Making gluten-free bread in a crockpot? Yep, it’s totally possible—and honestly, it’s kind of amazing. No need to babysit the oven, and you still get a soft, homemade loaf with a golden crust. This recipe is super easy, perfect for beginners, and great for anyone who wants fresh, gluten-free bread without the hassle. Let’s get baking!
What You’ll Need
Ingredients:
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tbsp honey (or maple syrup)
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp salt
- 2 eggs, room temperature
Pro Tips
✅ Use a gluten-free flour blend with xanthan gum—if yours doesn’t have it, add 1 tsp.
✅ Let the yeast fully activate in warm water before mixing, or your bread won’t rise well.
✅ The crockpot traps moisture, so don’t expect a super crispy crust—but we’ll fix that at the end!
✅ Parchment paper makes it easy to lift the bread out when it’s done.
✅ Want a darker crust? Pop the bread in the oven for 5-10 minutes after crockpot baking!
Tools You’ll Need
✔ Mixing bowl
✔ Whisk
✔ Wooden spoon
✔ Parchment paper
✔ Loaf pan (if using)
✔ 4-6 qt Crockpot
✔ Clean towel
Substitutions & Variations
🔹 No eggs? Use 2 tbsp flaxseed meal + 5 tbsp water instead.
🔹 No honey? Maple syrup or agave works too.
🔹 Dairy-free? This recipe is already dairy-free!
🔹 Want a seeded loaf? Add sunflower, chia, or flaxseeds to the dough.
Make-Ahead Tips
- Mix the dry ingredients and store them in an airtight container. Just add the wet ingredients when you’re ready to bake!
- You can also refrigerate the dough overnight for a deeper flavor—just bring it to room temp before cooking.
How to Make Crockpot Gluten-Free Bread
1. Activate the Yeast
In a small bowl, whisk the warm water, honey, and yeast. Let it sit for 5-10 minutes until foamy.
2. Mix the Dough
In a large bowl, combine flour and salt. Add the yeast mixture, eggs, olive oil, and apple cider vinegar. Mix well until a thick batter forms.
3. Let It Rise
Cover the bowl with a clean towel and let the dough rise in a warm spot for 30-45 minutes, until puffy.
4. Prepare the Crockpot
Line the crockpot with parchment paper. Transfer the dough into the crockpot and smooth the top with a spoon.
5. Cook the Bread
Cover and cook on HIGH for 2-2.5 hours until the top is firm and the edges pull away from the parchment.
6. (Optional) Crisp the Crust
For a crispier crust, place the loaf in a 400°F oven for 5-10 minutes.
7. Cool & Enjoy!
Let the bread cool on a wire rack for at least 20 minutes before slicing.
Leftovers & Storage
- Store at room temp for up to 2 days in an airtight container.
- Refrigerate for up to 5 days (slice before storing for easy use).
- Freeze slices wrapped individually for up to 3 months—just toast when ready!
Final Thoughts
This crockpot gluten-free bread is a total game changer—easy, delicious, and perfect for anyone who wants homemade bread without the fuss. Give it a try, and let me know how it turns out in the comments! Got questions? Drop them below—I’m happy to help. 🍞 😊
