Recipes

3 Perfect Gluten-Free Bakes To Try Today

by StudioLink Recipe.

November 03, 2026

A sandwich that holds together. A pizza night worth looking forward to. A sweet slice with your afternoon coffee. Gluten-free baking should make room for all three.

These three bakes put texture first, with attention to moisture, resting, and cooling. There is something for today, plus a plan for tomorrow: sandwich slices ready to warm, an extra pizza base for the freezer, and banana bread for your next coffee break.

Dry, Crumbly, or Gummy? Start Here

Choose the texture you notice, then change one thing on your next bake. Keep everything else the same so you can tell what made a difference.

Dry

What it feels like: Sandy, chalky, or hard around the edges.

Likely cause: Too much flour, too little moisture, or extra baking time.

Try first: Weigh flour when the recipe provides grams. Avoid adding extra flour to sticky bread or pizza dough before its rest.

Crumbly

What it feels like: A slice breaks apart when lifted or filled.

Likely cause: Too little structure, sometimes from a missing binder or skipped rest.

Try first: Follow the full resting time. If you omitted the binder, restore the recipe’s listed amount rather than adding a guessed dose.

Gummy

What it feels like: A sticky, pasty middle that smears onto the knife.

Likely cause: An underbaked center or slicing a loaf while it is still hot.

Try first: Follow the full baking method and cool loaves completely before slicing. For pizza, complete the first bake before adding toppings.

Start with the sandwich bread, then save this collection for your next bake. Check off what you need below and open each full recipe for the method.

Sandwich bread, illustrative photograph.

Gluten-Free Sandwich Bread

Rice flour, sorghum flour, and tapioca starch form the base of this homemade loaf. Psyllium husk holds the dough together. Follow the full recipe for the resting time, baking cues, complete cooling, and Day 2 warming instructions.

Bake today, plan tomorrow’s lunch. Let the loaf cool completely, then slice and freeze what you will not eat within 24 hours. Tomorrow, briefly warm a slice for your sandwich or toast it straight from frozen. One baking session gives you bread to reach for throughout the week.

Ingredients for 1 loaf

180 g finely ground white rice flour, not sweet rice flour
120 g sorghum flour
100 g tapioca starch
20 g whole psyllium husk, not psyllium powder
25 g granulated sugar
7 g instant yeast
8 g fine salt
400 g warm water, approximately 100–105°F
2 large eggs, room temperature, approximately 100 g without shells
30 g neutral oil, plus 1 teaspoon for greasing the pan
10 g apple cider vinegar

See the Full Recipe

Pizza, illustrative photograph. Choose toppings separately.

Gluten-Free Pizza Crust

Make the base yourself, then choose your toppings. This recipe uses psyllium husk to bind the dough and a first bake without toppings to give the middle time to set. Open the full recipe for shaping, topping, and reheating instructions.

Pizza tonight, a head start on your next pizza night. This dough makes two crusts. Finish one for dinner and give the second its first bake, then cool and freeze it without toppings. Add sauce and toppings straight from frozen next time. For tomorrow’s leftover slices, follow the skillet reheating instructions in the full recipe.

Ingredients for two 10-inch crusts

150 g finely ground white rice flour, not sweet rice flour
100 g tapioca starch
50 g sorghum flour
12 g whole psyllium husk, not psyllium powder
7 g instant yeast
10 g granulated sugar
6 g fine salt
300 g warm water, approximately 100–105°F
20 g olive oil, plus 2 teaspoons for shaping
5 g apple cider vinegar

Optional toppings, per pizza

Up to ¼ cup thick gluten-free pizza sauce
75 g shredded mozzarella

See the Full Recipe

Blueberry bread, illustrative photograph.

Wild Blueberry Banana Bread

Three ripe bananas and almond milk bring moisture to this gluten-free oat flour loaf. The existing recipe bakes at 350°F for 40 minutes, followed by 10 minutes in the switched-off oven. Let it cool completely before slicing.

Bake today, have tomorrow’s coffee break ready. Bananas and almond milk bring moisture to this oat flour loaf. Cool completely before slicing, then keep tomorrow’s portion airtight and freeze the extra slices. Enjoy your next-day slice as it is, or microwave it for 10 seconds and check before warming further.

Ingredients for 1 loaf

3 ripe bananas
¼ cup maple syrup
¼ cup coconut sugar
1 teaspoon alcohol-free vanilla extract
½ cup unsweetened almond milk
2 cups gluten-free oat flour
½ teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup frozen wild blueberries
Chopped walnuts for topping, optional

See the Full Recipe

A Simple Flour Blend and Swap Guide

Gluten-free flours do different jobs. A swap can change how much water a batter needs and how well the finished bake holds together.

A flour blend used in our sandwich bread: 180 g white rice flour, 120 g sorghum flour, and 100 g tapioca starch.

This makes 400 g of flour blend. It is only the flour portion of that recipe. Follow the full sandwich bread recipe for its psyllium, liquid, eggs, and other ingredients. It is not a universal cup-for-cup replacement.

Flour or binder	Its job	Before you swap
White rice flour	A mild base for a flour blend.	Sweet rice flour behaves differently. Use the type specified.
Sorghum flour	Adds body and a mild whole-grain flavor.	Replacing it can change moisture needs and flavor.
Tapioca starch	Contributes chew and helps hold the baked structure together.	It is not a complete flour blend. Adding extra can change the texture.
Certified gluten-free oat flour	An absorbent flour used in the blueberry bread and Linzer cookies.	Do not assume it replaces a mixed baking flour in equal amounts.
Almond flour	Adds richness and tenderness to the Linzer cookies.	It does not absorb liquid or build structure like oat or rice flour. It contains tree nuts.
1-to-1 gluten-free baking flour	A prepared flour blend offered as an option in BEST Chocolate Chip Banana Bread.	Follow the recipe and blend’s instructions. Check whether it already contains a binder.
Whole psyllium husk or xanthan gum	Binders that help gluten-free mixtures hold together.	They are not spoon-for-spoon substitutes. Psyllium powder also differs from whole husk.

Keep the Next Serving Worth Eating

Bread and sweet loaves: Cool completely before wrapping. Freeze extra slices individually so you can warm only what you need. Toast sandwich bread from frozen. For a room-temperature sweet slice, microwave for 10 seconds, then check before adding more time.

Pizza: Refrigerate topped leftovers within 2 hours. Warm in a skillet over medium-low heat, then briefly cover to warm the toppings. Follow the full pizza recipe’s reheating instructions.

Make the sandwich bread your first bake, then save this collection.

If texture has been a sticking point, pick one problem and try one fix this week. Keep the rest of the recipe the same so you can tell what changed.

Gluten-free note: Readers with celiac disease should use certified gluten-free ingredients, including oats and oat flour, check labels, and avoid cross-contact from preparation surfaces and equipment.

Recipe photos are illustrative and may show different ingredients or finishes. Follow the linked recipe instructions.