27+ Easy Gluten-Free Bread Recipes for Every Craving

If you’re living a gluten-free lifestyle, you might think giving up bread is the price to pay for better health.

But what if I told you that you can still enjoy delicious, soft, and satisfying loaves of bread, without any gluten? Yes, you read that right!

Thanks to the amazing world of gluten-free flours and baking techniques, there are more ways than ever to indulge in fresh, homemade bread.

Whether you’re a seasoned baker or a beginner, these 27+ easy gluten-free bread recipes will prove that making gluten-free bread can be both fun and simple.

From fluffy loaves to savory rolls and even sweet treats, this collection of recipes is sure to have something for everyone, and best of all—no complicated steps or fancy equipment required.

In this post, we’ve gathered a variety of recipes that range from traditional favorites like gluten-free sandwich bread to innovative options like coconut flour bread and even pumpkin spice loaves.

Whether you need a quick weekday bread or something more indulgent for a weekend treat, these recipes are your ticket to delicious, homemade gluten-free bread.

27+ Easy Gluten-Free Bread Recipes for Every Craving

With 27+ gluten-free bread recipes to choose from, you’ll never have to miss out on the joy of a freshly baked loaf again.

Whether you need a soft, everyday bread or something special for a celebration, these recipes will guide you through the process with ease.

Plus, you can feel good knowing that each of these recipes is crafted with gluten-free ingredients, making it a safe option for anyone with dietary restrictions.

The best part? They’re all simple to make, so you don’t need to be a professional baker to enjoy these delicious breads.

So, what are you waiting for? Get your oven preheated and your mixing bowls ready—these gluten-free bread recipes are here to make your baking dreams come true!

Gluten-Free Banana Bread

This gluten-free banana bread is moist, soft, and perfect for breakfast or a snack.

Made with ripe bananas and simple ingredients, it’s an easy and healthy alternative for those who avoid gluten.

You won’t miss the wheat flour, thanks to the mix of almond flour and oat flour that gives the bread a perfect texture.

It’s also customizable by adding chocolate chips, walnuts, or a sprinkle of cinnamon for extra flavor.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup oat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Mix well.
4. In a separate bowl, combine almond flour, oat flour, baking soda, salt, and cinnamon (if using). Stir the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 minutes, or until a toothpick 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 bread offers the perfect combination of sweetness and texture.

It’s an excellent choice for anyone following a gluten-free lifestyle without sacrificing flavor or comfort.

Serve it fresh out of the oven or store it for a few days in an airtight container—either way, it’s sure to be a hit.

Gluten-Free Garlic Herb Breadsticks

These gluten-free garlic herb breadsticks are soft, flavorful, and incredibly easy to make. With a hint of garlic and a savory blend of herbs, they are the perfect accompaniment to any meal.

Whether served alongside pasta, salad, or as a snack on their own, these breadsticks are sure to become a family favorite. You won’t even miss the gluten with this delicious recipe.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, garlic powder, oregano, and salt.
3. Add the almond milk and olive oil, and mix until a dough forms.
4. Transfer the dough onto a lightly floured surface and knead it a few times until smooth.
5. Roll the dough out into a rectangle and cut it into 10-12 strips.
6. Place the strips on the prepared baking sheet and brush with olive oil. Sprinkle with Parmesan cheese and fresh parsley (if using).
7. Bake for 15-18 minutes, or until golden brown.
8. Remove from the oven and let the breadsticks cool for a few minutes before serving.

These garlic herb breadsticks are wonderfully crispy on the outside and soft on the inside.

The savory garlic and herbs give them a bold flavor, while the gluten-free flour blend ensures a satisfying texture.

Whether you pair them with a meal or snack on them alone, they’ll add a delicious touch to any occasion.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is light, moist, and packed with nutrients.

The grated zucchini adds moisture without overpowering the flavor, while the cinnamon and vanilla provide a warm and comforting taste.

It’s the perfect way to use up extra zucchini from your garden and enjoy a gluten-free treat that everyone will love.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
3. In a large bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
4. In another bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
5. Stir the dry ingredients into the wet mixture until just combined.
6. Fold in the grated zucchini and walnuts or pecans, if using.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This gluten-free zucchini bread is both delicious and nutritious.

The zucchini keeps it moist and tender, while the cinnamon adds warmth to every bite. It’s a fantastic way to sneak in some extra veggies and enjoy a homemade gluten-free treat.

Whether you enjoy it with a cup of tea or as a quick breakfast, this zucchini bread will quickly become a favorite in your recipe rotation.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is perfect for fall, though it can be enjoyed year-round.

It combines the natural sweetness of pumpkin with warm spices like cinnamon, nutmeg, and cloves, creating a comforting and flavorful bread.

The texture is soft and moist, and the bread is incredibly easy to make with simple ingredients. It’s an ideal treat for a cozy afternoon or a homemade gift during the holiday season.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup almond milk (or any milk of choice)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, whisk together the sugar, eggs, pumpkin puree, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped walnuts or pecans, if desired.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes, or until a toothpick comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is a delicious and aromatic treat that’s perfect for enjoying any time of year.

It’s rich in flavor with just the right amount of sweetness and spice, and the addition of pumpkin puree makes it extra moist.

Whether you pair it with your morning coffee or serve it as a dessert, this pumpkin bread is sure to satisfy your cravings.

Gluten-Free Cinnamon Swirl Bread

This gluten-free cinnamon swirl bread is a sweet, comforting loaf that’s perfect for breakfast or a snack.

The cinnamon-sugar swirl running through the bread gives it a decadent flavor, while the gluten-free flour blend keeps the texture soft and tender.

It’s incredibly easy to make and will quickly become a favorite in your gluten-free baking repertoire.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1/4 cup melted butter or coconut oil
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon (for the swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and 1 tsp cinnamon.
3. In a separate large bowl, mix together the honey or maple syrup, eggs, applesauce, almond milk, vanilla extract, and melted butter.
4. Gradually add the dry ingredients to the wet mixture and stir until well combined.
5. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
7. Add the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture on top.
8. Use a knife to gently swirl the cinnamon mixture into the batter.
9. Bake for 45-50 minutes, or until a toothpick comes out clean.
10. 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 swirl bread is a delightful combination of sweetness and spice.

The cinnamon swirl running through the bread creates a visually appealing and tasty treat that pairs perfectly with coffee or tea.

Its soft, moist texture makes it a favorite for breakfast, a snack, or even a light dessert. Once you try this recipe, it’s sure to become a regular in your gluten-free baking rotation.

Gluten-Free Cornbread

This gluten-free cornbread is a simple, savory bread that’s perfect for any meal. With a slightly sweet flavor and a crumbly texture, it’s ideal for pairing with chili, soups, or a holiday spread.

Made with cornmeal and gluten-free flour, it’s both easy to make and satisfying. The bread is tender on the inside with a crisp, golden crust on the outside.

Ingredients:

• 1 1/2 cups gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 cup buttermilk (or almond milk)
• 1/4 cup melted butter or coconut oil
• 1/4 cup sour cream or plain yogurt (optional, for extra moisture)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt.
3. In a separate bowl, mix together the honey or maple syrup, eggs, buttermilk, melted butter, and sour cream (if using).
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish or skillet and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

This gluten-free cornbread is fluffy and flavorful with just the right amount of sweetness.

Its tender crumb and slightly crisp edges make it an excellent side dish for any meal, especially chili or stew.

Easy to make and even easier to enjoy, this cornbread is a great addition to your gluten-free recipe collection.

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread is a comforting, fall-inspired loaf that’s perfect for any time of year.

It combines the natural sweetness of apples with the warm flavors of cinnamon and nutmeg, creating a deliciously moist and tender bread.

Ideal for breakfast, a snack, or dessert, this recipe is a simple way to enjoy a gluten-free treat that’s full of flavor.

Ingredients:

• 2 large apples, peeled and chopped
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup coconut sugar or brown sugar
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a small bowl, toss the chopped apples with a tablespoon of flour to coat them lightly. This helps prevent the apples from sinking to the bottom of the bread while baking.
3. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a large bowl, mix together the eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the milk and chopped apples.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 45-50 minutes, or until a toothpick comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free apple cinnamon bread is a perfect treat for any occasion. The apple chunks give it a juicy sweetness while the cinnamon and nutmeg provide a warm, cozy flavor.

Whether served as a breakfast option or an afternoon snack, this bread is sure to delight anyone who enjoys the comforting combination of apples and spice.

Gluten-Free Chocolate Chip Muffins

These gluten-free chocolate chip muffins are soft, fluffy, and loaded with chocolate chips. They make a perfect snack or breakfast option for those avoiding gluten.

With a rich, moist texture and a delicious chocolatey bite in every muffin, this recipe is sure to satisfy your sweet cravings without any gluten.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut sugar or brown sugar
• 2 large eggs
• 1/4 cup melted coconut oil or butter
• 1/2 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (dairy-free if necessary)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, and vanilla extract.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip muffins are a delightful treat that will please both kids and adults.

The chocolate chips provide a rich, indulgent bite in every muffin, while the soft and fluffy texture makes them a satisfying snack or breakfast.

Perfect for on-the-go mornings or a mid-afternoon pick-me-up, these muffins are a must-try for any gluten-free baking enthusiast.

Gluten-Free Lemon Poppy Seed Bread

This gluten-free lemon poppy seed bread is light, fresh, and full of vibrant citrus flavor.

The combination of tangy lemon and crunchy poppy seeds creates a unique and refreshing bread that’s perfect for spring or summer.

It’s easy to make and offers a delicate, moist texture that is sure to brighten up your day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup coconut sugar or granulated sugar
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, beat together the coconut sugar, eggs, almond milk, lemon juice, lemon zest, melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center 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 lemon poppy seed bread is a refreshing and flavorful treat that’s perfect for breakfast or a light dessert.

The zesty lemon flavor shines through, while the poppy seeds add a lovely crunch.

The moist texture and bright citrus taste make it a wonderful addition to any occasion, whether you’re enjoying it with tea or serving it at a gathering.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are fluffy, moist, and bursting with sweet, juicy blueberries.

They’re the perfect breakfast treat or snack for anyone following a gluten-free diet.

The light texture and balanced sweetness of these muffins will leave you wanting more. Plus, they’re easy to make and require only simple ingredients that you probably already have in your kitchen.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or granulated sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate large bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are light, fluffy, and packed with fresh flavor.

The burst of blueberries in each bite makes them incredibly refreshing, while the applesauce keeps them moist without adding extra fat.

Perfect for breakfast, brunch, or an afternoon snack, these muffins will quickly become a family favorite.

Gluten-Free Carrot Cake Bread

This gluten-free carrot cake bread is a moist, flavorful loaf that combines the warmth of cinnamon and nutmeg with the natural sweetness of carrots.

The addition of walnuts adds a delightful crunch to each bite.

It’s perfect for breakfast or as an afternoon snack, and the gluten-free flour blend ensures that it has the perfect texture without the gluten.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened applesauce
• 1 1/2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts (optional)
• 1/4 cup melted coconut oil or butter

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate large bowl, whisk together the eggs, coconut sugar, maple syrup, applesauce, and melted coconut oil (or butter).
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Fold in the grated carrots and walnuts (if using).
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free carrot cake bread is a rich and comforting treat with just the right balance of sweetness and spice.

The carrots add moisture to the bread while the cinnamon and nutmeg bring warmth and depth of flavor.

Enjoy it with a cup of tea, or even as a quick breakfast to start your day off right.

Gluten-Free Chocolate Zucchini Bread

This gluten-free chocolate zucchini bread is a decadent, moist treat that combines the richness of chocolate with the nutritious boost of zucchini.

You won’t even taste the zucchini, but it keeps the bread moist and tender. This bread is a perfect way to sneak in some extra veggies while enjoying a sweet treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup or honey
• 1/2 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, whisk together the eggs, coconut sugar, maple syrup, melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated zucchini and chocolate chips (if using).
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick comes out clean.
8. 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 zucchini bread is a fantastic way to indulge your chocolate cravings while still getting some healthy veggies in.

The zucchini helps keep the bread moist without altering the flavor, while the cocoa and chocolate chips provide rich, chocolaty goodness.

This bread is perfect for dessert, an afternoon snack, or even a fun way to get kids to enjoy their veggies!

Gluten-Free Strawberry Banana Bread

This gluten-free strawberry banana bread is a delicious and fruity twist on the classic banana bread.

The combination of ripe bananas and fresh strawberries creates a moist, sweet, and flavorful bread that’s perfect for breakfast, a snack, or even dessert.

It’s a wonderful way to use up overripe bananas while enjoying the natural sweetness of strawberries.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 ripe bananas, mashed
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine the mashed bananas, coconut sugar, honey or maple syrup, eggs, melted coconut oil (or butter), and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Gently fold in the chopped strawberries, making sure they are evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free strawberry banana bread is light, fruity, and perfect for a snack or breakfast.

The bananas keep the bread soft and moist, while the strawberries add a fresh, juicy burst of flavor in every bite.

It’s a wonderful way to enjoy gluten-free baking that’s both nutritious and delicious.

Gluten-Free Coconut Flour Bread

If you’re looking for a low-carb, gluten-free bread option, this coconut flour bread is a great choice.

Made with coconut flour, it has a slightly dense yet tender texture and is full of fiber and healthy fats.

It’s perfect for sandwiches, toast, or just enjoying on its own with some butter. Plus, it’s super easy to make with minimal ingredients!

Ingredients:

• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional for sweetness)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
3. In a large bowl, beat the eggs, coconut oil, almond milk, vanilla extract, and honey or maple syrup (if using).
4. Add the dry ingredients to the wet ingredients and stir until fully combined. The batter will be thick.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 30-35 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 coconut flour bread is a great alternative to traditional bread, especially for those who are following a low-carb or gluten-free diet.

It’s versatile enough for sandwiches or enjoyed on its own with a little bit of butter. The coconut flour provides a slightly nutty flavor, making it a great base for various toppings.

Gluten-Free Almond Flour Bread

This gluten-free almond flour bread is a nutty and moist loaf that’s easy to make and perfect for those looking for a grain-free option.

The almond flour gives it a rich texture, and the bread holds together well without being too dense. It’s great for toasting, sandwiches, or just enjoying with a bit of jam or butter.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1/4 cup coconut oil, melted
• 1 tsp apple cider vinegar
• 1/2 tsp vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In a separate large bowl, whisk the eggs, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract (if using).
4. Add the dry ingredients to the wet ingredients and mix until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center 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 almond flour bread is a great option for anyone looking for a low-carb, gluten-free alternative to regular bread.

It’s light and flavorful, with the almond flour adding a delicious nutty taste.

Whether you enjoy it toasted, as a sandwich, or with a spread, this bread is a must-try for any gluten-free baker.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is a warm, moist loaf packed with the comforting flavors of fall.

The pumpkin adds richness, while the spices—cinnamon, nutmeg, and ginger—bring a touch of warmth to each bite.

It’s a great option for breakfast, a snack, or even dessert, and it’s easy to make with simple gluten-free ingredients.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 cup coconut sugar or brown sugar
• 1/2 cup maple syrup or honey
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large bowl, beat together the coconut sugar, maple syrup (or honey), eggs, pumpkin puree, melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts or pecans if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is a deliciously moist treat, with just the right balance of sweetness and spice.

The pumpkin adds natural moisture, making the bread extra tender, while the warm spices create a comforting aroma.

It’s perfect for the fall season, but it can be enjoyed year-round as a snack or breakfast.

Gluten-Free Yogurt Banana Bread

This gluten-free yogurt banana bread is incredibly moist and full of flavor. The addition of yogurt adds a slight tang and helps to keep the bread soft.

With the sweetness of ripe bananas and the creaminess of yogurt, this bread is a delightful treat for breakfast, a snack, or a light dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 large ripe bananas, mashed
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, combine the mashed bananas, yogurt, honey (or maple syrup), eggs, melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 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 yogurt banana bread is a perfect combination of flavors and textures.

The yogurt makes it extra soft and slightly tangy, while the bananas provide natural sweetness.

This bread is not only delicious but also a great way to use up overripe bananas, turning them into a wholesome treat.

Gluten-Free Chia Seed Bread

This gluten-free chia seed bread is a hearty, nutritious option packed with fiber and omega-3 fatty acids.

The chia seeds add a subtle crunch and boost the nutritional value of this bread, making it perfect for sandwiches, toast, or as a snack.

It’s also easy to prepare with just a few simple ingredients.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup olive oil or coconut oil, melted
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp honey or maple syrup (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, chia seeds, baking powder, and salt.
3. In a separate large bowl, whisk together the eggs, melted oil, almond milk, and honey or maple syrup (if using).
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 35-40 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 chia seed bread is a nutritious and delicious loaf with a slight crunch from the chia seeds.

It’s perfect for anyone looking to add more fiber and omega-3s to their diet while enjoying a satisfying bread.

Whether you use it for sandwiches or enjoy it with a little butter, this bread is sure to become a staple in your gluten-free baking repertoire.

Gluten-Free Cinnamon Swirl Bread

This gluten-free cinnamon swirl bread is soft, tender, and filled with a beautiful cinnamon sugar ribbon running through the middle.

The cinnamon filling adds a burst of sweetness and spice, making it a perfect treat for breakfast or as an afternoon snack.

With its easy preparation and satisfying flavor, this bread will quickly become a family favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/4 cup cinnamon sugar (for swirling)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate large bowl, mix the coconut sugar, honey (or maple syrup), eggs, almond milk, melted coconut oil (or butter), and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour half of the batter into the prepared loaf pan. Sprinkle with cinnamon sugar and swirl it gently using a knife.
6. Pour the remaining batter on top and sprinkle with more cinnamon sugar.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. 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 swirl bread is perfect for anyone with a sweet tooth, offering the classic cinnamon flavor wrapped in a soft and moist bread.

The cinnamon swirl in the middle makes it visually appealing and adds a layer of sweetness and spice that enhances the overall flavor. It’s delicious on its own or toasted with a pat of butter.

Gluten-Free Avocado Bread

This gluten-free avocado bread is a unique, nutritious twist on traditional bread.

The creamy avocado makes it incredibly moist, while providing healthy fats and a subtle flavor that complements the slight sweetness of the bread.

This loaf is perfect for breakfast, a snack, or as a side to your favorite meal.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 ripe avocados, mashed
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1/4 cup coconut oil or butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, mash the ripe avocados until smooth. Stir in the honey (or maple syrup), eggs, almond milk, vanilla extract, and melted coconut oil (or butter).
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 40-45 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 avocado bread is a surprisingly delicious option for those looking for a healthier bread alternative.

The avocado gives the bread a rich, moist texture, while the cinnamon adds a nice warmth to the flavor.

It’s perfect for anyone who loves a savory, creamy bread or as a base for avocado toast!

Gluten-Free Coconut Flour Bread

This gluten-free coconut flour bread is soft, fluffy, and made with just a few simple ingredients.

Coconut flour is naturally gluten-free and adds a mild coconut flavor that pairs perfectly with both sweet and savory toppings.

It’s a great option for low-carb diets and those who want to enjoy a lighter, healthier bread alternative.

Ingredients:

• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil or butter, melted
• 1/4 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional for sweetness)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the coconut flour, baking powder, salt, and cinnamon (if using).
3. In a separate large bowl, beat the eggs, melted coconut oil (or butter), almond milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. The batter will be thicker than traditional bread dough.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 30-35 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 coconut flour bread is light and airy, with a mild coconut flavor that makes it versatile for both sweet and savory applications.

Whether you’re enjoying it with a slice of avocado or spreading a bit of jam on top, it’s a great addition to any gluten-free diet.

The use of coconut flour also makes it a low-carb, high-fiber option for those looking to reduce their carb intake.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a delicious way to use up extra zucchini and enjoy a moist, flavorful loaf.

With the addition of cinnamon and nutmeg, it’s perfectly spiced and has a slight sweetness.

The zucchini helps keep the bread moist, making it a perfect breakfast or snack, especially during the summer months when zucchinis are in abundance.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the eggs, grated zucchini, coconut sugar, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 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 it to a wire rack to cool completely.

This gluten-free zucchini bread is a great way to sneak in some veggies while still enjoying a delicious, moist loaf.

The zucchini adds moisture without overpowering the flavors, while the spices make it cozy and comforting. It’s perfect for a breakfast treat or a snack on the go.

Gluten-Free Carrot Cake Bread

This gluten-free carrot cake bread is packed with fresh carrots, cinnamon, and nutmeg, creating a flavorful, moist loaf with a perfect balance of sweetness.

It’s a great way to enjoy the flavors of carrot cake without the heaviness of frosting.

With the addition of walnuts, this bread has a lovely crunch and is perfect for breakfast or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs, grated carrots, coconut sugar, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free carrot cake bread offers the same delicious flavors as a traditional carrot cake but in a lighter, bread-like form.

The carrots provide natural sweetness, while the walnuts add a nice crunch.

It’s perfect as a snack, breakfast, or dessert and can even be served as a healthier alternative to cake for special occasions.

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread combines the sweetness of apples with the warmth of cinnamon, creating a delightful, moist loaf.

The apples add both moisture and flavor, while the cinnamon brings a comforting spiciness to the bread.

It’s an excellent choice for breakfast, an afternoon snack, or as a comforting treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 cup finely chopped apples (about 1 medium apple)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil or butter, melted
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the eggs, chopped apples, coconut sugar, honey (or maple syrup), melted coconut oil (or butter), vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 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 apple cinnamon bread is wonderfully fragrant and full of autumn flavors.

The apples provide natural sweetness and moisture, while the cinnamon creates a warming, comforting flavor.

It’s perfect for enjoying with a cup of tea or as a delicious snack anytime.