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. 

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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.

Why You’ll Love This Gluten-Free Banana Bread

• easy to make
• flavorful and dense (without being heavy or gummy)
• Perfect as is or with nuts, chocolate chips, or spices.

Gluten-Free Banana Bread: Important Ingredients

• Ripe Bananas. Do you want a gluten-free banana bread that’s got an intense banana flavor? Then start with really ripe bananas. Use bananas that are dark brown or almost black. The darker the bananas, the sweeter the banana bread. 
• Gluten-Free Flour Blend. I developed this recipe with Bob’s Red Mill gluten-free baking flour. It makes a gluten-free banana bread that’s moist but not gummy. (You know how I feel about gummy gluten-free baked goods!) All gluten-free flours and blends behave differently. So if you use a different flour (or several different gluten-free flours), you might get a different texture.
• Sugar. This recipe uses granulated sugar. It adds sweetness while allowing the banana flavor to take center stage. If you prefer to make your banana bread with brown sugar, go ahead and use it. There’s a note in the recipe below on how to swap the granulated sugar for brown sugar. 
• Butter.  I make my gluten-free banana bread with butter because I prefer the flavor. If you’re dairy-free, use a dairy-free butter replacement. The recipe works great when made dairy-free!
• Eggs. The two eggs in the recipe add structure and help give the banana bread a delicate texture. If you’re egg-free, you can try to use a flax egg in this recipe.

How to Make Gluten-Free Banana Bread: Four Easy Steps for Success

1. Use two bowls. I wish this was a “one-bowl gluten-free banana bread.” Because that would mean you only have one bowl to clean. It’s not–but for a good reason. You want the baking powder and baking soda evenly mixed through the flour. This ensures that your banana bread rises evenly. So you’ll need to whisk together the dry ingredients in a bowl before adding them to the banana mixture. 
2. Mix with a wooden spoon. Or not!  There’s no need to use an electric mixer for this recipe unless you prefer to use one. I mash the bananas with a fork, mix the dry ingredients with a whisk, and then stir everything together with a wooden spoon or rubber spatula. 
3. Bake gluten-free banana bread in a metal pan. The best pan for banana bread is a metal pan. (see below for more information on this.)
4. Cover the bread, if needed. Banana bread takes a long time to bake. This means that the top can get a little too dark in some ovens. If you notice that the top dark but the center still needs a little more baking time, cover the bread with a piece of foil for the last 10 minutes of baking. 

Gluten-Free Banana Bread: FAQs

Can I use this recipe to make banana muffins?

You can but I have a recipe for gluten-free banana muffins that works perfectly. You should probably just use that one. 

Why was my gluten-free banana bread raw in the center?

Argh. This is the most frustrating thing about baking banana bread. Because the batter is thick and contains a lot of moisture, there’s a risk that the bread can look done, only to have a raw center. 

Here are a few ways to prevent this from happening:

1. Check your oven temperature. Use an oven thermometer to make sure your oven isn’t running too hot or too cool. 
2. Check your oven rack. You don’t want the pan too far from the heating element. Adjust your rack so that the pan is about 8 inches from the heating element. 
3. Take the temperature. Check the banana bread in a few spots. Taking care to place the thermometer in the middle of the loaf. The very top and very bottom bake faster than the middle. You want the temperature to between 205 and 210 degrees F. 
4. Use a metal pan. Glass pans tend to bake the outside of the bread too fast, giving you a raw center. If you only have a glass pan, you can try reducing the oven temperature by 25 degrees F. 

Baker’s Tips for Perfect Gluten-Free Banana Bread

You’ll need three medium bananas for this bread. That’s about one cup of mashed bananas or 12 ounces of peeled bananas. 

Want to use less sugar? This bread can handle it. (That’s not true for a lot of baking recipes.) Reduce the sugar from 3/4 cup to 1/2 cup. You can go as low as 1/3 cup. 

For an intense banana flavor: use deep brown, almost black bananas. 

Other Gluten-Free Recipes You’ll LOVE

• Gluten-Free Peanut Butter Banana Bread
• Gluten-Free Chocolate Cake
• Gluten-Free Pancakes

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Gluten-Free Banana Bread

Easy Gluten-Free Banana Bread. This recipe makes a moist and classic banana bread. 

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 10 slices

Ingredients

• 3 medium bananas, peeled (about 12 ounces; 340 grams)
• 2 cups Bob's Red Mill Gluten-Free Baking Flour (10 ounces/ 280 grams)
• 3/4 cup granulated sugar (5 1/4 ounces; 150 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) butter, melted (4 ounces; 115 grams)
• 2 large eggs (out of the shell: about 4 ounces/113 grams
• 1 teaspoon vanilla extract

Instructions

• Preheat oven and prepare pan. Preheat oven to 350 degrees F. Spray a 9x5-inch baking pan with nonstick cooking spray.
• Make the batter. Mash bananas until almost smooth in a medium mixing bowl with a fork. Set aside. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Add mashed bananas, melted butter, eggs, and vanilla extract. Stir until a batter forms. Spread batter evenly into greased loaf pan. 
• Bake the banana bread. Bake until a cake tester inserted into the middle of the loaf comes out clean. Also check the very top of the loaf for doneness. If the top browns too quickly and the center isn't done, cover the loaf a lightly greased piece of foil. (If the center is baked and top of the loaf is raw, cover with a greased piece of foil and reduce the oven temperature by 25 degrees. Bake until done.)
• Cool. Remove pan from the oven and place on a wire rack. After ten minutes, turn bread directly onto the rack.
• Store on the counter. Store, wrapped, at room temperature for up to three days or freeze, wrapped tightly in plastic wrap, for up to one month. 

Notes

Gluten-Free Flour Blend

This recipe was tested with Bob's Red Mill Gluten-free Baking Flour. Use a gluten-free flour blend that contains xanthan gum. If your mix does not contain xanthan gum, add 1/2 teaspoon to the recipe.

Dairy-Free Option

For a gluten-free and dairy-free banana bread, replace the butter with a dairy-free butter spread.

Brown Sugar Option

Replace the granulated sugar with an equal amount of light or dark brown sugar. When adding the brown sugar to the gluten-free flour mixture, rub the sugar to remove any lumps. 

Reduced Sugar Option

For a gluten-free banana bread that contains less sugar, reduce the sugar to 1/2 cup. You can use as little as 1/3 cup sugar. Please note that breads made with less sugar won't be as sweet or as moist as a bread made with 3/4 cup sugar.

Honey or Molasses

I do not recommend a liquid sweetener for this recipe.

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

Cornbread is one of my go-to side dishes. It’s great with chili (of course), roast chicken, and shredded Mexican beef. But sometimes I want something just a little different than my usual pan of gluten-free cornbread: enter cheesy jalapeno cornbread. 

The great thing about this recipe is that it isn’t too hot, not is it too cheesy. It’s, as Goldie Locks would say, “just right.”

Gluten-Free Jalapeño Cheddar Cornbread: The Ingredients

Gluten-Free Cornmeal

I prefer a finely ground gluten-free cornmeal when making cornbread. It gives the bread a lovely cake-like texture. If you prefer a cornbread with a bit more crunch, use a gluten-free stone-ground cornmeal. 

Gluten-Free Flour

Some recipes call for all cornmeal. This isn’t one of them. The recipe uses half cornmeal and half gluten-free flour for a nice texture. Unlike some gluten-free recipes, this one isn’t picky. I used (and recommend) Bob’s Red Mill 1:1 Gluten-Free Baking flour. But any good gluten-free flour blend should do the job well. 

Sugar, Baking Powder, and Salt

Three other ingredients are important to the flavor and lift of this cornbread: sugar, baking powder, and salt. 

The sugar adds sweetness and color. (I love the combo of sweet and spicy!) If you want your cornbread to be a bit less sweet, reduce the sugar from 1/4 cup to 2 tablespoons. 

Jalapeño

With ghost peppers and habaneros going mainstream, jalapeños now seem somewhat quaint. And, in this recipe, I guess they are. They aren’t terribly hot. They just add a pop of spice here and there. And you can control that spice by either omitting the seeds or leaving them in. 

If you prefer a milder heat, remove the seeds. (The seeds contain the heat.) If you want some spice, leave the seeds in. 

No matter which you prefer, with seeds or without, remember to wash your hands after chopping jalapeños. You don’t want to touch your eyes or other parts (ahem) with pepper spice on your fingers. You’ll remember the burn for a long time. Trust me. 

Eggs, Milk, and Cheese

I haven’t tried this recipe without eggs. So, for our egg-free friends, I can’t say whether or not it works with an egg-replacer. 

As for the milk and cheese, the recipe was tested with traditional (dairy) versions. If you’re dairy-free and have substitutes you love, they should work well. 

How to Make Gluten-Free Jalapeño Cornbread

• Heat the Oven.
• Mix the Batter. 
• Bake. (It’s that easy!)

Heat the Oven 

Preheat the oven while you prep the other ingredients. And if you have a cast-iron pan, throw it in the oven while the oven preheats. Pouring batter into a hot skillet gives the cornbread a lovely crust. 

If you don’t own a cast-iron pan, don’t preheat the pan. (And consider getting a cast-iron pan. They’re wonderful!)

Chop the Jalapeños

I like to get this step out of the way first. Grab a jalapeño or two and cut off the stem. Now you’ve got options. If you like things spicy, leave in the seeds and chop the pepper into small pieces. Take care when chopping as seeds can sometimes make a knife slide on a cutting board. 

If you prefer a milder heat, cut the jalapeño in half lengthwise. Use a spoon and scoop out the seeds. (The seeds contain the heat) and then chop.

No matter which you prefer, seeds in our out, remember to wash your hands after chopping jalapeños. You don’t want to touch your eyes or other parts (ahem) with pepper spice on your fingers. You’ll remember the burn for a long time. Trust me. 

Grate the Cheese (Or Not)

I prefer the texture of freshly grated cheese but, for this recipe, pre-grated cheese works well. As always, read labels to ensure the cheese is gluten-free. 

And if you want to skip the cheese, that works too. 

Make the Batter

This batter combines gluten-free flour and cornmeal to make a cornbread that has a soft, cake-like texture. 

Whisk together the gluten-free flour, cornmeal, baking powder, and salt together in a medium bowl. This step helps to distribute the baking powder so your cornbread rises evenly.  

Then add the milk, eggs, and oil. Stir until the batter is smooth. No need to use a handheld mixer for this recipe, a wooden spoon works great. (Unless a handheld mixer is easier for you to use.)

Add the jalapeños and grated cheese. Stir until evenly distributed and you’re all set.

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Gluten-Free Jalapeño Cheddar Cornbread

Easy-to-make sweet and spicy gluten-free cornbread. Perfect served with chili!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 slices

Ingredients

• nonstick cooking spray
• 1 cup gluten-free cornmeal (4 ounces/ 113 grams)
• 1 cup gluten-free all-purpose flour (5 ounces/ 142 grams)
• 1/4 cup granulated sugar (2 ounces/ 56 grams)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (8 ounces/ 226 grams)
• 2 large eggs (about 4 ounces out of shell/ 113 grams)
• 1/3 cup vegetable oil (2 1/3 ounces / 65 grams)
• 2 large jalapeno pepper, diced (see note) (about 3/4 cup)
• 1 cup shredded Cheddar cheese or Pepper Jack (3 ounces/ 85 grams)

Instructions

• Heat Oven and Prep Pan. Preheat Oven to 400 degrees Grease an 8-inch square baking pan with nonstick cooking spray.
• Make the Batter. Whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and vegetable oil. Stir until a batter forms. Add chopped pepper and cheese. Stir to combine. Spread batter evenly into prepared pan.
• Bake and Cool. Bake until cornbread is set and a cake tester inserted into the middle of the cornbread comes out clean. Place pan on a wire rack and allow to cool for 20 minutes before serving. Store leftover cornbread wrapped on the counter for up to three days.

Notes

Notes:

The Cheese: Grate your own cheese or use pre-grated cheese. 

The Jalapeño: The jalapeño seeds contain most of the heat. For a spicy cornbread, leave the seeds in the pepper. For a cornbread with less heat, scoop out the seeds before chopping. 

Gluten-Free Jalapeño Cheddar Skillet Cornbread: Place an 8-inch cast-iron skillet in the oven as the oven heats. Remove it from the oven, grease with nonstick cooking spray and carefully spread the batter into the pan. Bake about 18 minutes. 

Gluten-Free Jalapeño Cheddar Cornbread Muffins: Scoop batter into 12 paper-lined muffin cups. Bake about 18 minutes. 

Freezing: Allow the cornbread to cool completely. Wrap and freeze up to two months. Allow cornbread to thaw on the counter. 

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It’s no secret that I love gluten-free banana bread. And gluten-free banana muffins. So I don’t know why it took me so long to create a recipe for gluten-free peanut butter banana bread.

If you love peanut butter-banana sandwiches, this bread is for you! (And if you’ve never had a peanut butter banana sandwich, what are you waiting for? Go make a loaf of gluten-free sandwich bread, grab some peanut butter and a ripe banana and you’re good to go.)

How to Make Gluten-Free Peanut Butter Banana Bread

1. 1. Use Really Ripe Bananas. (And mash ’em)

      You need really ripe bananas for this recipe. Mash them in a small bowl (it’s easy to do this with a fork.).

   2. Whisk together the dry ingredients. (don’t skip this step!)

      Start by whisking together the gluten-free baking flour, baking soda, baking powder, and salt. This is a quick bread, meaning it’s leavened with baking powder and baking soda rather than yeast. So it’s important to evenly distribute those leaveners evenly throughout the flour mixture. It ensures an even rise while baking.

   3. Make the Batter
      
      

      Beat together brown sugar, peanut butter, and softened butter until it’s light and fluffy. This step captures air and helps the bread to rise. Stop the mixer once or twice and scrape the sides and bottom of the bowl. You’ll see a thick paste of butter and sugar. If that paste goes into the batter, it can cause the loaf to be flat and dense; instead of tall.

      Once the mixture is light and airy, stop the mixer and the eggs. Then beat until the mixture is light and fluffy. At first, it might look curdled. After a minute or so, it should whip up and look like a light frosting.

      Again, just as you did before, stop the mixer and scrape down the bottom and sides of the bowl.

      Add the flour mixture and mashed bananas.

      Stop the mixer and add the whisked flour mixture and mashed bananas. There’s no need to add the flour in stages. Turn the mixer on to low at first to prevent the flour from flying out of the bowl. Then increase the mixer speed to medium-high. Mix until a thick batter forms.

      Use a rubber spatula to scrape the sides and bottom of the bowl. You’ll often find streaks of flour clinging to the bottom of the bow. Stir this flour into the batter with a rubber spatula

      Add the chocolate chips (optional).

      Chocolate chips are a nice addition to this loaf. Stir in about 1/2 cup of chocolate chips. (Or if you really love chocolate, up to one cup.)

   4. Bake
      
      

      Spread the batter into a prepared pan. The best pan to use for quickbreads is an 8.5×4.5-inch loaf pan. It’s the same pan I use for my gluten-free sandwich bread and gluten-free pumpkin bread. If you don’t have this pan in the house, don’t worry. A 9×5-loaf pan also works. The bread just won’t rise as high.

      While this is called a  “quick bread” because of the baking powder and baking soda used in the batter. It doesn’t bake quickly. The loaf can take a little over an hour to bake. It’s best to take the temperature of the bread to ensure it’s done. Look for an internal temperature of around 205 degrees. If you don’t have an instant-read thermometer, use a small paring knife. Stick it into the loaf. It should come out clean.

   5. Cool 
      

      

      Allow the bread to cool in the pan for about 10 minutes. If you try to remove the loaf from the pan too quickly, it can bread. After about 10 minutes, turn it out onto a wire rack to cool completely.

Gluten-Free Peanut Butter Banana Bread: The Ingredients

The Flour

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

The Peanut Butter

It’s best to use traditional peanut butter for this bread. “Natural” peanut butter varies from brand to brand and can sometimes be too oily for baking.

The Sugar

Dark brown sugar gives the loaf a deep flavor. If you don’t have any in the house, replace it with granulated sugar or light brown sugar.

The Bananas

Be sure to use very ripe but not black bananas. They should be spotty and brown all over.

FAQs

Can I replace the egg with an egg-replacer?
I’m not sure. I haven’t tested the recipe egg-free.

Can I make this without butter? Yes. Replace the butter with an equal amount of dairy-free shortening.

Can I make this with a sugar substitute?
I’m not sure. I don’t bake with sugar substitutes. Sorry!

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Gluten-Free Peanut Butter Banana Bread

Gluten-free banana bread with a peanut butter twist. Chocolate chips optional.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Ingredients

• 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (10 ounces/ 280 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup lightly packed dark brown sugar (5 1/2 ounces/ 155 grams)
• 1/2 cup creamy peanut butter (4 3/4 ounces/ 135 grams)
• 1/3 cup butter, softened (2 3/4 ounces; 75 grams)
• 2 medium very ripe bananas (about 8 ounces/ 226 grams)
• 2 large eggs (out of the shell: about 4 ounces/113 grams)
• 1/2 cup chocolate chips optional (3 ounces/85 grams)

Instructions

• Heat the oven and prepare the pan. Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
• Prepare the batter. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

  Beat together the brown sugar, butter, and peanut butter on medium-high speed until light and fluffy. Stop the mixer once to scrape down the bottom and sides of the bowl.
• Add the eggs. Mix until light and fluffy. Stop the mixer once to scrape down the bottom and sides of the bowl. Beat for an additional 30 seconds.
• Stop the mixer and add the whisked flour and mashed banana. Turn the mixer to low. When the flour is incorporated, increase the mixer speed to medium. Mix until a thick batter forms. Stop the mixer. Add the chocolate chips. Stir into the batter with a wooden spoon.
• Bake the Bread. Spread the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 70 minutes. (Internal temperature of the bread should be 205 degrees.)
• Cool the bread in the pan for 10 minutes and then turn out on a wire rack to cool completely.

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For years, before going gluten-free, I enjoyed a secret coffee cake ritual. Whenever I hopped on the train, I’d buy myself a Drake’s cake. (I probably resembled Newman when ripping into that package.) I also bought a cup of tea but, let’s be honest, that wasn’t what got me excited.

Those little cellophane-wrapped cakes were my favorite. Unlike most coffee cakes, which have a dense, heavy crumb, Drake’s is light; the texture similar to a moist sponge cake. And that delicate texture proved the hardest part of creating a gluten-free version of these cakes.

My early recipe attempts were delicious but not Drake’s delicious. At first I made the batter with butter. The result? Coffee cake with a tight crumb. I tried creaming the butter until very light. I tried sour cream. I tinkered with the flours and increased the amount of baking powder. Nothing. The cakes were still too dense. Then I made one easy but critical tweak to the recipe: I got rid of the butter. By replacing the butter with oil, I finally had the result I wanted: the crumb was moist and tender.

With the cake problem solved, there was still one small hurdle to clear. The topping.

Thankfully this was easy to solve. At first I rubbed together brown sugar with a little white rice flour and some softened butter. The “crumbs” melted all over the coffee cakes. By increasing the amount of flour and using half granulated sugar, half brown sugar, and melted butter instead of softened butter, the crumbs didn’t melt during baking.

Tips for Success

• This batter likes to stick. Generously grease your muffin pan with nonstick cooking spray prior to baking or use paper muffin cups.
• Allow the crumb topping to cool. Before preheating the oven, mix together the crumb topping. Allowing the mixture to cool while the oven preheats and you prepare the batter produces a topping that doesn’t melt during baking but rather remains nice and crumby atop the coffee cakes.
• Gently sprinkle the topping over the coffee cakes. Surprisingly this thin batter can hold up a lot of crumb topping. Just take care applying it. Sprinkling the topping gently over the batter in a circular motion, instead of “plopping” it all on at once, ensures the topping won’t sink to the bottom of the coffee cakes.

Allergy-Notes

Corn-Free: To make this recipe corn-free, replace the cornstarch with potato starch.

Dairy-Free: Use a dairy-free milk replacement (gluten-free rice milk or soy milk) instead of the milk.

Egg-Free: This batter relies on the structure and lift the eggs provide. When made egg-free, the cakes didn’t rise well and had a heavy, dense texture. I don’t recommend making this recipe egg-free.

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Gluten-Free Mini Coffee Cakes

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Total Time 43 minutes minutes

Servings 30 mini coffee cakes

Author GlutenFreeBaking.com

Ingredients

For the Topping

• 1 cup white rice flour (4 ounces; 113 grams)
• 1/4 cup cornstarch (1 ounce; 28 grams)
• 1/4 cup granulated sugar (1 3/4 ounce; 50 grams)
• 1/4 cup brown sugar (2 ounces; 56 grams)
• 1 teaspoon ground cinnamon
• 6 tablespoons butter, melted (3 ounces; 85 grams)
• 1/2 teaspoon vanilla extract

For the Cake

• nonstick cooking spray
• 2 cups granulated sugar (14 ounces; 396 grams)
• 1 3/4 cups finely ground white rice flour (7 ounces; 198 grams)
• 3/4 cup sweet rice flour (3 ounces; 85 grams)
• 1/2 cup cornstarch (2 ounces; 56 grams)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 1/4 cups milk
• 3 large eggs (about 5 1/4 ounces; 150 grams)
• 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

• Prepare the topping: In small bowl, stir together white rice flour, cornstarch, sugars, and ground cinnamon. Add melted butter and vanilla extract. Stir until mixture resembles fine crumbs. You don't want too make large crumbs---those can sink to the bottom of the cake during baking. Set aside.
• Prepare the cake: Preheat oven to 350 °F;. Spray 24 muffin cavities with nonstick cooking spray. In large bowl, whisk together granulated sugar, white rice flour, cornstarch, baking powder, salt, and baking soda. In small bowl, whisk together milk, eggs, oil, vanilla extract, and almond extract. Pour wet ingredients over dry ingredients. Whisk until smooth. Batter will be thin.
• Fill prepared muffin cups half full. Generously and gently sprinkle prepared topping over each cake, about one tablespoon each. Bake cakes until golden brown. They should spring back to the touch, about 18 minutes.
• Remove pan from oven. Allow cakes to cool in pan for five minutes before transferring them to a wire rack to cool completely. To remove cakes from the pan, run a metal spatula around the edges of the cake and use the spatula to lift the cake out of the pan. Store cakes in a covered container for up to three days on the counter or freeze cooled cakes for up to one month.

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