15 Easy Gluten-Free Healthy Bread Recipes You Must Try

Gluten-free bread doesn’t have to be bland or boring.

Healthy gluten-free bread recipes combine nutritious ingredients like whole grains, seeds, nuts, and natural sweeteners for flavor and energy.

From soft sandwich loaves to hearty multigrain options, these recipes provide protein, fiber, and essential nutrients.

Making bread at home ensures freshness, control over ingredients, and the ability to customize flavors to your taste.

In this article, we’ve compiled 15 gluten-free healthy bread recipes that are easy to make, delicious, and perfect for any meal or snack.

15 Easy Gluten-Free Healthy Bread Recipes You Must Try

Gluten-free healthy bread proves that wholesome ingredients can create flavorful, satisfying loaves.

These 15 recipes show that you can enjoy bread without gluten while still prioritizing nutrition.

From breakfast to dinner, sandwiches to snacks, there’s a recipe for every occasion.

Experiment with different flours, seeds, and flavorings to discover your favorites.

Homemade gluten-free bread is fresh, versatile, and nourishing.

With these recipes, you can enjoy healthy, gluten-free bread anytime while supporting a balanced and delicious diet.

Gluten-Free Quinoa and Flaxseed Bread

This bread is high in protein, fiber, and healthy fats.

It combines quinoa flour with ground flaxseed for a wholesome, nutritious loaf.

The texture is dense but tender and perfect for sandwiches or toasting.

Every bite tastes nutty, hearty, and satisfying.

Ingredients

• 2 cups quinoa flour
• 1 cup almond flour
• 1 tsp xanthan gum
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp ground flaxseed
• 2 tbsp honey
• 1 ½ cups unsweetened almond milk
• 2 large eggs

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine quinoa flour, almond flour, xanthan gum, baking soda, salt, and ground flaxseed.
  Mix thoroughly to distribute all ingredients evenly.
• In a separate bowl, whisk together almond milk, honey, and eggs.
  Pour wet ingredients into the dry mixture and stir until combined.
• Turn the dough into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This quinoa and flaxseed bread is dense, wholesome, and flavorful.

It tastes nutty, hearty, and satisfying.

It is perfect for breakfast, sandwiches, or a healthy snack.

A protein-rich gluten-free bread full of fiber and nutrition.

Gluten-Free Oat and Banana Bread

This bread is naturally sweetened with ripe bananas and packed with fiber.

It combines oat flour and almond flour for a soft, tender loaf.

The texture is moist and slightly dense with a rich, fruity flavor.

Every bite tastes sweet, wholesome, and comforting.

Ingredients

• 1 ½ cups oat flour
• 1 cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 2 ripe bananas, mashed
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup
• 2 large eggs
• ½ tsp cinnamon (optional)

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine oat flour, almond flour, baking soda, salt, and cinnamon.
  Mix thoroughly.
• In a separate bowl, mash bananas and whisk with coconut oil, honey, and eggs.
  Pour wet ingredients into the dry ingredients and stir until combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 35–40 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This oat and banana bread is moist, tender, and naturally sweet.

It tastes fruity, wholesome, and comforting.

It is perfect for breakfast, brunch, or a healthy snack.

A gluten-free bread that balances nutrition with natural sweetness beautifully.

Gluten-Free Zucchini Bread

This bread is moist, soft, and packed with vegetables for extra nutrition.

It combines almond and coconut flours with grated zucchini for a wholesome loaf.

The texture is tender, slightly dense, and subtly sweet.

Every bite tastes earthy, lightly sweet, and satisfying.

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 medium zucchinis, grated and drained
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 3 large eggs
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon.
  Mix well to distribute ingredients evenly.
• In a separate bowl, whisk together grated zucchini, coconut oil, honey, eggs, and vanilla extract.
  Pour wet ingredients into the dry ingredients and stir until fully combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This zucchini bread is moist, tender, and nutritious.

It tastes subtly sweet, earthy, and satisfying.

It is perfect for breakfast, brunch, or a wholesome snack.

A vegetable-packed gluten-free bread that is healthy and delicious.

Gluten-Free Chickpea Flour Bread

This bread is high in protein and naturally gluten-free.

It combines chickpea flour with almond flour for a savory, hearty loaf.

The texture is dense but soft, making it ideal for sandwiches or toast.

Every bite tastes nutty, savory, and satisfying.

Ingredients

• 1 ½ cups chickpea flour
• 1 cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 3 large eggs
• ½ cup olive oil
• 1 ½ cups water or unsweetened almond milk
• 1 tsp dried herbs (optional)

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine chickpea flour, almond flour, baking soda, salt, and dried herbs if using.
  Mix thoroughly.
• In a separate bowl, whisk together eggs, olive oil, and water or almond milk.
  Pour wet ingredients into the dry ingredients and mix until fully combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This chickpea flour bread is dense, hearty, and protein-rich.

It tastes nutty, savory, and satisfying.

It is perfect for sandwiches, toast, or as a healthy side.

A gluten-free bread with a high-protein, savory profile for nutritious meals.

Gluten-Free Multigrain Seed Bread

This bread is packed with fiber, healthy fats, and nutrients from seeds.

It combines multiple gluten-free flours with chia, sunflower, and pumpkin seeds for a hearty loaf.

The texture is dense but soft, with a slight crunch from seeds.

Every bite tastes nutty, wholesome, and satisfying.

Ingredients

• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• ½ cup oat flour
• 1 tsp xanthan gum
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp chia seeds
• 2 tbsp sunflower seeds, plus extra for topping
• 2 tbsp pumpkin seeds, plus extra for topping
• 1 ½ cups unsweetened almond milk
• 2 large eggs
• 2 tbsp olive oil

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine gluten-free all-purpose flour, almond flour, oat flour, xanthan gum, baking soda, salt, chia seeds, sunflower seeds, and pumpkin seeds.
  Mix thoroughly to distribute evenly.
• In a separate bowl, whisk together almond milk, eggs, and olive oil.
  Pour wet ingredients into the dry ingredients and stir until fully combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top and sprinkle extra seeds on top for decoration.
• Bake for 40–45 minutes until golden brown and firm.
  Cool completely on a wire rack before slicing.

This multigrain seed bread is dense, wholesome, and nutritious.

It tastes nutty, hearty, and satisfying.

It is perfect for breakfast, sandwiches, or as a healthy snack.

A fiber-rich, gluten-free bread packed with seeds for maximum nutrition

Gluten-Free Pumpkin Spice Bread

This bread is moist, flavorful, and perfect for autumn breakfasts.

It combines pumpkin puree with warming spices and gluten-free flours.

The texture is tender, slightly dense, and naturally sweet.

Every bite tastes fragrant, slightly spiced, and comforting.

Ingredients

• 1 ½ cups almond flour
• 1 cup gluten-free oat flour
• 1 tsp xanthan gum
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 1 cup pumpkin puree
• ¼ cup maple syrup
• 3 large eggs
• 2 tbsp coconut oil, melted

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line it with parchment paper.
• In a large bowl, combine almond flour, oat flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, and ginger.
  Mix thoroughly to ensure even distribution of spices.
• In a separate bowl, whisk together pumpkin puree, maple syrup, eggs, and coconut oil.
  Pour wet ingredients into the dry mixture and stir until fully combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This pumpkin spice bread is moist, tender, and aromatic.

It tastes sweet, spiced, and comforting.

It is perfect for breakfast, brunch, or as a wholesome snack.

A gluten-free, nutrient-rich bread bursting with autumn flavors.

Gluten-Free Banana Walnut Bread

This bread is naturally sweet, nutty, and rich in texture.

It combines ripe bananas with almond flour and crunchy walnuts.

The texture is soft, moist, and slightly dense.

Every bite tastes sweet, nutty, and comforting.

Ingredients

• 1 ½ cups almond flour
• 1 cup gluten-free oat flour
• 1 tsp baking soda
• ½ tsp salt
• 2 ripe bananas, mashed
• ¼ cup coconut oil, melted
• 2 tbsp honey
• 2 large eggs
• ½ cup chopped walnuts

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine almond flour, oat flour, baking soda, and salt.
  Mix well to distribute ingredients evenly.
• In a separate bowl, whisk together mashed bananas, coconut oil, honey, and eggs.
  Pour wet ingredients into the dry ingredients and stir until fully combined.
• Fold in chopped walnuts, ensuring even distribution throughout the batter.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 35–40 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This banana walnut bread is moist, soft, and naturally sweet.

It tastes nutty, fruity, and comforting.

It is perfect for breakfast, snacks, or brunch.

A nutrient-rich gluten-free bread combining bananas and crunchy walnuts.

Gluten-Free Blueberry Almond Bread

This bread is fruity, tender, and lightly sweet.

It combines almond flour with juicy blueberries for a soft, flavorful loaf.

The texture is moist, slightly dense, and perfect for breakfast or tea.

Every bite tastes fruity, nutty, and aromatic.

Ingredients

• 1 ½ cups almond flour
• 1 cup gluten-free oat flour
• 1 tsp xanthan gum
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp honey or maple syrup
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 cup fresh or frozen blueberries
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine almond flour, oat flour, xanthan gum, baking soda, and salt.
  Mix thoroughly.
• In a separate bowl, whisk together eggs, almond milk, honey, and vanilla extract.
  Pour wet ingredients into dry ingredients and mix until fully combined.
• Gently fold in blueberries, taking care not to crush them.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 35–40 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This blueberry almond bread is tender, moist, and flavorful.

It tastes fruity, nutty, and lightly sweet.

It is perfect for breakfast, brunch, or an afternoon snack.

A gluten-free bread packed with blueberries and wholesome ingredients.

Gluten-Free Carrot and Coconut Bread

This bread is sweet, moist, and loaded with vegetables and flavor.

It combines grated carrots with almond flour and shredded coconut for a tender, nutritious loaf.

The texture is soft, slightly dense, and fragrant.

Every bite tastes sweet, earthy, and satisfying.

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 2 medium carrots, grated
• ¼ cup shredded coconut
• 3 large eggs
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon.
  Mix thoroughly.
• In a separate bowl, whisk together eggs, coconut oil, and honey.
  Pour wet ingredients into dry ingredients and mix until fully combined.
• Stir in grated carrots and shredded coconut evenly.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This carrot and coconut bread is moist, tender, and naturally sweet.

It tastes earthy, sweet, and satisfying.

It is perfect for breakfast, brunch, or a wholesome snack.

A nutrient-dense gluten-free bread packed with vegetables and coconut flavor.

Gluten-Free Seeded Multigrain Bread

This bread is hearty, dense, and packed with seeds for nutrition.

It combines multiple gluten-free flours with chia, pumpkin, and sunflower seeds.

The texture is dense but soft, with a slight crunch from seeds.

Every bite tastes nutty, wholesome, and satisfying.

Ingredients

• 1 cup gluten-free all-purpose flour
• ½ cup almond flour
• ½ cup oat flour
• 1 tsp xanthan gum
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp chia seeds
• 2 tbsp sunflower seeds, plus extra for topping
• 2 tbsp pumpkin seeds, plus extra for topping
• 1 ½ cups unsweetened almond milk
• 2 large eggs
• 2 tbsp olive oil

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line with parchment paper.
• In a large bowl, combine gluten-free all-purpose flour, almond flour, oat flour, xanthan gum, baking soda, salt, chia seeds, sunflower seeds, and pumpkin seeds.
  Mix thoroughly to distribute evenly.
• In a separate bowl, whisk together almond milk, eggs, and olive oil.
  Pour wet ingredients into dry ingredients and mix until fully combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top and sprinkle extra seeds on top.
• Bake for 40–45 minutes until golden brown and firm.
  Cool completely on a wire rack before slicing.

This seeded multigrain bread is dense, hearty, and nutritious.

It tastes nutty, wholesome, and satisfying.

It is perfect for sandwiches, breakfast, or a healthy snack.

A fiber-rich, protein-packed gluten-free bread loaded with seeds

Gluten-Free Chocolate Chip Banana Bread

This bread is sweet, moist, and naturally nutritious.

It combines ripe bananas with almond flour and mini chocolate chips for a deliciously soft loaf.

The texture is tender, slightly dense, and perfect for breakfast or snacks.

Every bite tastes sweet, chocolaty, and comforting.

Ingredients

• 1 ½ cups almond flour
• 1 cup gluten-free oat flour
• 1 tsp baking soda
• ½ tsp salt
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup
• ½ cup mini chocolate chips

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line it with parchment paper.
• In a large bowl, combine almond flour, oat flour, baking soda, and salt.
  Mix well to distribute ingredients evenly.
• In a separate bowl, whisk together mashed bananas, eggs, coconut oil, and honey.
  Pour wet ingredients into dry ingredients and stir until fully combined.
• Gently fold in mini chocolate chips, ensuring they are evenly distributed.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 35–40 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This chocolate chip banana bread is moist, tender, and sweet.

It tastes chocolaty, fruity, and satisfying.

It is perfect for breakfast, brunch, or a wholesome snack.

A delicious gluten-free bread combining natural sweetness and chocolatey goodness.

Gluten-Free Apple Cinnamon Bread

This bread is sweet, aromatic, and tender.

It combines diced apples with almond flour and warming cinnamon for a comforting loaf.

The texture is soft, slightly dense, and naturally moist.

Every bite tastes fruity, spiced, and satisfying.

Ingredients

• 1 ½ cups almond flour
• 1 cup gluten-free oat flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 2 medium apples, peeled and diced
• 3 large eggs
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup or honey

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line it with parchment paper.
• In a large bowl, combine almond flour, oat flour, baking soda, salt, and cinnamon.
  Mix thoroughly to ensure even distribution.
• In a separate bowl, whisk together eggs, coconut oil, and maple syrup or honey.
  Pour wet ingredients into dry ingredients and stir until fully combined.
• Gently fold in diced apples, ensuring they are evenly distributed throughout the batter.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This apple cinnamon bread is moist, tender, and flavorful.

It tastes sweet, fruity, and warmly spiced.

It is perfect for breakfast, brunch, or a wholesome snack.

A nutrient-rich gluten-free bread infused with apple and cinnamon goodness.

Gluten-Free Savory Herb Bread

This bread is aromatic, savory, and perfect for meals.

It combines almond flour with fresh herbs and olive oil for a soft, flavorful loaf.

The texture is tender, slightly dense, and rustic.

Every bite tastes herby, savory, and satisfying.

Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp olive oil
• 3 large eggs
• ½ cup unsweetened almond milk
• 2 tsp mixed dried herbs (rosemary, thyme, oregano)
• 1 tsp garlic powder (optional)

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line it with parchment paper.
• In a large bowl, combine almond flour, coconut flour, baking soda, salt, dried herbs, and garlic powder.
  Mix thoroughly.
• In a separate bowl, whisk together eggs, olive oil, and almond milk.
  Pour wet ingredients into the dry ingredients and stir until fully combined.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until golden brown and firm to the touch.
  Cool completely on a wire rack before slicing.

This savory herb bread is tender, aromatic, and flavorful.

It tastes herby, soft, and satisfying.

It is perfect alongside soups, salads, or as a sandwich base.

A wholesome gluten-free bread infused with fragrant herbs.

Gluten-Free Cranberry Orange Bread

This bread is sweet, tangy, and fruity.

It combines almond flour with dried cranberries and fresh orange zest for a refreshing loaf.

The texture is soft, slightly dense, and moist.

Every bite tastes tangy, fruity, and lightly sweet.

Ingredients

• 1 ½ cups almond flour
• 1 cup gluten-free oat flour
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup
• ½ cup dried cranberries
• Zest of 1 orange

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line it with parchment paper.
• In a large bowl, combine almond flour, oat flour, baking soda, and salt.
  Mix thoroughly.
• In a separate bowl, whisk together eggs, coconut oil, and honey or maple syrup.
  Pour wet ingredients into the dry ingredients and stir until fully combined.
• Gently fold in dried cranberries and orange zest.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 35–40 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This cranberry orange bread is soft, fruity, and fragrant.

It tastes sweet, tangy, and refreshing.

It is perfect for breakfast, brunch, or a healthy snack.

A gluten-free bread combining bright citrus notes with tart cranberries.

Gluten-Free Zucchini Walnut Bread

This bread is moist, hearty, and packed with nutrients.

It combines grated zucchini with almond flour and chopped walnuts for a soft, flavorful loaf.

The texture is tender, slightly dense, and slightly nutty.

Every bite tastes earthy, nutty, and comforting.

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• ½ tsp salt
• 2 medium zucchinis, grated and drained
• ½ cup chopped walnuts
• 3 large eggs
• ¼ cup coconut oil, melted
• 2 tbsp honey or maple syrup

Instructions

• Preheat the oven to 350°F (175°C).
  Grease a loaf pan or line it with parchment paper.
• In a large bowl, combine almond flour, coconut flour, baking soda, and salt.
  Mix thoroughly.
• In a separate bowl, whisk together eggs, coconut oil, and honey or maple syrup.
  Pour wet ingredients into the dry ingredients and stir until fully combined.
• Fold in grated zucchini and chopped walnuts evenly.
• Transfer the batter into the prepared loaf pan.
  Smooth the top with a spatula.
• Bake for 40–45 minutes until golden brown and a toothpick inserted comes out clean.
  Cool completely on a wire rack before slicing.

This zucchini walnut bread is tender, moist, and wholesome.

It tastes earthy, nutty, and naturally sweet.

It is perfect for breakfast, brunch, or a nutritious snack.

A gluten-free bread packed with vegetables, nuts, and flavor.