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3 Gluten-Free Quick Bread Recipes That Will Warm Your Heart

3 Gluten-Free Quick Bread Recipes That Will Warm Your Heart
3 Gluten-Free Quick Bread Recipes That Will Warm Your Heart

Gluten-free quick breads are delicious and easy to make. You can enjoy them in a wide variety of flavors with different ingredients and increase or decrease how healthy they are based on your tastes and goals. Quick bread is great for all occasions – breakfast, dessert, snacks – and they make great gifts for friends and family. Since they freeze well, you can bake quick breads in bulk and have them whenever you’d like without having to whip up a new loaf when you get a craving.

Best of all, there are plenty of fantastic gluten-free recipes for quick bread. Unlike some traditional bread recipes, quick breads are great for those who are gluten intolerant and it’s possible to make a quick bread that is gluten-free and just as delicious as a traditional quick bread recipe.

One of the things that makes it so easy to create delicious gluten-free quick breads is the number of flour alternatives available today. These gluten-free options are affordable, easy to find, easy to work with, and result in a delicious and satisfying bread loaf. Many experienced gluten-free bread makers recommend using a combination of gluten-free flour options. You might need to play around with the exact measurements to find something you love but, for the most part, any blend of gluten-free four alternatives will create delicious bread.

It’s also a good idea to invest in a few baking tools if you want to make gluten-free quick breads regularly. These are not required and chances are you could head into your kitchen right now and whip up a loaf with what you already have. That said, these items make bread-making easier and more convenient so you’re more likely to make your favorite quick breads all the time.

The two most useful tools include a digital scale for measuring ingredients for the dough and a large storage container for making dough and keeping it fresh until you’re ready to bake. It’s okay to use a large bowl for storage but this uses up one of the mixing bowls that you might need for other recipes and makes it tougher to store in the refrigerator with other containers. A designated bread container is a great idea if you plan to make quick breads frequently.

Now that you know what you need to make bread-making as easy as possible, you can begin baking loaves of delicious quick breads for your family and your friends. Here are a few of our favorite recipes

World’s Best Gluten-Free Quick Bread

World’s Best Gluten-Free Quick Bread

You can add all kinds of things to this recipe, including seeds, chocolate chips, herbs, olives, cheese, and more.

  1. 1
    Prep Time: 10 minutes plus rising
  2. 2
    Cook Time: 45 minutes
  3. 3
    Servings: 4 One lb. loaves

Ingredients:

  • 6.5 cups gluten-free mixture flour of your choice (we like a blend of two different options)
  • 1 tbsp instant yeast
  • 1 to 1.5 tbsp kosher salt
  • 2 tbsp sugar
  • 3.75 cups lukewarm water
  • Cornmeal or parchment paper to prevent sticking

Directions:

For Dough:

  • In a 6 qt. bowl or stand mixer, whisk flour, yeast, salt and sugar.
  • Add the lukewarm water.
  • Mix with a spoon or use mixer’s paddle attachment until very smooth for at least one minute. Do not knead. Once mixed, transfer to lidded food container but do not seal lid. You can use plastic wrap if there’s no lid.
  • Allow dough to rise at room temperature for about two hours. Never punch down the dough. You can refrigerate and use portions of dough for 10 days if you don’t want to make all four loaves at once.

To bake:

To bake
  • Remove a one-pound grapefruit-size piece of dough and place it on the counter or board covered with cornmeal or parchment paper. Press the dough into a ball and use wet fingers to smooth. Let rest at room temperature for an hour, loosely covered with plastic wrap or an upside-down bowl.
  • Preheat oven to 450 degrees F with baking stone inside for at least half an hour.
  • Dust top of the dough with flour and cut a ½-inch-deep cross or scallop into the dough with a knife.
  • Shimmy the dough onto the preheated stone. Bake loaf for 45 minutes. Allow bread to cool completely, about two hours, on a wire rack.
  • Store any remaining dough in the refrigerator in a loosely plastic-wrapped container or one with a lid to be used within 10 days.

Gluten-Free Banana Walnut Quick Bread Sweetened with Dates

  1. 1
    Prep time: 10 mins
  2. 2
    Cook time: 1 hour
  3. 3
    Servings: 12 slices

Ingredients:

  • 1 cup gluten-free flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
Banana Walnut Quick Bread Sweetened with Dates
  • 1 cup walnuts finely chopped
  • 1/4 tsp nutmeg, freshly grated
  • 1/2 cup safflower oil
  • 1 cup dried dates, chopped and pitted
  • 1/2 cup honey
  • 4 large eggs
  • 1 cup mashed banana, about 2 medium bananas
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350°F.
  • Grease and flour the baking pan or coat with baking spray.
  • Combine the flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg in a mixing bowl.
  • Once dry ingredients are mixed, stir in dates and walnuts.
  • In a different bowl, beat oil and honey until smooth. Add eggs, banana, and vanilla and blend until combined. Pour wet ingredients into dry ingredients then mix until evenly moistened.
  • Scrape batter into the pan.
  • Bake for 45 minutes, checking the top of bread for dark patches. Cover with foil if needed.
  • Continue baking for 10 to 15 more minutes.
  • Remove and allow to cool for at least 15 minutes.

Loaves can be wrapped in plastic and stored in the refrigerator or wrapped in foil and frozen for up to a month.

Gluten-Free Cranberry Orange Quick Bread

Gluten-Free Cranberry Orange Quick Bread
  1. 1
    Remove and allow to cool for at least 15 minutes.
  2. 2
    Prep Time: 20 minutes
  3. 3
    Cook Time: 1 hour
  4. 4
    Servings: 1 large loaf

Ingredients:

  • 2 cups gluten-free flour
  • 1 cup of sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • ¼ cup butter or vegan butter (we used Earth Balance®)
  • ¾ cup orange juice
  • 1 egg, well-beaten
  • 2 cups fresh cranberries, coarsely chopped (may use frozen berries)
  • 0.5 cup finely chopped walnuts (optional)
  • 1 tbsp orange zest

Directions:

  • Preheat oven to 350° F.
  • Whisk together dry ingredients a large bowl, cutting in butter in pieces until mixture resembles cornmeal.
  • In a different bowl, combine OJ, orange rind, and egg. 
  • Pour wet ingredients into dry ingredients and mix to dampen. Fold in the nuts and cranberries.
  • Pour batter into a lightly oiled floured nine-inch loaf pan.
  • Bake for one hour or until a knife comes out clean from the center. Additional cooking time might be required.
  • Cool on a wire rack before slicing.

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