Gluten-Free Italian Parmesan Bread

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Average Rating: 5 | Rated By: 5 users

Making fresh bread from scratch such as this Gluten-Free Italian Parmesan Bread has a wonderful back to basics feel. This classic Italian Parmesan Bread recipe is just like the bread we know and love except without gluten and xanthan gum.

The freshly grated Parmesan cheese adds a hint of delicious cheese flavour. Crusty on the outside and soft, pillowy on the inside, this Italian bread adds a nice touch to your dinner table.


gluten-free Italian Parmesan Bread


this Italian Parmesan Bread recipe is almost effortless, 

You may be surprised to see how easy this gluten-free bread recipe is…much easier to make than you might think. You can’t mess up this gluten-free bread recipe…it is that simple! This Parmesan bread is best when still slightly warm right out of the oven.

The aroma of freshly baked bread in your home will make anyone hungry.  Serve with one of your favourite gluten-free pasta dishes or hearty soups and stews. My favourite way is as a stand-alone bread with garlic herb butter dip, YUM!


gluten-free bread dough


So let’s get started,

First, you proof the yeast in warm water with a sweetener and olive oil. Once the yeast is ready and bubbly, combine the dry ingredients and add to the yeast mixture. Using a spatula, mix until a dough forms and rest for five minutes. Then, form into a log. There’s nothing to it.

This is one of the easiest gluten-free bread dough recipes ever!…For the finish, sprinkle the bread with extra cheese and continue baking for about five more minutes. I like to cool the bread for a few minutes, then slice and dip or top with olive tapenade. 


baguette pan buy here→

use or not to use a baguette pan?

If you are looking for more height, I highly recommend using a perforated baguette pan. However, if you don’t have one, use a baking sheet. The bread will be slightly wider and thinner but still insanely delicious.

What I love about this recipe is there is no kneading or rolling, making the bread recipe super easy and with very little mess.


gluten-free Italian Parmesan Bread


While the bread is baking, I like to prepare a herby, garlicky butter dip. To do this, melt butter add minced or grated garlic and your favourite herbs—Cook over low heat for one minute. Serve warm for dipping. Or chill and use as a spread for the freshly baked Italian Parmesan Bread.


Italian Parmesan Bread, Gluten-Free


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  • 1 1/2 cup warm water
  • 1 Tbsp. Sweetener (honey, maple syrup, coconut sugar or granulated sugar)
  • 3 Tbsp. Extra virgin olive oil
  • 2 1/4 tsp. (1 packet) GF active dry yeast
  • 1/3 cup GF potato starch (not potato flour)
  • 1/2 cup grated Parmesan, plus 2 Tbsp. for topping
  • 2 Tbsp. psyllium husks or ground flaxseed
  • 1 tsp. Sea salt
  • 1/2 tsp. baking soda
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  • Using a medium-size bowl, mix water with sweetener until dissolved. Add oil and yeast and set aside until the yeast starts to bubble. See picture below
  • In a separate bowl, whisk together rice flour, potato starch, arrowroot flour, parmesan cheese, psyllium husks/flaxseed, baking soda and salt.
  • Add dry ingredients to the yeast mixture, and using a spatula, mix until a dough forms. Rest the dough for 5 minutes.
  • Shape the dough into a log and place it in a baguette pan. If you don't have one, put it on a baking sheet lined with parchment paper.
  • Loosely cover with plastic wrap and let the dough rise for about an hour. It should rise by about 50%
  • Brush the top with water and using a sharp knife, cut a few slits in the bread
  • Preheat the oven to 400 F and bake for 35 minutes. Sprinkle the top with remaining parmesan and bake for 5 - 7 minutes longer, until the cheese has melted
  • Place on a cooling rack and slightly cool before serving.
  • Chefs notes; if you are using the baking sheet method, the bread will be wider and have less height.
  • Leave a Comment

    8 Responses to Gluten-Free Italian Parmesan Bread

    • Lucy October 29, 2020

      I just made two loaves, delicious bread!!

      • Kristina October 29, 2020

        I am so happy you enjoyed them. I always make two loaves because they disappear very quickly. This bread also toasts well 🙂

    • Leslie October 29, 2020

      I didn’t have brown rice flour so I used white rice flour, the bread turned out amazing THANK YOU!!!

      • Kristina October 29, 2020

        great idea!

    • Sumati October 30, 2020

      I’m wondering how making an open parchment envelope might work to hod the shape…?
      Like a pappillotte fold…

      Any thoughts?

      • Kristina October 30, 2020

        it may I am not sure, you can also use foil paper to form a baguette pan

    • Fred bauerle November 9, 2020

      I am sure this is delicious but can you please show substitutes maybe a few ? Arrowroot what can I use in place? Rice flour ? Sorghum flour? Teff flour?

      • Kristina November 10, 2020

        For arrowroot you can use tapioca or corn starch, the other flours will make the bread heavier. But if I had to choose one it would be rice flour.

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