13 Gluten Free Quick Bread Recipes (2024)

These 13 gluten free quick bread recipes for everything from banana, cinnamon swirl and cranberry to zucchini and pumpkin. Not every muffin can be a quick bread, but these get the job done!

13 Gluten Free Quick Bread Recipes (1)

Gluten free quick breads are not exactly like cake and not like cupcakes either. They're not yeast breads, as they make use of chemical leaveners (baking soda and baking powder) rather than yeast to rise. They tend to have less sugar than cakes ?, but it's not like you're going to make a sandwich on a quick bread. ?

Cakes and cupcakes are, technically, quick breads. But to me and for the purposes of this round up, it's not a quick bread unless it's baked in a loaf pan. And you can't just take any old cake or cupcake recipe and throw it in a loaf pan and bake away. Well, you can (free country!) but sometimes it'll work and sometimes it won't. It can be very frustrating (*ask me how I know this*).

But there is something super satisfying about serving yourself a thick slice of a quick bread. I always like my slice with a generous smear of butter, even though I never put butter on a muffin. If you order a muffin in a diner, though, you better believe they're going to slice that muffin in half, toast it and serve it with butter. But I never, ever that do that myself. Mysteries abound!

These are some of my favorite gluten free quick bread recipes. By the way, although I love pound cake and have plenty of recipes for different kinds of gluten free pound cake if you wanna be technical about it, they're not quick breads. No chemical leaveners.

Here's the 10¢ tour of these gluten free quick bread recipes and what I love about each of them:

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This super simple recipe forchocolate chip yogurt quick bread always makes a perfect loaf. It's moist and tender, with a nice mild tang from the plain yogurt. The miniature chocolate chips are optional, but it's hard to imagine why you'd opt out…

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Gluten free peanut butter bread is low in sugar and with no butter or oil, but still moist and tender, and full of peanut flavor. When I say “full of peanut flavor,” I really mean it. If you don't love peanut butter, keep scrolling!

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Our one bowl gluten free banana bread will make a Shoestring Evangelist out of the most skeptical of gluten free home bakers. So many of you have told me that it's become your favorite quick bread of all, gluten free or not. It always comes out perfectly. Want a sweeter loaf? Use really ripe bananas!

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What if you love banana bread but you're avoiding rice flour? Our Paleo banana bread is made with the perfect combination of almond flour and coconut flour, three bananas and just a touch of honey for added sweetness. As a bonus, you make this easy quick bread batter in the blender.

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If your family ever goes on a weekday breakfast strike, like mine does from time to time, tempt them right back in with this gluten free cinnamon swirl bread. It’s an offer they can’t refuse! Seriously. I'd like to see them try.

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This lightly sweetgluten free honey bread is just perfect with a smear of butter and an extra drizzle of honey.

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Gluten free lemon zucchini bread takes the classic zucchini loaf to another level with a pop of citrus flavor from lemon juice and zest. A simple lemon glaze brings it all the way to wow.

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This soft and tender gluten free strawberry bread is lightly sweet and packed with strawberry flavor. It's a perfect alternative to banana bread, and it can even be made with frozen berries in the cold months. That's what I do!

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Made with my perennial favorite, homemade pumpkin butter, this gluten free pumpkin bread is surprisingly light and fluffy. And it doesn't hurt that it's packed with pumpkin flavor. Pumpkin butter is sooooo much better for baking than straight-up pumpkin puree.

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The classic sweet zucchini bread. You just can't go wrong withgluten free chocolate chip zucchini bread. Zucchini really keeps it moist, and otherwise disappears into the bread. You may see it, but you won't taste it!

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The Cadillac of zucchini breads, this loaf ofgluten free bittersweet chocolate zucchini breadis rich and chocolatey, tender and moist. I may just allow my husband to grow as many zucchini plants as he likes next summer. Usually, I have to rein him in. Next year, the sky's the zucchini limit.Long live zucchini!

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This gluten free lemon poppyseed bread is a classic, with the subtle taste of fresh lemon from lemon juice and zest. As always, moist and tender every time.

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Finally,gluten free cranberry breadthat's super moist, lightly sweet and only just a bittart. It’s the perfect quick bread for your holiday table!

So many of you are partial to the marriage of cranberries and orange, and you reported great success substituting out half the milk in this recipe with fresh orange juice and adding some zest. I think this will be the year that I finally try that!

Love,
Nicole

Originally published on the blog in 2014. Much has changed since then!

13 Gluten Free Quick Bread Recipes (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Is it cheaper to make your own gluten-free bread or buy it? ›

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

What are the 3 main ingredients of quick breads? ›

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

Why is my homemade gluten-free bread so dense? ›

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

What flour is best for gluten-free bread? ›

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Why is it so challenging to make good gluten-free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

What are the cons of gluten-free bread? ›

Gluten-free bread manufacturers also often add sugar, fat and salt to their products to make them taste better, Dr. Lee said. And in part because gluten-free breads tend to contain more water, fat and refined starch than wheat-based breads, they spoil and become stale more quickly.

Is there a downside to going gluten-free? ›

If you cut all gluten out of your diet, there's a risk that you could miss out on nutritious whole grains, fiber and micronutrients. Getting enough whole grains in your diet is especially important if you're at risk for heart disease or diabetes.

What does egg do in quick bread? ›

Muffin and Quick Bread Ratio of Ingredients

Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter. Eggs provide structure and act as an emulsifier by surrounding fat particles and helping trap air contributing lightness and volume.

Why is my quick bread so heavy? ›

A close, dense textured quick bread indicates the batter was overmixed, the dough was too wet or dry, the oven was too hot, or the bread wasn't baked long enough.

What does baking powder do in quick bread? ›

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action. Single action baking powder creates the carbon dioxide bubbles upon contact with moisture, similar to baking soda.

Why do you put vinegar in gluten free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Which yeast is best for gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Does gluten free bread need to rise longer? ›

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Is there a trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

How do you make gluten-free bread less crumbly? ›

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

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