This gluten-free garlic bread is my go-to recipe. The best part? I’ve made it with all types of gluten-free bread and it turns out delicious each time. If you love the ease of frozen garlic bread, make a batch ahead, freeze it, and then heat it when you’re ready to enjoy.

Ingredients.

Here’s what you need to make this recipe. Think of these toppings as suggestion. Add your favorite herbs and cheese to make a gluten-free garlic bread that you love.

• Gluten-Free Bread. Both homemade and store-bought gluten-free bread work great for this recipe. I’d avoid sweetened bread, like cinnamon-raisin, because it adds a flavor not usually found in garlic bread.
• Butter. This garlic bread is really buttery! If you’re dairy-free, use your favorite dairy-free butter. 
• Garlic. Minced garlic gives the bread a nice garlicky flavor. If you don’t have any in the house, use a teaspoon of garlic powder. 
• Parsley. A little chopped fresh parsley adds a subtle freshness. 
• Parmesan. I like to top my garlic bread with a sprinkle of parmesan cheese. 
• Mozzarella. If you love a cheesy garlic bread, top the bread with grated mozzarella before baking. 
• Salt and Pepper. Season the butter with a little salt and pepper. 

How to Make Gluten-Free Garlic Bread.

From start to finish, this recipe takes about 20 minutes to make. Before making the garlic butter, preheat your oven or toaster. This way it’s hot and ready to use when the bread is prepared.

1. Prepare the bread. Slice gluten-free rolls or French bread, in half lengthwise. Or cut a homemade loaf of bread into ½-inch slices. 
2. Make the garlic butter. Mix together softened butter with the garlic, parsley, and a little salt and pepper. 
3. Top. Spread the garlic butter evenly over the bread. If you’re making cheesy bread, sprinkle the parmesan or mozzarella over the garlic butter.
4. Bake until brown. Bake the bread until it’s golden brown. This takes about 10 minutes.

Can you make garlic bread in advance?

You sure can! If you want to make garlic bread in advance, it’s best to use rolls or French bread. Make the garlic butter and spread it on the bread. But don’t bake it. Sandwich the bread together, so the buttered pieces are touching.

Wrap the bread tightly in foil and freeze. You can freeze this for up to one month.

When you’re ready to enjoy: Heat your oven, unwrap the bread, and bake until brown. There’s no need to thaw it. Garlic bread baked from frozen takes a little longer to brown than fresh bread.

How to Store Gluten-Free Garlic Bread

Gluten-free garlic bread tastes the best right after it’s made. If you’ve got some left, don’t toss it. Wrap it in foil and store it overnight. When you’re ready to enjoy, reheat in the oven, toaster oven, or air fryer.

If you have a lot left over, freeze it. Allow the bread to cool, wrap it tightly in foil and freeze. Reheat in the oven. Note: Frozen and reheated garlic bread can dry out slightly. 

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Gluten-Free Garlic Bread

Buttery and garlicky, this gluten-free garlic bread is easy to make. For a dairy-free version, replace the butter with a dairy-free spread.

Course Appetizer, bread

Cuisine American

Keyword garlic bread, gluten-free garlic bread

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6 people

Ingredients

• 4 to 6 gluten-free rolls or 6 slices of gluten-free bread, about 8 ounces of bread
• 6 tablespoons butter, softened (traditional or dairy-free)
• 3 cloves garlic, minced or 1 teaspoon garlic powder
• 2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt, optional optional
• ½ cup grated parmesan or shredded mozzarella, plus more to taste

Instructions

• Preheat oven to 350°F.
• Split gluten-free rolls, lengthwise. Place bread, cut-side up, on a baking sheet.
• Combine butter, minced garlic or garlic powder, parsley, black pepper, and salt in a small bowl. Mix until creamy.
• Spread the garlic butter on the bread. For cheesy bread: sprinkle the cheese over the bread.
• Bake until golden brown, about 8 minutes for slices and 12 minutes for rolls. For extra-crispy garlic bread, broil for one to two minutes.
• Remove bread from the oven. Let cool for a few minutes, slice, and enjoy.

The post Gluten-Free Garlic Bread appeared first on Gluten-Free Baking.

If you love hot cross buns, I’ve got some great news: the gluten-free version is wonderful. It makes buns that are soft and tender buns and filled with raisins and spices. While this is a traditional Easter recipe, you might find yourself baking them all year long.

Ingredients.

Here’s a look at the ingredients and what role they play in the recipe. As with any recipe, I suggest measuring all of your ingredients before you start mixing. This is especially important when making gluten-free yeast dough. You don’t want to get halfway into mixing and realize you’re out of an ingredient!

• Yeast. Instant dry yeast works perfectly for these rolls. Be sure to use yeast that’s gluten-free.
• Milk. Helps bring the dough together, adds flavor, and keeps the dough soft. If you’re dairy-free, use a dairy-free milk. Use a milk that’s about 100 degrees F. 
• Gluten-Free All Purpose Flour. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the results. 
• Granulated Sugar. Adds a light sweetness. 
• Baking Powder. Works with the yeast to help the dough rise.
• Xanthan Gum. Important ingredient. Xanthan gum gives the dough structure. Without the additional xanthan gum, the rolls won’t rise as high and kneading the dough will be messy.
• Salt. Enhances all the other flavors and helps control yeast growth. Use table salt for this recipe.
• Cinnamon and Cloves. Adds a subtle spice. 
• Eggs. Adds richness and flavor. You’ll use two large eggs in the dough and will need one egg white for the egg-wash that’s brushed onto the rolls right before baking.
• Butter. Melt the butter and let it cool slightly before using. You don’t want to pour hot, melted butter into the dough. If you’re dairy-free, use a dairy-free butter spread.
• Raisins. You can use use purple or golden raisins, dried currants, or any dried fruit you enjoy.
• Powdered Sugar. After baking, a powdered sugar cross is piped onto the top of the cooled rolls. 

How to Make Gluten-Free Hot Cross Buns. 

The full recipe and directions are included below. But I suggest you read through this–especially if you’ve never worked with a gluten-free yeast dough before.

Step One: Make the Dough.

1. Combine the warm milk and yeast. Let it sit for five minutes. This gives the yeast a chance to dissolve and start working. You’ll notice a few bubbles on top of the milk.
2. Whisk the dry ingredients together in a large mixing bowl or in the bowl of a stand mixer.
   
   Baker’s Note: If you don’t have a stand mixer, I suggest you mix this dough with a wooden spoon. It’s too thick for most handheld mixers.
   
   Add the yeast-milk mixture, the melted butter, and eggs.
   
   Mix until the dough comes together. It will be very thick but won’t form a ball in the mixing bowl. Add the raisins. Mix until they’re mixed throughout the dough. If you’re making this dough by hand, you can knead the raisins into the dough on the counter.
3. Dust your counter with gluten-free flour.  Turn the dough out onto your counter. Knead it a few times until it’s smooth. 
4. Place the dough in a greased bowl. Cover with plastic wrap and let it rise until it looks light and puffy. This takes about an hour in a 70℉ room.

Step Two: Shape the Rolls.

After the dough is puffy, it’s time to shape the rolls. They’ll need another rise after shaping. But we’re getting close to baking!

5. Turn the dough back onto the counter. Knead it once or twice to deflate it. Pat it into a large round.
6. Cut the dough into 12 pieces even pieces. Use a sharp knife for this step.
7. Roll the dough into balls and place them onto a parchment-lined baking sheet. Cover the pan with a piece of greased plastic wrap. Let rise until the rolls are puffy. This takes about 45 minutes. 
8. When the rolls have risen, combine the egg white with milk. Brush this mixture onto the rolls right before baking. It adds a nice shine to the top of the rolls. 
   Baker’s Note: You can cut a cross in each roll with a sharp knife before baking. This gives the rolls a pretty appearance and can help the rolls from splitting as they bake. I didn’t cut a cross into the rolls pictured. So you can see what they look like without being cut.

Step Three: Bake and Ice.

9. Bake the rolls until they’re golden brown. If you don’t cut a cross into the buns, they might crack as they bake. This is normal. It gives them a rustic appearance that I really like. And those cracks are perfect for holding butter or jam.
10. Let the buns cool before adding the icing cross.

11. When the rolls are cool, make the icing. It’s important that the rolls are fully cooled before icing. If they’re warm—even just a little warm—the icing will melt and run off. 

Tips for Making the Best Gluten-Free Hot Cross Buns.

1. Adjust the consistency of the dough. If it seems too sticky, add a little more gluten-free flour. If it seems dry–where you see flour at the bottom of the bowl or the dough doesn’t come together–add milk, one tablespoon at a time. 
2. Let the dough rise in a greased bowl. It’s important to transfer the dough from your mixing bowl to a greased bowl. (If you don’t have another bowl, no problem. Just wash out your mixing bowl and grease it.) The dough will stick to a non-greased bowl and won’t rise as high.
3. This dough requires two rises. The first rise enhances the flavor of the finished buns. So you don’t want to skip it. If you’d like, you can mix the dough the night before you plan on baking and allow it to rise overnight in the refrigerator. The next morning, stir and shape as directed. The second rise might take a little longer since the dough will be cool from the refrigerator. 
4. Don’t rush the rise. If your kitchen is cool, the dough might take a little longer than an hour to rise. Look for the dough to feel light and puffy. 
5. Knead gently. When you knead this dough, use gentle pressure. If you press too hard, it can stick to the counter, instead of forming a ball.
6. Preheat the oven early. Once the buns have almost doubled in size, preheat the oven. Don’t wait for the buns to fully double in size to preheat the oven or the rolls can rise too much and then collapse after baking.

Storing and Freezing.

These last about two days on the counter. Like all gluten-free bread, this largely depends on your location. If you live in a cold, dry area, the hot cross buns will stale faster than if you live somewhere warm and humid.

Store the cooled hot cross buns wrapped on the counter. If you aren’t going to finish them before they’ll stale, freeze them for up to two months.

To freeze, let the buns cool. Place them into a freezer container. If you need to stack them, place a piece of parchment paper between the layers. 

Note: This recipe was originally shared in 2019. In 2024, it was updated. The blog posts now includes step-by-step directions and photos. The recipe has been updated to use a gluten-free flour blend and now makes a kneadable dough.

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Gluten-Free Hot Cross Buns

Hot cross buns are a classic Easter treat. This easy gluten-free recipe makes sweet and tender buns with spices, raisins, and finished with an icing cross. (Yeast-based recipe.)

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rising Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12 buns

Ingredients

For the Dough

• 1 cup warm milk, about 105℉, plus more as needed (8 ounces; 226 grams)
• 2 ¼ teaspoons (1 packet) instant dry yeast
• 4 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note 1 (17 ounces; 480 grams)
• ½ cup granulated sugar (3 ¾ ounces; 105 grams)
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum, see note 2
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• 2 large eggs
• 6 tablespoons butter, melted and cooled, see note 3 (3 ounces; 85 grams)
• ¾ cup raisins, see note 4 (about 4 ounces; 113 grams)

For the Egg Wash

• 1 egg white
• 1 tablespoon milk

For the Icing Crosses

• 1 ¼ cups powdered sugar (5 ounces; 140 grams)
• 1 tablespoon milk, plus more as needed
• 1 teaspoon vanilla extract

Instructions

• See notes included below before making this recipe.
• Make the Dough: Combine the warm milk and yeast in a small bowl. Stir to dissolve. Allow to stand for about five minutes.
• In a large bowl or the bowl of a stand mixer, whisk together the gluten-free flour, sugar, baking powder, xanthan gum, salt, cinnamon, and cloves.
• Add the milk-yeast mixture, eggs, and melted butter. Mix on medium-low speed until thick and smooth, about three minutes.

  Note: If you don't have a stand mixer, mix the dough with a wooden spoon. This dough is very thick and might be too much for most handheld electric mixers.
• Stop the mixer. Add the raisins. Mix until raisins are mixed throughout the dough.

  Dust your counter with gluten-free flour. Turn the dough onto the counter and knead it a few times, until it's smooth. If the dough seems dry, add a little more milk, one tablespoon at a time. If it's very sticky, add a little more gluten-free flour until you can knead it.

  Transfer dough to a large greased bowl. Cover the bowl with a piece of greased plastic wrap.
• Rise: Allow dough to rise in a warm place until it looks light and puffy, about one hour in a 70℉ room. Or refrigerate overnight.
• Shape: Turn the dough out onto a gluten-free floured counter.

  Knead it a few times to deflate. Pat the dough into a large round. Cut into 12 pieces.

  Roll each piece into a ball. Line a baking sheet with parchment paper. Place the buns on the baking sheet. Cover with greased plastic wrap. Allow buns to rise until light, about 45 minutes.
• When buns have almost doubled in size, preheat oven to 375°. (If you wait until they double in size to preheat the oven, the buns can over-rise and sink during baking.)
• Remove plastic wrap from the pan. Whisk together the egg white and milk. Brush each bun with the egg wash.

  (optional) Using a sharp knife, cut a cross on top of each bun.
• Bake for 20 minutes or until golden brown.
• Once the buns are completely cool, combine the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth. If icing is too thick, add more milk, one teaspoon at a time. Transfer icing to a pastry bag with a round tip or a disposable plastic bag with a small hole cut in the corner.

  Pipe a cross on top of each bun. 
• Store buns covered on the counter for up to two days.

  Freeze cooled buns for up to three months. To freeze gluten-free hot cross buns, allow them to cool completely. Place the buns in a freezer container or bag. If you need to layer the buns, place a piece of parchment paper between the layers.

  Freeze for up to three months. Thaw the buns at room temperature overnight before serving.

Notes

Baker’s Note: Step by step directions with full instructions are included in the blog post. If this is your first time making this recipe or you’re new to working with gluten-free yeast dough, I suggest reading it before making the recipe. It includes a lot of helpful tips for making these buns. Have fun!

Note 1: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another flour might cause the recipe not to work as described.

Note 2: The xanthan gum is an important ingredients, even though the flour blend already contains it. Without the additional xanthan gum, the dough is too sticky to knead and won’t rise as high. 

Note 3: Cool the butter after melting for a minute or so. You don’t want to pour hot, melted butter into the dough. 

Note 4: If your raisins are hard, soak them in warm water for 15 minutes before using. Then drain, pat dry, and use as directed. 

The post Gluten-Free Hot Cross Bun Recipe appeared first on Gluten-Free Baking.

Terrific biscuits without gluten are possible. This recipe makes light and fluffy biscuits that you can shape with a cutter or drop from a spoon. Enjoy them with butter, jam, or served as part of biscuits and gravy.

Why This Recipe Works

• A gluten-free flour blend makes the biscuits tender and moist.
• Cold butter helps the biscuits rise.
• Yogurt provides a tangy flavor and makes a thick, easy-to-work-with dough.
• Resting the dough lets the gluten-free absorb the liquids. This makes for soft and tender biscuits.

Ingredients

Here’s what you need to make a batch of these biscuits and what the ingredients do in the recipe. The list is pretty simple! You might already have them on hand.

• Gluten-Free Flour. I tested this recipe with Bob’s Red Mill Gluten-Free Baking Flour. Since gluten-free flour blends vary by brand, each blend produces different results. Use a blend that contains xanthan gum. If it doesn’t, add one teaspoon xanthan gum to the flour blend. Without it, the biscuits spread.
• Butter. You need cold butter for this recipe. It’s what gives the biscuits their tender texture. You want the butter to feel cool to the touch but somewhat pliable. Cold, hard butter is difficult to work into the gluten-free flour.
• Yogurt. Plain yogurt brings the dough together and brings a tangy flavor. Both Greek yogurt and plain yogurt work. For the best flavor, use a full-fat (whole milk) yogurt.
• Egg. One egg adds flavor and richness. (This recipe can be made egg-free. See note below.)
• Baking Powder. Gives the biscuits a beautiful rise.
• Sugar. A little sugar encourages browning and keeps the biscuits moist.
• Salt. Enhances the flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough.

Dairy and Egg-Free Variations

This recipe is pretty flexible! If you need to replace the dairy or egg, here’s what you do and what to expect.

Dairy-Free
Replace the butter and yogurt with a dairy-free alternative. Be sure to use a dairy-free butter that’s suitable for baking. Dairy and gluten-free biscuits don’t brown as dark as those made with dairy. They’ll remain light brown when done.

Egg-Free
Omit the egg and increase the yogurt by two tablespoons. If the dough seems dry after mixing, add an additional tablespoon of yogurt. Egg and gluten-free biscuits are a little denser than those made with an egg.

How to Make Gluten-Free Biscuits. Step-by-Step.

Let’s take a look at how to make gluten-free biscuits. The recipe isn’t hard but here are the steps you want to pay close attention to when mixing the dough. The full recipe with ingredients and directions is shared below.

1. Whisk together the dry ingredients in a large bowl. 
2. Add the cold butter. Cut it into cubes or grate it before adding it to the dry ingredients. 
3. Mix in the cold butter. You can do this with your fingers or a pastry cutter. Mix until no large pieces of butter remain. 
4. Add the yogurt and egg.

5. Stir until a dough begins to form. If the ingredients look dry, add a little more yogurt. Cover the dough and let it rest (sit in the bowl) for about 20 minutes. Resting the dough allows the gluten-free flour to absorb the liquid. This makes the dough easier to cut and gives it a nice soft texture when baked. 
6. Dust your counter lightly with gluten-free flour. Turn the dough out onto the counter. and knead until smooth. If it starts to stick to your hands, dust your hands with gluten-free flour. Then pat the dough into a round. You want the dough to be about 1-inch thick.

7. Cut the dough into rounds with a lightly floured 2-inch round biscuit cutter. Re-roll the remaining dough and cut into rounds.  

8. Place the biscuits on a parchment-lined baking sheet. It’s important not to press the dough down after cutting it. Simply cut the dough and pace the rounds onto the baking sheet. If you see layers in the biscuits, that’s great.
9. Bake the biscuits until they’re golden brown. A pan takes about 15 minutes to bake. 

Tips for the Best Gluten-Free Biscuits.

Want perfect gluten-free biscuits? Follow these tips!

• Use cold butter. As the biscuits bake, the water in the butter evaporates. This creates steam which helps lighten the biscuits. If the butter is warm, the flour absorbs it. This makes the biscuits dense and heavy.
• Check the consistency of the dough. After mixing, feel the dough. If it seems dry, add a little more yogurt. If it seems too wet and sticky, add a little more gluten-free flour. 
• Let the dough rest. Don’t skip resting the dough. The 20 minute rest makes for wonderfully light biscuits.
• Cut the dough with a sharp cutter. If your cutter is dull, the dough presses together and won’t rise as nicely. 

How to Store and Freeze

Biscuits taste best the day they are made. If you have biscuits left over, cover and store at room temperature. Warm them slightly before eating, either in a toaster oven, air fryer, or microwave. 

Freezer Tips

Bake the biscuits as directed. Let them cool on a wire rack and then place them in a freezer container. Freeze the biscuits for up to three months. When ready to eat, remove the biscuits from the freezer and thaw at room temperature. 

Recipe originally shared March 2020. Last updated to include new photos and information March 2024.

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Gluten-Free Biscuit Recipe

For the best gluten-free biscuits, follow these simple steps: use cold butter, let the dough rest, and bake the biscuits in a hot oven.

Course bread

Cuisine American

Keyword biscuits, gluten-free biscuits

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 biscuits

Ingredients

• 2 ¼ cups gluten-free baking flour (11 ¼ ounces; 320 grams)
• 2 tablespoons granulated sugar (1 ounce; 28 grams)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons cold butter, cut into small pieces (3 ounces; 85 grams)
• 1 cup plain yogurt, Greek or traditional, plus additional as needed (about 8 ounces; 226 grams)
• 1 large egg

Instructions

• Whisk gluten-free flour, sugar, baking powder, and salt in a large bowl.
• Mix the cold butter into the dry ingredients with your fingers or a pastry cutter until the butter is the size of peas.
• Add the yogurt and egg. Mix until absorbed. If dry gluten-free flour remains in the bottom of the bowl, add more yogurt, one tablespoon at a time. The dough should easily hold together. It shouldn't be dry or too soft and squishy.

  Cover the bowl and let the dough rest for 20 minutes.
• Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Dust your countertop with gluten-free flour. Turn dough out onto the counter and knead until smooth. Pat the dough into a round, about 1-inch thick. Cut into rounds using a 2-inch round biscuit cutter.

  Place dough onto the prepared baking sheet.

  Gather the remaining dough together, kneading and patting it into a round and cut out additional biscuits. Repeat. You should have 12 biscuits at the end.
• Bake until the biscuits are golden brown, about 15 minutes.
• Allow the biscuits to cool for 10 minutes before serving.
• Store leftover biscuits wrapped on the counter for up to two days. Or cool and freeze in a freezer container for up to three months.

Notes

Gluten-free flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the results. 

Dairy-free. Replace the butter with an equal amount of cold dairy-free butter or shortening and the yogurt with a plain dairy-free yogurt. Some dairy-free yogurts contain sugar and starches which can change the texture of the final biscuits.

Egg-free. Leave the egg out of the recipe and replace it with two tablespoons of additional yogurt.

 

 

The post How to Make the Best Gluten-Free Biscuits appeared first on Gluten-Free Baking.

If you’ve never had Irish soda bread, you’re in for a treat. Although it has “bread” right in the name, it’s nothing like gluten-free sandwich bread or gluten-free pumpkin bread. Irish soda bread is more like a giant scone or biscuit. And that’s what makes it so irresistible. 

This recipe is inspired by the sweet, raisin, and caraway-filled loaves found in the United States around St. Patrick’s day. It’s such a treat to eat and really fun to make.

Why You’ll Love This Recipe.

• Easy to make. You can make a loaf in about an hour.
• Delicate texture. 
• Great plain or with raisins or caraway seeds. 

Ingredients.

Here’s what you need to make this bread. As always, the full ingredient list and steps are included at the bottom of the post. 

• Gluten-Free Flour. A gluten-free flour blend works great in this easy bread. The recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you use a gluten-free flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the recipe.
• Granulated Sugar. Brings a subtle sweetness to the bread and helps it brown.
• Baking Soda and Baking Powder. The combination of baking soda and baking powder gives this bread a nice texture.
• Salt. Enhances all the other flavors. Use table salt. It blends easily into the dough.
• Butter. Gives the soda bread flavor and richness.
• Buttermilk. Adds great tangy flavor. When combined with the baking soda, it helps the bread to rise.
• Egg. The egg helps the gluten-free dough come together.
• Raisins. (Optional) This is American-style Irish soda bread. It contains both raisins and caraway seeds. Feel free to use both or…skip both. It’s up to you.
• Caraway Seeds. (Optional)Adds an anise-like flavor and a little crunch. 

Variations. 

Egg-free substitutions.
To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great. 

Dairy-free substitutions.
If you’re dairy-free, make the following adjustments. 

• Replace the cold butter with your favorite dairy-free butter or margarine. 
• Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick.

How to Make Gluten-Free Irish Soda Bread.

Irish soda bread is an interesting bread to make. The method is similar to making gluten-free biscuits. You start by working the cold butter into the gluten-free flour. This gives the bread a wonderful texture. Here’s what you need to do.

Make the Dough.

1. Combine the dry ingredients. Place the gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Whisk the dry ingredients. Whisk everything together to combine. Use a whisk or large fork to do this.
3. Work the butter in. Add the cold butter. I like to cut my butter into small cubes. But you can grate the butter on a box grater. Grated butter mixes easily into the dough.
4. Rub the butter into the gluten-free flour. Do this with either your fingers or a pastry cutter. Work the butter into the flour until no large pieces of butter remain. If you’re using grated butter, this goes quickly.
   The small pieces of butter that remain, about the size of a pea, give off steam during baking. The steam helps the dough to rise. 

5. Add the liquid. Once the butter is mixed throughout the dough, add the buttermilk and egg. Stir until a thick dough forms. If the dough seems dry or you notice gluten-free flour in the bottom of the bowl, add a little more buttermilk. 
6. Add the raisins and caraway seeds. If you aren’t using these ingredients, skip this step.
7. Stir to combine. Give the dough a quick stir to incorporate the raisins and caraway seeds. Again, if the dough seems dry, add a little more buttermilk. And if it seems too wet, add a little gluten-free flour.
8. Pat into a disk. Once the dough comes together, dust your counter with gluten-free flour. Knead it gently until it holds together. Then pat it into a round. 

Bake Until Brown. 

9. Transfer the loaf to a parchment-lined baking sheet. Cut a cross into the top. Cutting the top of the dough helps it to rise. Use a sharp knife to do this.
10. Bake until brown. This loaf takes about an hour to bake. Check it after 45 minutes by gently pressing on the center. It should feel firm, not doughy. A cake tester or toothpick inserted into the center should come out clean.  
    Baking Tip: If the top of the loaf browns before the center bakes, cover it with foil. 

How to Serve.

I usually enjoy this bread on it’s own. Sometimes I lightly toast it and spread with a little butter. It’s also great served alongside corned beef dinner or a roast chicken and cooked green vegetables.

How to Store.

This bread lasts about three days on the counter. After that, it tends to get dry and crumbly. 

Tips for Freezing. 

If you want to freeze this bread, I suggest cutting it into slices before freezing. Place a piece of parchment paper between the slices to keep them from sticking. Gluten-free Irish Soda bread can be frozen in a freezer bag or container for up to three months.

Baker’s Tip: Remember to let it cool completely before freezing. If you freeze warm bread, it can trap steam, leading to poor texture or even mold. We want to avoid this! So let the bread cool and then freeze it.

Recipe originally shared March 2021. Updated to include step-by-step photos March 2024.

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Easy Gluten-Free Irish Soda Bread

Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Ingredients

• 3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
• ⅓ cup granulated sugar (2 ½ ounces / 70 grams)
• 2 teaspoons baking soda
• 1 teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
• ½ cup raisins
• 2 teaspoons caraway seeds
• 1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
• 1 large egg, whisked (about 2 ounces / 56 grams out of shell)

Instructions

• Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.
• Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
• Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.

  If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
• Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.
• Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.
• Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.

  To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.

Notes

Gluten-Free Flour

Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using. 

Egg-Free Variation: To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great. 

Dairy-Free Variation: If you’re dairy-free, you can still make this soda bread. You’ll need to make the following adjustments. 

• Replace the cold butter with your favorite dairy-free butter or margarine. 
• Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick. If the dough seems dry, add a tablespoon or so of water or additional homemade buttermilk.
  

The post Easy Gluten-Free Irish Soda Bread Recipe appeared first on Gluten-Free Baking.

There’s just something special about a cinnamon coffee cake. The cinnamon-sugar filling and crunchy streusel topping are one of my favorites. I created this recipe for my first cookbook. The original recipe called for a large 12-cup bundt pan. 

I’ve updated it to fit in a square pan. And I tinkered with the streusel topping. Now, it’s made with a combination of gluten-free flour, sugar, cinnamon, and melted butter. The topping is so easy to make. If you love it, consider making a batch and sprinkling it on these banana muffins.

Ingredients.

At first glance, the ingredient list might look long. That’s because the recipe calls for a cake batter, cinnamon filling, and streusel topping. Happily, all the ingredients are things might already have in the house. 

• Gluten-free flour. Use an all-purpose gluten-free flour blend that contains xanthan gum. It gives the cake a nice texture. If your blend doesn’t, whisk a ½ teaspoon into your flour before using. 
• Butter. You want to use softened butter for this cake. If it’s too cold, it won’t blend easily with the sugar. For a gluten-free and dairy-free coffee cake, use your favorite dairy-free butter. 
• Granulated sugar. Use granulated (white) sugar or organic sugar.
• Sour Cream. A cup of sour cream makes the cake flavorful and moist. Full-fat Greek yogurt can be used in place of sour cream. I’d avoid fat-free sour cream and yogurt. It tends to make the cake dry. If you’re dairy-free, use a dairy-free sour cream or yogurt. 
• Eggs. Use room temperature large eggs. 
• Baking Powder and Baking Soda. The combination of baking powder and soda helps the cake to rise. 
• Salt. Enhances the other flavors. Use table (fine) salt.

How to Make a Gluten-Free Coffee Cake.

Prepare the Filling and Topping.

Start by making the filling and topping. This way they’re ready to use after you’ve made the batter.

To prepare the cinnamon-sugar filling, simply stir together granulated sugar and cinnamon in a small bowl. That’s it!

Then, make the streusel topping. Stir together the gluten-free flour, cinnamon, and sugar with melted butter. Mix until it looks like damp crumbs. By the way, don’t skip the gluten-free flour. It’s what gives the topping its wonderful “crumb” texture.

Make the Batter.

The key to making this batter? Alternate between adding the flour and sour cream.

First, mix together the softened butter and sugar until it’s light and smooth. Add the eggs, one at a time, and mix until fluffy. At this point, the mixture almost looks like vanilla frosting. It’s so pretty!

Stop your mixer and add half the gluten-free flour. There’s no need to measure out exactly half. Just eyeball it. Stir until the flour is fully combined. Then mix in half the sour cream. 

Repeat this process, adding the remaining flour and sour cream, and mix until the batter is thick. Stop and scrape down the bottom and sides of the bowl. A rubber spatula works great for this. Stir in any gluten-free flour that’s clinging to the bowl. 

Fill the Pan.

Bake the Cake.

Bake the cake until a toothpick inserted into the center comes out clean. It takes about an hour to bake. Remove the pan from the oven and let the cake cool right in the pan. 

Variations.

• Add Nuts. If you love nuts in your coffee cake, add 1 cup of chopped pecans or walnuts to the streusel. 
• Add Dried Fruit. Stir up to one cup of your favorite dried fruit, like cranberries or blueberries, into the batter. 
• Reduce the Topping. As written, this recipe has a thick layer of crumb topping. If you don’t want a lot of topping, reduce the topping ingredients by half. 

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Gluten-Free Coffee Cake

This sour cream gluten-free coffee cake is filled with a layer of cinnamon sugar and topped with a cinnamon streusel topping.

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Ingredients

Filling

• ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
• 1 teaspoon cinnamon

Topping

• ½ cup granulated sugar (3 ½ ounces; 100 grams)
• ½ cup gluten-free flour, see note (2 ½ ounces; 70 grams)
• 2 teaspoons cinnamon
• 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Batter

• 2 cups gluten-free flour, see note (10 ounces; 283 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons butter, softened (4 ounces; 113 grams)
• 1 cup granulated sugar (7 ounces; 198 grams)
• 2 large eggs, at room temperature
• 1 cup sour cream or plain yogurt, at room temperature (8 ounces; 226 grams)

Instructions

• Preheat oven to 350℉. Grease a 9×9-inch square pan with nonstick cooking spray or line it with parchment paper.
• Prepare the Filling: Stir together sugar and cinnamon in a small bowl. Set aside.
• Prepare the Topping: In another bowl, stir together gluten-free flour, sugar, and cinnamon. Stir in melted butter. Mix with a fork until crumbly. Set aside.
• Prepare the Batter: Whisk together gluten-free flour, baking powder, baking soda, and salt in a small bowl. Set aside. In a large bowl, mix together butter, sugar, and eggs until smooth and creamy, about one minute.
• Stop the mixer. Add half the gluten-free flour mixture. Mix until combined. Add half the sour cream. Repeat until all the flour and sour are used .Mix until the batter is smooth.
• Spread half the batter into the prepared pan. Sprinkle the cinnamon-sugar filling over the batter. Spread the remaining batter over the following. Top with cinnamon streusel topping.
• Bake for 55 minutes or until a toothpick inserted into the center of the coffee cake comes out clean.
• Allow the cake to cool in the pan before serving. Store the cake covered on the counter for up to four days.

Notes

Gluten-Free Flour: Use a gluten-free flour blend that contains xanthan gum or whisk xanthan gum into the flour before using. For the streusel, whisk ⅛ teaspoon into the flour. For the batter, whisk ½ teaspoon of xanthan gum into the flour. 

The post Gluten-Free Coffee Cake appeared first on Gluten-Free Baking.

When fall arrives, and sometimes a little sooner, I pull out this gluten-free pumpkin bread recipe. It’s a one-bowl recipe and comes together in just minutes. To keep things simple, I use a gluten-free flour blend. It makes a tender loaf with a soft delicate crumb. And since this recipe makes two loaves, we eat one right away and I pop the other in the freezer to enjoy later.

Ingredients and Substitutions.

• Gluten-Free All-Purpose Flour. To help the bread hold together and rise nicely, Use a gluten-free flour blend that contains xanthan or guar gum. If yours doesn’t, whisk a ½ teaspoon xanthan gum into your flour before using. If you’d like to mix your own flours, use 2 ¾ cups finely ground white rice flour, ¾cup cornstarch, and ½ teaspoon xanthan gum
• Pumpkin Pie Spice. The spicy flavor comes from pumpkin pie spice. It’s a premixed blend of spices and usually contains cinnamon, ginger, nutmeg, and allspice. If you want to use your own spices, individual amounts are listed in the recipe. 
• Baking Powder and Soda. The combination of baking powder and soda helps the loaf to rise and gives it a nice brown color.
• Salt. Just a touch brings out the flavor of the bread. Use table salt (not kosher salt) for the best results.
• Sugar. Adds sweetness. Use granulated sugar. Or, if you prefer the subtle molasses flavor of brown sugar, use light or dark brown sugar. Both granulated sugar and brown sugar work great in the recipe. 
• Pumpkin Puree. One can of pumpkin puree gives this bread a great flavor and texture. Be sure to use pumpkin puree, which is simply pureed pumpkin,  and not canned pumpkin pie filling. Canned pumpkin pie filling contains other ingredients and doesn’t work in this recipe.
• Eggs. Two eggs give the bread a lovely cake-like texture. 
• Vegetable Oil. A lot of pumpkin bread recipes call for butter. In side-by-side testing, I found that oil gave the loaves a better texture and crumb. The butter-based pumpkin bread tasted a little dry. Using oil has the added bonus of making the recipe dairy-free.

Ingredient Spotlight: Pumpkin Puree.

The most important ingredient in this bread is the pumpkin. Look for canned pure pumpkin. Sometimes it’s labeled 100% pure pumpkin and some brands call it “pumpkin puree.”

Is canned pumpkin gluten-free?

It should be. But, as always, read labels. Ingredients and “may contain” warnings can change. The best way to know if an ingredient is gluten-free is to first read the label and then contact the manufacturer if you have any questions.

Can I use homemade pumpkin puree?

Yes but expect different results. If you cook, puree, and drain your own pumpkin, go ahead and use it. Just know that homemade pumpkin puree often contains more water than the canned variety. The additional water can affect both the flavor and texture of pumpkin bread. Since this is a loaf of gluten-free pumpkin bread, extra water can make it gummy.

How to Make Gluten-Free Pumpkin Bread.

The basics: Prep your pans. Heat the oven. Mix the batter and bake. It’s that easy. Here are the steps explained and a few pointers so you make perfect pumpkin bread every time.

Step One: Prepare the pans and heat the oven.

Before mixing the batter, grease your pans and set them aside. This is a good time to turn on your oven. Baking bread in a hot oven helps it to rise nicely and bake evenly.

Step Two: Make the Batter.

Grab a large bowl and combine the gluten-free flour, sugar,  pumpkin pie spice, baking powder, baking soda, and salt. Whisk it together. You can use a handheld whisk or an electric mixer for this recipe. Doing this evenly distributes the spices, baking powder, baking soda, and salt. Add the remaining ingredients and mix until the batter is smooth. If you’d like to add chocolate chips, nuts, or dried cranberries, stir them in right at the end.

Step Three: Bake until Brown.

Divide the batter evenly between your two prepared pans. Gluten-free pumpkin bread takes about an hour to bake. After 50 minutes, test the bread for doneness. To tell when the loaf is done, use a cake tester. Insert the cake tester (or toothpick) into the center of the loaf. Look for it to come out dry or with one or two crumbs clinging to it. If you notice wet crumbs or batter, the loaves aren’t done baking yet.

Cool in the pan for a few minutes. Let the bread cool in the pan for about 15 minutes. This helps the bread to set. The loaves are really delicate when they first come out of the oven. After 15 minutes, remove the bread from the pan and place it on a wire rack to finish cooling. Cooling the loaves on a wire rack lets steam escape. This helps the loaves to cool quickly and prevents the loaves from being gummy in the center.

Storage and Freezing Instructions

This bread stays fresh for about four days when stored at room temperature. To keep the bread from drying out, wrap it tightly.

To freeze, allow the bread to cool completely. Once cool, wrap the bread with plastic wrap or place it in a freezer bag. If using plastic wrap, it’s a good idea to wrap the loaf in foil too.

When ready to enjoy, remove the loaf from the freezer and allow it to thaw at room temperature.

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Easy Gluten-Free Pumpkin Bread

Moist and tender gluten-free pumpkin bread recipe. Easy to make and loaded with pumpkin spice flavor.  The recipe makes two loaves. Enjoy one now and freeze one for later.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 2 loaves

Ingredients

• 3 ½ cups gluten-free all-purpose flour, see note (17 ½ ounces; 500 grams)
• 1 tablespoon pumpkin pie spice, see note
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups granulated sugar (11 ½ ounces; 326 grams)
• 1 (15 ounce) can 100% pure pumpkin
• 4 large eggs (about 8 ounces; 226 grams out of shell)
• ¾ cup vegetable oil, such as canola oil (5 ¼ ounces; 148 grams)

Instructions

• Prep pan and Heat oven. Adjust oven rack to the middle position and preheat to 350 degrees F. Grease two 9-by 5-inch loaf pans with nonstick cooking spray or line with parchment paper and grease lightly.
• Make Batter. Whisk together the gluten-free flour, sugar, pumpkin spice, baking powder, baking soda, and salt in a large bowl. Add the pumpkin puree, eggs, and vegetable oil. Mix until smooth. The batter will be thick. If adding chocolate chips, nuts, or dried cranberries, stir them in now.
  3 ½ cups gluten-free all-purpose flour, see note, 1 tablespoon pumpkin pie spice, see note, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 ½ cups granulated sugar, 1 (15 ounce) can 100% pure pumpkin, 4 large eggs, ¾ cup vegetable oil, such as canola oil
  
• Bake Bread. Divide batter evenly between prepared pans. Smooth batter into pans with a small spatula or the back of a spoon.
  
• Bake for about 50 minutes or until a cake tester inserted into the center of the loaves comes out clean.

  Place the pans on a wire rack to cool for 15 minutes and then turn the loaves out onto a wire rack to cool completely.
  
• Store on the counter for up to 4 days at room temperature. To freeze, wrap the cooled loaf in plastic wrap and foil and freeze for up to three months.

Notes

The Gluten-Free Flour.

This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour or blend will affect the bread. 

Sugar. 

For a subtle molasses flavor, use 1 ½ cups light or dark brown sugar.

Pumpkin Pie Spice.

Pumpkin pie spice can be replaced with individual spices: 1 1/2 teaspoons ground cinnamon. 1 teaspoon ground ginger. 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice. 

Optional Ingredients: Chocolate Chips, Nuts, or Dried Cranberries. 

Stir in two cups total either chocolate chips, chopped nuts, or dried cranberries. A mix of two or all three can be used. Just don’t exceed two cups total.

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I love these banana muffins. They’re one of those “You can’t tell this is gluten-free!” recipes. I promise that there isn’t a hint of grittiness that some gluten-free muffins contain.  

Since these are so good, I often double the recipe. Just like my gluten-free blueberry muffins, these freeze beautifully. So when I’m in the mood for a muffin–but not in the mood to bake–there’s always a few in the freezer along with gluten-free chocolate chip cookies and a loaf of sandwich bread. 

How to Make Gluten-Free Banana Muffins: Steps for Success.

This muffin recipe is so easy to make. All you need do is mix the simple batter. Let it rest. And bake the muffins. You got this!

Make the Batter.

You only need one bowl to make this batter. Start by mashing the bananas. Do this with a fork or an electric mixer both work great. Then add the brown sugar, eggs, oil, and vanilla. Mix everything together until it’s almost smooth. If you see a few lumps of bananas, that’s fine.

Stop the mixer and add the remaining ingredients. Stir until a batter forms. This takes about 30 seconds. You’ll notice that the batter is thick. So it’s a good idea to stop the mixer and scrape the bottom of the bowl. A lot of times, there’s a thin layer of flour clinging to the bottom or sides of the bowl. Mix any flour or other ingredients into the batter before you let it rest.

Let the Batter Rest. 

A lot of people believe that after they mix a batter they need to get it into the oven as fast as possible or the muffins won’t rise. This isn’t true. As long as the batter contains double-acting baking powder, the batter can rest. And muffins turn out better if it does. 

Let’s quickly talk about double-acting baking powder since it’s the key to letting the batter rest. Unlike baking soda, which releases gas once when it interacts with the acid and liquid in a recipe, double-acting baking powder works twice. It first releases gas when it comes in contact with liquid and then again when it’s heated.

If you’re going to let your batter rest, be sure the label says “double-acting.” The good news is that most do.

Resting batter simply means mixing it, covering the bowl, and waiting a little while before baking. But how long should you wait? Good question. 
I’ve found that a 30-minute rest gives you the best results. It’s long enough to allow the starches to soften but not so long that a batch of muffins becomes a day-long task.

But what if you don’t have 30 minutes to wait? For this recipe, it’s fine. The muffins still rise and turn out really well. They might not be as tender but if you’re in a rush, I wouldn’t worry about it.

Prepare and Fill the Muffin Pan.

This recipe makes about 16 standard-size muffins. I say “about” because the size of muffin pans varies depending on the manufacturer. You might get 15 muffins if your pan is large or 18 if it’s smaller.

To prevent the muffins from sticking to the pan, I like to line the pan with paper liners. It makes it so easy to get the muffins out of the pan. If you want to skip the paper liners, grease each muffin cavity lightly with oil to prevent the muffins from sticking. Do this even if your muffin pan is nonstick.

As an added layer of protection from the muffins sticking, I spray the top of the pan with nonstick cooking spray. This way, if the muffin batter overflows, it won’t stick to the top of the pan.

Fill each muffin cup about ⅔ full. I like to use a muffin scoop to do this because it makes the task so quick. If you don’t have one, use a ¼ cup measuring spoon.

Bake Until Brown.

These muffins take about 22 minutes to bake. Baking time varies depending on your oven and the size of the pan. Check the muffins for doneness by inserting a toothpick into the center. Testing the center is important. The outside of the muffins bake faster than the center. Always aim the toothpick for the very center of the muffin. If you hit the bottom of the pan, you’ve gone too far down.

Since gluten-free baked goods have a slightly denser crumb than wheat baked goods, some folks like to use a thermometer to test for doneness. If you prefer to use a thermometer, you want the temperature to reach 203℉ to 205℉.

Cool on a Rack.

If you learn one thing about gluten-free baking from me, I hope it’s this: use a cooling rack. Hot baked goods contain a lot of steam. And if they’re allowed to cool in the pan, things can get soggy or gummy. There are a few exceptions, like gluten-free coffee cake, but most things do better when cooled on a wire rack.

When the muffins are done, remove the pan from the oven. Let the muffins cool in the pan for about five minutes. Then transfer the hot muffins to a cooling rack. This allows steam to easily escape and keeps the muffins from getting soggy on the bottom.

How to Freeze Gluten-Free Banana Muffins.

Gluten-free muffins freeze really well as long as you follow a few steps.

1. Let the muffins cool. You don’t want to freeze warm muffins. When muffins are warm, they contain a lot of extra moisture. If you pop them in the freezer, this moisture turns to ice crystals. When the muffins thaw, you’ll notice they’re soggy and dry. It’s easy to avoid this! Just let the muffins cool completely before you freeze them. 
   
2. Use a freezer container. Place the muffins in a freezer bag or container. This keeps them from drying out in the freeze.
   
3. Freeze for up to three months. For the best texture, freeze the muffins for up to three months. When you’re ready to enjoy them, remove the muffins from the freezer. Allow them to thaw at room temperature. 

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Gluten-Free Banana Muffins

These gluten-free banana muffins are tender, moist, and really easy-to-make. You'll need three large bananas for this recipe. For the best flavor and texture, use overripe bananas. They're sweet and add a

Prep Time 45 minutes minutes

Cook Time 22 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 16 muffins

Calories 135kcal

Ingredients

• 3 medium very ripe bananas (about 15 ounces; 425 grams)
• ¾ cup lightly packed dark brown sugar (5 ½ ounces; 155 grams)
• ½ cup oil or (1 stick) butter, melted and slightly cooled (4 ounces; 113 grams)
• 2 large eggs, whisked (about 4 ounces; 113 grams)
• 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (9 ounces/ 260 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips, optional (3 ounces; 85 grams)
• ½ cup chopped walnuts, optional (3 ounces, 85 grams)

Instructions

• In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until batter is thick. Stir in chocolate chips and nuts if using.
• Cover the bowl and let the batter rest for 30 minutes. (This step is optional. It makes the muffins more tender and helps them to rise more.)
• Preheat oven to 350℉. Grease or line 16 standard size muffins cups with paper liners. Fill prepared muffin cups ⅔ full with batter.
• Bake for about 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes; remove from pan and place on a wire rack to cool completely.
• Store, wrapped, on the counter for up to three days or freeze for up to three months.

Notes

Ingredient Substitutions.

Gluten-Free Flour Blend. If you prefer to mix your own flour, use 1 ¼ cups white rice flour, ½ cup cornstarch, ¼ cup sweet rice, and ½ teaspoon xanthan gum. Whisk together. Use in place of the premade flour blend.

Dark Brown Sugar. Use an equal amount of light brown sugar or granulated sugar. Muffins made with granulated sugar bake up a little lighter than those made with brown sugar. 

Eggs. Replace the two eggs with a flax egg. To make it: stir together two tablespoons of ground flaxseed and five tablespoons of hot water. Let the mixture sit for five minutes. It will thicken during this time.  Add it to the recipe along with the brown sugar and oil.

Oil. Melted butter is a great substitute for the oil. Melt one stick (4 ounces) of butter and allow it to cool slightly before adding it to the batter.

The post Gluten-Free Banana Muffins appeared first on Gluten-Free Baking.

It’s great enjoyed on its own or served as a side dish. The recipe includes a dairy-free option.

Cornbread at its best is deeply flavorful with a tender crumb. And, most importantly, it shouldn’t be dry. This recipe meets all of those requirements plus one: it’s easy to make. 

Whether you like your cornbread savory or sweet, this recipe is for you. Adjust the sugar content to suit your tastes. 

For the best texture, bake the cornbread in a well-seasoned cast iron skillet. It makes cornbread that’s golden brown on the bottom with an almost crunchy crust.  

And if you want to make corn muffins, follow this recipe for gluten-free corn muffins. The bake time and method are slightly different than they are for cornbread.

Gluten-Free Cornbread Ingredients.

• Gluten-Free Cornmeal. The key ingredient in this recipe is cornmeal. If you prefer a cake-like cornbread, use finely ground cornmeal. Use a medium ground cornmeal if you prefer a coarse, almost crumbly cornbread.
  
  Note: Although corn is a naturally gluten-free grain, some brands of cornmeal aren’t considered gluten-free by their manufacturer because of how they’re processed. Use a cornmeal that’s labeled gluten-free.
  
• Gluten-Free Flour. A little gluten-free flour gives this cornbread a tender crumb. It also helps to keep it moist for a day or so. 
  
  Since there’s such a small amount of flour, most gluten-free flours should work. (This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.) Don’t use almond or coconut flour. The almond flour makes for a heavy, greasy cornbread, and coconut flour will give you an unpleasantly spongy cornbread.
  
• Sugar. This isn’t a sweet, cake-like cornbread, but it does contain two tablespoons of sugar. The sugar helps the cornbread to brown and enhances the natural sweetness of the cornmeal. In fact, if you try this cornbread with sugar and without, the recipe made with sugar tastes more “corn-y” than the one made without. 
  
  If you want a sweet cornbread, increase the sugar. You can use up to 1/2 cup granulated sugar. And if you don’t want to use sugar, leave it out of the recipe. Most of the time omitting sugar from a baking recipe is a no-no. But it works great in this recipe.
   
• Baking Powder. The rise and tender crumb come from a full tablespoon of baking powder. For a very dense cornbread, reduce the baking powder to one teaspoon. 
  Always use fresh baking powder for baking. The container should have an expiration date on it. If you’re unsure about its freshness, test it. Stir one teaspoon of baking powder into a half cup of hot water. The mixture should bubble immediately.
  
• Salt. A little salt helps enhance the flavor of the cornbread. Without salt, bread tastes flat. Use table salt (fine salt) for this recipe. It blends easily into the batter.
  
• Eggs. Two eggs give the cornbread lift, moisture, and flavor. I haven’t tested the recipe with egg alternatives. So I can’t say if this recipe works egg-free.
  
• Milk. Since I rarely have buttermilk in the house, I stopped using it in my cornbread. Not only is this great for making last-minute cornbread, but it also benefits folks who are on a dairy-free diet. If you follow a dairy-free diet, replace the milk with your favorite dairy-free alternative. Avoid using full-fat coconut milk. It’s too thick and rich for this cornbread.
  
• Oil (or Butter). Any baking oil (corn, canola, or soy) works well. If you include dairy in your diet and prefer the flavor of butter, swap the oil for melted butter. After melting the butter, cool it before adding it to the batter.
  

How to Make Gluten-Free Cornbread.

Gluten-Free Cornmeal

It’s easy to make a batch of this cornbread. Follow these steps and you’ll have a pan of cornbread in under 30 minutes.

1. Preheat the oven. 

For the best rise and crumb, preheat your oven before baking cornbread. Most ovens take about 15 minutes to preheat. Small countertop ovens preheat much faster. 

If you’re using a cast iron skillet, place it in the oven to preheat. A hot skillet gives the cornbread a crunchy exterior. Don’t have a skillet? No problem. Use a cake pan. (Don’t preheat an empty cake pan. If it has a coating, the heat can damage it.)

2. Make the batter.

All you need to make this batter is a large bowl and a whisk. Start by whisking together the dry ingredients. Don’t skip this step. It removes any lumps and helps distribute the sugar, baking powder, and salt throughout the cornmeal and gluten-free flour.  This gives the cornbread a great texture. 

Then add the milk, eggs, and oil. Stir until the batter is smooth. It’ll be a little thick. If you’re using finely ground cornbread and the batter seems too thick to spread, add two tablespoons more milk.

3. Bake Until Brown.

If you’re using a skillet, the cornbread should take about 15 minutes to bake. Cornbread baked in a cake pan takes about 18 minutes. 

To check the cornbread for doneness, insert a toothpick into the center of the bread. It should come out clean. You can also gently press the top of the cornbread with your hand. It should feel firm and spring back to the touch.

Baking Gluten-Free Cornbread in a Skillet

I think a cast iron skillet is one of the best pieces of equipment you can have in your kitchen. You can use it to make a steak or make a cake. (Or, in this case, cornbread.)

If you have an 8-inch cast iron skillet, use it. Pop it in the oven before you turn it on to preheat. A hot skillet gives gluten-free cornbread a crispy and brown exterior. And if you’ve ever baked gluten-free, you know how challenging it can sometimes be to get a nice brown crumb on baked goods.

When the oven is at temperature and your batter is ready to go, remove the skillet from the oven. Grease it generously. Use either cooking oil or nonstick cooking spray. If you use vegetable oil, swirl it around in the pan to coat the pan evenly.

Spread the batter into the hot pan. It might sizzle a little. Quickly return the pan to the oven. 

Cornbread baked in a hot skillet bakes a little faster than cornbread baked in a cake pan. Check the cornbread after 15 minutes. 

When the cornbread comes out of the oven, you can spread a pat of butter over the top. It’ll melt right away. Doing this adds a little richness and flavor.

4. Cool and Serve⁠.

Before serving, cool the cornbread for about 5 minutes. If you cut the cornbread as soon as it comes out of the oven, it can crumble. Cut into pieces and enjoy.

You can enjoy this cornbread on its own. A lovely way to eat a slice is to butter it and toast it in a skillet. Or serve it as a side dish. It’s great with chili or roast chicken. 

If you like your cornbread on the sweeter side, drizzle a little honey over the top. It’s so good.

How to Store Gluten-Free Cornbread. 

Cornbread tastes best the day it’s baked. Wrap leftovers and store on the counter for up to two days. 

If you’d like to reheat the cornbread, place it in a warm oven or butter it and toast it on a griddle or in a hot pan.

This cornbread freezes really well. Allow the cornbread to cool. Then wrap tightly or place into a freezer container. Freeze for up to three months.

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Gluten-Free Cornbread

Easy gluten-free cornbread recipe. Mix all ingredients in one bowl and bake until brown. Dairy-free variation included.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6 servings

Ingredients

• 1 ½ cups coarse/medium ground gluten-free cornmeal (see note) (8 ounces; 226 grams)
• ½ cup gluten-free flour, see note (2 1/2 ounces; 70 grams)
• 2 tablespoons granulated sugar, see note (1 ounce; 28 grams)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup milk, see note for dairy-free option (6 ounces; 170 grams)
• 2 large eggs (about 4 ounces out of shell; 114 grams)
• ⅓ cup vegetable oil (2 1/3 ounces; 66 grams)

Instructions

• Heat oven. Preheat oven to 425°F.

  If using an 8-inch cast iron skillet, place into oven before preheating.
• Whisk together gluten-free cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter will be thick. If it's too thick to spread, add two tablespoons of additional milk.
  
• If using a skillet, remove it from the oven and place it on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.

  If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.

  Spread batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
  
• Allow cornbread to cool for about five minutes before cutting into pieces.
  
• To store: Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

Notes

Cornmeal

This recipe was developed for coarse and medium-ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk. 

Gluten-Free Flour

Bob’s Gluten-Free 1:1 Baking Flour is recommended. 

Dairy-Free Option

Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread. 

Sugar. 
For a sweet cornbread, increase sugar to a ½ cup.

For a savory cornbread, omit the sugar. Gluten-free cornbread baked without sugar doesn’t brown as much. Check for doneness by using a toothpick.

The post Gluten-Free Cornbread appeared first on Gluten-Free Baking.

If you have a lot of zucchini to use, try this recipe for gluten-free chocolate zucchini bread. 

Looking for other gluten-free quick bread recipes? Bake a loaf of gluten-free banana bread or gluten-free pumpkin bread.

Baking a loaf of gluten-free zucchini bread is a fun summer ritual. This easy recipe makes a classic bread that’s pleasantly sweet with a little spice. It’s also really easy to make. If you’ve got a lot of zucchini in the garden, I’m sure you’ll use this recipe again and again. For the best flavor and texture, make this gluten-free bread in the summer when zucchini is fresh and abundant.

Gluten-Free Zucchini Bread Ingredients and Substitutions.

Here’s what you’ll need to make gluten-free zucchini bread. Along with substitutions you can use.

• Zucchini. Two cups of shredded zucchini are the star of the show. Use zucchini that looks moist when you cut it, not dry. If you’re using overgrown zucchini from the garden, remove the seeds before grating.
• Gluten-Free Flour. A gluten-free flour blend gives the bread a tender cake-like texture. For the best results, use a blend that contains xanthan gum or whisk a half teaspoon into your favorite blend before using it. If you don’t want to use a premade gluten-free flour blend, whisk together 1 cup white rice flour, ¼ cup sweet rice flour, and ¼ cup cornstarch with ½ teaspoon xanthan gum. 
• Brown Sugar. This bread has a nice sweetness. Brown sugar, either light or dark, gives the bread a light molasses flavor. If you don’t keep brown sugar in the house, replace it with an equal amount of granulated sugar. 
• Cinnamon or Other Spices. Zucchini is rather bland. Adding cinnamon adds a lovely spice note. You can also use pie spice, pumpkin spice, or a blend of cinnamon, nutmeg, and clove. Use whatever baking spices you enjoy.
• Baking Soda and Baking Powder. Works with the eggs to help the loaf rise. 
• Salt. Without salt, gluten-free zucchini bread tastes bland. Use table (fine) salt. It blends easily into the batter. 
• Eggs. Two large eggs provide structure and holds the batter together. 
• Vegetable oil or Melted Butter. Oil or butter brings richness to the loaf and makes it wonderfully tender. Use either vegetable oil or melted and slightly cooled butter. Melted and cooled coconut oil does work but it makes the loaf a little heavy.
• Vanilla extract. A teaspoon of vanilla extract works with the cinnamon to bring a subtle flavor to the bread. If you like a lemony flavor in your zucchini bread add a teaspoon of lemon extract.

How to Make Gluten-Free Zucchini Bread. Step-by-Step.

This one-bowl bread is really easy to make. The most important step is letting the batter rest for five minutes. During this time, the gluten-free batter transforms from thick to silky smooth.

Prepare the Zucchini. 

The key to making great gluten-free zucchini bread is draining moisture from the zucchini before using it. Doing this keeps the loaf light and tender. Instead of dense and gummy.

• Trim the Ends. There’s no need to peel zucchini for zucchini bread. Simply trim and discard the ends. If your zucchini is small, it’s ready to grate. If you’re using a large zucchini, cut it in half and use a spoon to remove the seeds before grating. 
  
• Shred the Zucchini. Grate the zucchini using the large holes of a box grater or the large grating disk on a food processor. Do not use a small-holed grater. If the zucchini is shredded into very fine pieces, it makes the loaf watery and heavy.
  
• Remove Excess Moisture. It’s important to remove moisture from the shredded zucchini before adding it to the batter. This prevents the finished loaf from being gummy and heavy. 
  
  There are two ways to do this. You can put the shredded zucchini into a colander and press it with the back of a wooden spoon. Or place it into a clean kitchen towel. Wrap the towel into a bundle. Squeeze the towel firmly to remove the liquid. 

Make the Batter. 

This batter is easy to make. All you need is a mixing bowl and a mixer. Since this batter starts out thick, an electric mixer is best. If you’d rather mix it by hand, use a sturdy spatula or wooden spoon.

• Whisk the dry ingredients. Put the gluten-free flour, spices, baking powder, baking soda, and salt into a mixing bowl. Whisk it together. Doing this mixes the spices and leaveners evenly throughout the flour.
  
• Make the batter. Add the sugar, oil, eggs, and vanilla extract. Mix until a smooth batter forms. The batter looks very thick at this point—almost like cookie dough. 
  
• Add the zucchini. Stir in the shredded zucchini and, if you’re using mix-ins like chocolate chips or chopped nuts, add them now. 

Let the Batter Rest. 

Magic happens when this batter rests. The zucchini releases liquid, making the batter smooth. It goes from a thick batter to a cake batter-like consistency. Let the batter rest (sit on the counter) for about five minutes before filling the pan.

Fill the Pan. 

Gluten-free zucchini bread will stick to the pan if you don’t grease it well. Prepare your pan by spraying it with nonstick cooking spray. (Or grease it with solid vegetable shortening and then dust the pan with gluten-free flour.) If you want to ensure the bread doesn’t stick line the pan with a piece of parchment paper after you grease it. The parchment paper should hang over the long sides of the pan by about an inch or two. After the bread bakes, use the parchment paper to lift the loaf out of the pan.

Spread the batter into the prepared pan. Smooth out the batter with the back of a spoon or small spatula. Right before you put the pan in the oven, tap it on the counter to remove any air bubbles. 

Bake Until Brown and Check for Doneness. 

Gluten-free zucchini bread takes about an hour to bake. The real trouble spot is the top of the loaf. Since nothing is more disappointing than finding a raw spot in a baked loaf of bread, here’s how to make sure it’s baked all the way through.

First, check the loaf for doneness by inserting a toothpick into the center of the bread. You can the toothpick to come out clean or with one or two crumbs attached. If the toothpick is coated in batter, keep baking. 

If the toothpick comes out clean, insert the toothpick into the very top of the bread. Stop about a half-inch in. Check it. The toothpick should come out clean.

There’s another way to check for doneness: use an instant-read thermometer. The center and top of the loaf should reach 205°F.

Baker’s Tip: Sometimes the top of the loaf browns before the center is baked. Simply cover the pan with a piece of foil and return it to the oven to finish baking.

Cool.

The bread is really delicate when it comes out of the oven. If you take it out of the pan too quickly, it can break apart. Allow the bread to cool in the pan for about 10 minutes. Then, and this is important, remove it from the pan and place it on a wire rack to cool. Doing this allows steam to escape from the bread and keeps your gluten-free loaf from getting gummy.

Adding Nuts, Chocolate Chips, or Dried Fruits.

Add up to one cup of “add-ins”, like chocolate chips, chopped nuts, or dried fruit,  to this recipe. Stir them in along with the shredded zucchini. Use one or a mix of your favorites.

• Chocolate chips: milk, dark, or white. 
• Chopped walnuts or pecans. 
• Dried cranberries, raisins, golden raisins, or dried cranberries. 

Storing and Freezing Gluten-Free Zucchini Bread.

This bread keeps for about four days after baking. Store it on the counter, wrapped in plastic, or in a storage bag or bread box

Gluten-free zucchini bread freezes beautifully. You can either freeze the whole loaf or slice it and enjoy it one piece at a time. 

1. Let the loaf cool completely. This is important. If you freeze a warm loaf of gluten-free zucchini bread, it can get soggy. 
2. Slice it.(optional) Use a serrated knife and cut into slices. 
3. Wrap well. Wrap the loaf in plastic wrap or place it into a freezer container. If you’re freezing slices, place a piece of parchment between each slice. 
4. Freeze for up to six months. Baked zucchini bread can be frozen for up to 6 months. 
5. Thaw and enjoy. Remove the loaf from the freezer and allow it to thaw at room temperature. Or remove one slice and thaw either on the counter or using a low defrost setting on a microwave.

Print

Easy Gluten-Free Zucchini Bread

Easy gluten-free zucchini bread recipe. The bread is tender, moist, and loaded with zucchini. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one 9×5-inch loaf and doubles easily.

Course bread

Cuisine American, Gluten-Free

Keyword gluten-free zucchini bread, zucchini bread

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 slices

Calories 146kcal

Ingredients

• 1 medium zucchini (about 8 ounces; 226 grams)
• 1 ½ cups gluten-free flour, see note (7 ½ ounces; 212 grams)
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs (about 4 ounces; 113 grams out of shell)
• ½ cup light or dark brown sugar (4 ounces; 113 grams)
• ½ cup vegetable oil, such as canola oil, or melted and cooled butter (2 ⅓ ounces; 65 grams)
• 1 teaspoon vanilla extract

Optional Mix-Ins. Use one cup total.

• 1 cup chocolate chips (6 ounces; 170 grams)
• 1 cup chopped nuts (4 ounces; 113 grams)
• 1 cup dried fruit (4 ounces; 113 grams)

Instructions

• Adjust oven rack to the middle position and preheat to 350°F.

  Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or grease with solid shortening and coat with gluten-free flour. Optional: after greasing, line the pan with a 7- by 13-inch sheet of parchment paper.
  
• Grate the zucchini using the large holes of a box grater. Drain the excess liquid by placing the shredded zucchini into a clean towel and squeezing. Or place the shredded zucchini into a coleander and press out the liquid using the back of a wooden spoon. Set aside.
  
• Whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt.
  
• Add the brown sugar, eggs, vegetable oil, and vanilla extract. Mix until combined. Batter will look dry.
  
• Stir in the shredded zucchini. Allow the batter to rest for five minutes. It will loosen during this time. After five minutes, spread batter evenly into the prepared pan.
  
• Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean or to an internal temperature of 205°F.
  
• Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.
• Gluten-free zucchini bread keeps up to 3 days at room temperature. Wrap the bread tightly in plastic wrap or foil or place in a storage bag or bread box.

  To freeze; wrap the cooled bread tightly in plastic wrap and again in foil. Freeze up to six months. When ready to eat, remove from the freezer and allow to thaw at room temperature. To freeze slices, place a piece of parchment paper between each slice.

Notes

Gluten-free flour: use a gluten-free flour blend that contains xanthan gum or add a ½ teaspoon to your blend before using. To make your own blend: whisk together 1 cup white rice flour, ¼ cup sweet rice flour, ¼ cup cornstarch and a ½ teaspoon xanthan gum. 

Brown Sugar: substitute with granulated sugar. Coconut sugar may be used. Gluten-free zucchini bread made with coconut sugar has a slightly drier texture.

Mix ins: Use one cup total. For example, you could use one cup of chocolate chips OR ½ cup chocolate chips and ½ cup chopped nuts. 

The post Easy Gluten-Free Zucchini Bread appeared first on Gluten-Free Baking.

Gluten-free bread baking presents unique challenges. The dough, unlike wheat-based doughs, is very soft and sticky. And sometimes it’s tough to tell if the bread is baked all the way through. 

Here’s the gear you need to bake your best loaf of gluten-free bread yet. (And don’t worry, a bread machine isn’t on the list.)

#1 Flat Paddle Attachment

Gluten-free bread dough doesn’t form a ball like wheat dough. It’s similar to a very thick batter. This makes the paddle attachment of a stand mixer a better choice than the dough hook. 

Don’t have a stand mixer? That’s okay! Use a heavy-duty handheld mixer. 

#2. Mini Offset Spatula

This tool, often used for frosting, makes it easy to spread gluten-free bread dough evenly into the pan. The reason this matter is because as gluten-free bread dough rises, it doesn’t move much. It’s best to start with the dough evenly spread into the pan. If the dough is higher on one side than the other, the loaf will bake unevenly.

#3. One pound loaf pan with straight sides. 

When making gluten-free bread, the pan matters. If it’s too big, you’ll get a loaf that’s flat and wide. For nice high slices of gluten-free bread, use a one-pound loaf pan. My favorite pan measures 8.5-inch by 4.5-inch by 2.75-inch and is made by Chicago metallic. (And the edges make for a beautiful loaf of bread!)

#4. Instant Read Thermometer

The best way to ensure you’re loaf is baked in the center is to use an instant-read thermometer. Gluten-free bread is best baked to a temperature of about 208 degrees F. Be sure to take the temperature in the center of the loaf, not the edges where the temperature is higher. 

#5 Cooling Rack

A good cooling rack allows air to circulate around hot baked goods. This allows steam to escape and prevents the center of gluten-free bread from turning gummy. After allowing a freshly baked loaf of bread to cool in the pan for a few minutes, transfer it to a cooling rack for the best texture. 

Gluten-Free Bread Recipes to Try

• Gluten-Free Sandwich Bread
• Gluten-Free Cinnamon Raisin Bread
• Gluten-Free Dinner Rolls

The post 5 Tools Gluten-Free Bread Bakers Need appeared first on Gluten-Free Baking.