Skip to Recipe
Home
Recipes
Bread Recipes
Gluten Free Turkish Bread Recipe

Gluten Free Turkish Bread Recipe

Written by: Damla Sengul
Damla Sengul, Food Editor
Expertise: Food Researcher
Experience: 12 Years
Damla Sengul is a Food Editor and recipe developer at Diets Meal Plan with 12+ years of experience in digital food publishing. Every recipe she publishes has been personally tested and filmed in her home kitchen in Wayne, New Jersey, using locally sourced ingredients. She specialises in recreating healthy versions of popular dishes by substituting high-calorie ingredients with nutritious alternatives, each recipe undergoes multiple rounds of testing until the taste matches or improves on the original Her work includes researching global cuisines and techniques, analyzing recipes from established chefs, and adapting them into practical, approachable formats. She ensures accuracy in ingredients, measurements, and cooking methods so readers can consistently achieve results. In addition to her editorial work, Damla is an avid baker who enjoys creating celebration cakes and experimenting with new dessert recipes in her spare time.
Jump to Recipe

Gluten Free Turkish Bread Recipe: Somun Ekmek Without the Wheat

Turkish somun ekmek is famous for its shattering top crust and soft, chewy pull-apart interior. This gluten-free version keeps that character using a rice-and-tapioca flour blend with psyllium husk for structure.

It suits anyone with celiac disease, wheat sensitivity, or IBS-driven wheat avoidance, and the crumb is soft enough for tearing at the table or building sandwiches. One 80 gram slice runs about 165 calories with 3 grams of fiber.

Serve warm with soup, split for menemen, or use as a base for cheese and olives at breakfast.

What Makes This Version Work

Gluten-free bread lives or dies on two things: hydration and binder choice. Psyllium husk is non-negotiable here. It absorbs three to four times its weight in water and forms an elastic gel that mimics gluten, giving you an open, chewy crumb instead of a dense brick.

Use whole psyllium husk, not powder, and let the dough rest 15 minutes after mixing so the fibers fully hydrate. The flour blend leans on brown rice flour for wheat-like flavor, tapioca starch for stretch, and a small amount of sorghum for depth.

Instant yeast works faster than active dry and needs no proofing. Bake at 425 F on a preheated stone or steel with a tray of boiling water on the lower rack; the steam sets the crust glossy and crisp, exactly like a bakery oven.

For related tips, check out our full guide on keto garlic bread recipe.

Gluten free Turkish bread recipe

Gluten-free Turkish bread recipe in 6 steps

Tried this recipe? Please leave a ⭐ rating on the recipe card below. It helps other readers find it and means a lot to us.

For more on this topic, check out our guide on keto brazilian cheese bread.

Our article on 1 net carb bread covers related ground and is worth a look.

Yield: 12

Gluten Free Turkish Bread Recipe

Untitled design
No Ratings

Let's face it: Turkish bread tastes fantastic. Anyone who has tried it knows. This bread may be suitable for most people with gluten sensitivity and IBS.

Prep Time 1 hour 15 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 25 minutes

Ingredients

  • 2 lbs. gluten-free flour
  • 0.35 fl oz yeast
  • 1 cup of lukewarm water
  • 1/2 cup of olive oil
  • 1 cup of milk
  • 2 eggs
  • 1 tsp. salt
  • 1 tbsp. of sugar
  • 1 egg (to spread on bread)
  • 1 tbsp. of oil (to spread on bread)

Instructions

  1. Take flour in a large and deep bowl. Open the middle like a pool and pour the powdered yeast into it.
  2. Pour warm water into the same pool (lukewarm water is very important at this point because the dough needs lukewarm water to ferment better).
  3. Now, gently whisk the liquid mixture with a small fork.
  4. Ensure the flour on the side does not go into it at this stage. We do this so that the yeast dissolves in the warm water.
  5. Continue whisking for at least 5 minutes.
  6. Now, the flour and the liquid mixture can be mixed. Do not knead at this stage. You will only need to cover the liquid mixture in the middle with flour.
  7. Pour the milk roughly over the entire mixture. Pour the two eggs over it without whisking.
  8. Add the sugar and salt to the mixture.
  9. Mix the dough mixture with the help of a spoon and you can start kneading after all the ingredients are mixed.
  10. You will get a dough that does not stick to your hands but is not too hard.
  11. Take 1 tablespoon of oil, less than half a coffee cup.
  12. Pour it into the palm of your hand and cover the outer surface of the dough with this oil.
  13. Keep kneading in this way. While kneading the dough, add this oil little by little every 3-4 minutes and continue kneading until the oil is done.
  14. Knead this way for 10-15 minutes.
  15. Leave the dough in the bowl it is in, cover it, and let it rest for 1 hour.
  16. At the end of 1 hour, take the sufficiently fermented dough.
  17. Lay parchment paper on the counter and place the dough on it.
  18. Also, get a baking tray and lay another parchment paper on it.
  19. Break off dough slightly larger than a peach. Open it in a round shape with your hand.
  20. Never use a rolling pin. A hand-sized circle will suffice.
  21. Fold the rolled dough like a wrap. Put it on the baking tray.
  22. Continue wrapping until all pieces are finished. Do not worry if you have dough that can easily crumble. It is normal for gluten-free flour to take this form.
  23. Get a small bowl. Crack 1 egg into it.
  24. Add 1 tablespoon of oil and mix well.
  25. Spread this mixture on the bread dough on the tray with the help of a brush.
  26. Apply this process to all the dough one by one so that the top of the bread is well-browned.
  27. Begin preheating your oven to 200 degrees.
  28. While it is warming up, take a sharp knife and make light scratches on the dough lengthwise.
  29. A single long scratch will be enough, from the top to the bottom.
  30. Since the baking time of the bread will vary according to your oven, bake it in a controlled manner.
  31. Check them regularly. The bread is ready when the top and bottom are browned. Now, bring another piece of parchment paper.
  32. Lay it out on the cutting board. Your gluten-free bread should never come into contact with the wood.
  33. Take the baked bread on parchment paper and slice it. Now they are ready.
  34. If the time spent on this seems unnecessary, we should say it is well worth the wait.
  35. Because most of the process will be undertaken by the dough during fermentation and the oven during baking.
  36. In addition, when you sniff the delicious smells from your kitchen, you will once again realize how worth it.
  37. Please share your thoughts with us if you try this recipe. We can’t wait to know what you think.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 799Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 96mgSodium 448mgCarbohydrates 120gFiber 4gSugar 5gProtein 21g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

© Damla Sengul
Category: Gluten Free

Tips and Variations

Score the signature cross-hatch pattern with a wet finger dipped in olive oil right before baking; this is what gives somun ekmek its distinctive look and helps the crust brown evenly.

Brush the top with a mix of egg yolk and Greek yogurt (or coconut yogurt for dairy-free) for a deep golden finish, then sprinkle with nigella and sesame seeds.

If your dough is too stiff to spread, add water a tablespoon at a time; gluten-free doughs should feel like thick pancake batter, not kneadable dough. For a lower-carb version, replace half the rice flour with almond flour and add an extra egg white for structure.

Vegan bakers can skip the egg wash and brush with olive oil plus a pinch of turmeric for color. This dough also shapes into pide (boat shape) for topping with cheese or spiced ground lamb.

Storage and Reheating

Turkish bread is at its peak within 6 hours of baking. To hold overnight, wrap the cooled loaf in a clean linen towel, not plastic, which softens the crust. Freeze extra loaves whole or pre-sliced in a zip bag for up to 2 months. Refresh a whole loaf by misting with water and baking at 375 F for 6 to 8 minutes; the crust crisps right back up. Toast individual slices directly from frozen. Skip the microwave, which turns gluten-free bread rubbery within seconds.

Current Version
August 8, 2026
Edited By
Damla Sengul
August 1, 2026
Edited By
Damla Sengul
  1. USDA FoodData Central. Source
  2. Academy of Nutrition and Dietetics. Food & Nutrition Basics. Source
  3. Harvard T.H. Chan School of Public Health. The Nutrition Source. Source
  4. USDA Dietary Guidelines for Americans, 2020-2025. Source
Related Posts
Tags:, ,
Skip to Recipe