This gluten-free Sicilian sausage bread is perfect for holidays, or any time the craving hits! It’s made with rolled pizza dough, filled with Italian sausage & cheese then baked into a warm, shareable loaf that will leave you wanting to reach for another slice!
Sausage Bread – A Holiday Tradition
While there is never a bad time to make sausage bread, it’s generally considered a classic holiday recipe in many Italian-American households. It’s easy to make, share and travel with which makes it a natural fit for major holidays and celebrations.
Growing up, sausage bread was probably my favorite food tradition to enjoy during the chaos of the holiday season. No amount of gingerbread cookies, mugs of hot chocolate or mall Santas can get me in the Christmas spirit more than a fresh loaf of sausage bread.
As you can imagine, moving to England and marrying a Coeliac put a bit of a dampener on my favorite holiday tradition. It didn’t stop me from trying, but let’s just say there were more than a few failed (but tasty) attempts.
I came close last year with my Sausage Focaccia Bread, but I have finally cracked code to filling that shaped hole in my heart with this gluten free sausage bread recipe….finally!
How to Make Gluten Free Sausage Bread
Cook the sausage: Do this first so it has time to cool before filling.
Make the dough: Check the notes below for more info on the process.
Roll into a large rectangle: make it about 12×20 inches.
Add the filling: Spread both cheese & sausage in an even layer across the dough.
Fold in the edges: Fold the sides in, about 1/2-inch to keep the filling from spilling out.
Roll into a log: Start from one of the long ends and roll up into a log. Finish with the seam-side down.
Make a donut-shape: Carefully curl the sides together to make a donut shape.
Proof: Cover the dough and leave in a warm, draft-free place for about 1 hour to rise.
Egg Wash: Slice a few slits across the top to let air vent & dough bakes & brush with an egg wash.
A Note About the Dough Before You Begin
You’re making pizza dough!
In theory, you can use any pizza dough to make sausage bread. However, this isn’t necessarily true for gluten free pizza dough if you don’t have the right binder to give your bread the proper structure it needs.
↳Why this dough works? Instead of xanthan gum, this recipe uses whole psyllium husk as the main binder. Psyllium husk creates a soft and springy dough that’s easy to shape without tearing or crumbling – a lot like a traditional gluten dough.
In case You want a Bit More Help with the Dough…
The dough making process is pretty easy, but if you’d like a bit more info & step-by-step pictures on the process, I recommend you check out my homemade gluten free pizza dough recipe post for the extra guidance.
Other Recipe Questions You Might Have
What is Italian Sausage
Despite the name, Italian Sausage is really Italian-American-style sausage and it’s not something you’ll easily find outside of North America.
If you live in the US or Canada you shouldn’t have too much trouble find it in major grocery stores.
If you do live outside of the US/Canada you can season your own sausage with the herbs & spices listed below.
What if I can’t find Italian Sausage?
Use regular/plain pork sausage and add:
→ 1 tbsp fennel seed
→ 2 tsp dried oregano
→ 1-2 tsp red chili flakes
→ 1 tsp garlic powder
Feel free to play around with the amounts by adding more or less of what you like. You can also consider adding fresh parsley, marjoram, Italian herb seasoning and paprika.
What type of cheese can I use?
Use a low-moisture mozzarella – one you’d use to make pizza. Avoid fresh mozzarella/mozzarella stored in water or it will leak out of the bread.
Grated parmesan is a great addition.
I personally love making my sausage bread with provolone, but it’s so hard to find here in the UK. You can use provolone in place of the mozzarella or a mixture of the two.
Why is there cream (or milk) in the egg wash?
It’s mostly cosmetic – the additional milk sugars helps the bread develop a richer, golden color with a bit of shine.
Gluten free bread is generally low in the protein & starches that gluten-containing breads that allow them to darken as they bake. This is why you may have noticed that gluten free breads & baked goods can look a bit pale after baking.
When I made the bread with a standard egg wash, I found the color to be a bit lacking. A splash of cream (thanks to the milk sugars) made a huge difference in enhancing both color & shine.
Can I make this egg free?
Yes!
A few things to consider:
→ Make sure to check the sausage is egg free.
→ Leave the egg out of the egg-wash (just use cream/milk, parmesan & herb seasoning). The egg wash is technically cosmetic, so it’s not a huge if you skip it.
What type of flour should I use?
I tested this recipe with a few different gluten-free flour combos so you’d have some options to choose from.
#1: Use a basic all purpose gluten free flour blend.
In case you’re interested, my usual go-to is the Gluten Free Plain White Flour from Be Freee because it’s what’s easily available in stores near me.
#2: Whisk together 1⅓ cup tapioca starch (160g); 1 ¼ cup millet flour (150g) OR 1 cup + 1 tbsp white rice flour (150g); 6 tbsp buckwheat flour OR ½ cup sorghum flour (60g).
#3: 1½ cup tapioca starch (180g) + 1⅓ cup white rice flour (187g).
*I recommend you use a kitchen scale in general, but especially if you want to mix your own flour blend.
Do I have to use psyllium husk? Can I leave it out or use something else?
No.
Psyllium husk adds structure to gluten free dough. Without it, the dough would be more like a loose batter than a dough. It also wouldn’t hold its shape while rolling, rising or baking.
If you can’t use or don’t have psyllium husk, but you’re really interested in making sausage bread, I recommend you check out my gluten free focaccia sausage bread recipe.
Can I use a different gluten free pizza dough recipe instead of this one?
Maybe, but I can’t guarantee your results.
If you do want to try this with a different pizza dough, I recommend you choose a recipe that includes psyllium husk in the ingredients to ensure your bread has enough structure and stability to not sink or lose its shape as it rests & bakes.
GF pizza doughs made with xanthan gum are more batter-like than bread like which will make it super tricky (if not impossible) to roll up and bake like this one.
Enjoy!
Let me know if you try this Sicilian Sausage Bread recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Gluten Free Sausage Bread Recipe
This gluten-free Sicilian sausage bread is made with a soft & chewy gluten-free pizza dough, filled with shredded cheese & Italian sausage and brushed with a parmesan egg wash for a beautifully golden crust.
Ingredients
Filling
- 2 tbsp olive oil (30ml)
- 1 lb Italian Sausage, casing removed (450g) - hot, sweet or mild - ensure gluten free
- 2 cups low moisture mozzarella cheese, or provolone cheese grated (225g)
Dough
- 1 ¾ cup lukewarm water (420ml)
- 4 tbsp whole psyllium husk (20g)
- 2 ½ cup + 1 tbsp gluten free all purpose flour blend (360g)
- 1 tbsp sugar
- 2 ¼ tsp quick yeast (8g)
- 2 tsp salt
- 2 tsp apple cider vinegar (10ml)
- 1 tbsp olive oil (15ml)
Egg Wash
- 1 egg
- 1 tbsp cream or whole milk (15ml)
- 1 tbsp grated parmesan
- 1 tbsp Italian herb seasoning
Instructions
- Cook Sausage: Heat oil in a large skillet over a medium-high heat. Add the sausage and cook until browned all over. Use a wooden spoon to break up the sausage into bite-sized pieces as you cook. Use a slotted spoon to remove the sausage from the pan to leave behind the excess oil. Transfer to a plate or bowl and set aside to cool.
Make the Dough
- Psyllium Gel: Mix psyllium husk and water in a small bowl until no lumps remain. Set aside a few minutes to let the mixture thicken into a gel.
- Dry Ingredients: In a stand mixer bowl: Whisk flour, sugar, yeast and salt until evenly combined.
- Add Wet Ingredients: Add psyllium gel, vinegar and oil to the flour mixture. Mix on a medium speed with a dough hook or paddle attachment (about 5 minutes) until the dough is evenly combined. Scrape down the bottom and sides of the bowl as needed. It should be a bit sticky, but easily clump together.
- Knead & Shape: Lightly flour your hands and a large piece of parchment paper. Place dough on the floured surface and knead until soft and smooth.
Fill, Proof & Bake
- Roll dough: Roll the dough out into a large rectangle (about 12x20-inches).
- Add Filling: Spread the cooked (and cooled) sausage and cheese evenly over the top of the dough.
- Roll into a Log: Fold the short edges of the dough in about ½-inch to keep the filling from spilling out the ends. Start from the long-side closest to you and roll the dough into a log. Keep rolling until the dough is positioned with the seam-side down. You can keep it shaped as a log or curl the ends together to make a donut-like shape.
- Transfer & Let Rise: Lift up the parchment paper and transfer the dough to a large baking sheet. Loosely cover with foil, cling film or a clean kitchen towel and set aside somewhere warm and draft-free for about 1 hour to rest & rise.
- Oven Prep: Position an oven rack to the middle of the oven and Preheat to 400°F (200°C).
- Egg Wash: Add the egg, cream (or milk), parmesan and Italian herb seasoning to a small cup or bowl and whisk together until well combined. Use a pastry brush to brush the outside of the dough then cut a few slits across the top to allow air to escape as it bakes.
- Bake: Bake for 15 minutes, then rotate the baking sheet around in the oven an bake for another 20-25 minutes or until cooked through.
- Cool & Enjoy: Transfer to a wire rack to let cool about 10 minutes before slicing & serving.
Notes
General
- For best results: Use a kitchen scale to weigh ingredients. Small weight variations can make a big difference!
- No stand mixer: Mix wet ingredients together in a separate bowl first, then add them to the flour mixture. Use a rubber spatula to mix start mixing the dough, then use your hands when it gets hard to stir. Mix and knead the dough for 5-10 minutes until very well combined.
- Can't find Italian Sausage in store: Use plain sausage with the casing remove and add: 1 tbsp fennel seeds, 2 tsp dried oregano, 1 tsp red chili flakes, 1 tsp garlic powder (optional).
- Make it egg free: The egg/cream wash adds color and shine to the bread as it bakes. If you need an egg free option, omit the egg and brush with cream/milk & cheese only. The bread won't be as golden & glossy, but it won't affect the flavor.
DIY Flour Blend You Can Use Instead of a Store-Bought Blend
- DIY Blend #1: Whisk together 1⅓ cup tapioca starch (160g); 1 ¼ cup millet flour (150g) OR 1 cup + 1 tbsp white rice flour (150g); 6 tbsp buckwheat flour OR ½ cup sorghum flour (60g)
- DIY Blend #2: Whisk together 1⅓ cup white rice flour (190g) + 1 ¼ cup tapioca flour (180g)
Make Ahead/Proof Overnight
- Make & knead the dough as usual, then place the the dough inside a large bowl that's been lightly brushed with oil oil. Cover tightly with plastic wrap or fitted lid and place in the fridge up to 48 hours. The longer it rests, the better the flavor.
- When ready, take the dough out of the fridge and let sit at room temperature just before your start cooking the sausage or for 30 minutes or so it's easier to stretch & roll.
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