35+ Irresistible Saturday Gluten-Free Bread Recipes to Try This Weekend

Saturdays are the perfect day to unwind, relax, and spend some quality time in the kitchen experimenting with new recipes.

If you’re following a gluten-free lifestyle or simply looking to try something new, there’s no better way to enjoy the weekend than by baking some delicious, homemade gluten-free bread.

Whether you’re craving something sweet like banana bread or looking for savory options like zucchini or garlic bread, this collection of over 35 gluten-free bread recipes is sure to inspire your next baking adventure.

With a variety of flavors, textures, and ingredients, these recipes will help you create mouthwatering loaves that are perfect for breakfast, snacks, or even dinner.

So, preheat your oven, gather your ingredients, and get ready to bake a batch of scrumptious gluten-free bread that will elevate your Saturday!

35+ Irresistible Saturday Gluten-Free Bread Recipes to Try This Weekend

Baking gluten-free bread on a Saturday is not only a great way to spend your day but also a wonderful way to enjoy homemade, wholesome treats.

From sweet breads like banana nut and lemon poppy seed to savory options such as garlic and zucchini bread, these 35+ gluten-free bread recipes offer something for every taste.

Whether you’re baking for yourself, your family, or friends, each of these recipes is designed to deliver delicious, satisfying results.

So, the next time Saturday rolls around, head into the kitchen, get creative, and enjoy the simple joy of gluten-free baking. Your taste buds will thank you!

Gluten-Free Oatmeal Honey Bread

This Gluten-Free Oatmeal Honey Bread is soft, hearty, and slightly sweet. The combination of rolled oats and honey creates a bread that’s wholesome yet indulgent. It’s perfect for toasting in the morning, as a sandwich base, or served warm with butter for a cozy Saturday treat.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 cup gluten-free rolled oats
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• ¼ cup honey
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 egg (or flax egg for vegan)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mix gluten-free flour, rolled oats, salt, and yeast.
3. Add honey, warm water, olive oil, and egg to the dry mixture. Stir until combined.
4. Knead the dough lightly for 5 minutes until smooth. Add more flour if it’s sticky.
5. Shape the dough into a loaf and place it in the prepared pan.
6. Cover and let it rise in a warm place for 30–40 minutes or until it doubles in size.
7. Bake for 30–35 minutes until the top is golden brown and a toothpick inserted comes out clean.
8. Let cool completely before slicing.

This Gluten-Free Oatmeal Honey Bread is a winner for any Saturday menu. With its rustic texture and natural sweetness, it’s sure to become a family favorite. Pair it with your favorite spreads or soups for a delightful experience.

Savory Herb and Garlic Gluten-Free Bread

Packed with fragrant herbs and garlic, this savory gluten-free bread is a showstopper. Its soft texture and bold flavor make it the ideal side for Italian dishes or a simple snack with olive oil and balsamic vinegar.

Ingredients:

• 3 cups gluten-free all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp salt
• 2 tsp garlic powder
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 cup warm water (110°F)
• 3 tbsp olive oil
• 1 tsp sugar

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, yeast, salt, garlic powder, rosemary, and thyme.
3. Add warm water, olive oil, and sugar. Mix until a dough forms.
4. Knead the dough for 5 minutes, adding a little flour if it’s too sticky.
5. Shape the dough into a round loaf and place it on the prepared baking sheet.
6. Cover with a damp towel and let it rise for 30–40 minutes.
7. Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped.
8. Cool before slicing and serving.

Herb and garlic enthusiasts will adore this gluten-free bread! Its robust flavor and tender crumb make it the perfect addition to any Saturday dinner table, elevating your meal to gourmet status.

Gluten-Free Banana Walnut Breakfast Bread

Start your Saturday morning with this delightful Gluten-Free Banana Walnut Breakfast Bread. Moist and flavorful, it’s packed with the goodness of ripe bananas and crunchy walnuts. This quick bread pairs wonderfully with a cup of coffee or tea, offering a comforting start to your weekend.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted
• 1 cup mashed ripe bananas (about 2 large)
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, and salt. Set aside.
3. In another bowl, whisk together melted butter, mashed bananas, brown sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50–55 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 it to a wire rack.

This Gluten-Free Banana Walnut Bread is a breakfast delight! Its moist texture and nutty crunch will leave everyone asking for seconds. Make it a staple for relaxed Saturday mornings or as a thoughtful gift for friends.

Gluten-Free Chocolate Chip Banana Bread

This indulgent Gluten-Free Chocolate Chip Banana Bread is perfect for a sweet treat on a Saturday morning. The ripe bananas provide natural sweetness, while the gooey chocolate chips add decadence. It’s a comforting and delicious way to enjoy your favorite fruit in bread form.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1/3 cup melted coconut oil or butter
• ½ cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup gluten-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium-sized bowl, mix together gluten-free flour, baking soda, salt, and cinnamon.
3. In a separate large bowl, mash the bananas until smooth. Add the melted coconut oil, brown sugar, eggs, and vanilla extract, mixing until well combined.
4. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
8. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This Gluten-Free Chocolate Chip Banana Bread is a delightful treat that brings together the comforting flavors of banana bread and the indulgence of chocolate. It’s perfect for dessert, breakfast, or an afternoon snack on a cozy Saturday. It’s a crowd-pleaser for anyone who enjoys a sweet, moist loaf.

Gluten-Free Zucchini Bread

This Gluten-Free Zucchini Bread is light, moist, and packed with the subtle flavor of fresh zucchini. It’s a great way to use up summer squash while enjoying a soft and nutritious loaf. The hint of cinnamon adds warmth and depth to every bite, making it perfect for your Saturday breakfast or a mid-day snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/3 cup olive oil or melted coconut oil
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate large bowl, whisk together the eggs, grated zucchini, olive oil, honey, and vanilla extract.
4. Slowly fold the dry ingredients into the wet ingredients, stirring until just combined.
5. Add the walnuts if using, and mix well.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Gluten-Free Zucchini Bread is a great way to sneak in some veggies while enjoying a sweet and satisfying treat. Its tender crumb and subtle flavors make it ideal for breakfast, an afternoon snack, or even a healthy dessert. It’s a great addition to your Saturday baking lineup!

Gluten-Free Sweet Potato Bread

Gluten-Free Sweet Potato Bread is a warm, spiced loaf that combines the earthy sweetness of roasted sweet potatoes with aromatic spices. This bread is perfect for autumn or any day when you crave a comforting, moist, and naturally sweet bread. It’s hearty, flavorful, and perfect for pairing with your favorite spread.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 tsp salt
• 1 cup mashed roasted sweet potatoes (about 1 large sweet potato)
• 2 large eggs
• ¼ cup coconut oil or butter, melted
• ½ cup maple syrup or honey
• 1 tsp vanilla extract
• ¼ cup milk or almond milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, mix together the mashed sweet potatoes, eggs, melted coconut oil, maple syrup, vanilla extract, and milk until smooth.
4. Slowly add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick inserted 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 Sweet Potato Bread is a wholesome and flavorful loaf that brings together the rich taste of sweet potatoes and warm spices. It’s perfect for any Saturday brunch or a cozy snack with your favorite hot beverage. Its moist texture and natural sweetness make it a standout in any gluten-free bread collection.

Gluten-Free Lemon Poppy Seed Bread

This Gluten-Free Lemon Poppy Seed Bread is a refreshing, tangy treat with a tender crumb. The zesty lemon flavor combined with the slight crunch of poppy seeds creates a bright and delicious loaf. Perfect for a Saturday brunch or afternoon tea, this bread offers a perfect balance of sweet and citrusy notes.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup poppy seeds
• 2 large eggs
• ½ cup granulated sugar or coconut sugar
• ¼ cup melted coconut oil or butter
• 1 cup Greek yogurt (or dairy-free yogurt)
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 2 tbsp honey (optional for added sweetness)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk the eggs, sugar, melted coconut oil, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Lemon Poppy Seed Bread is the perfect refreshing treat for any occasion. The bright lemon flavor and delicate crunch of the poppy seeds create a delightful texture and taste. It’s a perfect choice for your Saturday morning or a light afternoon snack with a cup of tea or coffee.

Gluten-Free Seeded Multigrain Bread

Packed with a variety of seeds and grains, this Gluten-Free Seeded Multigrain Bread is both hearty and nutritious. The combination of chia seeds, sunflower seeds, and flaxseeds offers a wonderful texture, while the addition of oats makes it wholesome and filling. It’s ideal for sandwiches, toast, or even served with a bowl of soup.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup gluten-free rolled oats
• ¼ cup chia seeds
• ¼ cup sunflower seeds
• ¼ cup ground flaxseeds
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tbsp honey or maple syrup
• 1 ¼ cups warm water (110°F)
• 2 tbsp olive oil
• 2 large eggs
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mix gluten-free flour, oats, chia seeds, sunflower seeds, flaxseeds, and salt.
3. In a small bowl, dissolve the honey or maple syrup in warm water and sprinkle in the yeast. Let it sit for 5–10 minutes until frothy.
4. Add the yeast mixture, olive oil, eggs, and apple cider vinegar to the dry ingredients. Stir to combine.
5. Knead the dough for 5 minutes until it’s smooth and sticky. Add a little extra flour if needed.
6. Shape the dough into a loaf and place it in the prepared pan. Cover and let rise in a warm place for 30–40 minutes.
7. Bake for 35–40 minutes, or until golden brown and hollow-sounding when tapped.
8. Let the bread cool before slicing.

This Gluten-Free Seeded Multigrain Bread is perfect for those who love a hearty, nutrient-packed loaf. The combination of seeds and oats provides a delightful crunch and rich flavor, making it great for sandwiches or as a side dish. It’s a fantastic bread to enjoy on a Saturday, whether for a cozy meal or a packed lunch.

Gluten-Free Cinnamon Swirl Bread

Gluten-Free Cinnamon Swirl Bread combines the comforting flavors of cinnamon and sugar in a soft, pillowy loaf. The sweet, aromatic swirl running through each slice creates a delightful treat perfect for Saturday mornings. This bread is ideal for toasting and slathering with butter, or simply enjoying as a sweet snack.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup warm milk or almond milk
• ¼ cup honey or maple syrup
• 2 tbsp butter, melted
• 2 large eggs
• ½ cup brown sugar (for the swirl)
• 1 tbsp cinnamon (for the swirl)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine gluten-free flour, yeast, baking powder, salt, and ground cinnamon.
3. In a separate bowl, whisk together warm milk, honey, melted butter, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Knead for 5 minutes.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
6. In a small bowl, mix brown sugar and cinnamon for the swirl.
7. After the dough has risen, punch it down and roll it out into a rectangle. Sprinkle the cinnamon-sugar mixture evenly over the dough.
8. Roll the dough up tightly into a log, place it in the loaf pan, and let it rise for 20-30 minutes.
9. Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean.
10. Cool before slicing.

This Gluten-Free Cinnamon Swirl Bread is a sweet, comforting treat that will make your Saturday mornings extra special. The cinnamon-sugar swirl inside adds a lovely sweetness and warmth to each bite. Whether toasted or fresh, it’s a delicious and fragrant bread that’s perfect for breakfast or as a dessert.

Gluten-Free Garlic Herb Bread

This Gluten-Free Garlic Herb Bread is perfect for those who crave savory, flavorful bread. The aromatic blend of garlic and herbs infuses each bite, making it an ideal companion for pasta dishes, soups, or even as an appetizer. With a golden, slightly crunchy crust and a soft, airy inside, it’s sure to become a family favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 2 large eggs
• 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, garlic powder, onion powder, oregano, basil, and salt.
3. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until frothy.
4. Add the yeast mixture, olive oil, and eggs to the dry ingredients. Mix until well combined.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Garnish with fresh parsley if desired.

This Gluten-Free Garlic Herb Bread is a flavorful, savory loaf that pairs perfectly with a variety of meals. The garlic and herbs bring an aromatic, comforting scent to your kitchen, and the soft interior and crispy crust make every bite a treat. Enjoy it as an accompaniment to soups, salads, or pasta for a deliciously satisfying meal.

Gluten-Free Coconut Bread

This Gluten-Free Coconut Bread is a tropical-inspired delight. The natural sweetness of coconut shines through in both the bread and the crumbly texture. It’s perfect for those who enjoy a slightly sweet bread with a soft, airy texture. Enjoy it as a breakfast treat, snack, or a light dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup shredded unsweetened coconut
• 2 large eggs
• ½ cup coconut oil, melted
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup coconut milk (or any milk of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium-sized bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and shredded coconut.
3. In a large bowl, whisk the eggs, melted coconut oil, honey or maple syrup, vanilla extract, and coconut milk until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until golden brown and a toothpick inserted 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 Coconut Bread brings a taste of the tropics right to your kitchen. The coconut oil and shredded coconut lend a rich, slightly sweet flavor, while the soft texture of the bread makes it a perfect treat for any time of day. Whether enjoyed fresh, toasted with butter, or as part of a brunch spread, it’s sure to become a favorite.

Gluten-Free Pineapple Coconut Bread

This Gluten-Free Pineapple Coconut Bread combines two tropical flavors—pineapple and coconut—into one irresistible loaf. The moist texture, thanks to the pineapple, and the sweet, nutty coconut flavor make it perfect for a Saturday breakfast, brunch, or a snack. It’s like taking a mini vacation with every bite!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup canned pineapple, drained and crushed
• ½ cup shredded unsweetened coconut
• 2 large eggs
• ¼ cup coconut oil, melted
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup coconut milk (or any milk of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mix together the crushed pineapple, shredded coconut, eggs, melted coconut oil, honey or maple syrup, vanilla extract, and coconut milk.
4. Slowly add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until golden brown and a toothpick inserted 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 Pineapple Coconut Bread is a tropical treat that brings a burst of flavor to your weekend. The combination of sweet pineapple and nutty coconut creates a moist and flavorful loaf that is perfect for breakfast or as a light dessert. Each bite is a reminder of the sunny, carefree days of summer.

Gluten-Free Lemon Poppy Seed Bread

This Gluten-Free Lemon Poppy Seed Bread is a perfect balance of tart and sweet, with a refreshing lemon flavor and the slight crunch of poppy seeds. It’s a great choice for a light breakfast, an afternoon snack, or a light dessert. The vibrant citrus and nutty seeds make every bite a refreshing treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp poppy seeds
• ½ cup sugar (or sweetener of your choice)
• 2 large eggs
• 1/3 cup lemon juice (freshly squeezed)
• Zest of 2 lemons
• 1 tsp vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate large bowl, mix the eggs, sugar, lemon juice, lemon zest, vanilla extract, applesauce, and melted coconut oil until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The refreshing lemon flavor paired with the crunch of poppy seeds makes this Gluten-Free Lemon Poppy Seed Bread a delightful treat. The bread has a light, airy texture with a bright citrus flavor that works beautifully as a breakfast option or afternoon snack. It’s a perfect loaf to enjoy with a cup of tea or coffee.

Gluten-Free Banana Nut Bread

This Gluten-Free Banana Nut Bread is a classic favorite with a twist. The naturally sweet bananas make the bread moist and tender, while the nuts add a delightful crunch. It’s perfect for using up overripe bananas and makes for an easy and satisfying weekend bake.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed
• 1/2 cup chopped walnuts or pecans
• 2 large eggs
• ¼ cup coconut oil, melted
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup almond milk (or any milk of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, eggs, coconut oil, honey or maple syrup, vanilla extract, and almond milk.
4. Gradually fold the wet ingredients into the dry ingredients, stirring just until combined.
5. Gently fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Banana Nut Bread is a comforting classic, perfect for a Saturday morning. The ripe bananas provide natural sweetness, while the nuts give it a satisfying crunch. It’s an easy-to-make, moist, and flavorful bread that’s ideal for breakfast, dessert, or a snack throughout the day.

Gluten-Free Zucchini Bread

This Gluten-Free Zucchini Bread is a wonderfully moist, slightly spiced loaf that incorporates the freshness of zucchini with the warm flavors of cinnamon and nutmeg. It’s a great way to sneak in some veggies while enjoying a delicious, homemade treat. It’s perfect for breakfast, as a snack, or even as a light dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 2 large eggs
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• ½ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the eggs, grated zucchini, melted coconut oil, honey or maple syrup, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. If desired, fold in the chopped walnuts or pecans for added texture.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Zucchini Bread is the perfect way to make the most of seasonal zucchini while indulging in a delicious, moist loaf. The combination of cinnamon and nutmeg adds warmth, while the zucchini keeps the bread tender. It’s an excellent choice for a healthy snack or as part of a weekend breakfast spread.

Note: More recipes are coming soon!