This is the Best Ever Gluten Free Banana Bread recipe with a super moist and soft texture and tons of sweet banana flavor. You’ll never need another recipe! Easy to make in under an hour and no mixer needed.
So the past few weeks have been all about cookies. But back to our normal baking routine, I wanted to make a classic banana bread but with a unique spin, something interesting and out-of-the-box. I’m a sucker for banana bread so I couldn’t resist making it. I decided to make a gluten-free version of my favorite banana bread recipe. This recipe is EVERYTHING you can ever want banana bread to be and more. It’s soft, moist, chewy and loaded with flavor. The texture and flavor are out of this world. I promise you’ll never look for another gluten free recipe after this!
If you enjoyed this gluten free banana bread, check our my gluten free banana muffins and gluten free carrot cake next!
What You Will Need ❤️
Heres what you will need to make this delicious gluten free banana bread.
Flour: Use Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour. I love it because you basically replace all-purpose flour with this all purpose flour.
Bananas: When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe.
Butter: Use the best quality butter you can. Replace with shortening or avocado oil for dairy free.
Sugar: Granulated sugar works perfectly but can also be replaced with light brown sugar if desired. I only used 1/2 a cup of sugar because the bananas are naturally sweet.
Optional Mix-Ins
This gluten-free banana bread is such a great base recipe. Sometimes I like to add in some chocolate chips to jazz things! You can add in different mix-ins to make or enjoy it as is. You can add 1/2 cup of the following:
- Chocolate chips or chopped chocolate
- Chopped walnuts or pecans
- Blueberries, strawberries or chopped pineapple
- brown sugar and cinnamon swirl
- Coconut flakes
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Bob’s Red Mill has created a special 1-to-1 blend of gluten free flours, starches and xanthan gum, making it easy to transform traditional cookies, cakes, brownies, muffins and pancakes into gluten free treats.
How to Make Gluten Free Banana Bread
Preheat oven to 350 degrees and lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda, baking powder, and salt, set aside.
In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Add in the dry mixture along with your favorite add ins.
Gently stir until just combined then pour batter into your prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes before slicing! Serve warm and enjoy.
Helpful Tip
If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.
Frequently Asked Questions
How to Make Baked Goods Gluten-Free?
Use Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour. I love it because you basically replace all-purpose flour with Bob’s Red Mill gluten-free flour. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten-free recipe with ease!
Can I make this gluten-free banana bread dairy-free?
Yes, use dairy-free milk and shortening or oil (dairy free) to replace the butter!
How do you know when Banana Bread is done baking?
Bake your banana bread until an instant-read thermometer inserted into the center registers an internal temperature of about 200°F. This is the easiest and best way to ensure your bread is perfectly cooked through.
Gluten Free Banana Bread Muffins
Gluten Free Banana Bread
Ingredients
- 2 cups Bob’s Red Mill gluten free flour
- 4-5 very ripe bananas, mashed (1 1/2 cups)
- 1/2 cup sugar
- 1/2 cup butter, 1 stick, softened
- 2 eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, or favorite mix-in
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan, set aside.
- In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Add the dry mixture to the wet mixture and stir until just combined. Gently fold in the chocolate chips or your favorite add-in if desired. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
How to Store Banana Bread
Cover in an air tightly container or wrap in plastic wrap and store cooled Banana Bread at room temperature for 2-3 days. It tastes fabulous when it’s been chilled for a while or at room temperature.
How to Freeze Banana Bread
To freeze, tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Store in the freezer for up to 4 months. Thaw in the refrigerator overnight or at room temperature or microwave until warmed through.
can i substitute the 2 eggs with Flaxseed?
Do you use Bob’s 1-to-1 Baking Flour or the All Purpose blend? The All Purpose has a bean flour base and no xanthum gum, where the 1-to-1 is rice based and does have the xanthum…i’m going to assume the 1-to-1 but any clarification would be great!
This is by far THE BEST gluten free banana bread I’ve ever made!! The first time I made it I didnt cook it long enough. The second time, I added in a pinch of cinnamon and nutmeg, and kept it in the oven for 60 minutes and it came out PERFECT! the best way to use up extra rope bananas.
IT PASSED MY GRANDDAUGHTERS TEST AND WAS HALF DEVOURED BEFORE IT FULLY COOLED! i’D SAY IT’S A WINNER, WILL DEFINATELY MAKE IT AGAIN, SHE REQUESTED THE ADDITION OF NUTS NEXT TIME, SO WE’LL GIVE IT A WHIRL, BUT DEFINATELY A GOOD RECIPE!
Can i use any gluten free flour? If Its noy BOb’s, then do i need to add any additional?
Yes, you can use any brand gluten-free flour.
Thank you so much for THE YUMMY moist RECIPE. My chrildren have several food allergies. I made up 8 mini loaves with this recipe. I made a few alterations due to the fact that I only had 3 BANANAS and other food allergies. I used 1/2 of a cup of unsweeted APPLESauce instead of butter and 1/2 a cup of almond milk. I also added a teaspoon of cinnamon and had to leave out the chocolate CHIPS for food allergy REASONSI also switched out sugar for stevia. All 3 of my children ate these up fast. my husband and I even got to ENJOY one loaf. I will be making more of these.
I made this bread and slpit the recipe into 2 pans and added walNuts instead of chocolate chips. It is very good. DEfiNitely a keeper of a recipe. 😀😀
AH MAZE ING
!!!!
WOW. just wow. I hate the word moist.. but these are the definition of it. PERFECT recipe. I did 1/2 cup chocolate chips.. perfection.
I just made it and we are eating it warm out of the oven. It lives up to its name as the best ever. It is absolutely heavenly delicious!!! I used walnuts instead of chocolate chips and half & half instead of milk. amazing.
How long does it keep? Some of my GF recipes are best enjoyed the same day. Is that the case with this one?
When i searched gluten and dairy free recipes, Your ban bread rec came up. I see there is milk in it though. Can i use a non dairy substitute ?
Thanks.
halved the recipe. i halved the recipe cuz i only had three Small bAnanas. Bobs red mill 1-1 flour with stevia not sugar. Mixed in pecans and wAlnuts, dark choc chunNks and blueberries, also put in cinnamon and nutmeG. Merry christmas 🎁🎄❄️🙂 yum!
THis came out great! I used unsweetened vanilla almond milk instead of Milk, and Bob’s Red mill All Purpose baking flour, because that’s what i had hand. I also added 2 tsp. Of xanthan gum as suggested On thr flour bag. Good recipe! Thank you!
Are You at high altitude? Makes a big difference.
I just made this last night and it was delicious. My family of 3 ate almost half the loaf! It rose nicely and had a golden crust with soft moist inside. I made the recipe as written except used almond milk, but will try it with less sugar next time. it baked in 50 minutes. My daughter has celiac, I am highly intolerant and my husband has no problem with gluten and we all enjoyed it. Will make this my go to banana bread recipe!
I doubled the recipe with my kiddos baking helo. We made one loaf and muffins as well. We used half the sugar and Added some slivered almonds and used vegan butter to go dairy free. They turned out amazing!
We LOVE this recipe!! I have been using it for over a year now to make gluten free banana chocolate chip mini breakfast muffins! I omit the sugar ENTIRELY. WE find the ripe bananas sweet enough on their own. And we use lily’s chocolate chips (Stevia sweetened) as you may have guessed we’re a pretty low-sugar household. I throw all the wet ingredients in a bowl and blend with a stick blender, then add the bananas and blend them too, very easy and fast this way. It makes lovely, moist, delicious muffins every time. They rarely last more than a couple days as we all devour them, lol! They bake about 25-30 minutes, I just check with a toothpick around the 25m mark. I’ve found they’re rather hard to overcook tbh.
Thanks for this fab recipe 🙂
With a family of 4 celiacs, GF banana bread is a must! This is the best I have ever eaten. My mom’s recipe calls for cinnamon, nutmeg and cloves, so i added 1 tsp. Of cinnamon and nutmeg, 1/2 tsp. Of cloves. I substituted 3/4 cup of chopped pecans instead of chocolate chips. Perfect loaves! i’ll Be proud to serve this at our Thanksgiving dinner tomorrow!
Fantastic recipe! I baked mine for 58 minutes and it came out perfectly. I also added 1/4 peanut butter and left out the chocolate chips. soooo yummy!
This came OUT PERFECT FOR ME. i FOLLOWED THE RECIPE EXACTLY AND USE BOB’S RED MILL gLUTEN FREE FLOUR AS INSTRUCTED. my BANANA BREAD WAS MOISt AND ONLY TOOK 50 minutes to bake. This is a recipe I’ll return to for sure!
this IS A REALLY GREAT RECIPE AND I WILL DEFINITELY MAKE IT AGAIN. ONE THING TO NOTE, IF YOUR GF FLOUR DOES NOT CONTAIN XANTHUM GUM YOU SHOULD ADD IT TO THE RECIPE. MY BREAD KINDA FELL APART WHEN I TRIED TO SERVE IT AND THAT IS DUE TO THE FACT THAT WITHOUT THE PRESENCE OF GLUTEN, THE BREAD HAS A HARD TIME BINDING AND STAYING TOGETHER. IT DID NOT AFFECT THE OVERALL TASTE HOWEVER. MY OVEN MIGHT RUN HOT, BUT I ONLY BAKED THIS BREAD FOR 45 MINUTES AND IT CAME OUT PERFECTLY.
This is AMAZING! Can’t even tell its GF. I read other replies here before making that said it took longer than what is posted, but mine was done in 55 mins. Thanks for sharing this recipe.
I can’t wait to try this. It uses INGREDIENTS I already have on hand. Thank you.
The best moist gluten free banana bread ever!!!
Thanks for this recipe❤😉
Glad you enjoyed it! <3
Hi layla. This bread looks delicious! Can you tell me what oven rack you baked it on? The rack that it’s baked on can often cause a change in the time that is needed for something to be baked. Looking forward to baking this bread. Thanks.
The middle rack! Enjoy 🙂
I’m not sure why the recipe did not work out for you, Angela. You really have to keep an eye out for the bread and remove it when a toothpick inserted comes out clean. Baking time tends to vary based on the oven you have and the pan you use.
I made this and it turned out great. The whole family loved it. I used Glutino gluten free flour, and did not add the chocolate chips. The muffins I made were surprisingly moist and heavy. I’m definitely going to do this one again.
these reviews don’t lie. This banana bread is amazingly delicious. It’s probably the best banana bread I’ve ever had even from before I was gluten-free. Love it.
Hi. Im going to try your Recipe today. I bought the GF flour, not “baking” Flour. Will that work? Thanks.
Don’t you think it took nearly an extra hour to bake because it is actually a 2 loaf recipe?
If the chocolate chips were omitted from the banana bread recipe, what would the sugar be per serving? Thank you
This bread is really good. It was my first time making a gluten free banana bread and I was delighted with the result. I made it for my sister who is gluten free but the rest of the family loved it as well.
I have made a lot of gluten free food for my husband, but baking from scratch is difficult. I enjoyed making this banana bread, but one thing i would note is that it took longer than 55 minutes to bake.
I used a bread pan and added a tiny bit of xantham gum. The bread raised probably 2 inches higher than the pan. after the 55 minutes I checked the loaf and it was still very underbaked, so I added 15 minutes at a time til it was no longer making squishy sounds. I’ve approximated the time I baked the loaf to about 2 hours, maybe a little longer.
I was also skeptical. My brother is allergic to gluten so i thought i would try to make this recipe for him—my first ever gluten-free baked good. I followed the recipe exactly. It was deLicious, fluffy, not toO sweet, with a nicE outer crust. I didnT have a loaf pan so used an 8×8 baking pan, reduced Baking time to about 40 minutes. Wonderful!
This is the best gluten free banana bread I’ve had. The only issue is it takes a lot longer than 50 mins to bake.
Great recipe! I think next time I will add less sugar (maybe 1/4 cup), and add some cinnamon, as the amount of bananas give it a lot of sweetness already!
Great Recipe – added a little more vanilla and skipped the chocolate chips.
This bread is great- even without the chocolate chips!
Wow! This recipe is SO good! The bread is so moist and it doesn’t even taste GF! The sweetness is perfect- just right! Thanks so much for this! I will definitely make this again!
I really don’t frequently consider using almond-milk in savory recipes…they all look yummy even however!
OH my goodness!! I made this for a co-worker who is gluten free..horribly allergic. It is delicious!!! my husband tried it and couldn’t tell the difference.
i did make it with light brown sugar (the only thing i changed) and kept an eye on the temp of the overn (i read another comment…glad i did). this is fabulous. i’m making all of my banana bread with this recipe!!! thank you so much!!
I am gluten intolerant & have been gluten free for 5 yrs. I have tried baking Gf recipes in the past but not successfully. These days it’s easier to buy. I have to say this banana bread recipe is moist & delicious!! IThe only thing i’ll do is substitute margarin for butter as the cholesterol is too high..
i used 1/2C pure maple syrup instead of sugar
& Made flax Eggs, cashew mIlk+ vegan choco chips to make it vegan and its so Good and moist
i used 1/2C pure maple syrup instead of sugar
& Made flax Eggs + vegan choco chips to make it vegan and its so Good and moist
I really was not expecting it to be as nice! It really is moist! And the best! And my son loved it also! But because i have been so often disappointed in the past I used half the amount of the ingredients, next time i will triple it! 🙂 I substituted the sugar with coconut sugar, the milk with greek yogurt and the chocolate with sultanas. I used half plain gluten free white flour and half gluten free brown bread flour and added nutmeg and cinnamon. i also baked it at least 15 minutes less but my oven is super powerful. Wow, amazing, I will keep making more and more! Thank you so much!
I so agree with you!! just made it today. love it!!! can’t wait to take it to school tomorrow!!!
I’m a grandmother to a five year old very fussy eater. I made this recipe with hopes that he may like it. He loves it. So every Friday I bake him nice and moist banana bread. I love it myself. I’m gluten and dairy intolerant. I love that we can sit together and enjoy this Bread. Thank you so much
Just started a low-fodmap diet for my daughter and this recipe (gluten free, lactose free milk) was the first food that really made her smile. Huge thanks!
just made this wasnt expecting it to turn out that great! boy i was wrong absolutely delish! i used gluten free oats and pulsed them in my blender to turn them into oat flour i also substitute apple sauce in place of eggs (i just dont like eggs) and vegan butter (just my preference) also used soy in place of cows milk and added walnuts!! this will be my go to recipe for banana bread! everyone loved it thank you for this recipe!!
I made this for a friend before realising It’S not gluten free- The baking powder CoNtains gluten. Tastes good bUt Please edit the name.
Baking powder does not contain gluten. Gluten is a protein found in wheat, rye, and barley.
It states to use bobs red mill gf flour but my question is….which one?
One to one or all purpose?
And the recipe didnt say about using any xanthan gum
Wouldnt You need xanthan gum in a gF flour mix if the flour mix doesnt have xanthan gum in it?
How much xanthan gum would u use?
(Sorry about all caps…for so e reason it wont let me use small caps)
I used Bob’s Red Mill All Purpose gluten Free Flour and added 2 tsp of xantham gum, per instructions on the back of the flour bag. I believe it’s 1 tsp per 1 cup of flour when baking breads. Hope this helps. (I too could only write in all caps!)
can you make this with zucchini?
Second time making This and i love it! Cooked it a bit longer ao it was firmer. Delish! A regular in our house noW
Just made this and although tasty, it did comd out Very doughy in texture. Kind of like a muffin but Softer. Would you say it needs more liquid? Or is this thE consistency as its gluten free?
This was amazing!! I had to bake this a 5-10 minutes longer than the recipe called for, maybe because i used a glass loaf pan? either way, such a great recipe and so easy!
In the oven as we speak. your recipe says to cool before slicing. how long do you recommend? I’ll come back and rate after trying it. looks yummy.
I know this is super late but I would cool for at least 10-15 minutes!
I’m new to gluten free anything and I Was wondering if I could use almond flour instead of the gluten free flour? Thanks!
I have not tried this recipe with almond flour so I can not say without further recipe testing.
In the oven right now! I don’t bake a lot but 50 minutes seems like quite a while.. But easy recipe I’m excited to try it!
Can i use OVER RIPE BANANAS? i ONLY HAVE OVER RIPE BANANAS. lOOKS LIKE A GREAT RECIPE. i DO NOT KNOW WHY IT IS IN caPS.
Yes, actually over-ripe bananas are even better!
We love this recipe! IT is quick and very good. It doesn’t have that gluten free taste that some recipes have.
This is the kind of banana bread recipe you pass down to your grand Babies. Soft and tender crumb, not too sweet and just the right amount of banana flavor. I added dark chocolate chips to mine and it was a hit witht the whole family. Thanks for the recipe!
Do you know if this bread freezes well? I just made it and it tastes delicious! I’m wondering if I can make a loaf or two ahead and put in the freezer until I need it.
I haven’t tried freezing it but I do store it in the fridge and it keeps well for a few days.
One of the best gluten free baking recipes I have ever used! This bread is the real deal!
DElicious! I am also dairy free, so i replaced butter with softened coconut oil, and it turned out great. I also omitted the chocolate chips. Still sweet and a great snack!
Thanks for the dairy-free tips, Meri. I’m glad you enjoyed the bread <3
How much coconut oil did you use?
CAn you make these into muffins?
Yes, you can make them into muffins but you would have to bake them for only about 20 minutes. Be sure to keep an eye on them and use your best judgment when baking.
I love all your recipes. it tasted how it looks like. ingredients used in most recipes are easy to get. I am on a keto diet. it amused that me keto diet is not boring at all. thank you for sharing!
Jist wanted to bring to your sttention that This recipe Is not keto friendly… bananas are Very high in carbs and it haS sugar and flour in it. 50 carbs per slice.
Sorry for all the typos, it keepS changing all my letters….
Amazing!
I made mine vegan, used vegan butter and flax egg.
I didn’t put chocolate in either, and only had 3 ripe medium bananas.
Turned out perfect. Some wheat and non vegan lovers said it might have
been one of the best banana breads they have ever had!
A vegan version sounds delicious, David! I will be trying it soon 🙂
David, Please share with me your vegan recipe. Thanks.
I love your recipe. I put 5 stars on the recipe card. Do you think I could use mangoes instead of the bananas?
I’ve never tried this with mango so I can’t say it will work but do let us know how your recipe testing goes!
Made exactly as described…tastes exactly as promised!
Outstanding.
Mine would not bake I used Bob’s 1 to 1 what went wrong too much mixing? 1/4 cup too much banana?
Did you follow the recipe? How much mashed bananas did you use?
Mine would not bake I used Bob’s 1 to 1.
Too much mixing?
Can you use almond flour? I have made this before, but now cutting carbs.
I have not tried the recipe with almond flour but A reader has and she said it came out good. Here is the comment “I just got done making the banana chocolate chip bread using gluten-free almond flour along with brown sugar and oil instead of butter and white sugar. It turned out fabulously delicious”
Great bread. I substituted brown sugar for white sugar and blueberries for chocolate chips.
Found it 4 months ago after realizing that I have a gluten
Allergy reaction after eating cakes, breads laced with gluten. It csmebout great. Warmed up in oven when eating
Different days. My husband and his brother loves it. I have made this at least 6 times since discovering the recipes 4 months ago.
Moist. Tender. Delicious.
Best gluten free banana bread ever. Hands down. I keep coming back to it and have shared it multiple times.
I always mix my Bob’s gf 1:1 with the regular Bob’s gf flour for ALL my baking. Love the mixture. Using 1/2 butter, 1/2 coconut oil and less sugar. Appreciate the recipe and all the variations! Thanks.
Do you refrigerate this and reheat in the microwave? Will it still be as good?
Yes, I re-heat for just a few seconds to soften it up.
Is it okay to leave out the chocolate chips ? I like plain old banana bread with cinnamon and nutmeg in it. Will it change the recipe and make it dry
Thanks
Ellen
Yes, you can leave the chocolate chips our or replace them with nuts if you’d like.
Used another brand of GF all purpose flour otherwise made as written. We loved it! Very moist. Making again very soon.
I added walnuts as well. I also replaced butter with coconut oil and reduced the sugar, I used raw sugar and added about 1/8 brown sugar. I’m waiting for it to bake, I will report back later! 😉
Oh my gosh, this bread is delicious and so moist!
I added walnuts and it turned out fabulous! My kids like smaller loaves or cupcakes which makes them cook faster! Great recipe. Thanks
I just made this recipe and it is delicious. I added 1tps of cinnamon and walnuts to the recipe, made my apartment smell like a bakery!
1tsp cinnamon
If I use 3 bananas, do I need to adjust the floor or any other ingredient?
3 bananas should be fine as long as they’re not too big.
This recipe was really good, but the image to the nutritional info is broken. Is there any chance you can edit that or re-post in the comments for those counting calories?
This recipe begs to be made as written! The ratios look good and the comments even better! But I didn’t have the flour blend you used, only the Pillsbury GF one so I made several changes while I was doing an alteration anyway… I used one cup of ground GF oats (Trader Joe’s are safe) and 1 cup of the Pillsbury GF blend (it has xanthan gum). I added a little bit of cinnamon & nutmeg (tis the season!) and I added 1/4 cup of mini chocolate chips – just enough so that my picky sons would try it. I made them as muffins and they were fully baked in 20 minutes at 350 degrees. (Less waiting, too!)
Delicious!! I know your recipe is likely flawless but for anyone wondering, some oat flour or ground oats can be used in place of some of the flour blend. I was afraid my leavening would be off since the oats don’t contain xanthan gum so that was half the amount but it rose just fine as muffins in a dark, non-stick muffin/cupcake pan. Both my boys call this a “keeper”! (Next time I have the Bob’s flour I’ll try this as written)
It was absolutely amazing!! I really can’t even believe how good it tasted. I can’t wait to make it again!
made one a few ago, changed the sugar to honey, turned beautiful, made it last night again, and it caved, upset me quite a bit, but i thought i would make another one, it caved and fell apart, what did i do wrong? 🙁
I’m not sure went wrong the 2nd time. Did you change the recipe the second time?
Made it twice now. First time it was pretty good. Second time used riper bananas and added 1/2 cup peanut butter chips along with 1/2 cup chocolate chips. Results were amazing. Served with peanut butter swirl ice cream on top for a delicious dessert.
I thought this was amazing! I used “cup4cup” wholesome flour and added a little less sugar, didnt have milk so skipped that step. Turned out perfect!
Can almond milk be used in lieu of regular milk? Thanks.
Yes, you can use almond milk.
This turned out beautifly and tastes great. How well does this freeze…so I can maIe lots for later
I haven’t tried freezing the bread, Leanne but others have said it freezes well if wrapped tightly.
I used coconut flour instead. The batter was more like dough. It’s currently baking so hopefully it turns out ok.
Please let us know how it turned out with the coconut flour!
I made it and it was the best recipe ever I’ve tried others and they were horrible,my husband hates gluten free and he actually loved it. Surprise. I put in cranberries and walnuts yum. Thank you
OMG. Best recipe ever! It looked just like the picture and tasted heavenly. I followed the recipe to a T. Thank you for posting it.
Okay this might be a silly question but I’m going to ask anyways…would it be the same baking time if I did muffins instead of loafs? If not what would you recommend?
These were delicious. I made muffins instead of a loaf and it took about 25 minutes for them to be fluffy and golden.
This tasted like a bomb! Drink with a glass of water! Serve with whipped creme and berries! Couldn’t even tell it was GF! Just don’t eat too much at once, like I did, or you will get a stomach ache! 🙂
Will it still taste the same without vanilla
Don’t know.
I have a loaf in the oven right now. I had the all purpose instead of the one to one, no xanthan so will see how it turns out. Do you recommend sifting the flour?