What is the trick to making good gluten-free bread?

The key is balance—between moisture, structure, and flavor. Use ingredients like applesauce or zucchini for natural moisture, and rely on high-quality gluten-free flour blends like Bob’s Red Mill or King Arthur . Adding xanthan gum (if your blend doesn’t include it) improves the texture and helps hold everything together. Don’t overmix, and let your batter rest briefly before baking to allow hydration.

What is the biggest challenge of making gluten-free bread?

Texture. Without gluten, it’s easy to end up with bread that’s too dense, dry, or crumbly. That’s why recipes like this one rely on moisture-rich ingredients and precise ratios. Also, gluten-free breads often need a slightly longer baking time to firm up properly.

What is a good gluten-free substitute for bread flour?

You can’t replicate bread flour directly, but a blend of gluten-free all-purpose flour with a bit of almond flour gives a softer crumb and better flavor. For something heartier, add a spoonful of ground flaxseed or chia seeds for structure.

What does vinegar do in gluten-free bread?

Vinegar (or other acids like lemon juice) reacts with baking soda to help the bread rise. It also helps improve elasticity and keeps the crumb tender. While not used in every recipe, it can boost rise and softness in gluten-free loaves that rely on baking soda or powder instead of yeast.

Best Gluten Free Zucchini Bread Recipe

Description

This moist gluten free zucchini bread is soft, lightly spiced, and made with applesauce for natural sweetness. It’s quick to prep, freezer-friendly, and always a crowd favorite for breakfast, snacks, or brunch.

Ingredients

2 cups gluten-free flour (Bob’s Red Mill or King Arthur recommended)
1 tsp baking soda
½ tsp baking powder
1 tbsp cinnamon
¼ tsp nutmeg (optional)
½ tsp salt
3 large eggs
½ cup vegetable oil (or coconut oil)
1 cup unsweetened applesauce
1 tbsp vanilla extract
¾ to 1 cup sugar
2 cups shredded zucchini (lightly blotted)
Optional: ½ cup chopped walnuts or chocolate chips

Instructions

Preheat oven to 325°F (165°C). Grease or line two 9×5-inch loaf pans.
Whisk dry ingredients in a large bowl: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk eggs, oil, applesauce, vanilla, and sugar until smooth.
Fold in the zucchini, gently pressing out excess moisture before adding.
Combine wet and dry ingredients. Stir until just mixed.
Add optional walnuts or chocolate chips, if using.
Divide batter between pans and bake for 50–60 minutes. Check with a toothpick.
Cool in pans for 15 minutes, then move to a rack to cool completely before slicing.

Notes

To make muffins, use a lined muffin tin and bake for 20–22 minutes.
This recipe also freezes well—slice, wrap, and store in a freezer-safe bag for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

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