As a vegan, I’m always hungry for the latest and greatest gluten- and dairy-free baking techniques, but I’m not the only one who craves a gluten free bread pan.

As an avid gluten free baker, I have been fortunate to find many gluten- free bread pans that are well-made and have a great gluten-sensitive taste, but my own favorite ones are the ones made with wheat gluten and a combination of wheat flour and rye flour.

My favorites include:   a homemade bread pan from Bread & Grain Co. , a gluten-friendly loaf pan from Etro Cappella , and the gluten-baked breads from La Carafe.

The bread pans in these posts are not just for gluten-lovers; they’re also great for anyone looking to enjoy bread without sacrificing their health.

These gluten-Free bread pans have the same amazing ingredients as the gluten free ones, and they are easy to make with no baking or frying required. 

These bread pans are made using wheat gluten, which is naturally gluten-resistant, and are designed to be easy to cook and clean. 

To make this gluten-proof bread pan, you will need: flour, 1 cup of cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons of baking soda, 1 tablespoon of cinnamon, and a pinch of salt.

Add the flour to a large bowl and whisk with a fork until it comes together into a smooth, doughy mass.

Add in the cornstech and bake for 5-10 minutes or until it begins to brown and crisp up. 

Make the dough for the bread pan by mixing together the flour, cornstich, baking powder and salt in a bowl.

Add baking soda to the bowl and stir with a wooden spoon until it forms a soft dough.

Add cinnamon, baking soda and salt to the dough and mix well. 

Roll the dough out into a long, thin rectangle and roll it into a tight ball.

Transfer the dough onto a baking sheet and leave it to rise for about 20 minutes.

When the dough has risen enough to stick to the baking sheet, turn the loaf pan onto a lightly floured surface and knead it for about 5 minutes, or until you get a firm ball.

If you are making a gluten sensitive bread pan like this, you may want to remove the bread from the oven and leave the dough to rise in a warm, dry place for an additional 30 minutes.

After the dough is cool enough to handle, cut into 1-inch slices. 

After baking, the bread should look like a thin, flaky, chewy, but not crunchy, loaf.

It’s also worth noting that gluten-sensitive breads, like these, are much easier to clean and bake with the use of baking soap and water, and these are easier to cut into pieces than a traditional bread, which needs to be cut into a shape that is easy to eat. 

The gluten-safe bread pans from Baker’s Row are available at Etsy, Amazon, Humble, and Barnes & Noble. 

I hope this post has inspired you to make your own gluten-neutral bread pans and gluten-responsive loaf pans.

I also love to bake these gluten-specific breads in a traditional, gluten-tolerant loaf pan that’s perfect for a gluten tolerant family.

This gluten-containing loaf pan recipe is adapted from a post from Feminist Cooks: A Feminist Cookbook by Eli Shavit.