Top 50 Recipes

Top 50 Shared Gluten-Free Bread Recipes Of 2016


Love bread but struggle with bought gluten-free bread? We have put together the ultimate list of the top shared bread recipes of 2016 for you to try. Get Baking!

1.[84,275 Shares] – Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free)

A tasty way to enjoy banana bread – with chocolate! This chocolate banana bread is a delicious treat for all to enjoy!

1¼ cups gluten free flour blend*
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup coconut sugar
⅓ cup coconut oil (measure when solid, then melt it in the microwave)
2 very ripe bananas
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅜ cup water


Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides.
Place the dry ingredients in a bowl and whisk together.
Place the bananas in a separate bowl and mash with a fork. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Stir well.
Pour the wet ingredients over the dry ingredients and stir until combined.
Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

*King Arthur Multi Purpose Flour works well, as do blends by Bob’s Red Mill or NOW Foods.



2. [78,273 Shares] – Cloud Bread Recipe: Carb and Gluten Free

Discover a cloud bread recipe that is practically carb-free but still hits the spot when you just need to a sandwich. Here’s how you make it.


3 eggs, 3 tablespoons plain cream cheese (at room temperature), 1 tablespoon honey and ¼ teaspoon baking powder (rosemary optional)


Preheat your oven to 300°F. Next, separate the egg yolks from the whites using two bowls. Mix the room-temperature cream cheese and the honey into the bowl with the yolks until smooth. Then add the baking powder to the bowl with the whites and beat on high speed until the mixture is fluffy and looks a lot like whipped cream. Carefully fold the yolk mixture into the whipped mixture and mix gently with a spatula until fully combined (no yellow streaks).


Spoon 6 to 8 even rounds onto a greased baking sheet. Pop the tray into the oven for about 15 minutes, oruntil they’re golden brown.


Cloud bread has a super-mild egg flavor. Garnishing it with herbs (like rosemary) before you bake it is a nice add-on and a delicious way to balance it out.



3. [71,309 Shares] – 3-Ingredient Gluten-Free Bread That Will Keep You in Fat-Burning Mode ALL Day Long

As the gluten-free diet grows in popularity, so does the rise of gluten-free, low carb bread (no pun intended). Often, though, gluten-free bread is no better than the loafs they imitate. They usually have an equally high glycemic load and contain ingredients derived from corn, potatoes, or soy. Not Bulletproof. But what if you could have your bread and eat it, too?


6 pastured eggs, separated

1/2 cup grass-fed Bulletproof Whey Protein
Grass-fed butter (to grease pan)


Preheat oven to 325 degrees F. Use middle rack and remove any racks above as bread will expand while baking.
Generously butter a loaf pan/dish with grass-fed butter. (Side note: If possible, use a ceramic pan. The bread will cook evenly without sticking, and a ceramic pan won’t leach chemicals like Teflon cookware will).
Beat 6 egg whites until stiff peaks form – a hand mixer on high works well. Really beat the whites until the peaks are VERY stiff. If you don’t beat them enough, they’ll collapse when you add the whey and egg yolks, and you’ll end up with a Styrofoam-like concoction. Yuck.
Add ½ cup of Bulletproof Whey Protein and the 6 yolks, blend gently on low just until fully incorporated. The batter will be fluffy.
Pour batter into prepared dish and place in oven.
Bake for 40 minutes.
Remove and allow to cool completely. The loaf will sink to a normal height.
Once fully cooled, release from the dish, slice, and serve.
Leftovers will keep in the fridge for a few days.
Reheating recommendation: Heat a skillet to medium-high and add ghee or grass-fed butter, sear bread slices in skillet until lightly toasted on each side, about 30 seconds per side. Do not overheat.
Keep in mind that oxidized cholesterol from the cooked egg yolks can cause a little inflammation, so don’t eat this every day. Stick to every few days, if you can control yourself.



4. [64,483 Shares] – Gluten Free Flat Bread

Gluten Free Flat Bread – A delicious alternative to pita bread!

Serves:4 6-inch round flat breads

4 whole eggs
4 egg whites
1 tablespoon coconut manna, or extra virgin olive oil, or clarified butter
¾ teaspoon sea salt or kosher salt
¼ cup coconut flour (found online, in some big box stores, or supermarket)
1 ½ teaspoons gluten free baking powder
2 teaspoons arrowroot powder (found at some supermarkets or on line)
3 tablespoon any fresh herb or a combination such as fresh parsley, basil, rosemary or thyme
Extra virgin olive oil or non-stick cooking spray for pan

In a large bowl, mix whole eggs with egg whites until blended.
Add melted manna or olive oil or butter, salt, coconut flour, baking powder, arrow root and fresh herbs.
Mix thoroughly with a whisk then let mixture sit for five minutes. Then whip again. This is necessary so the flour absorbs the liquid.
Using a flat griddle pan or crepe pan, heat over medium low to low heat. But let the pan fully heat before starting to ensure that the pan is very hot.
Once hot, spray or brush on some oil and pour about a third of a cup of batter onto pan and then cover with a glass lid . The lid helps retain the heat (like a mini oven) to cook the bread and using a glass lid will help you see when to turn the flat bread.
After 3-4 minutes, you should see the edges dry and bubbles forming in batter. With a spatula, lift an edge and check. If golden, flip, cover and cook the other side about 2-3 more minutes, or until slightly browned and cooked through.
Transfer to a platter and continue cooking the remainder of the batter. (Note: I used two pans so I could cook two at a time and found the timing to be slightly different between the two pans, mostly because one pan was thicker than the other, therefore your cooking time will vary depending on your cookware, burner type and heating source.)
Once cooked, these are great served warm with sandwich ingredients folded in half like a piece of pita bread.



5. [40,339 Shares] – The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)

Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb and only 165 calories per muffin.Thanks to coconut flour, making baked goods healthier has never been easier. Coconut flour has made these amazing banana muffins possible! They are super moist, fluffy and delicious. They can be easily made into a loaf, cake, pancakes, and even waffles.


4 medium eggs (or 3 large)
2 -1/2 cups mashed bananas (4-5 medium)
½ cup almond butter (peanut butter can also be used)
¼ cup butter (olive oil can also be used)
1 teaspoon vanilla
½ cup coconut flour (almond flour can also be used)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
pinch of sea salt
½ cup chocolate chips Instructions

Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.

Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.

Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.



6. [36,183 Shares] – Gluten Free Pumpkin Banana Bread

Fall flavor meets banana bread in this gluten free pumpkin banana bread. It’s the perfect way to use up old bananas and open cans of pumpkin.


2 C gluten free all-purpose flour
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 C granulated sugar
1/2 C light brown sugar
1/2 C chopped walnuts
1/3 C avocado oil (or canola oil)
2 large eggs, room temperature
2/3 C unsweetened coconut milk
1/2 C pumpkin puree
1/2 C mashed banana
2 tsp vanilla extract


Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-tick spray.
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Break up any large brown sugar clumps, and stir in the walnuts.
In a medium bowl, whisk together the oil, eggs, milk, pumpkin, banana, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake at 350 degrees for 55-65 minutes or until a tester comes out clean.


7. [34,584 Shares] – The Best Gluten Free Sandwich Bread

This bread doesn’t taste gluten free? It is chewy and moist, and soft, and simply perfect.

¾ Cup Warm Water
1½ TBSP Active Dry Yeast
3 egg whites
¼ cup brown sugar
¼ cup olive oil , (or vegetable oil)
1 TBSP Apple Cider Vinegar
2 cups Tapioca Flour
½ cup Brown Rice Flour
½ cup Potato Starch
2 tsp Xanthin Gum
¾ tsp salt
½ tsp baking powder

Grease and flour a loaf pan. I used some rice flour to keep the bread from sticking.
Combine warm water and yeast and let it sit for 5 minutes. While it is sitting beat egg whites to stiff peaks in mixer.
Add the olive oil and vinegar to the yeast.
Slowly pour the liquids into the stiff egg whites while mixing at medium speed.
Now add the dry ingredients. Mix for one minute until smooth.
Pour the batter into the greased and floured loaf pan.
Let it rise in a warm moist place for about 45 mins to an hour.
Bake at 350 degrees for 45 minutes. Cool completely before slicing.
Store sliced loaf in a airtight container in the freezer for maximum freshness.



8. [25,772 Shares] – How to Make Coconut Flour Bread Recipe (Gluten & Grain FREE)

A nice hunk of bread is simply love… in food form. BUT, then there is the whole gluten thing. With food allergies and intolerances on the rise, a growing number of people are recognizing the damaging effects of eating gluten-rich foods, such as bread.


¾ cup coconut flour
1 tsp baking soda
Pinch of sea salt
4 whole eggs
3 eggs, separated
4-5 tbsp organic, grass-fed butter
3 tbsp coconut milk
1 tbsp raw honey
Organic, cold-pressed, unrefined virgin coconut oil


Preheat oven to 325 degree Fahrenheit.
Lightly grease a loaf pan using the coconut oil. Line the pan with baking paper and spread another coating of oil.
With a handheld electric whisk, beat 3 egg whites until they become stiff (set the yolk aside).
With a food processor, mix together: 3 yolks, 4 whole eggs, butter, coconut milk and honey.
Slowly mix into the food processor: coconut flour, baking soda and salt. Combine everything to create a thick batter.
Pour the batter into a large mixing bowl.
Fold in the egg whites (from step 3).
Place the mixture into the loaf pan and bake at 325 F for 40 minutes.
Note: The top will brown, but the mixture will NOT have throughly cooked yet. Cover the loaf pan, reduce the heat to 275 and cook an additional 5-10 minutes
Remove the loaf pan from the oven. Take the bread out of the pan and set on a wire rack to cool.
Once the loaf is completely cooled (about an hour), it is ready to slice and eat!



9. [19,075 Shares] – Gluten Free Vegan Cinnamon Swirl Bread

This gluten free vegan cinnamon swirl bread, with that lovely vanilla glaze, may even qualify as cake. I’m going to stick with calling it bread so I don’t feel as guilty eating 2 slices! It’s such a soft, light sweet bread, with layers of cinnamon sugar throughout. The sugar even gets a little caramelized as it bakes.

2 cups gluten free flour blend
1 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup, plus 2 tablespoons unsweetened almond milk or coconut milk
1 tablespoon vinegar
1/3 cup organic canola or sunflower seed oil
1 teaspoon pure vanilla extract
cinnamon swirl
1/4 cup cane sugar
2 teaspoons ground cinnamon
vanilla glaze
1 cup powdered sugar
1-2 tablespoons water
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Prepare 9×5-inch loaf pan by spraying with nonstick cooking spray.
In large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
Stir together almond milk, vinegar, oil and vanilla. Add to flour mixture and stir until batter is smooth.
In small bowl, combine remaining sugar and cinnamon.
Scoop 1/3 of batter in prepared loaf pan. Spread into even layer. Sprinkle 1/2 of cinnamon-sugar mixture over batter. Using butterknife, gently swirl batter.
Scoop in another 1/3 of batter and spread evenly. Top with remaining cinnamon-sugar mixture. Gently swirl.
Top with remaining 1/3 of batter and spread evenly.
Bake bread 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Let cool in pan 10 minutes. Invert onto cooling to cool completely.
Make vanilla glaze by mixing together powdered sugar, water and vanilla. Stir until smooth. Drizzle over cinnamon bread.
Allow glaze to set. Slice and serve bread.



10. [15,439 Shares] – Gluten-Free Pumpkin Pie Bread Recipe

Thanks to this savory pumpkin bread recipe, you can enjoy the delicious, spiced flavors of pumpkin pie any time of the day!


2 cups Bob’s Red Mill Gluten-Free Flour
1-½ cups TigerNut Flour
3 cups sugar
15 oz. pumpkin puree
1 cup Coconut Oil
2/3 cup water
4 eggs
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
2 tsp. baking powder
1-½ tsp. Redmond Real Salt
1 cup Enjoy Life Chocolate Chips
½ cup chopped walnuts


Preheat oven to 350 degrees F. Grease three 9×5-inch loaf pans.
In a large mixing bowl, combine sugar, pumpkin, coconut oil, water and eggs. Beat until smooth.
Blend in flour, cinnamon, nutmeg, baking powder and salt. Fold in chocolate chips and nuts.
Pour mixture evenly into loaf pans, filling each about ¾ of the way up.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.



11. [13,6447 Shares] – Traditional Irish Porridge Bread (Gluten-Free & Vegan)

Gluten-free and vegan traditional Irish brown bread made from porridge oats. Healthy, low fat, starch-solution style bread. Perfect for breakfast and for with tea or coffee.


A bag of gluten-free oats (we used Bunalun)

1 large tub of Alpro plain yoghurt

1 tsp bread soda

½ tsp salt

1 tbsp Soya milk (or any plant-based milk you want)

1 tbsp treacle

A handful of mixed seeds


Preheat oven to 180 c/ 350 f/ Gas mark 4.
Line your bread tin with greaseproof paper or grease it with oil or soya butter.
Add the full tub of Alpro yoghurt to a large bowl.
Fill the empty yoghurt tub with oats and pour that amount into the bowl with the yoghurt. Scrape out any bits sticking to the sides.
Repeat this step so you should have 2 yoghurt tub measures full of porridge oats in the bowl.
Add all the rest of your ingredients to the bowl too.
Fold all your ingredients together.
If it seems a bit dry add another tbsp of milk until the mixture is like a wet oaty dough
When the mixture is well combined add it to your bread tin and smooth the top.
Sprinkle the seeds over the top.
Bake for approx. 45 – 55 minutes and when it is 10 minutes from the end take the bread out of the tin and turn it upside down in the tine and put back into the oven. Cook it like that for the last 10 minutes.
When it’s ready take it out and turn it upside down on a wire rack and leave it until it’s cool.



12. [11,991 Shares] – One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF)

One Bowl Gluten Free Vegan Pumpkin Bread (V, GF, DF): an easy, one bowl recipe for perfectly rich and moist classic pumpkin bread. Vegan, Gluten Free.


Wet Ingredients
1 cup 100% pure pumpkin puree (not pumpkin pie mix)
¼ cup melted coconut oil
¼ cup + 2 tablespoons pure maple syrup
¼ cup + 2 tablespoons coconut sugar
1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
1 teaspoon pure vanilla extract

Dry Ingredients
2 cups gluten free oat flour
½ cup almond meal
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon salt


Preheat the oven to 350°F. Line an 8.5×4.5 or 9×5 inch loaf pan with parchment paper or greased foil. Set aside.
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain.
Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!

– *Bake time for each loaf: In an 8.5×4.5 inch loaf pan, mine took about 60 minutes. In an 9×5 inch loaf pan, mine took about 55 minutes.


13. [10,965 Shares] – Gluten Free Meyer Lemon Bread

Meyer lemons are a special fruit – they’re like a cross between a lemon and a mandarin orange. Get this seasonal fruit before it’s gone and make this Gluten Free Meyer Lemon Bread! Before this year, I had never had or made anything with a meyer lemon.


For the Bread:
2 C gluten free flour blend
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 C granulated sugar
2 large eggs, room temperature
3/4 C unsweetened coconut milk (or milk of choice)
zest from 1 meyer lemon
1/4 C meyer lemon juice
1/3 C avocado oil (or vegetable/canola oil)
1 tsp vanilla extract

For the Glaze:
1 C powdered sugar
1 Tbsp meringue powder
2 tsp meyer lemon juice
1/2 tsp vanilla extract


To make the bread:
Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-stick spray.
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar.
Beat the eggs in a medium bowl. Add the coconut milk, meyer lemon zest, meyer lemon juice, oil, and vanilla extract. Pour into the dry ingredients and stir until combined.
Pour the batter into the prepared baking pan and bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean.
Cool completely on a wire rack before glazing.

To make the glaze:
Stir the powdered sugar, meringue powder, lemon juice, and vanilla extract together. Add a little coconut milk or water if you want a thinner glaze.
Pour the glaze over the bread and let it set before serving.



14. [10,491 Shares] – Gluten-Free Zucchini Loaf Bread With Himalayan Salt, Coconut Oil And Apple Cider Vinegar


2 cups gluten-free flour mix
1/2 teaspoon Himalayan salt
2 teaspoon aluminum-free baking powder
2 pasture-raised eggs
1/2 cup coconut oil, melted
1 cup coconut sugar
3 tablespoons lemon juice
2 tablespoons poppy seeds
1/2 cup unsweetened nut/seed milk
1/2 tablespoon apple cider vinegar
Zest of 2 lemons
1 cup grated zucchini

For the glaze:

1/8 cup raw honey
1/8 cup coconut butter, melted
2 tablespoons lemon juice
Pinch of Himalayan salt


Preheat oven to 350 degrees F.
In a small bowl, combine the cashew milk and apple cider vinegar, stir well and allow to sit for 5 minutes
Combine the gluten-free flour, poppy seeds, salt and baking powder in a medium bowl
In a separate large bowl, beat the eggs and add in the melted coconut oil and coconut sugar, whisk until evenly blended. Add the lemon juice, fermented cashew milk, and lemon zest. Blend again until evenly incorporated.
Squeeze any excess moisture from the zucchini and fold into the wet mixture. Add the dry ingredients to the wet and blend together until well combined.

Pour the batter into a greased 9×5 /10×4 loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.
In the meantime prepare the glaze; melt the coconut butter and then add to a small bowl, whisk in the raw honey and lemon juice until creamy and well incorporated.
After the loaf is baked, add the glaze to the top of the bread while still warm, allow the glaze to set before cutting and serving.
Store leftovers in an airtight container



15. [8,794 Shares] – Gluten Free Lemon Poppyseed Bread

This gluten free lemon poppyseed bread tastes like spring. It’s bright, fresh, and has the most amazing lemon glaze.

2 cups all-purpose gluten free flour
1 1/2 teaspoons xanthan gum, omit if your flour blend already contains it
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons poppy seeds
1 cup granulated sugar
lemon zest, from 1 lemon
1 cup coconut milk, from a carton
2 eggs
1/3 cup vegetable oil
1/4 cup lemon juice
1 teaspoon pure vanilla extract

For the Glaze:
3/4 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon pure vanilla extract
water, optional, to reach desired thickness

Preheat oven to 350°F and spray a 9×5 inch loaf pan with non-stick spray.
In a large bowl, sift and whisk together the flour, xanthan gum, baking powder, baking soda and salt. Whisk in the poppyseeds, sugar and lemon zest.
In a medium bowl, whisk together the milk, eggs, vegetable oil, lemon juice and vanilla. Pour the wet ingredients into the dry ingredients and stir until completely combined.
Transfer the batter to the prepared baking pan and bake for 55 minutes to 1 hour or until a toothpick comes out clean.
When the bread is done, cool in the pan for 10 minutes than remove it from the pan and cool completely on a wire rack.
To make the glaze, stir together the powdered sugar, lemon juice and vanilla extract. If the glaze is too thick, stir in some water ¼ tsp at a time until it reaches your desired thickness. Pour the glaze over the top of the completely cooled bread and let it set, about 5-10 minutes before serving.



16. [7,693 Shares] – Gluten Free Pita Bread Recipe

This soft and tender gluten free pita bread is also yeast free, so there’s no rising time. Store-bought gluten free flatbreads simply can’t compare! Without a really good recipe for gluten free pita bread, if you’re gluten free, you’ll never again know the beauty of, say, falafel stuffed into a pita.


1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling

1 teaspoon xanthan gum (omit if your blend already contains it)

35 grams (about 1/4 cup) Expandex modified tapioca starch*

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

1 tablespoon (14g) neutral oil (like vegetable, canola or grapeseed)

1 egg (50 g, weighed out of shell) + 1 egg white (25 g), at room temperature

3/4 cup (6 fluid ounces) milk, at room temperature

*In this particular instance, if you don’t have Expandex, you can replace it with more all purpose gluten free flour, and increase the liquid amount to 1 cup. The dough will be much more wet, and less formed. Handle this dough with wet hands, divide it into 8 portions, roll each into an approximate ball with wet hands. Place the dough on a piece of parchment paper and spread it into a round about 1/4-inch thick by pressing wet fingers down in a circular motion on the dough. Continue with the recipe as written.


Preheat your oven to 400° F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet.

In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine. To the dry ingredients, add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch.

Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a bench scraper or sharp knife, divide the dough into 8 equal parts. Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface. Pat each ball into a disk and then, using a rolling pin and flouring the round very lightly to prevent sticking, roll it out into a round a bit less than 1/4-inch thick. Place the disks about 1-inch apart on a piece of unbleached parchment paper. Place the disks on the parchment in the oven (on top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes. Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then reinvert and bake until puffed and very pale golden on top (another minute).

Remove the pitas from the oven, and allow to cool for about 3 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.



17. [7,131 Shares] – Naan Bread [Vegan, Gluten-Free]

This recipe for naan is so pillowy, you’d never guess that it’s gluten-free. These breads are best served while still fresh and warm, ready to eat with your favorite curry or biryani recipe.


For the Wet Ingredients:
1 cup unsweetened non-dairy milk
1/2 cup homemade non-dairy yogurt
1 tablespoon olive oil

For the Dry Ingredients:
2 cups all-purpose gluten-free flour
1/4 cup cornstarch
1 teaspoon psyllium husk powder
1-1/2 teaspoon sugar
1 teaspoon active dry yeast
1/2 teaspoon salt

For the Garnish:
1/4 cup olive oil, for brushing
1 tablespoon black sesame seeds or cumin seeds, for sprinkling

In a small mixing bowl, mix together all wet ingredients. In a large mixing bowl, whisk the dry ingredients together. Add the wet ingredient mixture into the dry ingredient mixture and use a spatula or clean hand to form the dough. If you are using a different all-purpose gluten-free flour than indicated in the note, the wetness of your dough might be different. Add 1 tablespoon of extra milk at a time, if necessary, to form a slightly sticky dough but not too wet. Cover the mixing bowl and let the dough rise in a warm place for 5 hours. The dough should smell yeasty at the end of the fermentation.
Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc.
Divide the dough into 8 pieces and roll each piece into a small smooth ball. Use a rolling pin to form each ball into an oval-shaped disc, approximately 1/8-inch thick.
Lightly brush a thin layer of olive oil on top of the naan and sprinkle with sesame seeds or cumin seeds.

For the Stove-Top Method:

Heat a cast-iron pan over high heat. When the pan is smoky hot, lightly brush some oil and place the flattened naan dough into the pan, one at a time. Cover with lid and reduce the heat to medium. Cook each side for 1-1/2 minutes. Repeat the process until the dough disks are finished.

For the Oven Method:

Set the oven to broil. Lightly grease a metal baking sheet. Place a few dough disks on the baking sheet and keep them 1/2-inch apart. Place the baking sheet on the top rack. Bake each side for 1 to 1-1/2 minutes depends on your oven setting. When you see the dough is forming large bubbles, it’s ready to flip to the other side.

This gluten-free naan is best when served hot. They can be kept in a freezer up to a month. Leftovers can be reheated in a microwave oven to regain the soft texture.



18. [6,943 Shares] – Low Carb Gluten Free Bread Recipe – Only 3 Ingredients!

There are tons of gluten free breads out there that are absolutely delicious – but very few of them (if any) can claim to have only 4g of carbs for the entire loaf of bread!

6 Organic Pasture-Raised Eggs
1/2 C. Grass-fed Whey Protein Powder (Soy Protein Powder works good too if you’re allergic to whey)
1/4 tsp Celtic Sea Salt or Himalayan Salt
Coconut Oil (for greasing pan)

Separate the egg whites from the egg yolks. Put egg whites in a large bowl for mixing while saving the egg yolks in a small bowl to the side for later. Do not let any of the yolks get into the egg white mixture.
With a hand mixer, mix the egg whites for 5-6 minutes or until they form a whipped cream like texture (as seen in recipe video above).
Add the Whey Protein, Egg Yolks, and Salt to the egg white mixture and mix gently until well blended. I suggest using a fork or whisk to mix by hand so you don’t lose the fluffiness texture.
Grease your loaf pan with coconut oil & pour the bread mixture into the pan.
Bake at 350 degrees for 35-45 minutes or until thoroughly done.
Let cool before serving.

The bread will rise pretty high while cooking. After it cools, it will deflate. This is normal. Let bread cool IN the pan.



19. [6,544 Shares] – Gluten-Free Zucchini Bread

Yield: 3 small loaves


Dry Ingredients:
1 3/4 cup (230 grams) Erin’s Grain-Free Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg

1/4 cup brown sugar
1/2 cup white sugar
2 eggs
1/3 cup coconut oil, melted
1/4 cup almond milk, room temperature
1 teaspoon lemon juice
2 teaspoons vanilla
1 cup grated zucchini, squeezed of excess water (from about 1 large zucchini)
1/2 cup chopped walnuts or chocolate chips


Preheat the oven to 350F. Grease 3 small mini loaf panswith cooking spray or coconut oil.
In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
Add the brown sugar, white sugar, eggs, coconut oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
Pour the batter into the prepared loaf pans. Bake for 25-30 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!


It is really important the eggs and almond milk are at room temperature for this recipe. If they are cold they will make the coconut oil clump up. I really like how this zucchini bread turns out in mini loaf pans, however you can make 1 large standard loaf if you increase the baking time to 45-50 minutes.



20. [5,954 Shares] – Apple Cinnamon Bread (Paleo, Gluten-Free + Refined Sugar Free)

This Paleo Apple Cinnamon Bread is a healthy breakfast or snack that’s made with applesauce! This gluten-free and grain-free spiced loaf is so easy and moist.

1½ cups unsweetened applesauce
4 eggs, room temperature
½ cup creamy almond butter
¼ cup coconut oil, melted
¼ cup coconut sugar
1 teaspoon vanilla extract
½ cup + 2 tablespoons coconut flour
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 medium apple, peeled, cored and diced
½ cup pecans, chopped and toasted

Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
In a large bowl or mixer, combine the applesauce, eggs, coconut oil, vanilla extract and nut butter until fully combined.
Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the apple chunks and pecans.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 50-60 minutes. A toothpick inserted into the center should come out clean, and the top should spring back slightly when pressed. If you touch the top and it feels wet or sinks down at all, it’s not done yet!
Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.


21. [5,498 Shares] – Double Chocolate Gluten Free Zucchini Bread

The moist and fudgy double chocolate gluten free zucchini bread that will have you wondering how 2 cups of grated vegetables are hidden inside!


2 ounces dark chocolate, chopped

1 1/2 cups (210g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (20 g) unsweetened natural cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (200g) granulated sugar

4 ounces semi-sweet chocolate chips

2 cups (200 g) grated fresh zucchini

2 eggs (100 g, weighed out of shell) at room temperature, beaten

6 tablespoons (84 g) neutral oil (canola, vegetable, grapeseed or peanut oil all work)

1 teaspoon pure vanilla extract


Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In a small microwave-safe bowl, place the chopped chocolate and microwave in 30-second bursts at 60% power, stirring in between, until smooth. Set the chocolate aside to cool briefly.

In a large bowl, place flour, xanthan gum, cocoa powder, salt, baking soda, baking powder, and granulated sugar, and whisk to combine. Place the chocolate chips in a separate small bowl, add 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. Add 1 1/2 cups (150 g) of the grated zucchini to the dry ingredients and stir to combine, breaking up any clumps of grated zucchini. In a blender or food processor, place the remaining 1/2 cup (50 g) grated zucchini, eggs, oil and vanilla, and blend or process until smooth. Add the melted chocolate, and blend once more to combine.

Create a well in the center of the bowl of dry ingredients, pour in the wet ingredients and mix to combine. The batter will be soft. Add all but a few of the chocolate chips and reserved dry ingredients to the batter, and stir until the chips are evenly distributed throughout. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Sprinkle the remaining chocolate chips evenly on top and press gently to help them adhere.

Place the loaf pan in the center of the preheated oven, and bake, rotating once, until a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove the pan from the oven and allow to cool for at least 20 minutes in the loaf pan before transferring a wire rack to cool completely. Slice and serve.



22. [4,726 Shares] – 5 Minute Paleo Banana Bread

This Grain Free & Paleo Banana Bread is incredibly easy to make and it’s made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it’s in the oven.

Cook Time 1 hour
Prep Time 5 minutes
Servings 8 slices (1 small loaf)

1 cup almond flour- Buy Here blanched
2 medium bananas
3 whole eggs
1 tablespoon coconut oil- Buy Here solid
1 teaspoon baking powder- Buy Here
1 teaspoon vanilla extract- Buy Here
1/4 teaspoon sea salt- Buy Here
1/8 teaspoon stevia liquid- Buy Here

Preheat the oven to 375 degrees and line a small baking pan (3 1/2″ by 5″) with parchment paper.
Combine all of the ingredients in a high powered blender or food processor (this combines all of the ingredients into the smoothest texture and makes a big difference in the consistency and texture, so it is highly suggested to use a blender or food processor in combining).
Once the batter is smooth, pour it into the loaf pan and cook on 375 degrees Fahrenheit for 1 hour until golden brown on top.

Be sure to cook this loaf in a 3 1/2″ by 5″ bread pan. If you cook it in a larger loaf pan it will turn out flat because it will spread farther in the pan.



23. [4,482 Shares] – Gluten-Free Vegan Garlic Herb Focaccia Bread

Fresh out of the oven, covered in a glorious garlic herb oil. This gluten free focaccia bread is everything you would hope it would be. Sometimes when you have pasta for dinner, you just want a slice of warm bread to sop up the extra sauce.


bread dough
2 cups Sarah’s gluten free flour blend
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cups sparkling water
2 tablespoons olive oil
1 tablespoons pure maple syrup or raw honey
garlic herb oil
2 tablespoons olive oil
3 gloves minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes {optional}
1/4 teaspoon sea salt

Preheat oven 450 degrees. Line large baking sheet with parchment paper.
In small bowl, mix together 2 tablespoons olive oil, garlic, oregano, basil, red pepper flakes and 1/4 teaspoon salt. Set aside.
Whisk together flour blend, baking powder and salt in large mixing bowl. Add sparkling water, 2 tablespoons olive oil and maple syrup. Mix until just blended.
Pour batter into center of baking sheet. Using rubber spatula, smooth out dough to 12×9-inch rectangle, about 1/2-inch thick.
Spread garlic herb oil over top of dough with pastry brush. Using finger, poke indents into dough, 1-inch apart.
Bake bread 20-22 minutes or until golden brown, rotating pan after 10 minutes of baking.
Allow to cool 10 minutes before serving. Slice warm focaccia bread. Best served served warm, right after baking.



24. [4,482 Shares] – Lemon Poppy Seed Bread Recipe (Paleo, Vegan, Gluten-Free)

The perfect healthy loaf for a snack, dessert, or quick breakfast on the go.

Makes 2 mini loaves (7-by-3-inch pans) or 10 mini cupcakes


¼ cup coconut flour
¼ teaspoon Himalayan pink salt
¼ teaspoon baking soda
¼ cup coconut oil, plus extra for the pan
¼ cup maple syrup
3 tablespoons psyllium husk + 6 tablespoons water
1 lemon, zested and juiced
1 tablespoon poppy seeds


1. Preheat the oven to 350°F. Prepare pans by greasing with coconut oil or lining with parchment paper.

2. Combine coconut flour, salt, and baking soda in a small bowl.

3. In a medium-size bowl, place the 3 tablespoons of psyllium husk, then add the water. Stir. Quickly add the coconut oil, maple syrup, and lemon juice and zest.

4. Stir the dry ingredients into the wet ingredients. Add the poppy seeds.

5. Place the dough into mini loaf pans or cupcake tins.

6. Bake at 350 for about 18 to 20 minutes.



25. [3,375 Shares] – Gluten Free Chocolate Chip Banana Bread | Dairy-Free & Moist!

The best Gluten Free Chocolate Chip Banana Bread that is Dairy-Free & Super Moist – perfect for a healthy breakfast, dessert or snack.

This gluten free chocolate chip banana bread is totally dairy free but manages to stay incredibly moist thanks to the natural almond butter and eggs.

2 cups ripe banana mashed
1 1/2 cups natural no-stir almond butter softened
5 tbsp honey
3 tbsp coconut sugar packed
1 tbsp vanilla extract
1/2 cup unsweetened vanilla almond milk
3 eggs beaten
1/4 tsp salt
1/2 tsp cinnamon
1 1/2 tsp baking soda
3/4 tsp baking powder
1/3 cup coconut flour
1 cup gluten free oats pulsed in a food processor until it reaches a powder
2 tbsp flax seed ground
1/4 cup mini dairy-free dark chocolate chips
1/2 banana sliced lengthwise

Preheat oven to 350 F and grease a 9×5” loaf pan
In one bowl, mix together the banana, almond butter, honey, coconut sugar, vanilla, almond milk, and eggs.
In another bowl, mix together the salt, cinnamon, baking soda, powder, coconut flour, oats, and flax.
Mix the dry ingredients into the wet ingredients and add in half of the chocolate chips.
Fill the loaf pan with the batter and place the banana half, cut side up, in the centre of the loaf. Sprinkle with the remaining chocolate chips and bake for 50 -60 minutes, or until a skewer inserted into the middle comes out with only a few crumbs clinging onto it (but not super damp crumbs). Allow to cool on a cooling rack before removing from the pan and serving.



26. [3,329 Shares] – Carb Free Gluten Free Garlic Bread

This Gluten Free Carb Free Garlic bread will satisfy your carb cravings.


2 eggs

1/8 tsp cream of tart or baking powder

2 tbs cream cheese

1/2 tbs garlic powder

1/2 tbs oregano

3 slices Mozzarella cheese

2 tbs butter


Preheat oven to 300. Prepare a baking sheet with parchment paper and cooking spray. Separate egg yolks and egg whites. Place in two separate bowls. Blend together egg whites with cream of tart until a stiff peak forms. This takes a few minutes. In a separate bowl blend together egg yolks and cream cheese until creamy smooth. Fold the egg yolk in with the egg whites. Do not blend just stir gently.

Using a large spoon, Spoon out your mixture on the prepared baking sheet in circles. Bake for 18-20 minutes or until golden brown. Remove from the oven and cool on a rack.

Now let’s turn these Carb Free Breads into Garlic Bread. Melt your butter in a small pan. Stir in garlic powder and oregano. Spread over each bread and place half a slice of mozzarella on each one. Place in the broiler for 2-3 minutes on high until cheese melts. Garnish with fresh parsley and parm cheese.



27. [3215 Shares] – Chickpea Flour Banana Bread (gluten free!)

Have you ever tried chickpea flour?! Try this beautiful nutritious chickpea flour banana bread packed with protein & fiber. Great with chocolate chips too!

3 medium ripe bananas, mashed
3 tablespoons honey
2 teaspoons vanilla extract
2 large eggs
2 tablespoons coconut oil, melted and cooled
1 teaspoon apple cider vinegar
1 1/2 cups chickpea flour (garbanzo bean flour)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional add ins:
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
1 cup blueberries
1 cup shredded coconut

Preheat oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper and spray with nonstick cooking spray.
In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins to create your own version of this delicious bread. I highly recommend nuts & chocolate chips.
Pour batter into prepared pan and smooth top. Bake for 40-50 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.



27. [3,211 Shares] – Gluten-Free “Blender Bread” Couldn’t Be Easier to Make

For anyone who is paleo, gluten-free, or dairy-free (or simply looking for a quick and easy bread recipe), there’s a new bread option that you’ll want to get your hands on. It’s called blender bread, and it couldn’t be simpler—all of the ingredients are combined in a blender, and then poured into the loaf pan and baked until firm.



8 Eggs
1 cup unsweetened almond milk
4 teaspoons apple cider vinegar
3 cups whole raw cashews
3 teaspoons baking soda
1 teaspoon fine sea salt
7 tablespoons coconut flour


Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F. Lightly grease a 10 by 4 1/2-inch loaf pan, then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.

Combine ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process on high for 30 seconds, until smooth. Add 7 tablespoons coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan.

Bake for 60-70 minutes, until a toothpick comes out clean. Allow the bread to cool in the pan for 30 minutes, then allow to cool on a wire rack before serving. Store the loaf tightly wrapped in the refrigerator for up to 5 days.



28. [3,170 Shares] – Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

Healthy single-serve vegan monkey bread is the most delectable sticky-sweet bread with cinnamon caramel goo baked between puff-balls of gluten-free dough!


Date paste
10 Medjool dates
1/2 cup water
Optional: 1 tbsp almond butter (or any nut/seed butter)

1/3 cup oat flour
¼ cup date paste (above)
2 tbsps tapioca starch (or cornstarch)
1/2 tsp baking powder
1 tsp vanilla extract
Pinch of salt

Caramel Goo
¼ cup date paste (above)
1 tsp maple syrup
1/2 tsp cinnamon

Blend all the ingredients for the date paste. You may have extra date paste, but most blenders cannot blend with any less volume than this.
Mix together all the ingredients for the dough. It should be quite sticky, but firm enough to roll into balls.
Mix together all the ingredients for the caramel goo.
Pinch off a small piece of dough. Roll it into a ball. Drop in the caramel goo and use a spoon to evenly coat. Place in a microwave safe ramekin. Repeat with the rest of the dough (I got about 8 balls).
Microwave for 1 to 1.5 minutes on high. *See notes for oven option.
Top with remaining caramel goo and a sprinkle of cinnamon Enjoy!

I actually prefer the texture of the microwave version with this recipe, but you can bake it in a preheated oven for approximately 15-20 mins at 375F.



29. [2,552 Shares] – High Protein Veggie Bread [gluten-free + whole grain]

Perfect for a healthy St. Patrick’s Day side or anytime you want to sneak some extra greens into your day. This bread is savory snacking at its best!

Serves: 2 mini loaves

⅔ of a bag of frozen broccoli and cauliflower (200 grams)
½ cup oats, ground into flour
¼ cup liquid egg whites
2 tablespoons plain Greek yogurt
½ teaspoon baking powder
¼ tsp baking soda
2 tsp herbs and spices of choice (feel free to use a few different kinds to make up the mixture)

Preheat your oven to 350.
Steam broccoli and cauliflower in the microwave until soft. Place in a food processor and process until smooth.
Add the oat flour, baking powder and soda, and spices. Process until mixed.
In a smaller separate bowl mix together the egg whites and yogurt. Add this mixture to the dry ingredients and stir together.
Pour the mixture into two mini loaf pans and bake for 23-25 minutes. The top should be slightly golden brown and a knife should come out clean.



30. [2,370 Shares] – Cinnamon Raisin Paleo Breakfast Bread {Gluten Free, Dairy Free}

Hearty yet soft, sweet, and perfectly spiced Cinnamon Raisin Paleo Breakfast Bread that’s great alone or toasted with your favorite butter or nut butter.

3 eggs
¾ cup unsweetened applesauce
⅔ cup creamy almond butter
⅓ cup pure maple syrup
1 tsp pure vanilla extract
1 and ¼ cups blanched almond flour
¼ cup tapioca flour
1 tbsp ground cinnamon
½ tsp nutmeg
1 tsp baking soda
¼ tsp fine grain sea salt
½ cup raisins
Optional finely chopped pecans to sprinkle on top*

Preheat your oven to 350 degrees and line a medium size loaf pan** with parchment paper with a couple of inches overlapping for easy removal later on
In a large bowl, whisk together the eggs, applesauce, almond butter, maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda and salt.
Stir the dry mixture into the wet until just combined, then gently fold in the raisins
Transfer the mixture into the parchment lined loaf pan using a spatula to scrape the bowl. Spread out evenly in the pan and sprinkle with finely chopped pecans if desired*
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown.
Remove from oven and allow to sit in the pan for 2 minutes before picking up both sides of the parchment paper to transfer the loaf to a wire rack to cool completely.
Cool on the wire rack at least 1 hour before slicing and serving. Store leftovers covered in the refrigerator for up to one week – you can toast the bread by the slice before serving.
Enjoy alone or with your favorite butter or nut butter! We toasted ours and spread it with Kerrygold salted butter for an incredible breakfast treat!

*I used about ¼ cup chopped
**I used a Wilton 8.5″x4.5″ but you can also use a 9×5



31. [2,204 Shares] – Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan)

This no-fuss gluten-free and vegan cinnamon raisin seed and nut bread has serious sticking power to give you enough fuel to last the morning.

⅓ cup (2 ounces / 60 grams) millet seed
¾ cup (115g) sunflower seeds
½ cup (75g) pepitas (pumpkin seeds)
¾ cup (100g) hazelnuts, coarsely chopped
1 cup Thompson raisins (140g)
2¼ cups (203g) gluten-free rolled oats
½ cup (85g) flax seeds
⅓ cup (30g) psyllium seed husks
3 tablespoons (35g) chia seeds
1½ teaspoons cinnamon
2 teaspoons sea salt
2½ cups (600g) water
¼ cup (55g) coconut oil
2 tablespoons (40g) maple syrup
1 tablespoon cinnamon
3½ tablespoons brown sugar

Preheat the oven to 325°F.
Spread the millet, sunflower seeds, pepitas, and chopped hazelnuts out on a baking sheet and toast until lightly browned and fragrant, tossing occasionally, about 15-20 minutes.
Soak the raisins enough boiling water to cover while you toast the nuts & seeds. Drain well and set aside.
Toss together the toasted seeds, oats, flax seeds , psyllium seed husks, chia seeds, cinnamon, and sea salt in a large bowl.
Add the water, coconut oil, maple syrup, and raisins and toss to combine, using your hands to mix it together really well, until the “dough” is very moist.
In a small bowl, mix the cinnamon and brown sugar together.
Prepare a loaf pan (8×4 of 9×5) with a parchment paper sling and line the ends with parchment paper.
Scoop ⅓ of the dough into the loaf pan and spread it out evenly, sprinkle ½ of the cinnamon and brown sugar mix over the top. Repeat with another ⅓ of the dough and the rest of the cinnamon and brown sugar. Top with the remaining ⅓ of the dough, using your hands to create a slight dome form over the top.
Cover the pan with a cloth and let sit for at least 4 hours or overnight.
When ready to bake, preheat the oven to 400°F.
Bake the loaf, uncovered, for up to 1½ – 1¾ hours until deeply golden brown, checking every 15 minutes after 1 hour.
Let cool completely for at least 2 hours before removing from the pan.
Serve slices extra toasted with your favorite toppings (I’m partial to butter and flaky salt). Keep refrigerated for up to a week.



32. [2,175 Shares] – Adventure Bread: Wholesome, Gluten-Free, and Fabulous

This bread is jam packed with nuts and seeds, giving it terrific texture, excellent flavor, and a boatload of good nutrition.


Dry Ingredients
2 1/4 cups rolled oats
1 cup roasted sunflower seeds, salted or unsalted
1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
3/4 cup roasted almonds, coarsely chopped
3/4 cup flax seeds
1/3 cup psyllium seed husks (see notes)
3 tablespoons chia seeds
2 1/2 teaspoons kosher salt

Wet Ingredients
2 tablespoons pure maple syrup
1/4 cup extra-virgin olive oil
2 1/2 cups water

Lightly grease 3 small loaf pans (about 5 3/4 x 3 1/4-inch) or one 8- or 9 x 4-inch loaf pan.
Put the dry ingredients into a large bowl and mix well.
Add the wet ingredients and use your hands or a sturdy spoon to mix the ingredients thoroughly. Be aggressive here, smashing everything together well.
Transfer the mixture to the 3 small (or 1 large) bread pans, patting it firmly into the pans and smoothing the top so it’s even.
Cover the pans with plastic wrap and refrigerate for at least 2 hours, up to overnight.
When ready to bake, pull the pans from the fridge and remove the plastic wrap. Put a rack in the center of the oven and preheat to 400 degrees.
When the oven is hot, bake the bread until firm and just beginning to brown around the edges (about 45 minutes for the small loaves and 1 hour for the large loaf).
Let cool for at least 2 hours. Don’t rush it; this bread is quite dense
Cut into thin (1/3-inch or so) slices and toast well.
Wrap in plastic and store in the fridge, where it will keep for about a week, or wrap and store in a resealable bag in the freezer.


Psyllium husks are typically sold in the nutrition supplement section of many supermarkets and most organic markets.



33. [1,715 Shares] – Gluten Free Cauliflower Bread

Serves 2


1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 tablespoon olive oil, plus extra to grease
1 free-range egg, lightly beaten
25 g grated parmesan
25g grated comte, appenzeller or mature cheddar cheese, grated
1/4 teaspoon fine sea salt


Preheat oven to 220°C/ 450°F
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets until they are a fine crumb.

Heat the olive in a large frying pan on a low-medium heat. Add the cauliflower rice (about 3 cups) and cook for 10-15 minutes, stirring continually or until soft. You want the water to evaporate as much as possible from the cauliflower without developing colour. The cauliflower rice needs to be almost completely dry, otherwise you’ll end up with mushy dough.
Transfer the cauliflower rice to a mixing bowl, add egg, parmesan, comte, salt and mix well, then spread the mixture onto the lined baking sheet and shape into 4 bread squares. Place the baking tray in the oven and bake for about 12-15 minutes, or until golden. Remove and let cool for 10 minutes, then gently peel them off the parchment paper.



34. [1,585 Shares] – Grain Free Gluten Free Walnut Bread Recipe

A simple and fluffy grain free gluten free walnut bread recipe loaded with healthful fats, protein, fiber, and omega-3 fatty acids.

1 cup homemade walnut butter (1½ cups chopped walnuts made into a butter or use store bought)
4 whole eggs, beaten
⅓ cup almond flour
½ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon maple syrup
2 tablespoons whole flaxseed
2 tablespoon dried herbs such as thyme, rosemary, oregano (optional)

Preheat oven to 350 F degrees. Using your Vitamix or food processor make the walnut butter by pouring walnuts into the machine and blending until smooth. This can take up to 8 minutes, and scrape the sides every minute.
Using a wooden spoon, mix the walnut butter, maple syrup, and 4 eggs in a large bowl until smooth. Next add almond flour, baking soda, optional dried herbs, and flaxseed until combined.
Using coconut oil, grease a 5 x 9 inch bread loaf pan (silicon preferred).
Spread the dough evenly into the bread loaf pan and bake for 45 minutes until a tester comes out clean.
Take out of the oven once cooked and let cool for at least 1 hour before removing from the pan, further cool before slicing.
Store: in the fridge for up to 1-2 weeks, or slice and individually wrap slices in foil and store in the freezer for a month.



35. [1,508 Shares] – Gluten Free Rosemary Bread

It’s not only homemade, meaning you have complete control over the ingredients used, but this recipe also makes a loaf that stays together when sliced thin or thick.


Dry Mix Ingredients:
2 cups brown rice flour
1 cup potato starch
1 cup almond meal
4 cloves garlic, minced
2 tbsps. minced rosemary
1 tbsp. + 1 tsp. xanthan gum
1 tbsp. sea salt
Mix well in a bowl and set aside.

Wet Mix Ingredients:
2 cups warm water
1 tbsp. active dry yeast
1 tbsp. coconut sugar
3 tbsp. flax
½ cup olive oil
2 tbsps. agave
1 tsp. apple cider vinegar


Mix the water, yeast, coconut sugar, and flax then let it sit in a warm place for 10 minutes.
Mix with the dry mix above. Add the olive oil, agave, and apple cider vinegar in the end.
Transfer the dough into a greased bread pan then cover it in plastic wrap and let it proof for half an hour. It will double in size.
Bake at 375°F for 25 to 30 minutes.
You can use this delicious bread in many ways. You can make wonderful crostini when the loaves are cut thin and toasted. You can also make delicious homemade sandwiches with it. Although it’s best fresh out of the oven, it also gets soft again after you reheat it in the oven for 10 minutes.



36. [1,460 Shares] – Chocolate Chip Banana Bread Recipe – Gluten-Free Vegan

An out-of-this-world gluten-free, vegan chocolate chip banana bread. Easy to make and an instant winner with everyone.

3 medium sized bananas
1 tablespoon ground flaxseed
3 tablespoon water
125ml (1/2 cup) coconut oil
120g (1 cup) brown rice flour
50g (1/2 cup) tapioca flour (or tapioca starch)
50g (1/2 cup) gluten-free oats
2 tablespoons ground cinnamon
4 tablespoons coconut sugar
1 teaspoon bicarbonate soda (baking soda)
50g (handful) of dairy-free chocolate chips
½ teaspoon nutmeg (freshly grated)
Pinch of ginger (freshly grated) – optional
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

Mix the tablespoon of ground flaxseed with the 3 tablespoons of water and leave on the side to thicken whilst you prepare the rest of the ingredients.
Melt the coconut oil. Coconut oil solidifies at 24C (76F) and you’ll need to melt it for this recipe. If your coconut oil is in a glass bottle or jar, then you can place it in a saucepan with hot water (gently heat). Alternatively, plan ahead and leave it on a warm windowsill, or near a heat source until it turns to liquid.
Mash the bananas with a fork in a mixing bowl.
Put the oven on in advance to gas mark 5 (375F/190C).
Add the brown rice flour, tapioca flour, gluten-free oats, ground cinnamon, coconut sugar, chocolate chips and bicarbonate of soda.
Use a super-fine grater and grate the nutmeg. Use more or less than the amount specified above, depending on preferred taste.
Finely grate a pinch of fresh ginger (optional).
Give the flaxseed/water blend a bit of a stir again. This should have thickened up.
Combine the flaxseed/water blend, coconut oil, vanilla and apple cider vinegar in a jug, before mixing in the bowl with all the ingredients. Mix thoroughly.
Pour the ingredients into a parchment-paper lined loaf tin.
Pop into the oven for 40 minutes.
Cool on a cooling rack. You might like to allow it to sit in the loaf tin for a while first like I do. Gluten-free cake can be a bit fragile when it is hot.

Important note
The texture of this is perfect and dream-like when served cold or at room temperature. HOWEVER gluten-free cakes do not like to be sliced UNTIL they have cooled down (they have a tendency to crumble when warm). So, as tempting as it might be to dive right in…. remember to allow it to cool full down before slicing. I sometimes pop it in the fridge for a little while too, just to be extra sure (especially when I am serving for a bunch of guests!). Works a treat every time as long as I don’t tuck in too early.



37. [1,321 Shares] – Gluten Free Strawberry Bread

Fresh gluten free strawberry bread, packed with strawberry flavor. It can even be made with frozen berries. A perfect alternative to banana bread.


2/3 cup (150 g) plain whole milk yogurt (nondairy is fine)

1 3/4 cups (245 g) chopped fresh strawberries*

8 tablespoons (112 g) unsalted butter, melted and cooled

2 eggs (100 g, weighed out of shell), at room temperature

3/4 cup (150 g) granulated sugar

2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 cup (40 g) coconut chips (or chopped raw pecans or walnuts)

Whipped cream and chopped strawberries, for serving

*You can make this bread with frozen strawberries, but it will not rise as high and may take a bit longer to bake. Defrost frozen whole strawberries at room temperature until soft but not mushy. Follow the recipe instructions for blending 3/4 cup (105 g) of the berries with the yogurt, butter and eggs, but include all of the liquid in the blender. Chop the remaining whole berries carefully with a very sharp knife before tossing with sugar and folding into the remaining batter, as directed in the recipe as written.


Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan, and set it aside.

Place the yogurt, 3/4 cup (105 g) of the strawberries, butter and eggs in a blender or food processor, and blend until smooth. Set the mixture aside. Place the remaining chopped strawberries in a medium-size bowl, add 1/4 cup (50 g) of the granulated sugar, and toss to coat the strawberries in the sugar. Set the bowl aside.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and remaining 1/2 cup (100 g) granulated sugar, and whisk to combine. Add the coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the yogurt mixture. Mix until just combined. The mixture will be thick but soft. Add the chopped strawberries and sugar, and fold the strawberries into the batter carefully, taking care not to smash the berries.

Scrape the batter into the prepared pan smooth the top with a wet spatula. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep in one swift motion.

Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven, place the loaf pan on a wire rack and allow to cool in the pan for 15 minutes before transferring the bread from the loaf directly onto the wire rack to cool completely. Slice once cool and serve with more berries and whipped cream.



38. [1,311 Shares] – Vegan Gluten free Zucchini Bread Recipe

Vegan Gluten free Zucchini Bread Recipe. Moist, soft Zucchini Bread loaded with Oats, Chia seeds, zucchini. Vegan Gluten-free Gum-free Soy-free Recipe


1 large zucchini grated – about 1.25 cups
½ cup raw or other sugar (I usually use ⅓ cup for a less sweet breakfast loaf)
¼ cup water
1 tsp vanilla extract
1.5 tbsp chia seeds
2 tbsp oil
½ tsp vinegar (apple cider or white)
3 tbsp maple syrup

¾ cup old fashioned oats (use certified gluten-free if needed)
½ cup almond flour
½ cup oat flour (use certified gluten-free if needed)
¼ cup white rice flour
¼ cup potato starch
2 tbsp tapioca starch
2 tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional)

Grate the zucchini and add to a large bowl. Add the rest of the wet ingredients and mix well until the sugar dissolves in. Chill the mixture for half an hour.
Fold in the oats into the bowl and chill for another 10 minutes. Preheat the oven to 365 degrees F. Line a 8.5 by 4.5 inch loaf pan with parchment or grease it well.
In a bowl, whisk the rest of the dry ingredients really well. Add it to the wet bowl and fold in well. The batter should be thick. if the batter is too flowy, add in a tbsp or so more rice flour.
Drop this thick mixture into parchment lined pan. Even it out using a spatula. Top with chopped nuts or seeds or a crumb at this point.
Bake for 50 to 55 minutes or until a toothpick from the center comes out almost clean.
Cool in the pan for 10 minutes, then remove from the pan and cool completely. Brush oil or melted vegan butter on top to keep the crust soft. Slice and serve warm with vegan butter. I usually refrigerate the loaf for 10-15 mins before slicing.



39. [711 Shares] – Gluten-Free Low-Carb Banana Bread Recipe

There are lots of variations for gluten-free banana bread including those using coconut flour. The problem with coconut flour is that it tends to soak up moisture from the air making the bread unpleasantly wet after two or three days. Almond meal seems to be the perfect solution.

3 medium bananas, very ripe
3 eggs
2 tablespoons oil
2 cups almond meal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Heat oven to 350 F.
Lightly coat a 9×5-inch loaf pan with cooking spray and set aside. If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients.
Roughly mash the bananas, and spoon into a 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn’t important. The main thing is that all the wet ingredients together will total 2 cups.

Add the eggs, oil and sugar substitute to your measuring cup. Stir with a fork to blend. Then finish filling the cup to the 2-cup line with water.
In a medium bowl, whisk together almond meal, baking powder and salt until well blended.
Add the wet ingredients from the measuring cup to the dry ingredients and beat for 2 to 3 minutes or just until well combined. Don’t over mix. Stir in walnuts.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
Remove from the oven and place on a wire rack. Cool for 10 to 15 minutes. Run a knife around the edges of the bread and invert it onto the rack. Turn bread on its side to cool completely before slicing.



40. [572 Shares] – Gluten-free Garlic Flat Bread Recipe


7g sachet gluten-free dry yeast
480g gluten-free bread mix
1/3 cup olive oil
Gluten-free plain flour, for dusting
4 garlic cloves, crushed


Combine yeast and 1 1/4 cups warm water in a large bowl. Add bread mix and 1 tablespoon oil. Stir to form a soft dough. Turn onto a floured surface. Gently knead into a ball. Transfer to a large greased bowl. Cover. Set aside in a warm place for 30 minutes or until doubled in size.

Punch dough down. Divide into 8 portions. Roll 1 portion out to a 20cm round. Repeat with remaining dough.

Heat a greased barbecue plate or chargrill on medium-high heat. Add garlic to remaining oil. Brush 1 side of dough rounds with garlic mixture. Cook 2 rounds for 4 minutes. Turn. Brush with garlic mixture. Cook for 4 minutes or until browned and lightly puffed. Place on a plate. Cover to keep warm. Repeat with remaining dough rounds and garlic mixture. Serve.



41. [491 Shares] – Gluten Free, Dairy Free PCOS Friendly Bread Recipe

2 x cups blanched almond flour
2 x tablespoons coconut flour
¼ x cup golden flaxmeal
¼ x teaspoon celtic sea salt
½ x teaspoon baking soda
5 x large eggs
1 tablespoon apple cider vinegar

Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
Pulse in eggs and vinegar, until combined
Transfer batter to a greased 7.5 x 3.5 magic line loaf pan
Bake at 350° for 30 minutes
Cool in the pan for 2 hours



42. [440 Shares] – Gluten-Free Pumpkin Bread Recipe Made Healthy

Gluten-Free Pumpkin Bread recipe made healthy! Perfect quick bread made in one-bowl to satisfy those pumpkin cravings. {Dairy-Free, Low-Sugar, Gluten-Free}


15 oz can pure pumpkin puree
3 eggs
1/2 cup sugar
2 Tablespoons brown sugar
1 teaspoon salt
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon pumpkin spice
2 1/2 cups gluten-free flour blend
1/2 cup unsweetened almond milk


Preheat oven to 350 degrees F
Prepare bread pan by greasing the bottom and sides.
Mix together pumpkin puree, eggs, sugar, brown sugar, salt, baking soda, baking powder, and pumpkin spice.
Slowly mix in gluten-free flour.
Stir in almond milk.
Pour mixture into bread pan.
Bake for 46-52 minutes, or until a toothpick comes out clean.



43. [428 Shares] – Gluten Free No Yeast Bread Recipe


Dry Ingredients:

3 cups All-Purpose Gluten-Free Flour
1/4 cup flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)
1/4 cup dry milk powder, dairy or non-dairy (e.g. Vance’s DariFree™ Original potato-based milk powder) OR almond meal
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
Liquid Ingredients:
2 Tbs. honey, agave nectar or coconut palm nectar (optional)
1 1/4 cup club soda or sparkling water
1 tsp. apple cider vinegar (only if not using my gfJules™ Bread Mix)
1/4 cup extra virgin olive oil
2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
2 1/2 tsp. additional baking soda
1 Tbs. lemon juice
1 Tbs. crushed nuts, flaxseeds or sesame seeds (optional)
1 Tbs. coarse sea salt (optional)


Preheat oven to 325º F (convection) or 350º F (static).
Whisk these dry ingredients together in a large bowl: GF flours, milk powder, 1/2 teaspoon baking soda, 2 teaspoons baking powder and 1 teaspoon salt.
In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey (if using), club soda, apple cider vinegar (not necessary if using my bread mix), oil and egg. Gradually add the dry ingredient mix or bread mix packet (do not add the yeast packet that comes with the bread mix) in by pouring slowly into the wet bowl.
Begin mixing with a wooden spoon or paddle attachment on a stand mixer. Before fully integrated, add the final addition of lemon juice and extra baking soda to the bowl. The mixture should bubble up when added together; if not, your baking soda is not fresh enough. Once incorporated, beat well for 1 – 2 more minutes.

Scoop the dough into an oiled 8.5 x 4 or larger bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust).

Wet a large serrated knife and make 2 or 3 large cuts in the top of the bread about 1/2 inch deep, rocking the knife back and forth in the wet dough to make an impression. These cuts will give the bread easy places to rise and swell open. Using the baking soda and baking powder in this recipe, together with the lemon juice and club soda causes the bread to rise high and can make an odd looking, hilly top crust, but making these cuts before baking can help it look more uniform. Either way, the bread tastes delicious, so even an odd looking top crust isn’t anything to worry about!

Smooth the top, sprinkle with any toppings, and bake for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Start checking the temperature after 50 minutes of baking to ensure you don’t over-bake the bread.

Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing. Once fully cooled, store in a zip-top bag on the counter or slice and freeze in a freezer bag with wax paper between the slices — do not refrigerate.

*If making in a bread machine, set to quick bread setting if it cooks for 60 minutes, or manually program the machine to mix for 20 minutes then bake for 60 minutes. There is no resting time, punch-down or rise time needed for this bread. Make sure to add the liquids first, then the dry ingredients.



44. [427 Shares] – Gluten-Free Pumpkin Pie Bread

This easy to bake pumpkin bread slices into tender wedges of spicy, moist bread that goes perfectly with your favorite hot beverage. It’s also a mighty tasty midnight snack.


3/4 cup certified gluten-free oat flour (or sorghum flour)
3/4 cup sweet rice flour
1/2 cup corn flour (we use Bob’s Red Mill certified GF)
1/4 cup flax seed meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon GF Pumpkin Pie Spice
3/4 cup brown sugar
1/2 cup organic vegetable oil
2 organic free-range eggs, beaten
3/4 cup canned pumpkin
1 tablespoon bourbon vanilla


Preheat the oven to 375ºF.

Line an 8-inch cake pan with a piece of parchment paper.

In a large mixing bowl, whisk together the flours, flax meal, baking powder, baking soda, sea salt, cinnamon, Pumpkin Pie Spice and brown sugar.

Add in the oil, eggs, pumpkin and vanilla. Beat until the batter is smooth and fluffy.

Scoop the batter into the cake pan and smooth out the top.

Feel the pan. If the batter feels cold- give it a few minutes it to come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF.

Bake for an additional 15-20 minutes, until the top is cracked a bit, and the center is firm and springy to a light touch. Use a cake tester inserted into the center to check doneness, if you have doubts. It should emerge clean.

Cool a bit on a wire rack before slicing and serving.

So good with a dab of butter.

Makes 8-10 slices.



45. [426 Shares] – Gluten Free Beer Bread Recipe

Yes! Gluten free beer bread is not only possible, it’s easy and amazingly delicious! Baking this soft yeast bread will make all your sandwiches better!


Dry Ingredients:
3 cups All Purpose Flour (405 grams)
1/4 cup dry milk powder/non-dairy milk powder OR almond meal (44 grams) OR plain GF potato flakes (16 gr.)
1 tsp. sea salt (5 grams)
1 Tbs. granulated cane sugar (16 grams)


10 oz. gluten free beer (I like Green’s Quest Tripel Blonde Ale or Coors Peak for this recipe) or sparkling water, club soda or gingerale – room temperature
3 large eggs — room temperature
3 Tbs. olive oil
1 tsp. apple cider vinegar
2 Tbs. honey or agave nectar (optional; omit if using gingerale)
2 1/4 tsp. (one packet) rapid rise or bread machine yeast (Red Star® Quick Rise)
milk (dairy or soy, coconut or hemp work well) for brushing on bread
sesame seeds, poppy seeds or other topping of choice


Prepare a regular loaf pan (at least 9×5) by oiling it well. Set aside.
In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
gluten free beer for breadIn another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the beer to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes. (This is a batter, not a dough)

Pour batter into oiled pan, filling no more than half-way up.
Cover with oiled wax paper and let rise in a warm, moist place for at least 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the bread rise over the side of the pan, or it will rise too much to support itself and may collapse when cooling.

Once the bread has risen, lightly brush with milk to help it brown, then sprinkle any toppings on at this point.
Preheat the oven to 375º F (static) or 350º F (convection). Bake for approximately 35 minutes. The internal temperature of the bread should be approximately 205 – 210º F. The loaf should have risen above the top of the pan, and will be golden brown with a nice crust.

Remove to cool in the pan for 15 minutes, then gently remove from the pan and finish cooling on a wire rack. Cut when fully cooled. Store in a sealed ziptop bag on the counter – do not refrigerate, or it will dry the bread out.

*If using a bread machine, bring all ingredients to room temperature. Add liquids to the pan first, then the dry ingredients, followed by the yeast, pouring into a small well made in the middle with your finger. Use the gluten-free 2lb loaf setting.



46. [422 Shares] – Easy Gluten Free Irish Soda Bread

Gluten-Free Irish Soda bread. Yummy yeast free bread anytime you like! It’s so easy and quick to make, and goes with nearly any meal. Plus, it makes fantastic gluten free French Toast!


¾ cup buttermilk or non-dairy or dairy milk with 1 tsp. apple cider vinegar added
2 cup (270 gr) Gluten Free All Purpose Flour
2 Tbs. granulated sugar
2 tsp. baking powder
½ tsp. salt
3 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
1 tsp. baking soda
1 egg white or substitute
1 cup seedless raisins (optional)
½ Tbs. caraway seeds (optional)


Preheat oven to 375° F.
If not using buttermilk, mix ¾ cup milk with 1 teaspoon apple cider vinegar. Set aside to curdle.
Blend together Flour, sugar, baking powder and salt.
Cut in the butter with a pastry blender or two butter knives until the mixture resembles a pebbly, course meal.
Add baking soda to milk mixture, then stir into dry mix with egg white, raisins, and caraway seeds, if using. Mix with a fork or paddle mixing attachment until integrated.
Scoop dough into oiled and floured 7-inch glass bowl or 6-8 inch cake pan. Wet a rubber spatula with water and smooth the top of the ball of dough. Sprinkle lightly with Flour, then make a cross in the top with a large knife.

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.



47. [409 Shares] – Gluten-Free Banana Bread Recipe

Time to use up those overripe bananas! Turn a classic quick bread gluten-free with this easy recipe. This banana bread is mouthwatering as is, but stir in some walnuts or chocolate chips to take it to the next level.


2 cups gluten-free all-purpose flour blend
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, softened, or coconut oil
¾ cup sugar
2 large eggs
1½ cups mashed ripe bananas (about 3)
¼ cup buttermilk
Zest of 1 lemon
1 teaspoon vanilla extract
½ cup chopped walnuts or chocolate chips (optional)


Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk gluten-free flour blend, baking powder, cinnamon, baking soda and salt in a medium bowl.
Beat butter (or coconut oil) and sugar in a mixing bowl with an electric mixer on medium-high until well combined.
Add eggs, one at a time, beating well after each addition.
Add banana, buttermilk, lemon zest and vanilla; beat until combined.
Add the flour mixture and beat until just combined. Fold in walnuts (or chocolate chips), if using.
Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.



48. [378 Shares] – Gluten-free Banana And Coconut Bread Recipe

This gluten-free version uses less sugar for healthier banana bread that the whole family will love.


1 1/2 cups (200g) gluten-free plain flour
1 cup (80g) desiccated coconut
1/2 cup (110g) brown sugar
2 tsp gluten-free baking powder
1/2 teaspoon bicarbonate of soda
1 cup (200g) banana, mashed
2/3 cup (165ml) olive oil or virgin coconut oil
2 Free Range Eggs, lightly whisked
2 tablepoons Maple Syrup
10g butter
2 large just-ripe bananas, thickly sliced diagonally
Maple Syrup, extra, to serve


Preheat oven to 180C. Grease and line the base and 2 long sides of an 11cm x 20cm loaf pan.

Combine flour, coconut, sugar, baking powder and bicarbonate of soda in a bowl.

Whisk the mashed banana, oil, egg and maple syrup in a bowl. Add to the flour mixture and combine. Spoon into prepared pan and smooth surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 5 mins before turning onto a wire rack to cool.

Cut the banana bread into slices and toast. Meanwhile, melt butter in a non-stick frying pan over high heat. Add the banana and cook for 1 min each side or until browned.

Place the banana bread on serving plates. Top with the banana and drizzle with a little extra maple syrup.



49. [367 Shares] – Irresistible Gluten-Free Vegan Banana Bread Recipe

This gluten-free vegan banana bread is free of refined sugars and bursting with wholesome flavor.


For the wet ingredients
3 small or medium ripe bananas
1 tablespoon grapeseed oil
1/4 cup non-dairy milk
2 tablespoons maple syrup
Dash of salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

For the dry ingredients
1/2 cup gluten-free oat flour
1/4 cup almond flour
1/4 cup brown rice flour
1/4 cup amaranth flour
1 teaspoon arrowroot starch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg


Preheat the oven to 375 degrees Fahrenheit.

Mash the bananas in a bowl and add the remaining wet ingredients. Stir until evenly combined. In a separate bowl, combine the dry ingredients and mix. Fold the dry ingredients into the wet ingredients until just combined.

Pour the batter into a greased glass loaf baking dish.

Place in the oven and bake for 35-40 minutes, or until a toothpick comes out of the center clean.



50. [323 Shares] – Recipe: Gluten-free Irish Soda Bread

A classic, the ever versatile soda bread seems to hold up better than most loaves when converted to gluten free.

For one medium loaf you will need:


340 grams gluten free flour

2 tablespoons vinegar

1 tablespoon salt

3/4 teaspoons baking soda (three to cook with, a fourth to sprinkle on the bread)

1/2 pint of buttermilk

Real Irish butter to serve


First Pre-heat the oven to 220C

Make the dough: Mix the flour, vinegar, salt and most of the baking soda together in a bowl, ensure the dry ingredients are well mixed and then slowly pour in the buttermilk.

Mix all of the ingredients together until you have a big ball of dough.

Knead the dough: This is the fun part!

Once the dough is fully kneaded get a sharp knife and finish it off by slashing a big X into the top.

Carefully place the dough ball onto a greased oven tray (or in one of those fancy vintage skillet things if you own one).

Cook the soda bread for around 35-40 minutes or until it is lightly browned and sounds hollow when you give it a knock.

Use the last teaspoon of baking soda to dust the top of the cooked bread.

Ideally, you should leave it to cool down for ten minutes.


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