Gluten Free Italian Parmesan Bread
Once again, we created a very happy marriage in our home. We wed shredded Parmesan to our Gluten Free Simple Baguette recipe and baked the perfect loaf. A match made in Italian bread heaven that tastes and smells amazing! Our Gluten Free Italian Parmesan Bread is easy to make, and WOWs the crowd.
Tips to Make the Perfect Italian Parmesan Bread
- Use a baguette/Italian loaf pan for best results
- If using a baking sheet, shape dough on a greased sheet of parchment. Place rolled tea towels under the parchment on each side of the loaf while it rises to maintain shape. The loaf will still spread in the oven.
- Sprinkle additional shredded Parmesan over loaf before baking.
- Check for doneness after 20 minutes. The internal temperature should reach over 200 F/93 C.
Mini Parmesan Loaves
Our daughter loves to make her sandwiches for lunch out of mini Parmesan baguettes. She also uses them to stuff her hot dogs in. Needless to say, we make these frequently! To bake them, use a baguette pan to maintain both the size and shape. They are ready in under an hour, start to finish. Woo!
Flour Farm Bonus Blend
This recipe uses our Flour Farm Bonus Blend made with Flour Farm Organic Gluten Free Flour Blend and several other ingredients that are best for making specialty gluten free breads, such as baguettes. The Bonus Flour Blend creates baguettes that are moist, tender and delicious. Please click on the link to Flour Farm’s Bonus Flour Blend recipe page. We keep up our supply of both versions: dairy and non-dairy to use with our pan pizza recipe as well.
Let us know how it goes! How did your gluten free Italian Parmesan Bread bake up? We love to receive questions, comments and pictures. Simply leave a rating and a note at the bottom of this page in the space provided.
An important note: our Parmesan bread successfully uses our recipe for Flour Farm Bonus Flour Blend made with our Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Our trip to Italy; Photos by DuPree Productions; Recipe updated 1.21 for clarity
This recipe weds the tangy taste of Parmesan with the soft and tender crumb of an Italian style baguette to create the most delicious bread- ever!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
- 148 ml (5 fl oz) Warm Filtered or Spring Water (1/2 C + 2 T)
- 1 T Cane Sugar (14g)
- 2 1/4 tsp Active Yeast (7.5g) Note: If using Instant or Rapid Rise Yeast, add directly to dry blend and skip the bloom
- 2 Large Pasture Raised Egg Whites (60g)
- 1 T Oil, we use Avocado Oil (15 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 250g (8.8 oz) Flour Farm Bonus Blend (2 C + 1T spoon & level) Do not use Flour Farm flour without blending first. Link to recipe provided.
- 2 tsp Acacia Powder (5g)
- 3/4 tsp Extra Fine Pink Himalayan Salt (5g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1/8 tsp Vitamin C Powder – Optional (pinch of Ascorbic Acid)
- 47g (1.7 oz or packed 1/2 C) Grated Parmesan Cheese (we like to up it to 57g/2 oz)
- Parmesan cheese – feel free to add handful of mixed Italian cheese blend or a bit mozzarella. We change it up a bit.
- Have ready about 237 ml/8oz/1 C of water to use for steaming bread
Equipment: Digital scale (preferred), Baguette pan, Stand mixer with paddle attachment, Whisk, silicone spatula, Instant Read digital thermometer, Measuring spoons & cups, Aluminum foil, Mixing bowls (s), Non-Stick spray, Oven proof shallow pan for steaming, Cooling rack
Before You Dive In – Prep: Please read!
- Warm water (do not go over 110 F/43 C)
- Bring eggs to room temperature and separate
- Grate the Parmesan cheese
- Make ahead Flour Farm Bonus Blend. Click on the bold link for the recipe.
- Move oven rack to center
- Place an oven safe, shallow pan on the bottom rack
- Preheat oven to 400 degrees Fahrenheit Convection (204 C)
- Spray the baguette/baking pan with non-stick spray (try our non-stick Goop)
Step 1: Dissolve the sugar in warm water. Add the yeast (if using Active) and gently stir. Set aside. If the yeast does not foam, or appear activated, your yeast needs to be replaced as it has expired.
Step 2: In a small bowl, add egg whites, oil and vinegar. Whip with a whisk or fork until bubbles form and the surface appears frothy.
Step 3: In the bowl that attaches to the stand up mixer, whisk together the dry ingredients. Attach the bowl to the mixer and turn the machine on low.
Step 4: With the mixer on low, pour in the egg mix. Follow with the yeast mix. Turn the mixer to medium-high and blend for 1 minute.
Step 5: Turn the mixer off and spoon the dough into wells of a prepared baguette pan or baking sheet. Try to make each loaf the same size and length. You may either use a damp spatula or your wet hands to smooth out the surface of the dough. If making one large loaf on a baking sheet, place dough on unbleached parchment and shape. Then roll two tea towels and place one under the parchment on each side of the loaf while it rises to help hold the shape. Remove towels before baking.
Step 6: Score the dough, sprinkle extra Parmesan on top, and allow loaves to rise for 20 minutes.
Step 7: Place the pan in the center of the preheated oven. To produce steam, pour one cup of water into the shallow oven proof pan that sits on the bottom rack. Quickly close the oven door and set the timer for 20 minutes. The baguettes take about 25 minutes to bake. I set the timer for 20 minutes to check for browning. If baguettes are browning too quickly, tent the pan with foil and continue to cook for another 5-7 minutes. Mini loaves bake in about 20 minutes. A digital read thermometer should register above 200 degrees F/93 C.
Step 8: Remove pan from the oven and place on a cooling rack for about 5 minutes. Transfer bread to the rack to continue cooling before storing.
Time saver: Use pre-shredded Parmesan cheese or shred cheese in a food processor.
Store: This bread should be eaten the same day or the day after. Expect the crust to soften overnight if placed in an airtight container. Freeze if not eating immediately for up to one month. Thaw on the counter for several hours.
The nutrition information provided below is for the recipe as written. Each slice weighs approximately 32g (1 oz) slice.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: bread
- Method: baking
- Cuisine: Italian
- Serving Size: 1 slice
- Calories: 100
- Sugar: 2g
- Sodium: 240mg
- Fat: 2.5g
- Saturated Fat: .5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Gluten Free Italian Parmesan Bread
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