The prevalence of gluten-related disorders (GRDs) is increasing worldwide. The only currently accepted treatment is the strict adherence to a gluten-free (GF) diet lifelong. Several studies have revealed that a GF diet may lead to nutrient deficiencies, especially in dietary fibre, vitamins, and minerals such as iron. Iron deficiency anaemia is commonly present in coeliac disease, recently diagnosed, and could be persistent despite adherence to a GF diet. GF breads (GFBs) are mainly formulated based on refined flours and starches, which are, in general, not fortified as the gluten-containing counterpart, contributing to an unbalanced diet in people with GRDs. There are several approaches to enhance the iron content; however, the effect of mineral addition on technological, sensory, and nutritional properties should be taken into account. This chapter aims to review different fortified food-based approaches, including traditional strategies such as the addition of different iron compounds; the inclusion of ingredients naturally iron-source such as whole cereals, pseudocereals, and pulses; the application of technological tools for the enhancement the iron-bioaccessibility in GFBs; and finally, to discuss the new challenges and opportunities to be solved.