One slice of Really Quick Gluten-Free Bread

This recipe is great for when you don’t have any gluten-free bread and you want some right away! It is not the most perfect copy of wheat bread, but it’s quick and warm and good, very allergy safe, and lightning-fast!

Variation: Ciabatta bread

The recipe as written makes four slices of bread. I like that it’s a small amount, because I don’t eat much bread, so four slices is exactly the right amount. But you can multiply the recipe to make more. Or double the recipe and make it into a round freeform loaf — yum!

This recipe is loosely based on a recipe for Ciabatta bread that was posted by a Russian woman named Jenn. I am not finding her site anymore, which is sad because she had some excellent recipes there!

Print Recipe

Really Quick Gluten-Free Bread - yeast-free, dairy-free, vegan

Fresh, homemade gluten-free bread in less than 20 minutes! Five ingredients! It's not a perfect copy of wheat bread, but it is warm and quick! Great in French toast, sandwiches, avocado toast, etc.!

Prep Time8

Cook Time10

Total Time18

Course: bread-replacer

Cuisine: American

Servings: 4 slices

Ingredients

1 1/2 cups gluten-free flour - I use 1/2 cup each of quinoa flour, teff flour, and garbanzo flour - Choose flour(s) that taste good to you: The bread will taste like whichever flour(s) you use!
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon EITHER apple cider vinegar OR lemon juice
5/8 cup water - (this is the same as 1/2 cup plus 2 tablespoons)

Instructions

Preheat oven to 400 degrees.
Choose a pan. This is perfect in an 8x8 nonstick pan, but you can use a larger pan and just shape the bread dough into the size you want. If the pan is not nonstick, oil it.
In a bowl, mix the dry ingredients. Then add the wet ingredients and stir.
Pour the batter into the prepared pan and smooth it out into an 8x8 inch square.
Bake at 400 degrees for 10 minutes.
Ciabatta bread variation: Shape the ingredients into a ball and bake a small loaf on a nonstick or oiled baking sheet for 15-20 minutes.
Or double the ingredients, shape them into a ball, and bake the loaf on a nonstick or oiled baking sheet for 30 minutes.

Notes

The bread will taste like whatever flour mix you choose. I like to mix teff, quinoa, and garbanzo flours for a sort of whole-wheat type of bread. The teff makes it tan colored. If you use a flour mix that doesn't have teff and does have some potato starch in it, then your bread will be closer to white bread.