Description
Gluten-free quick breads are simple, yeast-free loaves made with alternative flours that provide great texture and flavor without wheat. These breads work wonderfully for both sweet and savory recipes, offering delicious options for those avoiding gluten.
Ingredients
Gluten-Free Flour Options
- Gluten-Free All-Purpose Flour Blend (with xanthan gum) – for one-to-one substitution
- Almond Flour – moist and slightly sweet, ideal for banana bread and breakfast loaves
- Oat Flour (certified gluten-free) – adds mild flavor and tender crumb
- Sorghum Flour – neutral taste, good structure when combined with starches
- Rice Flour + Tapioca or Potato Starch – classic gluten-free combination for lighter texture
Instructions
- Select Flour Blend: Choose one or a combination of gluten-free flours such as all-purpose blend, almond flour, oat flour, sorghum flour, or rice flour mixed with tapioca or potato starch based on your recipe preference.
- Mix Ingredients: Combine dry ingredients carefully without overmixing, as gluten-free batters are delicate and can become gummy or dense if overworked.
- Rest Batter: Let the batter rest for 10 to 15 minutes prior to baking to improve texture and consistency.
- Bake Bread: Pour the batter into a prepared loaf pan and bake in a preheated oven until fully cooked through. Gluten-free breads may require slightly longer baking time than traditional wheat breads.
- Cool Before Slicing: Allow the bread to cool completely on a wire rack before cutting to prevent crumbling and to maintain structure.
Notes
- Do not overmix the batter to avoid a gummy texture.
- Resting the batter before baking helps improve crumb and texture.
- Bake breads fully; gluten-free loaves often need longer cooking times.
- Allow breads to cool completely before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads & Baking
- Method: Baking
- Cuisine: American
