he purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, fiber, fat, ash, and carbohydrates), bioactive compounds, antioxidant properties, acidity, baking efficiency, and moisture of the obtained products were determined. Fortifying the bread with raspberry pomace resulted in a change in fiber content from 18.13% d. b. (control sample) up to 19.97% d. b. (10% of freeze-dried pomace), and a change in the fat and ash content in the bread from 5.74% and 2.83% d. b. (control sample) to 7.18% and 3.12% d. b. (10% of freeze-dried pomace). The content of carbohydrates decreased after adding raspberry pomace to the bread, from 65.71% d. b. (control sample) to 63.68% d. b. (5% of freeze-dried pomace). The research carried out also showed that the introduction of 10% freeze-dried raspberry pomace increased the total polyphenol content by 81.75% and the antioxidant properties defined by the ABTS method by 159.54% and by the DPPH method by 96.43% compared to the control bread. The introduction of pomace resulted in a significant reduction in the total baking loss, from 15.1% to 10.62%, and an increase in the total titratable acidity of the crumb, from 2.13 mL NaOH/10 g d. b to 7.78 mL NaOH/10 g d. b. Principal component analysis highlighted a marked effect of the drying method and content of raspberry pomace on the quality values of gluten-free bread. This research demonstrated that raspberry pomace can be a valuable source of fiber and bioactive substances in gluten-free bread.