Gluten Free Moroccan Bread

Rustic, soft-centered, and perfect for dipping.

This gluten-free Moroccan-style flatbread is made with a simple yeast starter and a blend of pantry staples to create a rustic, chewy, and golden loaf that’s ideal for scooping up tagines, hummus, or serving warm with olive oil. It’s crafted to replicate the traditional texture of Moroccan khobz while remaining completely gluten-free.

With a starter that brings extra rise and flavor, this bread forms a sticky, spongy dough that bakes into golden rounds or loaves. Once cooled, it softens to a satisfying bite—making it an excellent freezer-friendly staple for gluten-free households.

🌾 Ingredients

For the Starter:

• 1 tsp dry yeast

• 1 tsp sugar

• 1 tbsp gluten-free flour (from a yeast-free bread mix)

• 3 tbsp warm water

For the Dough:

• 2 cups gluten-free flour (yeast-free bread mix)

• 1 tsp salt (omit if your GF flour mix already includes salt)

• 1 to 2 tbsp olive oil

• ~1 cup warm water

🥖 Instructions Overview:

1. Make the Starter: Whisk starter ingredients in a bowl. Cover with plastic and a towel. Let sit ~30 min until foamy and doubled.

2. Form the Dough: Add flour, salt, oil, and water to the starter. Mix with a rubber spatula into a sticky, spongy dough.

3. First Rise: Cover bowl and let rise until doubled, ~1 hour.

4. Shape the Bread: Dust with flour or oil hands. Divide dough into 4 pieces and shape on a floured surface.

5. Second Rise: Transfer to parchment-lined sheet. Cover loosely and let rise 30–60 minutes until light and puffy.

6. Bake: Preheat oven to 450°F. Prick each loaf with a fork. Bake 15–20 minutes until light golden. Use broiler for added color if needed.

7. Cool: Let bread cool fully on a rack or towel-lined basket.

8. Store: Once cool, freeze in an airtight container for up to 1 month.