There is an ever-widening range of gluten-free bread mixes that are a snap to make and offer the aroma, taste, and texture you've been craving If you are looking for a gluten-free bread that tastes like the traditional bread you know and love, your best bet may be to make it yourself. Fortunately, this doesn't mean you have to start from scratch. Today, there is an ever-widening range of gluten-free bread mixes that are a snap to make and offer the aroma, texture, and flavor you've long been craving. Many of these mixes are available at upscale grocery and health food stores or ordered online. While they tend to be premium priced, they offer the soul satisfaction of a home-baked bread while avoiding the pitfalls of gluten i .
The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too. Click to save recipe to Pinterest!
Recipe originally posted April 2017, photos updated April 2018. Easy Gluten-Free Banana Bread Banana bread is a favorite of mine from childhood. I love the smell of banana bread cooking in the oven. We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking.
So what’s a mama to do? I make gluten-free banana bread. It was easy to modify my favorite banana bread recipe to make it gluten-free. Trust me, no one will even know it’s gluten-free. A One-Bowl Wonder in 3 Easy Steps! This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer. You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.
• Step 1- Mash the bananas until smooth. (photo 1) • Step 2- Add all the other ingredients and stir. (photo 2) • Step 3- Pour bread batter into a greased 4 X 8 loaf pan. (photo 3) • Bake at 350 degrees for 50 minutes. (photo 4) Really, it’s that easy! Pro Tip: Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. I love how easy this super moist gluten-free banana bread is to make! Dairy-Free Baking My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes. So, you too can enjoy a gluten-free and dairy-free blueberry banana bread.
My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter. I hope you enjoy this easy gluten-free banana bread as much as my family does. Looking for other gluten-free banana recipes? Try these! • • • • 2 to 3 very ripe bananas mashed • 1/3 cup melted unsalted butter , dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil • 1 teaspoon baking soda • 1 1/2 cups gluten-free flour (I like Pillsbury gluten-free) • 1/4 teaspoon xanthan gum , leave out if your flour already has it in it • Pinch salt • 3/4 cup granulated sugar • 2 large eggs , beaten • 1 teaspoon pure vanilla extract Recipe Notes *Not all gluten-free flours are created equal.
You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free. Three mashed bananas equals 1 cup. Dairy-Free Options: Smart or Earth Balance Butter or coconut oil Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins. Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
Store in an air-tight container, Mama says "Check all of your labels." Hi Jenn! I have not tried egg replacers with this recipe. My friend who blogs over at Allergylicious likes to bake with Ener-G egg replacer. Here is a link to her blog about her recommendations for baking/cooking egg-free. Please let me know if you try it and how it turns out. Thank you so much for asking! Hi Jania. The dairy-free option for this recipe is stated in the ingredients list.
I recommend substituting dairy-free butter such as Earth Balance, Smart Balance or even coconut oil in the ingredient list on the recipe card. My husband, youngest son and I are also dairy-free so I always try to have a dairy-free option to my recipes when possible. Just made the bread. Used olive oil instead of the butter (just slightly under the measurement).
This is hands down the BEST banana bread I have ever had – including my Nana’s regular gluten containing bread (sorry Nana). This was easy to whip up and absolutely delicious! I used King Arthur’s gluten free baking blend. Thank you so much for this awesome recipe!!!
Thank you so much Erica for the wonderful 5-star recipe review! This makes my heart so happy, I am so glad that you enjoyed the banana bread. I’ve never tried it with olive oil, but I am definitely going to try it. You are so welcome, I love sharing what I make for my family.
Thank you again for the lovely review! Soooo Good! I am not gluten free, but husband is gluten and dairy free. Usually when I make him a dessert, I don’t eat it because the regular gluten desserts are so much better.
Not true with this one, I matched him slice for slice. My kids loved it also. Used coconut oil and was perfect! Thank you!! Hi Maria! I have made the recipe with 1/2 cup of pure maple syrup.
I need to add that to the recipe. I have not tried it with coconut sugar, but I have baked with it before. Thank you so much for asking! I hope you enjoy the banana bread and please let me know how it turned out with the maple syrup.
Thanks! Audrey, This recipe is fantastic.!! This comes from a family gal whose Sisteris a well known and accomplished Pastry Chef in the NY Metro area. We are hard to please :). I used Coconut Sugar instead of white sugar as I had made it right away and am making another batch with Maple Syrup. Keep up the good work and big thanks for a superb recipe!
I’m Audrey, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won’t break your budget. You will also find dairy-free options and Paleo recipes. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.
Nothing tastes as good as gluten-free feels!
best dating gluten free bread mix recipe ever - Easy Gluten
When my son Kell was diagnosed with celiac disease several years ago, at first I was completely overwhelmed by the idea of baking my own gluten free products. It was just too complicated! But eventually I was forced to swallow my pride, because many of the pre-mixed, pre-packaged, and pre-made GF bread products that we tried just did not taste good. Homemade gluten free bread any time I want? Yes please! And it may not seem like a big deal, but it is!
I felt so bad for Kell who had to watch his siblings enjoy their french toast for breakfast, grilled cheese for lunch, and cheeseburgers for dinner when his version was much less appetizing due to the bread issue. Sometimes he would just choose not to eat at all, and that was when I knew I had to find a better gluten free bread.
I made up my mind that I would figure out how to make a GOOD gluten free bread, even if it killed me. :-) Which luckily it didn’t! The recipe that I came up with turned out far better than I ever dreamed it would! No exaggeration. I am not a gluten-free expert by ANY stretch of the imagination, but I am stating with sincerity that this is the best GF bread that I personally have ever had. So enough blathering by me… let’s get on with this shall we?
The first step was to find a gluten free flour blend to use in my bread. There are so many different flour types out there, it’s enough to make you want to go screaming into the night! This is the flour blend I ended up using, and it’s perfect for this recipe. Brown Rice Flour Blend adapted from LivingWithout.com Ingredients: • 1 1/3 cups brown rice flour • 1 1/3 cups tapioca flour/starch • 1 1/3 cups cornstarch • 1 Tbsp potato flour (If you can’t find potato flour in the store, you can make your own by blending a handful of potato flakes in your blender.) Directions: Mix all ingredients together.
Once you have your flour blend ready, it’s time to whip up some gluten free goodness! Jillee’s Best Gluten-Free Bread Recipe Ever Ingredients: • 4 cups Brown Rice Flour Blend (see recipe above) • 1 Tbsp • 1 Tbsp gluten-free • 2 tsp salt • 1/2 cup • 3 large eggs, room temperature • 1/4 cup butter, room temperature • 2 tsp apple cider vinegar, room temperature • 1/3 cup honey • 1 package (2 1/4 tsp) (not INSTANT dry yeast) • 2 cups warm water *A couple of notes about eggs: • Yes, this recipe calls for both eggs and egg replacer.
The combination helps create the wonderful springy texture of the finished bread. • If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of , or substitute the correct amount of (in addition to the tablespoon called for in the recipe).
Directions: Prepare two by spraying them with cooking spray. Add the yeast to the 2 cups of warm water, and stir until mixed. Set this aside to activate while you mix the rest of the ingredients. Mix the flour blend, xanthum gum, egg replacer, salt, and powdered milk together in a medium-size bowl and set aside. Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay!
Add half of the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended. With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes. After the 4 minutes your bread dough should resemble thick cake batter.
Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately one hour.
While the dough rises, preheat your oven to 375 degrees. When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack. Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.) Remove the bread from the oven and let cool in pans for 10 minutes.
Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.) After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you!
You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf. Looks good enough to eat doesn’t it!? :-) All that’s left to do is try it yourself! Please let me know if you try this recipe and how it worked out for you! I am so excited to be able to share it and hope that everyone has the same success with it that I did! I’ve had quite a few people ask for the nutrition information for this recipe!
I’d like to give a big thank you to OGT reader Cheryl who did the calculations and sent them to me to add to the post :-) Nutritional Information, per loaf Calories: 675 Fat: 3 g Carbohydrate: 229 g Protein: 16 g Glycemic Load: 2169 Gluten Free Bread • 4 cups Brown Rice Flour Blend see recipe above • 1 Tbsp xanthan gum • 1 Tbsp gluten-free egg replacer • 2 tsp salt • 1/2 cup powdered milk • 3 large eggs room temperature • 1/4 cup butter room temperature • 2 tsp apple cider vinegar room temperature • 1/3 cup honey • 2 1/4 tsp active dry yeast (not INSTANT dry yeast) • 2 cups warm water Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer.
(This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.) • After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you! You provide the “sawing” action, but let the knife blade do the work.
Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf. Recipe Notes: *A couple of notes about eggs: Yes, this recipe calls for both eggs and egg replacer. The combination helps create the wonderful springy texture of the finished bread. If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of ground flax seed, or substitute the correct amount of egg replacement powder (in addition to the tablespoon called for in the recipe).
I have made this recipe three times now. It turns out amazing! I really love it. Even my non-GF family lives it.
The third time I made it, I was out of honey, so I subbed brown sugar. I needed rolls, so I made 9 rolls and still had enough to make a regular bread loaf. The rolls look fantastic. Baked 375 for 18 minutes. (I don’t know how to share a picture, but trust me, they are perfect) I just made up a batch of this recipe and am waiting for it to proof. My wife had been glued intolerant for quite some time and generally speaking gluten free bread intolerant for about the same period.
I’ve tried numerous recipes including bread machine recipes as well as oven baked. After following the instructions religiously, I achieved batter. However, one of the dry ingredients lumped into hundreds of tiny little clumps about the size of a split pea and a little larger. I can’t tell which powder it was, even spreading it between my thumb and finger. I’m going … Read more » Hi, You Beautiful Lady, I just love your site .
. . can’t get enough of it . . . can’t help but wonder if you’ve ever heard of “Wheatbelly” by Dr. William Davis . . . also, sometimes I am somewhat uneasy when some of the ingredients used for recipes or cleaning products are less than safe & even contain harmful chemicals . . . i.e. regular store bought soaps or flours .
. . thank you for your kind and generous sharing of so much valuable knowledge . . . God Bless You… :) You say “When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.” After an hour my dough has barely risen to the top of the pan, if that. I’m rising it in a 100 deg. proofing box. Am I doing something wrong or am I misinterpreting your instructions?