I wanted to create for you a recipe that is simple, inexpensive- and would give you the ability to get creative without the fear of a Gluten free baked good flop.
(By the way- please note- the photo pictured above is from one of the first batches- the recipe I am sharing is slightly more moist! For whatever reason I can’t get the photo’s of the later experiments to upload today)
Learning to bake Gluten Free can be a little tricky. If I can give you one suggestion- NEVER try to write your own recipe the day that you are planning to bring it somewhere. Developing a new recipe takes time- yes, even for the novice bakers of the world. Reserve the experimenting for days you are home without any added pressure.
The good news is that if you aren’t into experimenting- with the many gluten free blogs/ cookbooks you no longer need to do so! Us blogger’s happily do it for you. I can only speak for myself- but I know that I LIVE for this challenge.
I made 10 loaves of quick bread in the last 24 hrs. It was really important to me that this recipe could become Banana Bread, Or Carrot Bread, OR zucchini Bread, or Pear Bread, Or just about any kind of bread you could dream up with only 1 simple ingredient change.
I learned a few things along the way -
The perfect Flour/Liquid ratio for Gluten Free Quick Bread/Muffins is 1:1
In other words 2 cups of flour in this recipe automatically means that the recipe must also have 2 cups of liquid. The “liquid” is where all the fun come in- For a part of our liquid I have called for a fruit or vegetable puree. OR a finely grated fruit or vegetable. This can include just about ANYTHING- mashed bananas, Canned Pumpkin, Sweet Potato Puree, Grated Apple, Applesauce, Canned Crushed Pinapple- OR if you don’t want your quick bread to be fruit or vegetable based you can use Yoghurt, Sour Cream, Cream Cheese- Dairy or non- dairy variations of these things will work equally well.
For this recipe I tested Both Palm Sugar and Xylitol. Both worked equally well. The palm sugar like any other brown colored sugar -darkened the bread slightly when I baked it. Feel free to use regular white sugar if thats what you like to work with. The ONLY important thing is that in this recipe- the sugar must be granulated vs. liquid. Liquid sugars such as Honey, Coconut Syrup, Brown Rice Syrup, Agave add moisture to a recipe. The moisture levels in this recipe needs to remain as it is.- using a liquid sugar could potentially create a bread that is too goo-ey and falls when you remove it from the oven. You can also experiment with the amount of sugar in the recipe. I found 3/4 to be the perfect amount for Banana Bread and Zucchini Bread. Feel Free to use more of less granulated sugar than I have called for!
For this Recipe I tested Bobs Red Mill -All purpose flour. I selected it for 2 reasons: #1 Its the healthiest flour mixture that I have seen to date- made of Garfava Flour ( Ground) Garbanzo Beans & Fava Beans) Sorghum ( a wonderful whole grain flour) Potato and Tapioca Starch. #2 As far as I have seen- this product can be found in just about any grocery store across the country. Due to the fact that it contains bean flours you will notice a bit of a strong taste if you sample the batter prior to cooking it. Don’t let this worry you- as that flavor will dissipate once it has baked.
You don’t have to use Bob’s flour blend for the recipe- I’m quite certain that any Gluten Free multi-purpose mix will do the trick.
Another healthy flour mix I use when making quick bread is as follows: (I have tested this recipe using this blend and it worked wonderful – I think I liked it better than the bob’s as the mix contains lighter flours- so therefore the bread had a lighter texture) But- again if you want to keep things really simple- stick with the Bob’s or another GF flour mix!
3/4 Cup Arrowroot (Or Tapioca Flour)
3/4 Cup Rice Flour (Brown or White rice flour will work)
1/2 Cup Sorghum.
Feel free to use this flour mix or any other that you love within the recipe.
Gluten Free/Vegan Quick Bread Base
2 cups Gluten Free All Purpose Flour (Such as Bob’s Red Mill)
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Xanthan Gum or Guar Gum (Use Guar for Corn Free Baking)
3/4 Cup Granulated Sugar. (see note above)
1/3 Cup of Oil OR Melted Butter (Regular or Earth Balance)
3/4 Cup milk (dairy or nondairy) + 1 Tsp Vinegar. (I used Apple Cider Vinegar- any type will do)
1 1/4 Cup of Grated Fruit /Vegetables OR Fruit/Vegetable Puree OR Yoghurt/Cream Cheese/Sour Cream.
1 Tsp. Vanilla Extract (optional) (or any other flavor of extract)
a few notes about quick bread before we begin:
I highly recommend using HEAVY (Full Fat) Coconut Milk from a Can for the Milk in this recipe. WHY? Well.. fat in Quick Bread/Cake/Muffins creates a tender moist texture. My best cake recipes are high in fat.. In the future I plan to test this recipe with a higher ratio of “fat”.(just for the sake of my own curiosity)
Due to the fact that this recipe does NOT contain gluten there is no risk in over mixing the batter. Isn’t that wonderful?! Tough Bread and muffins are now a thing of your past! However- there is one rule that still does apply..
It is important to get your bread into the oven right after you mix it. Why? Because the Baking Soda/Powder and Vinegar will start reacting once mixed. We want this reaction to happen in the oven- rather than on the kitchen counter in the mixing bowl. So with this being said: Make sure to preheat the oven PRIOR to mixing the ingredients AND Grate/ Puree/ Prepare your Fruit or Vegetable and have it ready prior to mixing as well.
It took me awhile to figure out the best cooking temp. A temp of 325 worked but of course the cooking time had to be increased. I tried a few loaves at 350 degrees and I noticed that they did not rise as tall. This I believe was due to the outer-crust cooking before the bread had a chance to reach its full height potential. This lead me to go with a 330 Degree temp.
Directions
-
Preheat the oven to 330 Degrees. Grease Loaf Pan and set aside.
-
Prepare grated Fruit or Veggies OR Puree.
-
In a Bowl- Mix Dry Ingredients and then add the wet. Mix well! (this batter should be fairly thick! )
-
Feel Free to get creative and add additional Spices/ Nuts/Seeds/Chocolate Chips/ Dried Fruit/ Frozen Berries/ Zest of a Lemon/Lime/Orange/ Fresh Chopped Herbs. Basically- Add whatever your heart desires-this is your time to shine!
-
Bake 50-120 minutes. This time will vary based on the ingredients you have selected. You can tell the bread is done- by using the toothpick trick- if it comes out clean the bread is done.
-
Allow to cool 5-10 minutes before removing from the pan and serving. (cutting it open too quick will allow for moisture to escape via steam) This bread can be frozen once cooled. Keep in a sealed bag at room temp- to prevent drying out!
I have made this recipe in various sized loaf pans. Its a medium sized loaf and I found it worked just fine in all of the pans.
This recipe can be make into muffins-if you do this- decrease the cooking time.
*I wanted to note quickly that I noticed that Zucchini has a higher water content than anything else.. (yes even more than mashed banana’s) SO- while I have not tested reducing the amount if you do not like REALLY moist bread- use 1 cup of zucchini instead of 1 1/4 cup. *
A Few Flavor Ideas
I made this into a Banana Chai Bread: I did this by using Banana’s as my fruit Puree and then I added: 1 Tsp. Cinnamon, 1/2 Tsp. Cardamon, 1/2 Tsp Ground Ginger, 1 Tsp Cloves and 1/4 Tsp. Pepper. (or just open and add 1-2 bags of Chai tea to the batter)
Pear Walnut Bread: Use a Pear Puree and add Chopped Walnuts add some Cinnamon.
Blueberry/Lemon Bread: Use Yoghurt/Cream Cheese/Sour Cream + Frozen Blueberries + Lemon Zest + Lemon Extract.
Banana Bacon Bread = Use Banana’s and add Cooked Crumbled Bacon.
Peanut Butter Banana Bread = Banana as puree + use 1/3 Cup Peanut Butter instead of the Oil.
Chocolate Chip Zucchini Bread: Grated Zucchini + Chocolate Chips + 1 Tsp Cinnamon.
(pictured below- is a Chocolate Chip Zucchini Loaf!)
Using Different Puree’s and Grated Vegetables will make the breads texture and moisture level vary slightly from loaf to loaf. For example Grated Zucchini has a higher water content than Grated Carrots. Despite this slight difference in moisture- I found I was still was happy with the different results.
What is your FAVORITE Quick Bread Flavor?
Please Feel Free to Ask Any Questions!
If you follow this recipe will you let me know how it turned out for you (and what direction you took it?) Feedback always helps me!
Hope this recipe makes living Gluten Free- Just a little bit easier for you (and adds some fun and freedom back into your baking experience!)
Much love-
Brittany
{ 83 comments… read them below or add one }
Seriously, you are simply amazing. I am SO glad you are partaking in this "easy GF" challenge. The bread is written out so wonderfully and this is something I know I can handle! Thanks for all your hard work perfecting it. I once tried to make GF chocolate chip cookies myself – SUCH an embarrassment! From now on, like you said, I’ll just follow you guys!
This looks splendid. It makes sense that the granulated sugar is important to the structure of the quickbread
I am impressed by how many trials you fit in in just 24 hours 
Oh Brittany, I can't wait to try it! I'm already coming up with flavor combos in my head!
I make a very similar breakfast bread by using milk and apple cider vinegar combined to "curdle" as it gives the bread some "umph" (for lack of a better word). It works to use non-dairy milk like coconut or rice, but the mixture doesn't curdle the way it does with a dairy-based milk. Either way, it's a good addition to quick bread recipes (muffins, scones, etc.). I love using a high-grade jam or jelly as the pureed fruit. I like orange marmalade. You're so right, with a basic recipe like this the flavor combos are endless. Zucchini and cherries are good. It never entered my mind to try bacon! =) Wow, that's an interesting twist! Great post. There's nothing better than a solid, launching pad recipe and this looks like a perfect one.
Melissa
What a wonder, well worded and well thought out post. I am sure you are going to encourage many to make the leap into gluten free baking!
Nice! Love the mix and match. Great post!
I am so stoked. Great tips and directions and NO EGGS! Boy those buggers can be hard to replace. I'm hoping to try a bean free version of your bread this weekend as legumes and I are not on speaking terms.
I have a tip for you as well. You can use lemon juice in any recipe that calls for vinegar on a 1 to 1 basis. Honest, check with the CIA.
Thanks for your tip Laurel! I was just going to ask about an alternative since I have a yeast allergy and vinegar is a no-no for me.
Fantastic Brittany. I love how you bake the heck out of recipes to experiment! And I love that this is VEGAN! xo
Your bread looks delicious. I love having a basic recipe that you can vary in many ways.
Such a fabulous idea! Love it. And the possibilites are just endless. . . and I admire your tenacity in getting it just right!
I\’m already in constant testing mode for the cookbook writing.. so I\’m kind of in the habit of making things over- until I find the results I want. And after going through 2 bags of Bob\’s AP mix.. I figured I would forever regret giving up knowing all that flour went to waste had I not finished what I started
I love this idea. I use a basic quick bread recipe and play with my flavor combos all of the time. You did such an awesome job of laying this out as a sort of mix-and-match-your-quickbread-to-your-mood style! Hmm…that banana chai one sounds awesome. I have a chai muffin recipe that I make sometimes, but love the idea of adding nanners! Going to give this a try!! ;0)
xo
Do you?? Is your recipe similar? I studied a ton of quick bread recipes and tried to figure out the common ground between all of them. This was what I came up with.. curious if your recipe is anything like this one as far as proportions go?
I've been waiting all month for this post! I knew it would be amazing, and it was well worth the wait! I love to be creative with cooking, but all of my creative BAKING experiments tend to flop. You've given me a wonderful template WITHIN which I can play. Thank you, thank you, my sweet friend! xoxoxoxo
You are ALWAYS so sweet to me. The real question will be if this recipe works well for others. I have made big promises here- hopefully the results are just as big for everyone that tries the recipe..
Fabulous, Brittany! This recipe will take you to gluten-free idol status pretty quickly as it makes the rounds. No fear of you being erroneously voted off 30 Days of Easy Gluten-Free Living or any other gluten-free "show"!
Seriously, this recipe is going to be a lifesaver to so many. I can't wait to give it a try myself!
xoxo,
Shirley
HAHAH. Thats really funny. I\’m not so sure I would make any cut- had you seen most of the loaves that came out of this little project you might have wondered if I had ever baked anything before in my life.
really.. bricks of goo- bread.
I love the idea for a universal base! I just got some Bob's AP GF flour too, I'll have to give it a whirl!
As did I
I figured there had to be a way to figure it out! I have to be totally honest- the bob\’s was sufficient and worked just fine in the recipe- but I have come to love the taste of my own flour mixes- I think I would prefer a bean free mix over the bobs AP next time.
WOW! I am blown away with all of these sweet comments!! I just hope the recipe holds up and is wonderful in every kitchen it is tested in.. Please if anyone makes some variation let me know how it was. If it needed improvement, If it was perfection.. I want to know
Love you ALL!
Brittany
I am SO making this! Britt, you are awesome! I love recipes like this that allow each individual baker to get creative. I wonder what I'm going to make…oh the possibilities.
Just adding my praise to the rest of the gang's. Anything that takes the thinking and testing out of the equation and just let's me be creative makes me happy. Thanks for doing all the 'heavy lifting' so some of us can just play in the kitchen.
Wonderful post, Britt!!
Love how you're really knocking this cookbook recipe testing out of the park! Way to go!
xoxo,
Gigi
WOW! I am new to GF and have searched the web over and over for what looks like a good universal bread recipe without super weird ingredience and this one takes the cake (or the bread:) I was just pondering yesterday on what to do with my frozen shredded zucchini since I cannot make any of my old recipe's and chocolate chip zuc bread it is! Thank you Thank you Thank you!
Love this Brittany. The zucchini loaf is mouth watering!
This is wonderfully easy for someone as recipe-challenged as myself!
The first time I made the quick bread was the chocolate zucchini option with with Enjoy Life chocolate chips. I used Bob's AP, xylitol, coconut milk, and Earth Balance in the base. It came out perfect the first try!
The second time I made this I went for the banana peanut butter option. I also added the leftover chocolate chips and used the same base as before but cut the xylitol to 1/2 cup to account for the sweetness of the bananas. Again, another perfect loaf of bread.
I'm not sure what I want to try next – maybe something with carrot. I may cut the xylitol even further down to decrease the sweetness, although I think part of that in the previous loaves had to do with chocolate chips and other sweeter ingredients like bananas. Also, my partner and I disagree wholly on sweetness levels. She didn't think I made them sweet enough!
Thank you for simple recipes like this, Brittany, that people like me can actually try and make work. I feel very accomplished and proud of myself.
I just wanted to tell you that I have made this particular recipe several times now at least, with all sorts of combinations, and the loaves come out perfectly. My partner has been loving this bread and so have I. This might be my favorite recipe – hands down.
Just wanted to let you know that I recently was diagnosed with Celiacs and have used this recipe a few times. I have made the blueberry lemon, the PB Choc Chip, and two times I have made zucchini chocolate chip now since I have zucchinis in my garden that are too out of control. A few times it has been a bit too moist, but I have been able to tell that before baking now, and I simply add a little more of the flour into the mix before baking and it works perfect! Thank you so much! I too would love to hear about other combinations to try.
Yay! Thanks Laurie! I love that you got the hang out of it and learned to adjust. Zucchini's can be tricky as they can have a range of moisture that seeps out of them
I figured the different loaves might turn out a little different. Thank you so much for the feedback.
There's also the usual Orange-Cranberry! Lemon Poppyseed, Orange Poppyseed. Pumpkin with nuts and seeds, Pineapple Cranberry, Blueberry- Lavender. I'll add more ideas as I come up with them.
Have you ever tried Blackberry- Lime? Thats pretty fun. Cherry- Almond, Cherry-Walnut or my FAVORITE Cherry-Almond with Chocolate Chips
Thanks again!! xoxo Brittany
I have this recipe in the oven right now! I used pumpkin puree and instead of xantham gum I used chia meal. It’s half way through the baking time I am already very surprised how much it has risen! Do you have any ideas how to turn this recipe into a non-sweet bread recipe? I would love to use this for sandwich bread, thanks!
This was DELICIOUS! It tasted like regular wheat flour banana bread! Wow, thank you! I will not miss regular baking anymore
I think you’ll find that as you get more comfortable that gluten free baking is more fun! There’s so much more that you can do with it to make it “your own”. Glad you enjoyed this recipe!
Can this be done in the bread machine?
BTW- LOVE your site and that you include the corn free alternatives. Hubby is gluten, dairy and corn free, so it is nice to have recipes with all of these!
I have never heard of anyone putting a yeast free quick bread in a bread machine! So.. I’m not really sure if that would work! I have a bread machine but never use it..
I just wanted to say THANK YOU for this recipe! I am NOT a baker but I just threw this together and it came out wonderful. I used a vanilla cherry organic yogurt that is high in fat( because you said something about full fat) organic whole milk from a local farmer and chocolate chunks…. WONDERFUL! I am now going to try a rosemary- bacon( w/ sour cream) bread and see how it turns out. Again thank you for helping a non baker like myself bake something tatsy that my whole family will eat:)
I wonder what would happen if you didnt use xantham gum or guar gum? Is there a healthier alternative?????
First of all, xanthan and guar gum are not unhealthy
some people prefer not to bake with them- but not because they are unhealthy.
I just finished writing 2 books, my coauthor did a ton of experimentation in how to replace the Gums in recipes. We have a big section on how to do this. The books are called: the essential gluten free baking guides part 1 & 2.
Brittany…I found your website a few weeks back after finding out one of my boys is sensitive to gluten, dairy and eggs and my other is sensitive to eggs. Funny enough, my older son Googled GF/vegan zucchini bread and came upon your recipe (great minds think alike). Made your recipe today using zucchini and cinnamon (chocolate chips will go into the next batch!) and it’s DELICIOUS! Reminds me of my mom’s recipe and made my son (and his friend) VERY, VERY HAPPY! Thank you so much.
Danielle from the reading I have done and my understanding the reason xantham or guard gum is needed is because its acts like the gluten- binding things together. I hope this helps:-)
Hi Brittany,
I just wanted to post a quick but heartfelt THANK YOU for this wonderful recipe! With my highly allergic boys it is difficult to find or formulate recipes that they can safely eat. We tried this recipe tonight and used a basic rice flour blend along with carrots, zucchini, lemon zest and frozen blueberries. The full loaf is still cooling but the “mini muffins” we made for Valentine’s dessert were delicious! With allergies to eggs, dairy, soy, coconut, most fruits, most gluten free flours, potatoes, etc. etc. it is simply life changing for us to find such a wonderful and versatile recipe that I don’t have to alter a bit! Thank you so much, again! You truly made a difference to this family’s celebration.
Just wanted to say thanks again! This is my go to recipie for any bread I make. I still want to do blackberry lime but that seems like a good summer one! I have made lots of pumpkin type ones with and without different spices and choc chips as well as varied banana ones too. Have also tried a carrot spice bread a couple times too and banana blueberry is good too! All have been super good. I used to use the bobs red mill blend, but now use your combo or close to it and they turn out great every time! Thank you so much for such an awesome recipie.
This was soooooooooo delicious!!!
Thank you SO MUCH for this awesome recipe. I will definitely be going back to this again and again!! I used grated carrots and a mix of raw coconut oil, soy-free earth balance, and earth balance’s coconut spread. I didn’t have regular canned coconut milk but had light on hand, so I used that. I was really tempted to use hazelnut milk, but was worried about the low fat content. Maybe next time! The texture of this bread was amazing!! 
I made this bread earlier today and it pretty much fell apart. I used 1 3/4 cup sourghum (or however it’s spelled) in place of the other flours. However, the middle sunk in and probably about 1/3 of the loaf stayed intact. I also used blended almonds, sunflower seeds, and oatmeal to taste. I included a little agave nectar too. If I had used the rice flour too would it have not sunk in? Otherwise, this bread was DELISH! Will make again if I can get it to stay as a piece of bread.
Sounds like you made a bunch of alterations.. Any 1 change can make a difference in the way the recipe turns out. Did you include the xanthan gum?
Ps. With gluten free baking you typically need to use a mix of flours. The starches help hold the bread together. Sorghum alone would provide horrible results.
Wow, I made it with a mix of sour cream and yogurt. The best bread I’ve ever had!
Glad to have found this site! I have been on a special sensitivity free diet for 2 years. I have fallen off the bandwagon… no, I have become lazy, I’ll admit it. I believe finding your site has inspired me anew and I am so thankful for your blog, recipes and encouraging words. You are a hero! Thanks so much for your hard work. This recipe looks like it will be a lot of fun to play with. More egg and soy free recipes would be most appreciated. Thanks again! Jenni
I made this today and I loved it! I recently found out all my health woes were caused by :gluten, ALL dairy, and yeast. Have been searching and experimenting trying to find a good bread recipe. I used my fallback baking flours (1/2 cup GF ground oats, 1/2 cup almond flour, 3/4 cup brown rice flour and 1/4 cup tapioca flour) and it turned out awesome. I used (real) coconut milk, and bananas. Loved the texture and consistencey of the cooked bread. We live up in the high desert so I’m thinking next time I will lower the heat to 315, it didn’t rise so much. Going to try again with a more savory bread to go with sandwiches
. Thank you
So happy to hear it! You might try adding a tiny bit more liquid too as sometimes that helps with rising!
Hi I made your bread with high hopes, but it didn’t turn out too fantastic. I used your personal mix of Sorghum, Rice Flour, and Arrowroot flour, then for the fruit puree I used 1 1/4 C Butternut squash puree, for the milk I used non-dairy Hazelnut milk, and for the oil I used canola oil. I baked it for 50 minutes. The toothpick came out clean when I put it through and let it cool for 10 minutes before taking it out. Unfortunately the bread was super super mushy. Do you know why this was? Should I have baked it longer even though the toothpick came out clean? In hopes of leaving it out to dry I kept it a few days and tried to eat past the mushiness. It’s been a few days now since I baked it and kept it in an air tight container. But I noticed as the days went on the bread got mushier and wet (for some weird reason), and it has now molded. Do you know what I did wrong? Is this all because I should have baked it for longer? Hope you can help me out so I can try this bread again. Thanks.
I’ve made your bread lots of times…and commented a few times too. I was curious if you thought this bread would be good with all purpose (wheat flour). I have a friend whose son has an allergy to eggs, and thought this would be a great easy recipe for her to have but she doesn’t need gluten free. I know there is lots of issues with weights of flours ect, but was wondering if you thought just it would work.
Bob’s Red Mill All Purpose Gluten Free mix is disgusting! It ruins everything I make with it. I have given up on it. I have never found the beany flavour to dissipate with cooking. Is there something else that you do that could be helping disguise this bean flavour that has no right to be in my cakes etc.?
You could try a different all purpose gf flour. I typically use her co,binational of flours suggested and always love the flavor. But when I’m using an all purpose flour for cakes, I think Pamela’s is a wonderful mix and doesn’t have the bean flavors.
Yep! I mention in the directions that any gluten free all purpose flour should work!
I used this for making zucchini muffins and was pleased with the results. I did make a few modifications to fit our family, but they all seemed fine:
Cut the oil to 2.5 Tbls because my family doesn’t like a lot of oil in muffins
Added 1 egg since we aren’t vegan – basically subbed the egg for the rest of the oil
Cut the sugar to 1/2 cup – it didn’t need a lot, since there were a few choc chips to sweeten it up
Used 2 tsp baking soda (accident – but it seemed like it helped keep the muffins from falling, which I have had happen to other g-free baked goods)
I’ll be trying other variations, too – might also add some flaxseed meal for Omega 3s and fiber.
This was delicious and I’m about to make another loaf tonight! I used my own GF blend based on yours (3/4c potato starch, 3/4c brown rice flour, 1/2c millet). I used cooked puréed beets and uncooked puréed carrots (trying I get my dd’s bowels in check!). We called it “pink bread” and it was so so yummy, moist and not at all pink after baking (why is that???). It kept well in the fridge for the (barely) three days it lasted with my family!
I’m not sure!! I’ve always noticed the same thing when cooking with beets! The batter is always much darker than the baked good. It fades so much!!
Can this be made as a savoury bread??
This is great! I was just looking for a sweet breads base to just “add in flavors” you ROCK my lady
I would also like to know how to turn this recipe into a savory bread… 3/4 cups of sugar isn’t going to work well with Italian herbs or sundried tomatoes. How can we make the bread without all that sugar?
I hereby hand you the experimentation reigns! Feel free to spend the time to figure that out and if you find good results please come back and share them here.
I made this bread this morning, using 1 cup canned pumpkin and 1/4 cup Ricotta cheese (plus cinnamon and pumpkin pie spice). DELICIOUS. The bread came out with such a wonderful texture and just the right moisture balance and fluff. The only thing that could be better is that the beany aftertaste and smell is still there, so I’ll be trying a different flour/flour mix next time. I had to sub 1/2 cup brown sugar and 1/4 cup confectioner’s sugar for the granulated sugar (because to my surprise I was completely out of white sugar) and it worked just fine. Your recipe is so easy to follow – It will soon become a staple in my home!
Hi guys i am GF VEGAN and currently on a candida diet.
does anyone know what i could replace the vinegar with ? i am really looking forward to baking this bread as my dietry choices are very limited right now.
Many thanks
Ash
Lemon or Lime Juice! I’m also battling candida and they are very safe options
they always work as a vinegar replacement in baked goods!
Oh, this is super yummy! My friend made me tomato bread using this recipie for my birthday and I’ve never been so happy. I have a lot of food allergies (wheat/dairy/egg/nuts-beans) so this worked perfectly! Thank you so much for sharing!!
I just want to say THANK YOU!! I tried this on Saturday, making two seperate batches at the same time. Pumpkin and bananaa with Pumpkin pie spices and ginger, and pumpkin and zucchini with Cinnamon and Nutmeg. I did them in muffin tins to keep them easier to freeze!! SOOO good! I’ve been craving muffins but didn’t want to pay $5 out and about! i even roasted my own sugar pie pumpkin!! You have earned a new follower!!!
Hi there – I just found this blog post and am pretty stoked to try it. My son has had to go gluten free and is getting sick of pancakes and waffles. However, I never use granulated sugar of any stripe and instead always substitute with maple syrup for all of my recipes (comes from my heritage I suppose, making maple syrup has been an ongoing family tradition). I usually use less syrup than I would granulated sugar in any recipe. Given the 1:1 ratio of dried to wet ingredients though, and not wanting to make too many changes to your recipe, what would you suggest?
Yum! I just made this as a pumpkin bread. Both my kids love it! It’s still hot so we’ll see how it holds up as it cools, but so far we’ve decided it’s really good for gluten-free, and would even appeal to those who aren’t gf. I did make some subs, which was so easy with this recipe. I love how you talked through the ratios so I could adapt it. I used dairy kefir for the milk (we are basically dairy free, but can tolerate fermented dairy) and did still add the apple cider vinegar. I used Domata gf flour which had xanthan gum in it, so I didn’t add more. I used pumpkin for the fruit puree and added some pumpkin pie spices. Thank you so much!
Can i use coconut and almond flour for the flour blend? Sounds delicious and easy!
Joy- not a good idea- they will weight the bread way down and turn it into a brick. I’m working on a grain free make your own quickbread recipe which I hope to share soon!
Oh, yay! Thanks for your suggestions. Last night I tried making a gf apple bread for the first time and it was absolutely delicious but super dry. Which brings me to ask you: is all purpose flour the best for baking? I used one cup of bob’s all purpose flour and one cup of rice flour. My recipe was pretty much the same as yours but i also added an egg. however, it still came out pretty dry. i am still learning, and your advice is greatly appreciated! thanks so much for putting so much information up on this site. it is super invaluable to me!
By adding the cup of rice flour it sounds like you threw off the balance of grains and starch. I suspect that the rice flour absorbed more moisture than the bobs would have if used alone.
Id recommend making this recipe exactly as I dictate- study the thickness of the batter and commit that to memory. This way in the future when you go to experiment you will have something to draw from. If your own recipe batter is thicker- then the bread is probably going to end up try. So you’ll want to add more moisture ( like applesauce, or pumpkin puree etc.)
thanks!!!
Hey this is an awesome and easy recipe thank you so much!! My pumpkin bread is in the oven now
I’m wondering if you have any suggestions of what wet ingredients to use if you want to make sandwich-y bread? Tofu maybe? Thanks!
That’s an interesting idea and it may work. You’ll want to remove the sugar I’m sure which may change the texture- you may need to adjust the moisture level – by adding a little extra liquid. But that’s just a guess. It’s one of those things I wouldn’t know unless I tried it myself..
This recipe looks great – I avoid sugar, so do you have recommendations for how I could make this without the sugar? Or with less of it? Could I sub more flour for the sugar to keep the ratio balanced? Thanks!
You could replace the granulated sugar with Xylitol which is zero on the glycemic index!
I just made this bread with pumpkin and 1/2 corn meal, easy on the sugar and it is GREAT. Thanks so much, I’ve made it many different ways.
I just made this bread with
1 cup of Almond Flour
1/2 cup of Brown Rice flour
1/2 cup of topioca Starch.
Plus Chocolate chips n zucchini
Interestingly it was done in like 4o min. It looks great. Haven’t tasted it yet. Wondering if the moisture content has anything to do with my own Flour bend.
I have just made this bread with bananas. OMG!!!! It came soooooo delicious. Finally I can bake banana bread again.
Thank you Brittany for the recipe!
Hi Brittaney,
Thanks so much for the recipe. I baked applesauce and 1/2 banana flavour. bread came out taste but it was a more gluey than usual/ outside browned pretty well. Not sure what went wrong. I baked it at 330 for 1.5 hours. When it was in the oven it rose higher than the loaf pan but came down while cooking to the same level I poared the batter. Please help how I can fix it next time.
Thanks
Swapna
Sorry for the typo in your name in my earlier post
{ 9 trackbacks }