13 Gluten Free Quick Bread Recipes (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

The ingredients found in the largest amounts in quick breads are flour, sugar, and fat. These ingredients will provide calories but very little essential nutrients. Combined with a glass of milk, a serving of fruit, or by themselves, quick breads can be enjoyed as part of a healthful diet.

Inadequate mixing: Consider using a stand mixer if you're finding the loaves to be denser than you like. It's certainly possible to get good results by mixing with a spoon or dough whisk, but you really have to work at it, to get a completely smooth mixture, and some of our readers are giving up too soon.

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

And in part because gluten-free breads tend to contain more water, fat and refined starch than wheat-based breads, they spoil and become stale more quickly. For these reasons, going gluten-free is not always a better choice.

If you cut all gluten out of your diet, there's a risk that you could miss out on nutritious whole grains, fiber and micronutrients. Getting enough whole grains in your diet is especially important if you're at risk for heart disease or diabetes.

Blends are inconsistent

All gluten-free blends are different. Some are starch heavy, some have bean flours in them; some have a binder (like xanthan gum), some don't. This means that you might find a blend that's perfect for cookies, but makes your bread a tiny, solid lump.

Eggs also add moisture, color, and flavor to the batter. Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees. Baking powder and baking soda are leavening agents that give the bread height and lift.

What does baking powder do in quick bread? ›

As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture. There are two types of baking powder: single action and double action.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Dry Sweetener

Honestly, the taste of gluten-free flour is what turns most people off this way of eating, but luckily there are various sweeteners that can greatly improve the situation. We usually use coconut sugar, but you don't have to, any kind of sweetener will work just fine.

Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.