You can never have too many great gluten-free bread recipes, and this Gluten-Free White Bean with Rosemary Bread is a standout. It’s incredibly moist, with a soft texture and a light crust. If you’re a fan of sandwiches, this is the bread you’ve been looking for. It’s also perfect for dipping in olive oil and balsamic vinegar. Whether you’re making chicken, tuna, or salmon salad sandwiches, this white bean bread will elevate your meal.

Where I Find Inspiration for Gluten-Free Recipes

You might be curious about where I find inspiration for my gluten-free recipes. I start by exploring new trends, healthier alternatives, and recommendations from family and friends. But most of all, I create recipes based on requests from my subscribers. This delicious Gluten-Free Multi-Seed Oat Flour Bread is a perfect example of that—it was specifically requested by one of you!

A Note of Thanks and Inspiration

Elizabeth, I hope you love this recipe—it’s truly delicious! Thank you for the inspiration; your input helps me create gluten-free recipes that allow those with gluten intolerance or celiac disease to enjoy their favorite foods. To inspire you further, here’s a complete list of our favourite gluten-free bread recipes.

cooked white beans and rosemary

Instant Pot vs. Canned White Beans: What’s Best?

If you have an Instant Pot, opt for cooking your beans yourself. They take just 30 minutes—no soaking required—and taste incredibly fresh. To cook white beans in an Instant Pot, simply add 1 cup of beans to 4 cups of water. Set the pot to manual for 30 minutes, let the pressure release naturally for 20 minutes, and your beans are ready! This method ensures no salt, no preservatives, just fresh-tasting white beans.

Make extra, and use them in white bean salads or soups using white beans.

Key points to making gluten-free white bean bread.

When creating a more complex bread recipe such as this white bean bread, you can’t just use an all-purpose gluten-free flour blend.

I often use gluten-free flour blend for simple muffin recipes, gluten-free coffee cakes or scones, such as this gluten-free maple oat nut scone recipe. But, when it comes to bread, there is more to it than just converting a wheat bread recipe to a gluten-free version.

I tried to keep this white bean bread as simple as possible. I used gluten-free flours that you can find in most supermarkets, such as sorghum flour, white rice flour, potato flour, tapioca flour and buckwheat flour.

Why add buckwheat flour to this white bean bread?

I added buckwheat flour to this gluten-free bread recipe because the flour adds earthiness and makes the bread taste a little more rustic.

Why use potato flour in this gluten-free bread recipe?

The potato flour adds a good bread texture. In addition, potato flour attracts and holds water, producing moist yeast bread.

By adding fresh rosemary, this bread has a slight herby flavour. But you can skip the herb altogether or use thyme, carraway seeds or parsley.

Measuring the flour correctly is essential!

I can’t tell you how important it is to measure the dry ingredients correctly. PLEASE, DO NOT DIP THE MEASURING CUP INTO THE FLOUR. If you do this, you will have more flour than the recipe requires, and the gluten-free bread will be heavy, dry and crumbly.

To measure the flour correctly, use a spoon to fill the measuring cup, then level the measuring cup using a knife. Nothing to it, but it is so important! Or the best way is to use a kitchen scale.

This bread recipe is created for a standard 9 x 5 x 3 inches loaf pan. This is our favourite loaf pan for bread recipes.

Why Did My Gluten-Free Bread Have Air Pockets?

Air pockets in gluten-free bread can be caused by a couple of factors. If the bread is placed in an environment that’s too warm, it can rise too quickly, causing the yeast to start cooking before it’s fully proofed. As a result, the bread may develop large air pockets when baked.

Another potential issue is using too much yeast. Excess yeast creates more air bubbles, which can lead to holes in the bread. To avoid these problems, ensure your dough is proofed at the right temperature and measure your yeast carefully.

Why use rapid-rise yeast?

The first reason is the bread will rise faster. However, I found that gluten-free flours seem to rise better with gluten-free rapid rise yeast. In addition, this yeast is added directly to dry ingredients, so there is no need to proof it first. This means one less step and fewer dishes to clean up. And remember, not all yeast is gluten-free.

Why add baking soda to gluten-free yeast bread recipes?

Gluten-free flour doesn’t have gluten proteins. These proteins trap and hold the swollen starch molecules and air bubbles that help the bread rise. So baking soda is a backup to support the gluten-free flour to rise.

Is this gluten-free white bean bread nutritious?

I must say, I am surprised how well this gluten-free white bean bread turned out. Honestly, it is soo good! I would consider this white bean bread healthy for several reasons.

First, adding beans and mixing them with rice flour makes this a complete protein bread. This bread is an excellent option for those who follow a plant-based diet.
White beans are rich in copper, folate and iron.
This bread is allergy friendly because it is dairy-free, egg-free and nut-free.
The beans and buckwheat flour add a good amount of dietary fiber. Gluten-free bread often lacks fiber because they are often made mostly with starches so that they taste good.
Sweet sorghum flour is probably the closest in texture and taste to wheat flour. This healthy gluten-free flour is also high in antioxidants.
Another flour I used is potato flour. Potatoes are a natural source of fiber, B vitamins and iron, adding extra healthiness to this gluten-free bread recipe.

Quick and Easy Gluten-Free Bread for Busy Schedules

Not everyone has the time to bake fresh bread from scratch. However, if you’re looking to try making your own gluten-free bread, I highly recommend this white bean sandwich bread. The hands-on time is under 15 minutes, and while it does need to rise as a yeast bread, I promise it’s worth the wait!

Let’s connect

Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.

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Many thanks!

Kristina x