FeaturesApr/May 2016 Issue

Simple & Quick Gluten-Free Breads

These carefree cousins of gluten-free yeast bread use fruit and veggies for diverse flavor and delicious eating

The best thing about gluten-free quick breads is their wonderful versatility, their amazing flavor and the enormous satisfaction they bring with every bite. The next best thing is proclaimed in their name: they’re quick. With no yeast to coax, no long waits and no kneading, quick breads can be made in record time, reaching a lofty height using baking powder, baking soda or both.

To ensure these recipes come out perfectly, don’t overmix the batter. Stir until dry ingredients are just moistened by the wet ingredients. A little lumpy batter is okay. Place mixed batter right into your prepared pan and straight into the oven. Never leave batter standing aournd or you might end up with a soggy loaf. And finally, check your bread 10 to 15 minutes before the baking time is up. The loaf is done when a toothpick inserted in the center comes out clean.


gluten free lemon apricot sour cherry bread

Beth Hillson

Gluten-Free Lemony Apricot & Sour Cherry Bread

MAKES 1 GLUTEN-FREE LOAF

A real treat for quick gluten-free bread lovers, this loaf is slightly sweet with a hint of tartness. For flavor variation, switch out the apricots and cherries (either or both) for other dried fruit, such as cranberries, raisins or chopped figs. This bread can be frozen; make a double batch and save one for company.

Click here to view full recipe


gluten free honey beer bread

Oksana Charla

Gluten-Free Honey Beer Bread

MAKES 1 GLUTEN-FREE LOAF

Many readers ask how to make a yeast-like gluten-free bread without the yeast and without gluten. This recipe uses baking powder, not yeast, for a moist, light loaf that’s great as a sandwich bread.

Click here to view full recipe


gluten free chocolate raspberry banana bread

Oksana Charla

Gluten-Free Banana Bread with Raspberries & Dark Chocolate

MAKES 1 GLUTEN-FREE LOAF

In this loaf, three favorite flavors—raspberries, chocolate and banana—blend together to make a slightly sweet loaf that’s as pretty as it is delicious. Leftovers can be sliced and frozen; thaw and reheat in a 350F oven for 10 minutes.

Click here to view full recipe


gluten free apple crumb quick bread

Beth Hillson

Gluten-Free Apple Crumb Bread with Sunflower Seeds

MAKES 1 GLUTEN-FREE LOAF

Cinnamon, apples, toasted sunflower seeds and a hint of lemon make a coffee cake-like loaf that’s equally delicious for breakfast and dessert. For a special treat, enjoy it warm. It’s best when made a day ahead so flavors can meld. For variation, replace the buttermilk with an equal amount of orange juice and use grated orange rind in place of the lemon rind.

Click here to view full recipe


gluten free ginger pear bread

Oksana Charla

Gluten-Free Ginger Pear Bread

MAKES 2 GLUTEN-FREE LOAVES

Oats, walnuts and chopped pears give this gluten-free loaf a nice chew, while buttermilk keeps it moist and tender. The subtle flavors make this perfect for breakfast or with a cup of tea or coffee anytime. It’s best made with the cornstarch version of the flour blend.

Click here to view full recipe


Food editor Beth Hillson (bhillson@GlutenFreeAndMore.com) is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

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