Both delicious and gluten-free, this pepperoni bread recipe is perfect for a weeknight or even a hearty lunch. A really good soft gluten-free bread is hard to come by. Make that and top it with cheese and pepperoni and you have a winner every single time. Give this recipe a try for the big game and all of your gluten-free friends will thank you! You can read more about my gluten-free journey here.
Pepperoni Bread
Serves 6
Ingredients:
- 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill)
- 3 tablespoons of powdered buttermilk
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 teaspoons of corn starch
- 1 tablespoon of sugar
- 1 package of yeast (Red Star)
- 3 Tablespoons of olive oil
- 1 1/2 cups of warm water
- 1 package of gluten-free pepperoni (please remember that processed meats can have gluten in them as well)
- 8 ounces of Colby Jack Cheese
- 1 tablespoon of Italian seasoning (to sprinkle on top)
Instructions:
- In the mixing bowl of a stand mixer, place the flour, powdered buttermilk, baking powder, salt, corn starch, and sugar.
- Mix together until well blended and set aside.
- Then place the warm water, olive oil, and yeast with about 1 cup of the dry ingredients in a small bowl. Stir to combine. It may be a little lumpy, but that’s okay.
- Set the yeast mixture aside for about 30 minutes, or until the mixture is bubbly, and fragrant with the yeast.
- At that time, add the yeast mixture to the dry ingredients. Then mix at medium/medium-high for about 5 minutes, with the paddle attachment.
- The dough will be thick and a little sticky, but that’s okay. Cover the bowl, and let the dough rise for 45 minutes.
- Set the oven to 375, and grease a 9 X 13 baking dish.
- Oil your fingers and then add the dough into the 9 X 13 dish. Press the dough out to the edges of the dish.
- Leave the dough for about 10 minutes and then sprinkle the top with the Italian seasoning.
- Place the pepperoni slices over the top of the bread and sprinkle the shredded Colby Jack cheese.
- Then place the dish in the oven. Bake for 25 – 30 minutes or until the top springs back when touched.
- Remove the bread from the oven. Then remove from the dish and place onto a parchment paper-lined wire rack to cool. The bottom of the bread will be golden and crunchy. The top will be gooey with melted cheese and seasonings. Let the bread cool a bit, and then cut into generous pieces and serve immediately. Enjoy!
Notes:
We recommend using RED STAR brand yeast. This yeast is true to rise when used, whereas other brands do not always rise, and your bread will be flat. Also, you can buy powdered buttermilk on the baking aisle at most grocery stores.
If you are gluten-free, you are going to love this recipe! Couldn’t you just dive into a slice of this pepperoni bread right now?
So, will you be making this as an appetizer for your next party? Serve it up next to some gluten-free pizza sauce for dipping and your guests will go wild!
So, do you love this gluten-free pepperoni bread recipe and want more ideas? Try the links below as well!
- Gluten Free Biscuits with Cheddar and Jalapeno
- Avocado Hummus Recipe – healthy and delicious!
- Peanut Butter Yogurt Popsicles
- The Best Gluten-Free Recipes
Want to print the gluten-free bread recipe? Just use the recipe card below!
Pepperoni Bread
Make this gluten-free pepperoni bread recipe for an amazing appetizer!
Ingredients
- 2 1/4 cups of gluten-free flour I use Bob's Red Mill
- 3 tablespoons of powdered buttermilk
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 teaspoons of corn starch
- 1 tablespoon of sugar
- 1 package of yeast Red Star
- 3 Tablespoons of olive oil
- 1 1/2 cups of warm water
- 1 package of gluten-free pepperoni please remember that processed meats can have gluten in them as well
- 8 ounces of Colby Jack Cheese
- 1 tablespoon of Italian seasoning to sprinkle on top
Instructions
- In the mixing bowl of a stand mixer, place the flour, powdered buttermilk, baking powder, salt, corn starch, and sugar.
- Mix together until well blended and set aside.
- Then place the warm water, olive oil, and yeast with about 1 cup of the dry ingredients in a small bowl. Stir to combine. It may be a little lumpy, but that's okay.
- Set the yeast mixture aside for about 30 minutes, or until the mixture is bubbly, and fragrant with the yeast.
- At that time, add the yeast mixture to the dry ingredients. Then mix at medium/medium-high for about 5 minutes, with the paddle attachment.
- The dough will be thick and a little sticky, but that's okay. Cover the bowl, and let the dough rise for 45 minutes.
- Set the oven to 375, and grease a 9 X 13 baking dish.
- Oil your fingers and then add the dough into the 9 X 13 dish. Press the dough out to the edges of the dish.
- Leave the dough for about 10 minutes and then sprinkle the top with the Italian seasoning.
- Place the pepperoni slices over the top of the bread and sprinkle the shredded Colby Jack cheese.
- Then place the dish in the oven. Bake for 25 - 30 minutes or until the top springs back when touched.
- Remove the bread from the oven. Then remove from the dish and place onto a parchment paper-lined wire rack to cool. The bottom of the bread will be golden and crunchy. The top will be gooey with melted cheese and seasonings. Let the bread cool a bit, and then cut into generous pieces and serve immediately. Enjoy!
Notes
NOTE: We recommend using RED STAR brand yeast. This yeast is true to rise when used, whereas other brands do not always rise, and your bread will be flat. Also, you can buy powdered buttermilk on the baking aisle at most grocery stores.
Nutrition Facts
Pepperoni Bread
Amount Per Serving (1 g)
Calories 388
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 38mg13%
Sodium 642mg28%
Potassium 174mg5%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 5g6%
Protein 15g30%
Vitamin A 390IU8%
Vitamin C 1mg1%
Calcium 368mg37%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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