Erin Swing's Gluten-Free Bread Pudding
With crunchy bread on top and a delicate custard bottom, this bread pudding has a simple, bright, orange flavor. It is equally wonderful as a dessert or a decadent brunch treat. Udi’s sandwich bread works very well for this recipe, either the white or whole grain varieties. Of course, it can be made with regular bread too. I prefer to weigh ingredients when I bake, I find it easier and more fail-safe. 
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5

Olive-Rosemary Bread
To make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350 degrees for 5 to 10 minutes. The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil, or spread with fig tapenade. Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.
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5

Gluten-free Crusty Bread
Gluten-free bread is the great quest of those who cannot eat the protein. It can be done, but here’s the key: don’t expect gluten-free bread to be the familiar gluten bread. Without gluten, bread is always going to be a bit less pliable, a little drier, and more of an unexpected texture than you wish. But once you get past the stubborn notion that everything should be the way it always was, you can have bread again.There is gluten-free bread that you buy from the refrigerated section of the grocery store, just to make a quick piece of toast. It’s more like a soggy bagel texture, but it does the job fine. And then there’s bread that even someone who can eat gluten can enjoy. That’s this bread.Adapted from the "Gluten-free Girl and the Chef" by Shauna James Ahern and Daniel Ahern. 
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4.666665

Eggplant and Tomato with Chicken
This re-invented — and healthier version of — chicken and eggplant parm is wonderful spooned over crusty and crispy bread that softens as it soaks in the flavorful tomato sauce.
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4.11111

Country Bread Rubbed with Tomato and Olive Oil
Perhaps invented as a way to rescue old, dry bread, and to take advantage of the tomatoes that grow so abundantly in the summer garden, there is probably nothing more typically (or uniquely) Catalan or Mallorcan than bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet—in Spanish, it is called pan con tomate—is commonly eaten with slices of cured cold cuts, cheeses, roasted escalivada vegetables, or anchovy fillets. It can be part of a tapas spread, the basis of a meal, or an accompaniment to grilled meats, and is not infrequently prepared for breakfast. With some slices of aged cheese or chorizo (or, the best of the best, a wedge of leftover Potato and Onion Egg Tortilla) and a cafe con leche, it makes an ideal country breakfast. The bread is generally wide slices of pa de pagès (crusty Catalan round-loaf country bread), but a baguette sliced horizontally will work, too. Toasting the bread makes it easier to rub with the garlic and tomato; if using baguette, skip the toasting. You can taste the olive oil here, so be sure to use the best in the pantry. Some choose to rub the tomato and oil on both sides of the bread, in which case the slices need to be eaten with a fork and knife.  
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4

This recipe is a fun twist on the ice cream sandwich classic. Serve these at your next gathering to give your summer barbecue a makeover. 
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4

Blue Ribbon Chef Martin Brock’s Bread Dumplings
Chef Martin Brock’s bread dumplings, a traditional German dish, are made with the leftover bread from Blue Ribbon Bakery.
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4

This banana bread is enhanced with toffee bits, mini chocolate chips, and walnuts. Walnuts can be left out if nut allergies are an issue.
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4

Monkey Bread
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Made with Grands! Biscuits, this classic Monkey Bread recipe oozes with warm caramel and cinnamon. From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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4

Check out this paleo-friendly, gluten-free recipe from George Bryant, the man behind the blog "Civilized Caveman Cooking."
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4

Recipe adapted from samromaniManriklo is a pan-fried bread traditionally cooked over ashes, though you can use a pan or cast-iron skillet. Hancock likens it to Native American “frybread” and Indian naan. Every Romani clan and sub-community has a version this pan-friend bread: to say that bread is a staple would be an understatement. Bread has an importance in Romani culture tantamount to holiness — there’s rarely a meal without it. In We are the Romani people, Dr. Ian Hancock reveals that bread should never be thrown away, and if you drop the bread, well then you best apologize to it. Many Roma will kiss their bread before eating it. Bread is serious.The Manriklo recipe is usually basic because it’s meant to be a pallet for the baker’s creativity. I like the combination of bacon, rosemary, and dill, which pairs well with the “Gypsy Celebration Soup.” I like the bread with grated and melted Gruyère on top, but you could even mix the Gruyère in with the dough. Bread is everything.Read How to Eat Like a Real Gypsy here 
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4

Soda Bread
A favorite Irish recipe, soda bread lends itself to a more hearty and wholesome bread than a traditional yeast bread. Growing up in my house, soda bread was simple and straight forward with no fruit of any kind and usually had wheat and/or oats. I do not oppose the addition of fruit. Sometimes I think it works, especially if eaten with great Irish butter. I remember traditional soda bread being slightly bitter, so I wanted to add millet for the sweet cereal flavor it imparts, yet keep that heartiness with the addition of brown rice flour and flaxseed meal. Flaxmeal also creates this wonderful gel, which aids in building structure in gluten-free bread as well as adding omega-3 amino acids. I tried to make this bread without the use of any gums, but to no avail.  Though it looks complicated, this recipe is delicious! And remember, for best results, make this recipe using a scale.  Click here to see The Science Behind Soda Bread story. 
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3.75