25+ Flavorful Betty Crocker Gluten Free Bread Recipes to Try Today

Finding gluten-free recipes that are both delicious and satisfying can be a challenge, especially when it comes to bread.

Fortunately, Betty Crocker has a fantastic collection of gluten-free bread recipes that cater to various tastes and preferences.

Whether you crave a hearty loaf for sandwiches, sweet treats for breakfast, or versatile side dishes for your favorite meals, these recipes deliver on flavor and texture.

In this article, we’ve curated over 25 delightful gluten-free bread recipes that will not only please your palate but also keep your gluten-free diet on track.

From classic loaves to innovative combinations, there’s something here for everyone to enjoy.

So grab your mixing bowls and get ready to bake some gluten-free goodness!

25+ Flavorful Betty Crocker Gluten Free Bread Recipes to Try Today

Incorporating gluten-free bread into your diet doesn’t mean sacrificing flavor or texture.

With these 25+ Betty Crocker gluten-free bread recipes, you can indulge in a variety of tasty options that cater to any meal or occasion.

Each recipe offers a unique twist on traditional bread, ensuring that you won’t miss out on your favorite flavors.

Whether you’re baking for yourself or sharing with family and friends, these gluten-free breads are sure to impress and satisfy.

So, roll up your sleeves and start exploring these delightful recipes—you’re bound to find your new favorites among them!

Gluten-Free Banana Nut Bread

A delightful twist on classic banana bread, this gluten-free version keeps all the rich flavors and texture, perfect for those craving a sweet, moist loaf. With mashed bananas, crunchy walnuts, and a hint of cinnamon, it’s an ideal gluten-free option that’s easy to prepare, making it perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup butter, melted and cooled
• 1 tsp vanilla extract
• 3 medium ripe bananas, mashed
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper.
2. In a large bowl, mix flour, baking soda, salt, and cinnamon.
3. In another bowl, beat sugar, brown sugar, eggs, melted butter, and vanilla until smooth.
4. Add the mashed bananas to the wet mixture and combine.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chopped walnuts.
6. Pour the batter into the prepared loaf pan and bake for 60–70 minutes or until a toothpick inserted comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana nut bread is irresistibly moist and flavorful. The walnuts add a delightful crunch, while the bananas bring natural sweetness and richness. Enjoy it warm with a spread of butter, or keep it as a quick breakfast option for the week.

Gluten-Free Rosemary Garlic Focaccia

If you’re looking for a gluten-free bread that’s savory and full of flavor, this rosemary garlic focaccia is the answer. With a soft, airy texture and a beautiful golden crust, this bread is perfect as a side dish or for making delicious sandwiches.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil, plus extra for brushing
• 1 tsp chopped fresh rosemary
• 1 tsp minced garlic
• Sea salt for sprinkling

Instructions:

1. In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until frothy.
2. In a large bowl, combine gluten-free flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
3. Grease a 9-inch round baking pan or line with parchment paper. Press the dough evenly into the pan.
4. Cover with a damp cloth and let the dough rise in a warm place for 30–40 minutes until it doubles in size.
5. Preheat oven to 400°F (200°C).
6. Use your fingers to create dimples on the dough’s surface. Brush with extra olive oil, sprinkle rosemary, garlic, and sea salt.
7. Bake for 20–25 minutes or until golden brown.
8. Let it cool in the pan for a few minutes before slicing.

This gluten-free rosemary garlic focaccia brings a delightful herby flavor and pairs perfectly with soups, salads, or any Italian-inspired meal. The aromatic rosemary and garlic elevate this bread, making it a crowd-pleaser that no one will guess is gluten-free.

Gluten-Free Cinnamon Raisin Bread

Warm and cozy, this gluten-free cinnamon raisin bread is perfect for breakfast or an afternoon snack. With a swirl of cinnamon and juicy raisins, each slice is soft, aromatic, and brimming with flavor that makes it feel like a treat.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup melted butter
• 1/2 cup raisins
• Extra cinnamon and sugar for topping (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then add the buttermilk and melted butter. Stir until smooth.
4. Pour the wet ingredients into the dry mixture, mixing until just combined. Gently fold in raisins.
5. Pour the batter into the prepared loaf pan. For extra sweetness, sprinkle a bit of cinnamon and sugar on top.
6. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

This gluten-free cinnamon raisin bread is aromatic and filled with the warmth of cinnamon and the sweetness of raisins. Serve it toasted with butter for a nostalgic, comforting treat that satisfies any gluten-free craving for classic cinnamon bread.

Gluten-Free Herb and Garlic Bread

This gluten-free herb and garlic bread is fragrant, deliciously savory, and pairs well with everything from soups to pasta dishes. Infused with fresh herbs and roasted garlic, it brings a rustic and comforting flavor that’s perfect for any gluten-free bread lover.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp dried Italian herbs (or fresh herbs like rosemary, thyme, and basil)
• 1/2 tsp garlic powder
• 2 large eggs
• 1 cup milk (or almond milk for dairy-free)
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, salt, sugar, Italian herbs, and garlic powder.
3. In a separate bowl, whisk together eggs, milk, and olive oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This herb and garlic bread is perfect for dipping in olive oil or serving alongside a warm bowl of soup. The savory herbs and garlic flavor make it versatile and satisfying, a favorite addition to any gluten-free meal.

Gluten-Free Cheddar and Jalapeño Cornbread

If you’re looking for a gluten-free bread with a bit of a kick, this cheddar and jalapeño cornbread is the answer. With the sharpness of cheddar and the spiciness of jalapeño, this cornbread has a unique twist that’s both savory and satisfying.

Ingredients:

• 1 cup Betty Crocker Gluten-Free All-Purpose Flour
• 1 cup gluten-free cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh jalapeños (seeds removed for milder heat)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper.
2. In a large bowl, combine gluten-free flour, cornmeal, baking powder, salt, and sugar.
3. In another bowl, whisk together milk, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cheddar cheese and chopped jalapeños.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before slicing.

This gluten-free cheddar and jalapeño cornbread is a deliciously spicy, cheesy twist on traditional cornbread. It’s the perfect side for chili, barbecue, or any savory meal where a bit of heat and flavor is welcome.

Gluten-Free Honey Oat Bread

Sweet and wholesome, this gluten-free honey oat bread combines the nutty flavor of oats with the mild sweetness of honey. Soft, fluffy, and hearty, this bread is perfect for breakfast, toasted with a bit of butter and jam, or as the base for a delicious sandwich.

Ingredients:

• 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 cup gluten-free rolled oats
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup honey
• 2 large eggs
• 1 cup milk (or almond milk for dairy-free)
• 1/4 cup melted butter or coconut oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine gluten-free flour, oats, baking powder, and salt.
3. In a separate bowl, whisk together honey, eggs, milk, and melted butter or coconut oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The gentle sweetness of honey combined with the hearty oats makes this gluten-free honey oat bread a great option for any meal. Perfectly soft and tender, it’s versatile enough for breakfast, lunch, or even a quick snack with a bit of nut butter on top.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is moist, tender, and subtly sweet, with the added benefits of shredded zucchini, which keeps it extra soft and flavorful. It’s a great way to enjoy a healthier bread that’s perfect for any time of day, from breakfast to dessert.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)

Instructions:

1. Preheat 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 flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the sugar, brown sugar, eggs, oil, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This gluten-free zucchini bread is soft, flavorful, and just the right amount of sweet. The zucchini adds a delightful moisture without overpowering the bread, making each slice a comforting treat that’s nutritious and satisfying.

Gluten-Free Pumpkin Spice Bread

This gluten-free pumpkin spice bread is a perfect fall treat with warming spices and a rich, moist texture. Filled with the flavor of pumpkin and a blend of cinnamon, nutmeg, and cloves, it’s the ideal gluten-free bread for cozy mornings or holiday gatherings.

Ingredients:

• 1 3/4 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The aroma of this pumpkin spice bread fills the kitchen, making it the ultimate seasonal treat. Soft and flavorful with just the right hint of spice, this gluten-free bread is sure to become a favorite for fall and winter gatherings.

Gluten-Free Olive Oil Rosemary Bread

This gluten-free olive oil rosemary bread is savory, fragrant, and inspired by rustic Mediterranean flavors. Perfect for serving alongside soups, salads, or as an appetizer with a dip, this bread is light yet flavorful with the earthy aroma of rosemary and the richness of olive oil.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup olive oil
• 2 large eggs
• 1 cup milk (or almond milk for dairy-free)
• 1 tbsp chopped fresh rosemary, plus extra for topping
• Sea salt for sprinkling

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, combine olive oil, eggs, and milk, whisking until well blended.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped rosemary.
5. Pour the batter into the prepared loaf pan and sprinkle additional rosemary and a light dusting of sea salt on top.
6. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This olive oil rosemary bread is soft, moist, and filled with fragrant herbal notes that make it a savory staple. The addition of olive oil keeps the crumb light and tender, while the rosemary adds a fresh, earthy flavor perfect for serving with cheese, olive tapenade, or dipping in more olive oil.

Gluten-Free Cinnamon Raisin Bread

This gluten-free cinnamon raisin bread is a delightful treat, perfect for breakfast or a sweet snack. Loaded with plump raisins and warm cinnamon, it offers a cozy flavor profile that will make your kitchen smell amazing while it bakes. Enjoy it toasted with butter, or on its own for a comforting bite.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 cup milk (or almond milk for dairy-free)
• 1/4 cup melted butter or coconut oil
• 2 large eggs
• 1 cup raisins

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, sugar, and brown sugar.
3. In another bowl, combine the milk, melted butter, and eggs. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cinnamon raisin bread is a wonderful way to start your day. Its sweet and warm flavor pairs perfectly with coffee or tea, and the addition of raisins makes each slice even more delightful. It’s a comforting recipe that embodies the joy of homemade baked goods.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, delicious, and easy to make, showcasing the natural sweetness of ripe bananas. Ideal for breakfast, snacks, or dessert, this bread is full of flavor and has a tender crumb that everyone will love, whether gluten-free or not!

Ingredients:

• 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/3 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the gluten-free flour, baking soda, and salt.
3. In another bowl, beat together the sugars, eggs, melted butter, and vanilla extract until smooth. Stir in the mashed bananas.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free banana bread is a delightful way to use overripe bananas, transforming them into a treat everyone can enjoy. Its rich flavor and moist texture make it a family favorite, perfect for breakfast on the go or an afternoon snack with coffee.

Gluten-Free Chocolate Chip Bread

This gluten-free chocolate chip bread is a deliciously sweet indulgence, perfect for satisfying chocolate cravings. With gooey chocolate chips and a tender crumb, it can be enjoyed as a dessert or a special breakfast treat. Each slice offers a delightful surprise of melted chocolate that will leave you wanting more.

Ingredients:

• 1 3/4 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/3 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk (or almond milk for dairy-free)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In another bowl, combine the sugars, eggs, melted butter, milk, and vanilla extract, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate chip bread is a rich and delightful treat that brings the joy of chocolate into your baking routine. Whether enjoyed warm from the oven or toasted the next day, it’s sure to please chocolate lovers and gluten-free eaters alike, making it a perfect addition to any brunch or dessert table.

Gluten-Free Herb Focaccia

This gluten-free herb focaccia is a fragrant and flavorful bread, perfect for serving with olive oil for dipping or as a side for soups and salads. With a crispy crust and a soft, airy interior, it’s infused with fresh herbs that bring a delightful aroma and taste to every bite.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/4 cup olive oil, plus more for drizzling
• 1 cup warm water (about 110°F or 43°C)
• 2 tsp active dry yeast
• 1 tbsp honey or sugar
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Sea salt for sprinkling

Instructions:

1. In a small bowl, dissolve the yeast and honey (or sugar) in warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a smooth batter forms.
4. Fold in the chopped rosemary and thyme.
5. Pour the batter into a greased 9-inch round cake pan or a baking sheet. Use a spatula to smooth the top.
6. Cover the pan with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes until slightly puffed.
7. Preheat your oven to 400°F (200°C). Before baking, drizzle olive oil on top of the dough and sprinkle with sea salt.
8. Bake for 25-30 minutes or until golden brown and the edges are crispy.
9. Allow the focaccia to cool slightly before slicing and serving.

This gluten-free herb focaccia is a delightful way to elevate any meal. The combination of fresh herbs and olive oil creates a savory bread that complements a variety of dishes. Enjoy it fresh out of the oven for a true taste of Italian comfort food.

Gluten-Free Cheesy Garlic Bread

This gluten-free cheesy garlic bread is a deliciously indulgent treat that’s perfect for pairing with pasta or as a snack on its own. With a golden, crispy crust and a gooey, cheesy filling, it’s a crowd-pleaser that will have everyone reaching for seconds.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 cup warm water (about 110°F or 43°C)
• 1 tsp active dry yeast
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a smooth dough forms.
4. On a floured surface, roll out the dough into a rectangle (about 1/2 inch thick).
5. In a small bowl, mix together the minced garlic, mozzarella cheese, and Parmesan cheese.
6. Spread the cheese mixture evenly over the dough, then roll it up tightly from one end to the other, sealing the edges.
7. Place the rolled dough in a greased 9×5-inch loaf pan and let it rise in a warm place for 30-45 minutes.
8. Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and cooked through.
9. Allow the bread to cool slightly before slicing. Garnish with chopped parsley before serving.

This gluten-free cheesy garlic bread is an irresistible addition to any meal. With its delightful combination of garlic and cheese, it brings a comforting flavor that pairs wonderfully with soups and salads or stands alone as a tasty snack.

Gluten-Free Blueberry Muffin Bread

This gluten-free blueberry muffin bread is a deliciously sweet and fruity treat, perfect for breakfast or an afternoon snack. Bursting with fresh blueberries and sweetened with a hint of vanilla, this bread has a moist texture and a light crumb that everyone will love.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 cup milk (or almond milk for dairy-free)
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and brown sugar.
3. In another bowl, combine the oil, eggs, milk, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry muffin bread is bursting with flavor and the sweetness of blueberries, making it a fantastic choice for breakfast or a light dessert. The combination of moist bread and juicy berries creates a delightful experience that everyone will enjoy, making it a perfect addition to any brunch table.

Note: More recipes​ are coming soon!