30+ Delicious Sunday Gluten-Free Bread Recipes for Your Weekend

Sundays are meant for relaxation, comfort, and enjoying the finer things in life—like fresh, homemade bread.

If you’re following a gluten-free diet or simply looking to reduce gluten in your meals, there’s no reason to miss out on the warm, satisfying experience of baking bread at home.

The good news is that gluten-free baking has come a long way, offering a variety of delicious recipes that rival their wheat-based counterparts.

From hearty loaves to savory focaccia and sweet banana bread, we’ve compiled 30+ gluten-free bread recipes that will transform your Sunday brunch or dinner into a memorable experience.

Get ready to fill your kitchen with the comforting aroma of freshly baked gluten-free bread!

30+ Delicious Sunday Gluten-Free Bread Recipes for Your Weekend

There you have it—a collection of 30+ gluten-free bread recipes that are perfect for a Sunday baking session.

Whether you’re looking to create a rustic artisan loaf, a soft and chewy focaccia, or a quick banana bread to enjoy with your morning coffee, these recipes provide a range of options that cater to all tastes and preferences.

Gluten-free baking doesn’t have to be difficult or bland; with the right recipes and a bit of practice, you can create bread that’s just as satisfying as any traditional bake.

So roll up your sleeves, preheat your oven, and discover how easy and enjoyable gluten-free bread baking can be.

Classic Gluten-Free Banana Bread

This classic banana bread is moist, naturally sweet, and perfect for a Sunday brunch or a cozy afternoon snack. Made with gluten-free flour and ripe bananas, it offers the comforting flavors of the traditional version but caters to those avoiding gluten.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs, room temperature
• 1/2 cup melted coconut oil or unsalted butter
• 1/2 cup brown sugar or coconut sugar
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, melted coconut oil, brown sugar, and vanilla extract. Mix well until smooth and combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the walnuts or chocolate chips if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a perfect way to use up overripe bananas. The natural sweetness of the bananas pairs beautifully with the rich, tender crumb, making it an indulgent yet wholesome treat. Serve with a pat of butter or a drizzle of honey for an extra touch of flavor.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a delightful way to add a veggie boost to your Sunday morning. It’s moist, lightly spiced, and full of healthy ingredients, making it a versatile option for breakfast or a snack.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup vegetable oil or melted coconut oil
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• Optional: 1/2 cup chopped pecans or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat together the brown sugar, oil, eggs, and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the grated zucchini and fold in the optional pecans or chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

The combination of warm spices and moist zucchini creates a flavorful bread that’s perfect for autumn Sundays or any day of the week. It’s great on its own or with a dollop of cream cheese for a special touch.

Savory Gluten-Free Herb Focaccia

This gluten-free herb focaccia is perfect for adding a touch of Mediterranean flair to your Sunday meal. It’s fluffy and full of aromatic herbs, making it ideal as an appetizer, side dish, or even a base for bruschetta.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (110°F/45°C)
• 1/2 tsp salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1 tbsp fresh thyme leaves
• Coarse sea salt, for topping

Instructions:

1. In a bowl, combine the warm water and sugar, stirring until dissolved. Sprinkle the yeast over the top and let sit for 5-10 minutes, or until frothy.
2. In a large bowl, mix the gluten-free flour and salt. Add the yeast mixture and olive oil, and stir until a sticky dough forms.
3. Transfer the dough to a greased bowl and cover with a damp cloth. Let rise in a warm place for 1 hour or until it has doubled in size.
4. Preheat your oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
5. Transfer the dough onto the baking sheet and spread it out with your hands to form a rough rectangle or circle.
6. Use your fingers to create dimples in the dough. Drizzle with additional olive oil and sprinkle the rosemary, thyme, and coarse sea salt on top.
7. Bake for 20-25 minutes or until golden brown and the edges are crisp.
8. Let cool for a few minutes before slicing and serving.

This gluten-free herb focaccia is a fragrant and versatile bread that pairs well with olive oil and balsamic vinegar or serves as the perfect accompaniment to soups and salads. Its crisp exterior and fluffy interior make it a delightful addition to any Sunday spread.

Gluten-Free Sweet Potato Bread

This gluten-free sweet potato bread is hearty and slightly sweet, making it an excellent choice for a cozy Sunday morning. Packed with the natural sweetness of sweet potatoes and a hint of cinnamon, it’s a comforting and satisfying addition to any brunch.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup melted coconut oil or unsalted butter
• 3 large eggs, room temperature
• 1 cup mashed sweet potato (about 1 large sweet potato)
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped pecans or raisins

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together the brown sugar, melted coconut oil, eggs, mashed sweet potato, and vanilla extract until smooth and combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the optional pecans or raisins for added texture and flavor.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sweet potato bread has a wonderful blend of flavors and a tender, moist crumb. It’s perfect on its own or served with a spread of butter or a drizzle of maple syrup for an indulgent treat.

Gluten-Free Rosemary Olive Oil Bread

This gluten-free rosemary olive oil bread is a savory option perfect for dipping in olive oil and balsamic vinegar or pairing with soups and stews. With a delightful hint of rosemary and the rich flavor of olive oil, this bread is a versatile addition to any Sunday meal.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 tsp sugar
• 1 cup warm water (110°F/45°C)
• 1/4 cup olive oil, plus more for brushing
• 1 tsp salt
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
• Coarse sea salt, for topping

Instructions:

1. In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let sit for 5-10 minutes, or until frothy.
2. In a large mixing bowl, combine the gluten-free flour and salt. Add the yeast mixture and 1/4 cup olive oil, mixing until a smooth dough forms.
3. Transfer the dough to a greased bowl and cover with a damp cloth. Let rise for 1 hour or until doubled in size.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Turn the dough out onto the baking sheet and gently spread it out with your hands to form a round or oval shape. Make small dimples in the surface of the dough with your fingers.
6. Drizzle additional olive oil over the top and sprinkle with the chopped rosemary and coarse sea salt.
7. Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
8. Let cool for 10 minutes before slicing and serving.

This rosemary olive oil bread has a soft and airy texture with a slightly crispy crust. The infusion of rosemary and olive oil adds a delicious depth of flavor, making it perfect for sharing at the table or as a side dish.

Gluten-Free Pumpkin Spice Bread

Perfect for autumn Sundays, this gluten-free pumpkin spice bread is aromatic, moist, and full of warm spices. With a hint of pumpkin flavor and a tender crumb, it’s an inviting treat to enjoy with a warm cup of coffee or tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup coconut oil or unsalted butter, melted
• 3 large eggs, room temperature
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
3. In a large bowl, beat the brown sugar, melted coconut oil, eggs, pumpkin puree, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
5. Fold in the optional walnuts or chocolate chips for added texture.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin spice bread is perfect for enjoying during crisp fall mornings or any time you want a taste of autumn. Its rich flavor and soft texture are sure to delight your senses and make your Sunday brunch a special occasion.

Gluten-Free Banana Bread

A classic that never goes out of style, this gluten-free banana bread is moist, slightly sweet, and full of rich banana flavor. It’s perfect for breakfast, brunch, or as an afternoon snack with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup brown sugar or coconut sugar
• 1/3 cup melted coconut oil or unsalted butter
• 2 large eggs, room temperature
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts, chocolate chips, or dried fruit

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine the sugar, melted coconut oil, and eggs. Mix well, then add the mashed bananas and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the optional walnuts, chocolate chips, or dried fruit if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread is perfect for using up overripe bananas, and its natural sweetness makes it a hit for anyone looking for a comforting, homemade treat. Enjoy it plain or toasted with a touch of butter or nut butter for extra indulgence.

Gluten-Free Herb and Garlic Focaccia

This gluten-free herb and garlic focaccia is a wonderful addition to any Sunday meal. Soft and airy with the rich aroma of garlic and herbs, it’s perfect for dipping in olive oil and balsamic vinegar or pairing with a warm bowl of soup.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F/45°C)
• 1/4 cup olive oil, plus more for drizzling
• 1 tsp salt
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, thinly sliced
• Coarse sea salt, for topping

Instructions:

1. In a small bowl, combine the warm water and yeast. Let sit for 5-10 minutes, or until it becomes frothy.
2. In a large bowl, combine the gluten-free flour and salt. Add the yeast mixture and 1/4 cup of olive oil. Mix until a dough forms.
3. Transfer the dough to a greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1 hour or until it has doubled in size.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
5. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to gently spread and shape it into a flat, oval or rectangular shape about 1/2 inch thick.
6. Drizzle olive oil over the top of the dough, then use your fingers to create dimples all over the surface. Sprinkle with the chopped rosemary, garlic slices, and coarse sea salt.
7. Bake for 20-25 minutes, or until golden brown and the top is slightly crisp.
8. Cool for 10 minutes before slicing and serving.

This gluten-free focaccia has a light, airy texture and is perfect for sharing as an appetizer or serving alongside a hearty soup or salad. The combination of rosemary and garlic creates a flavor that’s both savory and satisfying.

Gluten-Free Cranberry Orange Bread

Bright, tangy, and slightly sweet, this gluten-free cranberry orange bread is a festive and flavorful treat. The combination of fresh cranberries and the zest of orange makes it perfect for Sunday brunches, especially around the holidays.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar or coconut sugar
• 1/2 cup melted coconut oil or unsalted butter
• 2 large eggs, room temperature
• 1 cup fresh or frozen cranberries, chopped
• 1/2 cup orange juice
• 1 tbsp orange zest
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking soda, baking powder, and salt.
3. In a large bowl, mix the sugar, melted coconut oil, eggs, orange juice, orange zest, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped cranberries.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The tangy cranberries paired with the bright orange flavor create a delightful bread that’s perfect for morning brunch or an afternoon snack. The slight sweetness and tartness complement each other beautifully, making this bread a standout on any Sunday spread.

Gluten-Free Cinnamon Swirl Bread

This gluten-free cinnamon swirl bread is a delightful way to start your Sunday morning. With a soft, tender crumb and the warm, inviting flavors of cinnamon and sugar, it’s perfect for toasting or enjoying fresh out of the oven.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp salt
• 2 1/4 tsp active dry yeast
• 1 cup warm milk (dairy or plant-based)
• 1/4 cup granulated sugar
• 1/4 cup melted butter or coconut oil
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes, or until it becomes frothy.
2. In a large bowl, whisk together the gluten-free flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a smooth dough forms.
3. Transfer the dough to a greased bowl and cover with a cloth. Let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
5. In a small bowl, mix together the brown sugar and ground cinnamon to make the cinnamon filling.
6. Punch down the dough and transfer it to a floured surface. Roll it out into a rectangle about 1/4 inch thick. Sprinkle the cinnamon-sugar mixture evenly over the surface and roll the dough up tightly into a log.
7. Place the rolled dough into the prepared loaf pan and let it rest for 15-20 minutes before baking.
8. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This cinnamon swirl bread offers an irresistible combination of sweetness and spice, making it perfect for a cozy Sunday morning or an afternoon treat with a warm beverage.

Gluten-Free Zucchini Bread

A moist and flavorful loaf, this gluten-free zucchini bread is a wonderful way to use up extra zucchini. With a tender crumb, hints of cinnamon, and a touch of sweetness, it makes a healthy and satisfying snack or breakfast.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup melted coconut oil or unsalted butter
• 3 large eggs, room temperature
• 1 1/2 cups shredded zucchini (with excess moisture squeezed out)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, salt, baking soda, and cinnamon.
3. In a large bowl, mix the coconut sugar, melted oil, and eggs until well combined. Stir in the shredded zucchini and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts if desired.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free zucchini bread is versatile and can be enjoyed plain or with a spread of cream cheese or almond butter. The zucchini adds moisture and a subtle flavor that complements the cinnamon and vanilla, creating a perfect blend of taste and texture.

Gluten-Free Pumpkin Bread

Rich and moist, this gluten-free pumpkin bread is a seasonal favorite that can be enjoyed any time of the year. Infused with warm spices like cinnamon, nutmeg, and cloves, it’s ideal for a Sunday breakfast or an afternoon treat.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup granulated sugar or coconut sugar
• 1/2 cup brown sugar
• 1/2 cup melted coconut oil or unsalted butter
• 3 large eggs, room temperature
• 1 cup canned pumpkin puree
• 1/2 tsp vanilla extract
• Optional: 1/2 cup chocolate chips or chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix the sugar, brown sugar, melted coconut oil, eggs, pumpkin puree, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips or pecans if using.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of pumpkin and warm spices makes this bread perfect for autumn, but its comforting flavor and moist texture make it a year-round favorite. Enjoy it plain or with a dollop of whipped cream cheese for an extra special touch.

Gluten-Free Herb and Garlic Bread

This gluten-free herb and garlic bread is perfect for serving alongside soups, salads, or as a savory snack. It’s full of aromatic herbs and has a buttery, garlicky flavor that’s irresistible. Ideal for a Sunday lunch or dinner.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 tsp salt
• 1 tbsp baking powder
• 1/4 cup melted butter or olive oil
• 1/2 cup warm milk (dairy or plant-based)
• 2 large eggs, room temperature
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, salt, and baking powder.
3. In a large bowl, whisk together the melted butter, warm milk, and eggs. Stir in the chopped parsley, Parmesan (if using), minced garlic, oregano, and thyme.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. The batter will be slightly thick.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack.

This gluten-free herb and garlic bread has a lovely savory flavor that pairs well with Italian dishes or a bowl of soup. The combination of garlic, herbs, and cheese adds depth and richness that makes it a standout on your Sunday table.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, tender, and full of natural sweetness from ripe bananas. It’s perfect for breakfast or as a mid-morning snack, with the option to add chocolate chips or nuts for extra indulgence.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup coconut oil or melted butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 3 ripe bananas, mashed
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, salt, baking soda, and baking powder.
3. In a large bowl, mix the melted coconut oil, brown sugar, and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread is perfect for using up overripe bananas and provides a naturally sweet, moist texture. It’s a delightful option for a Sunday breakfast or a simple, wholesome snack with your afternoon coffee.

Gluten-Free Olive and Rosemary Focaccia

This gluten-free olive and rosemary focaccia is soft, airy, and packed with savory flavors. With a rich, slightly crispy crust and a tender center, it’s a perfect side dish for dinner or a casual Sunday brunch.

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum or guar gum)
• 1 tsp salt
• 2 tsp active dry yeast
• 1/2 cup warm water (110°F/45°C)
• 1/4 cup olive oil, plus more for drizzling
• 2 large eggs, room temperature
• 1 tsp honey
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh rosemary
• 1/2 cup pitted olives, halved
• Coarse sea salt for sprinkling

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes, or until it becomes frothy.
2. In a large bowl, combine the gluten-free flour and salt. Add the yeast mixture, olive oil, eggs, and honey. Mix until the dough is smooth and slightly sticky.
3. Cover the bowl with a cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or line it with parchment paper.
5. Transfer the dough to the prepared dish and press it out evenly. Use your fingers to create small dimples in the dough, then drizzle with more olive oil and sprinkle with garlic powder, rosemary, olives, and coarse sea salt.
6. Bake for 20-25 minutes, or until the top is golden brown.
7. Cool in the pan for 10 minutes before slicing.

This olive and rosemary focaccia is fragrant and satisfying, making it a versatile addition to any meal. It pairs wonderfully with a light salad, dips, or served warm with butter or olive oil. Enjoy it fresh for the best flavor and texture!

Note: More recipes​ are coming soon!