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Gluten-Free Honey Spelt Bread

Linda M. Harris
This Gluten-Free Honey Spelt Bread is a delicious, hearty, and naturally sweet loaf made with certified gluten-free spelt flour.
The bread is naturally sweetened with honey, creating a moist, nutty loaf that’s perfect for sandwiches, toast, or as a side for soups and salads.
It’s an easy-to-follow recipe, making it ideal for beginners, and is a great alternative for those avoiding gluten.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course bread, Breakfast, Side Dish, Snack
Cuisine American, Gluten-Free
Servings 12 slices
Calories 160 kcal

Equipment

  • 1 Loaf Pan (9x5-inch)
  • Large mixing bowl (1)
  • Small bowl (1)
  • Whisk (1)
  • Spatula (1)
  • Stand mixer or hand mixer (optional)
  • Kitchen Towel or Plastic Wrap: 1

Ingredients
  

  • 3 cups 360g Gluten-Free Spelt Flour
  • 1 tablespoon 15g Honey
  • 2 teaspoons 6g Active Dry Yeast
  • 1 tablespoon 6g Psyllium Husk or Xanthan Gum
  • 1 teaspoon 5g Salt
  • 1 cup 240ml Warm Water or Milk
  • 2 tablespoons 30g Olive Oil or Melted Butter

Instructions
 

  • Activate the yeast: In a small bowl, combine warm water and honey. Sprinkle yeast over the liquid and stir.
    Let sit for 5–10 minutes until it becomes foamy.
  • Prepare the dough: In a large mixing bowl, whisk together gluten-free spelt flour, psyllium husk, and salt.
    Make a well in the center and pour in the yeast mixture along with olive oil (or butter).
  • Mix the dough: Use a spatula or stand mixer to combine the wet and dry ingredients until a sticky dough forms.
    If the dough is too wet, add a little more flour; if it’s too dry, add more water or milk.
  • First rise: Transfer the dough to a greased bowl and cover with a kitchen towel or plastic wrap.
    Let rise in a warm place for 1–2 hours, or until doubled in size.
  • Shape the dough: Punch down the dough and transfer it to a greased 9x5-inch loaf pan.
    Shape it to fit the pan and smooth the top.
  • Second rise: Cover the pan and let the dough rise again for 30 minutes to 1 hour, until it rises just above the edge of the pan.
  • Bake: Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • For a denser loaf: Reduce the yeast by half for a firmer, denser texture.
  • Sweetener variations: Feel free to substitute honey with maple syrup or agave nectar for a different flavor profile.
  • Flour alternatives: If you don’t have gluten-free spelt flour, a gluten-free all-purpose flour blend can be used, though the texture may vary slightly.
  • Make it nutty: Add a handful of seeds or nuts to the dough for extra crunch and flavor.
  • Don’t skip the psyllium husk or xanthan gum: These ingredients are crucial for the structure of gluten-free bread, helping it rise and maintain a soft texture.
Keyword Gluten-Free Honey Spelt Bread