Gluten-Free Homemade Italian Bread

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Average Rating: 5 | Rated By: 9 users

Nothing beats freshly baked bread at home. This Gluten-Free Italian Bread is a thin crusted loaf with a moist and absorbent texture…excellent to soak up delicious olive oil with balsamic vinegar or make bruschetta.

In Italy, bread is essential to almost every meal. The bread is made with wet dough and is baked in a flatter shaped baguette-style looking bread. Sometimes the bread has a round shape.


sliced gluten free Italian bread on a cutting board


Italian bread is made with a yeast dough that needs to rise over a few hours. This is what gives the Italian bread a thin crust with an extremely absorbent texture.

This gluten-free homemade Italian bread recipe is super easy to make, but it takes time. You can’t rush the process of rising.

In this gluten-free Italian bread recipe, I used a combination of carefully measured flours and starches to get just the right texture and a perfect crust. Some of our other popular bread recipes are the gluten-free French baguette or the gluten-free mediterranean olive bread.


sliced gluten free Italian bread in a basket with a rosemary twig


Measuring flour correctly is essential. The best way to measure flour is using a scale. However, you can also use cups and tablespoons if you use them correctly.

To measure flour using a cup, use a scooper to fill the cup and then level the flour off with a knife. Never dip the cup into the flour. By doing this, you will have more flour than the recipe requires.


sliced italian bread in a plastic container with rosemary


using variation of flours vs a gluten-free flour blend…

In this gluten-free Italian bread recipe, I used a variation of flours and starches. Yes, you can buy a gluten-free flour blend. However, different grains/flours blends absorb different amounts of liquid.

And, in this bread recipe, it is important to get the right combination of flours and starches for the best texture and crust that Italian bread has.

Some gluten-free flour blends are not recommended for yeast recipes. So, if you decide to use gluten-free bread flour, please be sure to read the product description. 

arrowroot starch vs tapioca starch…

You may have noticed that some recipes allow you to interchange arrowroot starch with tapioca starch. It would be best if you did not do it in this gluten-free bread recipe.

Arrowroot starch is very different from tapioca starch. Arrowroot comes from Maranta arundinacea plant, a herb and tapioca is from cassavaroot.

Although you can use tapioca starch, however, the bread will be denser and chewier. I would not recommend using it in this gluten-free Italian bread recipe.

rapid-rise instant yeast vs active-dry yeast…

For this gluten-free bread recipe, I used rapid-rise instant yeast. The yeast makes the recipe simpler with the same results. Rapid-rise instant yeast does not need to be proofed in warm water first because you can add it directly to dry ingredients.

The only difference between the two is the temperature of the water you use to activate the yeast. For the active-dry yeast, the water temperature should be 110°F – 115°F.

If yeast is added directly to the dry ingredients, water temperatures should be 120°F – 130°F

easy steps to make this gluten-free Italian bread…

You will love this recipe for its simplicity. To start, mix all the dry ingredients. Then add the warm water with olive oil and using a spatula mix to combine, creating a wet sticky dough.


4 images of making bread dough, flour and yeast, flour and olive oil, ball of dough, sliced in half a ball of dough


Allow the dough to rise for thirty minutes. This allows the flour to absorb the liquids making the dough easier to work with.


4 images of making bread, ball of dough, shaping dough, two unbaked loaves in a pan, two baked loaves in a pan


The dough is now shaped into two loaves, such as in this recipe. However, you can make round Italian bread or rolls. You will have to adjust the baking time—a little more for the round bread and less for the rolls. You will know by the crust. It should be a light golden colour. 

how to serve Italian bread…

The texture of this gluten-free Italian bread is perfect for dipping. I love just a simple mix of balsamic vinegar and a premium extra virgin olive oil. OMG, so good.


close up of sliced gluten free Italian bread


Or, you can make bruschetta, grilled cheese sandwiches, tapas, or serve with your favourite gluten-free Italian meal. 

You can’t beat a warm toasty homemade Italian bread straight out of the oven. And, the aroma, while it’s baking, is the best. Enjoy!


  • 1/2 cup + 1 Tbsp. GF White rice flour
  • 1/2 cup + 1 Tbsp. GF Brown rice flour
  • 1/4 cup + 1 Tbsp. GF Potato starch
  • 2 1/2 tsp. Xanthan gum
  • 1 Tbsp. Fine coconut sugar or granulated sugar
  • 1 tsp. Sea salt
  • 1/2 tsp. GF baking powder
  • 1 1/4 - 1 1/2 cups warm water (120 F - 130 F)
  • 2 Tbsp. Extra virgin olive oil
  • 1 egg white, whisked for brushing
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  • In a large bowl, whisk together the dry ingredients (rice flour to baking powder)
  • Add warm water and oil to dry ingredients, and using a spatula, combine to form a wet, sticky dough. Adjust water if needed to get that texture. Use the spatula for kneading the dough until smooth. Leave in the bowl, cover with a towel and let rise in a warm place for 30 minutes
  • After rising, the dough will have absorbed more liquid and will be easier to handle. Dust the dough with a little gluten-free flour and oil your hands to prevent the dough from sticking to you. Divide the dough into two portions and shape it into loaves on a lightly floured surface.
  • Transfer the shaped dough to a greased baking pan. Slash diagonally across the top every couple of inches with a sharp knife. Loosely cover the pan with plastic wrap and let loaves rise in a warm place for 2 hours
  • Preheat oven to 400 F and brush egg white over the top of loaves
  • Bake 30 - 35 minutes until lightly golden. Turn the broiler on and broil until the crust turns a deep golden colour. About one minute
  • Once the bread has cooled, store in an airtight container
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