Gluten-Free Yeast Breads (Rolls, Foccacia, Pizza, Pretzels)

These recipes are all made with one of the following flours: Caputo Fioreglut Gluten-Free Flour, King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour, or King Arthur Gluten-Free Flour.

Get ready to bite into pillowy soft, yeast breads that rise beautifully and taste just like you remember. When you take your first bite in years of the perfect gluten-free cinnamon roll or gluten-free pretzel you might just cry happy tears.

Pizza, pretzels, "real" bread... these always make the list of most-missed foods after going gluten-free. This collection of gluten-free yeast bread recipes bring it all back! Enjoy gluten-free dinner rolls at family gatherings and gluten-free pan pizza for movie nights.

Gluten-Free Yeast Breads

Gluten-Free Pan Pizza

Goodbye cardboard crust! This gluten-free pan pizza recipe is deep dish and amazing. Created just for those of us missing Pizza Hut, Detroit-style, and Sicilian-style pizza. You won't believe it's gluten-free!

Gluten-free pan pizza

A slice of thick crust pan pizza being lifted out of a cast iron skillet with a metal cake lifter.

More Gluten-Free Pizza Ideas!

text in blue: "gluten-free wheat starch" with wheat grains and wheat starch as the background

learn

Gluten-Free Wheat Starch 101

What sorcery is this?! Gluten-Free? Wheat Starch? Gluten-free wheat starch is the key ingredient that makes the magic in all of these recipes. It is processed to remove the gluten-containing protein from the gluten-free starch and delivers the same flavor & texture of the gluten-containing foods you miss most.

Learn more about gluten-free wheat starch, how it's made, why it is not safe for those with a wheat allergy, and how it meets the requirements for a gluten-free diet for celiacs.

Gluten-Free Wheat Starch

Gluten-Free Pretzels

Birds Eye view: 6 baked gluten-free soft pretzels with salt on a baking sheet with parchment paper.

These WERE my most missed food, until I figured out how to make the perfect gluten-free pretzel with King Arthur Gluten-Free Bread Flour.

More Fun Gluten-Free Pretzel Recipes!

Gluten-free soft pretzels in heart shapes.

Heart-Shaped

These heart-shaped gluten-free pretzels are perfect for Valentine's Day, Mother's Day, wedding and baby showers, and anytime you want to share the love with gluten-free friends and family!

Mickey shaped pretzel on brown parchment paper with parts of more pretzels showing in the background

Mickey Mouse

Don't let the fact that Disney doesn't sell gluten-free Mickey pretzels ruin your dream vacation. Make your own gluten-free pretzels and enjoy Disney magic whenever you want!

Birds Eye view: a rectangle plate with 6 baked gluten-free pretzel hot dogs.

Pretzel Dogs

My husband insisted I try wrapping my fabulous pretzel dough around hot dogs so we could enjoy one of his favorite childhood snacks. The whole family will love these gluten-free pretzel dogs!

Cinnamon Sugar

These Gluten-free Cinnamon Sugar Soft Pretzels are amazing served with cream cheese frosting dip.

Gluten-Free Cinnamon Rolls

Fluffy, sticky, gooey... these gluten-free cinnamon rolls are so soft and delicious. Tested by gluten-eaters, earning rave 5 star reviews every time!

Gluten-free cinnamon rolls

Seasonal Variations of Gluten-Free Cinnamon Rolls

Just when you think cinnamon rolls can't get any better! Gluten-free Eggnog Cinnamon Rolls are the perfect Christmas breakfast treat (use the overnight option) and Gluten-Free, Dairy-Free Pumpkin Cinnamon Rolls make a cozy breakfast or dessert in the fall (or anytime!)

Gluten-Free Wheat Starch Flours

These are the brands of gluten-free starch I personally use and trust.

Caputo Fioreglut Gluten-Free Flour

part of a gluten-free Neopolitan pizza topped with cheese, tomato, basil, and prosciutto. Bag of 00 Neopolitan Style Gluten-Free Pizza Flour in the background.

King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour

King Arthur Gluten-Free Bread Flour

Tips for Baking Yeasted Breads with Gluten-Free Wheat Starch

Measure gluten-free wheat starch by weight, rather than using measuring cups. Invest in an inexpensive kitchen scale so your measurements are accurate. Using measuring cups can lead to inconsistent measurements, often too much flour, and dry, crumbly dough that doesn't rise well.
Hydrate the flour. These recipes generally call for about 100% hydration (100 grams of water for 100 grams of flour), as the flour is much "thirstier" than regular flour. The high hydration levels may initially make the dough sticky. Hang in there! It will become easier to work with after a little chill time in the refrigerator and after rising.
Use warm (not hot) liquids so the yeast can work it's magic. Hot liquids will kill the yeast.