Gluten Free Bruschetta with Fresh Tapenade
This Gluten-free bruschetta with fresh olive tapenade is the snack that brings big flavor with zero compromise.
In this recipe, you'll be making delicious toasted gluten free bread slices that are golden and crunchy, topped with a fresh tapenade that’s salty, herby, zesty, and basically screams "Mediterranean summer," even in November.
It’s the kind of appetizer that feels fancy but takes almost no effort. Just bold ingredients, clean flavors, and a solid slice of bread that won’t crumble at the first bite.
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Perfect for parties, solo snack boards, or impressing someone with your “I just threw this together” energy. Ready in minutes, naturally dairy free, and made to be devoured.
Pro Tips for This Gluten Free Bruschetta Crostini Recipe
Nothing is as frustrating as getting all geared up to make bread and then have it flop, for no obvious reason! Follow these pro tips so that doesn't happen...
1. Measure Ingredients by Weight
Most of my recipes will offer a measuring cup portion for ingredients in addition to the weight. But that's just so you have an idea of how much 100 grams might measure out to. But always, always use a digital scale, like this one, to the weigh the ingredients. Weight is a much more accurate way of measuring ingredients and especially in baking, where the measurements are crucial. A few grams off, either way can ruin a recipe. Plus once you start measuring by weight it's so easy to just pour flour into a container to weigh than dragging out measuring cups!
2. Use Room Temperature Ingredients
It is so tempting to just grab eggs and butter from the refrigerator and start mixing but it's very important to wait until all ingredients are at room temperature before mixing anything together. The reason why is explained in more detail in my baking class but room temperature ingredients blend together better resulting in better textured breads and baked goods.
Tip for working with egg whites: Cold eggs separate easier than warm eggs. So the trick is to separate them while they're cold... then let the whites sit at room temperature to warm before using them.
3. Check with an Instant Read Thermometer
While quick breads like this pumpkin bread, and muffins, like these lemon blueberry muffins, can be checked for doneness just by inserting a toothpick in the middle and making sure it's clean or nearly clean, yeast breads are a different story. The best, most reliable way of making sure they are done is to use an instant read thermometer. For this bread, and most of my other breads, like this white bread and this oat bread too, you're looking for the thermometer to register between 205 - 210 F.
Using them is super simple. Basically just open it up and stick the tip into the middle part of the bread, not touching the other end of the pan, but far enough in that it's in the middle. Then watch the temperature. It should hit 205 fairly quickly. If it's far from it, stick it back into the oven for another few minutes and check it again.
The Bruschetta Bread "Costini"
For the bruschetta bread (known as crostini), we will be baking a gluten-free French loaf. Follow the recipe below.
If it's your first time baking bread from scratch, consider enrolling in my gluten-free bread baking class).
Recipe
Golden Gluten Free French Bread (Dairy Free)
Ingredients
Method
- Prepare a French Bread pan (this is the one that works really well) by placing it on a cookie sheet and spraying lightly with cooking spray and dusting it with cornmeal. Set aside.
- In a measuring cup, fully dissolve sugar and water. If using active dry yeast, add in the yeast and stir to combine. Set aside.
- In the bowl of a stand mixer or a large bowl for a hand held mixer, add the instant yeast, rice flour, tapioca flour, xanthan gum, salt, and psyllium husk powder. Beat on low speed for 30 seconds to combine.
- Add the melted vegan butter, egg whites, vinegar, and sugar mixture to the dry ingredients.
- Blend for 30 seconds to mix. Stop the machine and scrape the sides down. Beat the mixture on medium for 3 minutes.
- Spoon the batter into the prepared pans, each loaf measuring 10 inches long. Smooth the tops.
- Cover the pan with a light kitchen towel and let the loaves rise for 15-30 minutes or until the batter reaches the top of the rim.
- Using a sharp knife, cut four, 2-inch diagonal cuts in the top of each loaf.
- Preheat the oven to 400 F and bake the loaves for 35-45 minutes or until an instant read thermometer registers between 205-210 F.
- Cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Video
Notes
- Active dry yeast will need to be proofed, instant yeast can be added directly in with the dry ingredients.
- Don't be shy about beating the batter on medium.
- Make sure to smooth the tops, the loaves will turn out very similar to the way they look before baking.
- Bake just the French bread pans, not the cookie sheet used for prep.
The Bruschetta Topping (Tapenade)
The skys the limit with what you want to put on bruchetta. But for this recipe we will be creating an easy tomato and olive tapenade.
- 2 cups roma tomatoes, chopped
- ½ cup yellow tomatoes, chopped
- ½ cup green olives, chopped (or black olives if you prefer)
- 4 tablespoons olive oil
- 5 cloves garlic, chopped
- 1 tablespoon balsamic vinager
- 1 bunch basil leaves, chopped
- salt and pepper to taste
- 2 slices of lemon (to squeeze)
- 1 teaspoon Crushed chili flakes (optional)
- Vegan Parmesan cheese (optional)
Instructions
- In a large bowl, combine the olive oil, garlic, balsamic vinegar, basil, salt, and pepper and optional chili flakes. Stir in the Roma tomatoes and olives. Refrigerate to chill, 1 hour.
- When the bread is done baking and cooled for at least 20 minutes, slice the bread slightly on the diagonal into ½-inch thick slices.
- Oil a large skillet with avocado oil, and lightly grill each slice of bread (both sides) until toasted.
- Top the crostinis with the chilled tapenade, or serve on the side. Squeeze fresh lemon juice from lemon slices and optional vegan parmesan cheese on top.
- Leftover tapenade can be refrigerated for up to two days.
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Gluten Free Bruschetta with Fresh Tapenade - Conclusion
This Gluten Free Bruschetta with Fresh Tapenade is the answer to boring apps and store-bought spreads. It’s crisp, it’s punchy, and it proves you don’t need gluten to make something that tastes gourmet.
Whether you’re serving this at your next get-together or piling it high for a solo snack dinner, one thing’s guaranteed: you’ll want to make a double batch.
FAQS
Can I use another flour besides the rice flour and tapioca flour?
For the tapioca flour, yes. Cornstarch or potato starch would work equally well. The second best substitute for the white rice flour would be brown rice flour but the baked bread is not the exact same texture and consistency.
Can I make this into garlic bread?
Yes! Just slice the loaf into inch thick slices and spread butter and garlic onto each slice. Then toast each slice in the toaster oven until butter is melted. Also check out this garlic bread recipe too!
Can I substitute the egg whites?
The best substitute for the egg whites would be these vegan eggs by Follow Your Heart. Because it's not just the white, the bread may be a little darker shade.
What's the best way to store this bread?
So after the bread is baked, cool it completely and then you have 2 options for longer storage... either slice the entire loaf and freeze it, then toast individual pieces as needed. Or slice the loaf in half and freeze the loaf. Then place it in the toaster oven to 'toast' (heat quickly) and enjoy with butter.
