread loaf pan with the wrapper of the butter after you add the butter to your sugar.
3. Combine flour, baking soda, baking powder, sea salt, All Spice and Cinnamon in a large bowl.
4. In a small bowl mix butter and sugar together until sugar has melted; beat eggs and slowly add to the sugar butter; mix in 1 banana at a time; add vanilla.
5. Combine all ingredients together and pour into TWO glass bread loaf pans.
6. Bake for about 50 minutes or until a tooth pick comes out clean.

[Recipe Courtesy of West Des Moines Mommy & Designer]

Here is an incredible recipe for gluten free buttermilk biscuits that I think everyone will enjoy.

Gluten Free Buttermilk Biscuits Recipe

Ingredients:

• 1 cup gluten free flour mix
• 3/4 cup teff flour (found in health food store)
• 1/2 teasp. xanthan gum
• 1/2 teasp. salt
• 1 teasp. baking powder
• 1/8 teasp. baking soda
• 1/2 cup ( 1 stick ) cold butter
• 3/4 cup buttermilk

Directions:

1. Combine flours, xanthan gum, salt, baking powder, baking soda in a medium size bowl.
2. Cut in cold butter with a pastry blender. until butter pieces are the size of peas
3. Add buttermilk, folding gently with a rubber spatula to make a soft dough
4. Roll out dough between 2 sheets of wax paper into a 4 x 5-inch rectangle about 3/4-inch thick.
5. Peel wax paper away from dough several times to prevent sticking
6. Fold dough like a letter into thirds.
7. Give dough a quarter turn and roll out to 4x 5-inch rectangle
8. Repeat, folding once more
9. Wrap dough in wax paper and refrigerate for 20 minutes
10. Divide dough into 6 equal pieces and hand shape biscuits
11. Place biscuits on a baking sheet lined with parchment
12. Pre-heat oven to 500′ F…… bake biscuits for 4 minutes
13. Lower temperature to 375′ F….
14. Continue to bake for 20 - 25 minutes or until golden brown (cover biscuits with foil if they start to brown too fast )
15. Serve warm

[Recipe Courtesy of Group Recipes]

Here is a great recipe for a sweet cornbread that is also gluten free. 

Gluten Free Sweet Cornbread Recipe

Ingredients:

• 1 1/2 cups unsweetened soy milk
• 1 1/2 tablespoon apple cider vinegar
• 2 tablespoon canola oil
• 1 egg (or equivalent)
• 1 cup cornmeal
• 1 cup millet
• 3-4 tablespoon ground turbinado sugar (a coffee grinder works great)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon ground cloves

Directions:

1. Mix soymilk and vinegar and let sit.
2. In separate bowl mix EnerG egg replacer.  Set aside.
3. Mix all dry ingredients in separate bowl.
4. Add the 2 tablespoon canola oil to the soymilk mixture, and add the egg replacer as well.
5. Fold the wet ingredients into the dry mixture. Stir well.
6. Pour batter into well oiled muffin tins (will make 6 large or 12 regular size muffins).
7. Bake at 425 degree F for 20-25 minutes.

[Recipe Courtesy of VegWeb]