Best Gluten-Free Rustic Bread Recipe

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Average Rating: 4.5 | Rated By: 7 users

Bread has always been the staple in our home. This Gluten-Free Rustic Bread reminds me of the delicious German rye bread I grew up with. Crispy crust, soft and chewy with the tasty rye flavour. This gluten-free rustic bread recipe is made with chia seeds, buckwheat flour and a gluten-free flour blend. The bread recipe has only six ingredients, not counting the water and salt.

Gluten-free bread was probably the first thing on my list to create. I know from talking to my subscribers that they shy away from making bread, thinking it is difficult and complicated. In fact, gluten-free bread is probably one of the easiest recipes to make. The only hard thing is the time you have to wait to allow the bread to rise.

There are many bread recipes, starting from simple gluten-free sandwich bread to the exquisite French baguette. We all love bread – however, we are very particular to the type of bread we like. The two most popular gluten-free bread recipes are the sandwich bread and the French baguette. If you have a European background, you will probably opt for the gluten-free rustic bread.

How to succeed on making the best gluten-free bread?

There are a few steps to remember to achieve the best results—first, the yeast. Yeast shelf life is between four to six months. Anything beyond that, your dough may not rise as much as it should. This is why it is crucial to proof the yeast. Once you make the bread dough cover it with a dry cloth and place it in a draft-free place. I always let my dough rise in the oven. Once the dough has almost doubled in size, give it a good knead for about a minute and transfer it into a loaf pan. Cover it with a dry dishcloth and let it rise for another hour. Now you are ready to bake it to a golden brown colour.

How to proof yeast?

1 package (1/4 ounce) active dry yeast
1/2 cup water
1 teaspoon sugar

Stir the yeast with warm water ideally about 110 F – 115 F. Wait for about ten minutes until the yeast starts to bubble. Now you are ready to use the yeast. If the yeast hasn’t bubbled after 10 minutes, the yeast is old. You can still use the yeast, but it will take much longer for the bread to rise and it will not rise fully. For the sweetener, you can also use one tablespoon of honey, coconut sugar, maple syrup or agave. It is best to keep the yeast in the refrigerator or freezer and be aware of the expiry date.

This gluten-free rustic bread recipe is known for its hearty flavour and simplicity. This bread goes exceptionally well with hearty soups and thick delicious stews, like the Irish stew or the Hungarian goulash. Enjoy!

For a complete list of bread recipes, including sweet bread, check out our gluten-free bread section.



  • 1 ½ cup warm water
  • 1 ½ tsp. GF rapid yeast
  • 1 Tbsp. pure maple syrup
  • 1/3 cup GF chia seeds
  • 3 cups all purpose gluten-free flour blend
  • ½ cup buckwheat flour
  • 1 ½ tsp. sea salt
  • 1/3 cup extra virgin olive oil
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  • Preheat oven to 350 F
  • In a small bowl mix water, yeast and agave and set aside for 10 minutes. The yeast should bubble up. If it doesn’t change much the yeast is old and it will take much longer for the bread to rise.
  • In a large bowl mix chia seeds, flour and sea salt.
  • Add yeast mixture and olive oil into dry ingredients and with a spatula mix together until you have a bread dough consistency.
  • Cover with a dry dishcloth and let the dough rise to about twice its size. This should take about an hour. Take the dough out of the bowl and knead it for about a minute. Place it in a bread loaf pan and cover with a dry dishcloth for another hour
  • Using a sharp knife make 4 slices across the top about ¼ inch deep and place the bread in a pre-heated oven on the middle rack.
  • Bake for 40 – 45 minutes or until the crust becomes golden brown.
  • Remove bread from the pan and place on a wire rack to cool. Enjoy!
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