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Gluten-Free Pueblo Bread Recipe with Green Chiles

Gluten-Free Pueblo Bread with Green Chiles
 Rustic gluten-free bread- easy and delicious.

This is the easiest yeasted bread you'll ever make. Well, from a scratch recipe, I mean. You'll have to whisk together some gluten-free flours and proof a little yeast in warm (not too hot!) water, but you can handle that, right? Once it's stirred together, you smooth it into a cake pan, let it rise in a warm and cozy oven, then bake it. If you want an easier bread making experience than this, Darling, buy any gluten-free mix, dump it into a bread machine and press Start.

I'm calling it Pueblo Bread because a certain savvy friend of mine (you know the one- my pal Joey, who makes the best damn guacamole recipe this side of the Mississippi) who knows from Nuevo Native American cuisine, called it (and my quote could be slightly inaccurate, Gentle Reader, due to consuming literal fistfuls of organic hand-popped popcorn to quell the mind-numbing boredom of enduring two and half hours of There Will Be Blood), Tasty and authentic, and not unlike the local Pueblo style breads.

As for the movie choice? My bad. Maybe the sheer Shakespearean brilliance of Deadwood has spoiled me forever when it comes to period westerns (it's possible).

Next time I'm picking something with Frances McDormand.

The men will just have to deal.

Gluten-Free Pueblo Bread with Green Chiles
Rustic gluten-free pueblo style bread.

Karina's Gluten-Free Pueblo Bread Recipe

This hearty tender bread is lovely with steaming bowls of chili, soup, slow cooked stew, and any Mexican-style or rustic recipes your family loves. Choose mild or spicy roasted green chiles for this grainy wheat-free bread; gentle or knock 'em dead hot, it will be delicious.

Note: I've tweaked this recipe a bit since it was first posted in 2008.


1 tablespoon active dry or rapid yeast
1 cup warm water 110º to 115ºF
A pinch of sugar or dab of honey
3/4 cup gluten-free cornmeal
1/2 cup organic GF buckwheat flour
1/2 cup sorghum flour or brown rice flour
1/2 cup potato starch
2 teaspoons xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder- mild or hot
1/2 teaspoon ground cinnamon
1/2 teaspoon each of minced onion
1/4 to 1/3 cup organic light brown sugar (I used 1/3 cup)
2 large organic free-range eggs or Ener-G Egg Replacer
1/4 cup plus two tablespoons olive oil, or grapeseed oil
2 or more extra tablespoons of warm water, as needed
1/2 cup chopped roasted green chiles- mild or hot


Turn your oven on briefly to warm it, then turn it off.

Line a 8 or 9-inch cake pan with parchment. Sprinkle a little gluten-free cornmeal on the bottom, and set aside.

Proof the yeast by adding it to the warm water with a pinch of sugar or dab of honey. Set aside to get poofy.

Meanwhile, whisk together the GF cornmeal, flours, and dry ingredients.
Add in the proofed yeast and water mixture, eggs and oil. Stir to combine. The dough should be like muffin batter. Add a tablespoon of warm water, or two, if needed.

Add in the green chiles by hand, and stir until the dough is smooth.

Spoon the dough into a cornmeal dusted cake pan and smooth with wet hands or a rubber spatula to form a loaf. Place the pan into a warm oven (not too hot, as you don't want to bake it, just coax it to rise).

When the dough has doubled in height, turn on the oven and set it to 375ºF.

Bake for 25 to 35 minutes until the loaf is firm to the touch and slightly golden. It should sound a bit hollow if you tap it. If in doubt- check with a wooden toothpick- it should be dry; a few moist crumbs are okay.

Place on a cooling rack for five minutes and then release the bread from the pan to continue cooling on a wire rack- this keeps moisture from forming (moisture from the pan makes a bread bottom soggy- and you don't want a soggy bottom now do you?)

Serve warm or at room temperature- but warm is best.

Grill leftover slices in a little olive oil for a breakfast treat.

Yields 8 to 10 slices.

We enjoyed wedges of this bread dipped in Italian extra virgin olive oil. It was delicious with big bowls of my Buffalo Sausage Stew.

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I can't wait until my children are old enough to enjoy hot spice in there bread.

Alanna said…
With the cornmeal, is it like cornbread then? If so, we are channeling m'dear ...
Ashley said…
Sounds a lot like one of my FAVs of yours... the Green Chile Skillet Cornbread... just with yeast (and I just happen to have some fresh yeast in my fridge!)
Just a thought... do you think this would work with my GF sourdough starter as a base??
aTxVegn said…
Thanks for this recipe! I've been anxious to try a gluten free yeast bread.
elsepeth27 said…
Mmm bread. I need to make some tomorrow. I've been looking for an easy bread, the one I have been making takes a while to pull together. I really wanted bread tonight but didn't have the energy, so I went for biscuits from a packaged mix. Okay, but not bread. :)

Also, I posted that recipe for egg-free, milk-free, and of course wheat free chocolate cake that I mentioned the other day if you want to take a look. It was really quite easy and was very dense, moist, and rich, even after a day on the counter (it didn't live past day two though...).
Priyanka said…
This looks amazing! I live at very high altitude, however, so I normally don't bake. I think this recipe may be okay...
GFN Richard said…
We have had some trouble with baking breads :(

We get the crumble effect. What tends to happen is that we will bake some bread and my girlfriend will take some for lunch made into a sandwich, by the time she goes for her lunch break it looks like a mush sandwich. Basically the bread all falls apart and all that is left is a crumbled mess and whatever she put on the sandwich, making it impossible to eat and basically ruining her lunch :(

Would you happen to have an idea of why this happens? ... We are not big chefs or bakers here.

Don't miss our free cookbook contest!
Name links to it ;)
The Good Eatah said…
Oh my yum. This sounds delicious (and so easy)! I need to work with green chili's more often; you make them incredibly appealing.
Yum! This sounds delish. And easy too.
elsepeth27 said…
I hope it turns out well. Let me know what you substitute with, and how it turns out! I was thinking of trying it with applesauce.
Karina said…
Hey SM aka Mrs.GF- Spicy breads are good- you could easily sub mild chiles, or even roasted corn for the kids.

Alanna- Fun to surf the same wavelength!

Hi Ashley- very perceptive- it is. I have the best luck improvising when I start with one of my own recipes, I've found. ;) As for the starter- yum- why not?

Hola Atxvegn! I bet this would be right up your Texas alley. ;) Let me know what you think.

Hi Elsepeth27- Hope you enjoy it. I checked out the chocolate cake. Thanks!

Priyanka- High altitude baking is tough- especially when you cannot use eggs, I'm finding. I'm at almost 7,000 feet.

Note to non-high altitude bakers: This bread was probably more dense for me than it will be baked at low altitude.

GFN Richard- Exactly- that is the trouble with GF breads. They're often more a batter based bread- like cornbread- than a real gluten-stretched bread. Best grilled or toasted, usually.

Have you tried Pamela's Amazing Wheat Free Bread Mix? It has the best texture I've tried.

Also- I make wraps with brown rice tortillas- roll 'em up, then brush them with olive oil and briefly grill them in a Forman style grill; the wraps seal and stay together; then wrap in foil; these are great for picnics.

Hey Good Eatah- Roasted green chiles are wicked pissah awesome. ;)

Simply Gluten-Free- Yes- and easy is good, yeah? ;) Thanks!


The wrap idea sounds perfect. Especially for something like a tuna sandwich.

I have never tried Pamela's mix, not sure if they even have it hear in Alberta, Canada. Will have to do a search on it.. thanks!
I have never been to your site and am so glad I found such a beautiful site. Love the bread recipe.....
Looks great--I'm having friends over for chili this weekend and was planning on making some cornbread. I'll try it!

I've found myself using masa harina quite a bit in my generic baking mix (usually corn flour, BR flour, teff flour, and sorghum). Obviously using masa instead of cornmeal would make it less grainy and cornbready. Do you think using masa here would make the bread substantially different? How? Thanks!
Heidi said…
I have been vicariously enjoying your blog for quite a long time now! Thanks for all the wonderful recipes - you've inspired me to create my own recipe page (mostly for my highly sensitive family, but please feel free to visit!) I can't use the grains, but I get motivated to make up more recipes every time I visit - thanks!
Naomi Devlin said…

I just left a comment for you on the teff pitta breads post. I think you could use your egg replacer fine and add a little baking soda if you like - although I think it wouldn't need it.

Let me know how you get on.

x x x
Mmm--Mmmm. I love the sound of this pueblo bread. And I'd go with Frances McDormand.
Karina said…
Hi Nina! Welcome and stop by again. ;)

Hello GF in the Greens- I have never used masa harina in baking, so I cannot offer any advice. It's wet, isn't it? That would definitely influence the dry to wet ratio. If you feel confident with knowing your batters, and how they should behave, you could try it, using a little less moisture to start with. But honestly, I've no idea beyond that. If you do try it- please post back and let us know how you make out.

Hola Heidi! I'm glad you came out of hiding and introduced yourself! ;) Thanks and stop by again.

Thanks, Naomi! I appreciate it.

Hey Susan! I agree- Frances it is! Thanks for stopping by- I love your blog.

Sarah said…
My husband was just recently diagnosed with celiac; this a year after being diagnosed with type 1 diabetes. I was so glad to find your site because I am an avid baker. I tried a couple of cookie recipes using splenda as my first go and they were divine. I am thrilled that you are a resident of NM (so am I)and include chiles in your posts. Thanks so much.

Karina said…
Hi Sarah- Thank you and welcome! Glad you found my blog. Sounds like you've got a very full plate. Hope I can help with my recipes.

Take care! :)

K.K. said…
I don't think anyone else has asked, so I will go ahead with my question... can the egg replacer or eggs be replaced by silken tofu? I have a friend who has recently has to live with a gluten-free diet and I would like to bake her some bread and your recipe seems quite doable, but I have to know if the tofu (MoriNu) is okay, (It's in the aseptic package: soft and firm)

Thank you in advance.
Karina Allrich said…
KK- I've never made this with tofu- but if you have had good experience subbing tofu for eggs, then it might be worth a try. The tofu should be gluten-free. Is your friend able to do soy? Some celiacs also react to soy.

KK said…
Hey Karina,

I have subbed eggs with silken tofu with decent results to veganize recipes, but I just realized this recipe uses (light) brown sugar and she cannot have it. (Though the soy is fine, go figure) I will look through your other blog postings and see what other recipes I can try.

Audrey Jensen-- said…
Can anyone suggest something to use in place of Xanthim Gum. My husband and I can't tolerate it.
Karina Allrich said…
KK- Is there a sweetener you prefer? You could use some agave, honey or molasses (use less).

Audrey- Guar gum (made from legumes) is a substitute for xanthan gum. I wonder if you'd use less, however? I've never used guar gum because I'm allergic to legumes.

Some people sub with gelatin, others use agar agar. Or a tablespoon of arrowroot starch. Some use a little flax.

Each sub is a little different in how it affects the texture. Start with 1 teaspoon- you don't want it to turn out gummy.


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