Name: Easy Homemade Gluten-Free Italian Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 ½ cup (213 g) gluten free all purpose flour (Cup4Cup recommended); 3 tablespoons (31 g) potato starch (can substitute with tapioca starch or additional gluten-free flour); 2 tablespoons (20 g) psyllium husk powder; 1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast; 1 teaspoon (5 g) baking powder; 1 ½ teaspoon (6 g) salt; ½-¾ cup (180 g) warm water (112°F), starting with ½ cup and adjusting as needed; 2 large eggs, room temperature; 1 tablespoon (16 g) apple cider vinegar; 1 tablespoon (21 g) honey; 1 tablespoon (15 g) olive oil; Egg white, for brushing before baking; Baking sheet; Stand mixer with paddle attachment; Parchment paper

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Introduction

This easy homemade gluten-free Italian bread combines a tender crumb with a crisp crust, perfect for sandwiches or alongside your favorite meals. Made without gluten, it relies on psyllium husk powder for structure and moisture, delivering delicious results every time.

The image shows several slices of light golden brown bread arranged in a neat line on a wooden board, with the texture of the bread appearing soft and slightly airy with small holes inside. The crust is thin and evenly browned, and the slices gradually get smaller from front to back. Near the board, there is a white bowl with a yellow olive oil dip visible at the edge. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cup (213 g) gluten free all purpose flour (Cup4Cup recommended)
3 tablespoons (31 g) potato starch
2 tablespoons (20 g) psyllium husk powder
1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast
1 teaspoon (5 g) baking powder
1 ½ teaspoon (6 g) salt
½-¾ cup (180 g) warm water (112°F)
2 large eggs, room temperature
1 tablespoon (16 g) apple cider vinegar
1 tablespoon (21 g) honey
1 tablespoon (15 g) olive oil
Egg white, for brushing before baking

Instructions

Step 1: In a stand mixer fitted with a paddle attachment, combine the gluten free flour, potato starch, psyllium husk powder, yeast, baking powder, and salt on low speed until evenly mixed.
Step 2: Add the warm water, eggs, apple cider vinegar, honey, and olive oil. Mix on low speed for about 1 minute until the dough begins to come together.
Step 3: Increase the mixer speed to medium and beat the dough for 5 minutes, scraping down the paddle and bowl halfway through. The dough should be thick, stiff, but slightly sticky.
Step 4: Place a large piece of parchment paper on a baking sheet and lightly grease it with olive oil. Transfer the dough onto the parchment paper.
Step 5: With greased hands, knead and shape the dough into a smooth ball, then form it into a 12 x 2 ½-inch log. Use a sharp knife to make 5-6 diagonal slits about ¼-inch deep on top.
Step 6: Cover the shaped dough with greased plastic wrap and let it rise in a warm, draft-free place for 40 minutes. Preheat the oven to 400°F during this time.
Step 7: Remove the plastic wrap and whisk the egg white until frothy. Brush it evenly over the bread’s surface.
Step 8: Place 5-6 ice cubes at the bottom of the oven to create steam. Put the baking sheet on the middle rack and bake for 15 minutes.
Step 9: Loosely cover the bread with foil to prevent over-browning, reduce the oven temperature to 350°F, and bake for an additional 20 minutes or until the internal temperature reaches 210°F.
Step 10: Remove from the oven and transfer the bread to a wire rack. Let it cool for 30-45 minutes before slicing.

Tips & Variations

Start with ½ cup of warm water and add more gradually until the dough is thick and slightly sticky, adjusting as needed depending on your flour blend.
Substitute tapioca starch or additional gluten-free flour for potato starch if unavailable, but potato starch yields the best texture.
Use a kitchen thermometer to check the internal temperature for perfect doneness—210°F is ideal.
For extra flavor, try adding dried herbs such as rosemary or oregano to the dough.

Storage

Gluten-free bread loses moisture quickly, so it is best enjoyed the day it’s made. To store, cool completely, then wrap tightly in plastic wrap and place in a ziplock bag or wrapped foil. Freeze for up to 2 months. When ready to serve, bring to room temperature and warm briefly in the oven wrapped in foil at 350ºF for 10-15 minutes or microwave wrapped in a paper towel for a few seconds for a soft texture.

How to Serve

The image shows several slices of light brown bread arranged in a row on a wooden board. The bread has a soft, airy inside with small, even holes and a thin, slightly darker crust. The background includes a white marbled surface and blurred items, including a small white bowl with yellow oil. The focus is sharp on the middle slice, highlighting its texture and crumb details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

Yes, this recipe works with most gluten-free all-purpose flour blends, though water quantities may vary slightly. Make sure to adjust water gradually for the right dough consistency.

What is psyllium husk powder and can I skip it?

Psyllium husk powder is a fiber that helps provide structure and moisture in gluten-free breads. Skipping it will affect texture and rise, so it is best included for optimal results.