Gluten-free bread can sound like an oxymoron, but with the right flours and ingredients, it can easily come out of your kitchen, regardless of whether you are gluten-free. Not everyone has a gluten allergy, but not everyone can resist a slice of sweet bread, gluten-full or gluten-free, either. Next time you’re looking to eat gluten-free or you are baking for eaters that are, pick one of these 6 gluten-free quickbread recipes to try and surprise yourself with just how good these baked goods can taste. Gluten-free baking doesn’t have to be hard or intimidating. These food formulas prove that it can yield delicious results.
1. Gluten-Free Banana Bread
Everyone loves banana bread, and now everyone can eat it, too. This recipe from Gimme Delicious for gluten-free banana bread makes the carbs on-limits for eaters of all kinds, and it’s all thanks to baking staples, bananas, and gluten-free flour. The recipe makes 1 loaf and will take you 50 minutes to make. Save up your bananas to let them ripen and then enlist them in this delicious and fun gluten-free offering.
- 2 cups gluten free flour
- 4 to 5 very ripe bananas, mashed
- ½ cup sugar
- ½ cup butter (1 stick), softened
- 2 eggs
- 2 tablespoons milk
- ½ teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½-1 cup chocolate chips
Directions: Preheat oven to 350 degrees F. Lightly grease a 9-by-5 inch loaf pan, set aside.
In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack.
2. Gluten-Free Pumpkin Bread
Pumpkin bread is a favorite in the fall and winter, but you can make it whenever the craving strikes as long as you’ve stocked up on your cans of pumpkin. This recipe from Betty Crocker is egg-, nut-, dairy-, and gluten-free, so it yields a snack or dessert that truly anyone can enjoy. It even enlists a shortcut (cake mix!) that cuts down on your baking time and keeps your obligation in the kitchen to 10 minutes. You’ll bake your bread for a little over an hour and will have enough for a treat for the days ahead.
- 1 box Betty Crocker Gluten Free yellow cake mix (or another gluten-free cake mix of your choice)
- 1 can (15 ounce) pure pumpkin
- ½ cup canola oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 teaspoons gluten-free vanilla
- ½ cup gluten-free semisweet chocolate chips (dairy- and nut-free)
Directions: Heat oven to 350 degrees Fahrenheit. Grease bottom only of 9-by-5-inch or 8-by-4-inch loaf pan with oil. In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan. Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.
3. Gluten-Free Apple Cinnamon Bread
Apple cinnamon bread, anyone? It doesn’t matter if you are or aren’t gluten-free — you’re sure to enjoy this one from The Roasted Root. The bread is again made with gluten-free flour, and it’s sweetened with coconut sugar and Greek yogurt, making it a snack you can enjoy easily without guilt.
Apple Cinnamon Mixture:
- ½ cup coconut sugar
- 1 tablespoon ground cinnamon
- 1 granny smith apple, peeled, cored, and finely chopped
- 1 teaspoon olive oil
- pinch salt
For the Gluten Free Bread:
- ½ cup unsalted butter, softened
- 2/3 cup coconut sugar**
- 2 teaspoons vanilla extract
- 2 eggs
- 1½ cups Gluten-free Baking Flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup full-fat Greek yogurt
Directions: Preheat your oven to 350 degrees Fahrenheit. Lightly oil a 9-by-5-inch loaf pan.
In a small mixing bowl, add the ingredients for the apple cinnamon mixture, stir well, and set aside.
In a stand mixer or a mixing bowl, cream together the butter, coconut sugar, and vanilla extract. Add the eggs one at a time and continue mixing until well combined.
In a separate mixing bowl, stir together the gluten-free flour, baking powder, and salt. Pour the flour mixture into the bowl with the wet mixture and mix just until combined. Add the Greek yogurt and mix until smooth and well combined. Spread half of the bread dough in the prepared loaf pan. Add 2/3 of the apple cinnamon mixture and press it into the dough with a spoon. Spread the remaining bread dough on top, followed by the remaining apple cinnamon mixture. Press the apples into the bread dough and make sure all of the batter/apples are evenly distributed in the loaf pan.
Place on the center rack in the oven and bake for 50 minutes. Turn the oven off and allow the bread to sit in the oven an additional 5 minutes or until it tests clean. Remove bread from the oven and allow it to cool for at least 20 minutes before running a knife along the edges, and turning it out onto a cutting board. Cut thick pieces of bread and serve with butter and honey.
4. Gluten-Free Chocolate Zucchini Bread
Speaking of healthy quickbreads, chocolate zucchini bread might not sound like it deserves that classification, but it surprisingly does. The bread might be chocolaty, but it gets its flavor from a scant ¼ cup of cacao powder, and it gets its textures from grated zucchini and almond flour. That’s a lot of fiber and healthy fats in a quickbread, and you have no choice but to make it. The quick treat not only works for gluten-free eaters, but also for those who are Paleo.
- 1 ¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil
- ¼ cup honey
- ¼ teaspoon vanilla stevia
- ¾ cup zucchini, grated
Directions: In a food processor combine almond flour and cacao powder. Pulse in salt and baking soda. Pulse in eggs, coconut oil, honey, and stevia. Briefly pulse in zucchini. Transfer batter to a greased 6.5-by-4 inch baby loaf pan, dusted with almond flour. Bake at 350 degrees Fahrenheit for 35 to 40 minutes. Cool for 2 hours. Serve.
5. Gluten-Free Cranberry Orange Bread
Next up is gluten-free cranberry orange bread from The Healthy Family and Home. This quickbread is packed with vitamins, minerals, healthy fats, and fiber thanks to the cranberries, coconut oil, flax seeds, almonds, and Himalayan pink salt on its ingredients list. It’s basically a health food, and will bake for only 30 minutes. This bread can be fed to both by gluten-free and vegan eaters, but even those who eat dairy and gluten will enjoy it. Make it next time you’re serving a crowd and no one will notice what ingredients are or are not missing.
- 2 cups 1-to-1 Gluten-free Baking Flour
- ¾ cups organic unrefined granular sweetener
- 4 teaspoons baking powder
- ½ teaspoon Himalayan pink salt
- ¼ cup organic coconut oil (melted/liquid)
- 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
- ¾ cups homemade almond milk
- 1 cup organic dried cranberries
- 7 to 8 drops Wild Orange Essential Oil (100% pure)
Directions: Preheat oven at 375 degrees Fahrenheit.
Prepare the flax eggs: Add the ground flax seeds and water to a small bowl and whisk together. Put in the refrigerator while you gather and prepare the rest of the ingredients.
Add all the dry ingredients to a medium sized bowl and stir together. Add all of the wet ingredient to the bowl of dry ingredients, including the flax eggs. Add the cranberries and Wild Orange Essential Oil and gently stir into the batter. Transfer the batter to a bread size loaf pan and spread evenly.
Bake at 375 degrees Fahrenheit for approximately 25 to 30 minutes, or until the top becomes golden and the inside is cooked.
6. Apple Flax Pecan Bread
The last recipe on our list is from Cooking Light and it makes apple flax pecan bread. It’s another quickbread that isn’t anything to feel guilty about, as it is full of antioxidants, vitamins, and omega-3s thanks to the fruit, nuts, and flaxseed baked into the treat. This food formula will serve 15 and the bread bakes for 50 minutes. One serving yields fewer than 200 calories, and a warm slice of the good stuff pairs perfectly with coffee, milk, or tea. Regardless of whether you top your bread with jam or butter, it will satiate you the healthy way and keep your sweet tooth in check.
- 3.45 ounces brown rice flour (about ¾ cup)
- 2.6 ounces white rice flour (about ½ cup)
- 1.05 ounces tapioca flour (about ¼ cup)
- 0.9 ounce flaxseed meal (about ¼ cup)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup light sour cream
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups finely chopped peeled Granny Smith apple (about 1 pound)
- ¼ cup chopped pecans
- Cooking spray
- 2 tablespoons butter
- 2 tablespoons packed brown sugar
Directions: Preheat oven to 350 degrees Fahrenheit.
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, baking powder, and next 4 ingredients in a bowl.
Place granulated sugar and sour cream in a large bowl; beat with a mixer at medium speed until blended. Beat in vanilla and eggs. Gradually add flour mixture, beating at low speed until smooth. Stir in apple and pecans.
Pour batter into a 9-by-5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 50 minutes until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan.
Combine butter and brown sugar in a small saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon mixture over warm bread. Cool completely on wire rack.