Comments on: Easy Gluten Free/Vegan Quick Bread Base with Endless Flavor Possibilities. (Fill in your own flavor!)

By: Brittany

Brittany — Wed, 25 Apr 2012 21:18:27 +0000

So happy to hear it! You might try adding a tiny bit more liquid too as sometimes that helps with rising!

By: Katrina

Katrina — Wed, 25 Apr 2012 21:08:53 +0000

I made this today and I loved it! I recently found out all my health woes were caused by :gluten, ALL dairy, and yeast. Have been searching and experimenting trying to find a good bread recipe. I used my fallback baking flours (1/2 cup GF ground oats, 1/2 cup almond flour, 3/4 cup brown rice flour and 1/4 cup tapioca flour) and it turned out awesome. I used (real) coconut milk, and bananas. Loved the texture and consistencey of the cooked bread. We live up in the high desert so I’m thinking next time I will lower the heat to 315, it didn’t rise so much. Going to try again with a more savory bread to go with sandwiches . Thank you

By: Jenni James

Jenni James — Sat, 21 Apr 2012 15:35:45 +0000

Glad to have found this site! I have been on a special sensitivity free diet for 2 years. I have fallen off the bandwagon… no, I have become lazy, I’ll admit it. I believe finding your site has inspired me anew and I am so thankful for your blog, recipes and encouraging words. You are a hero! Thanks so much for your hard work. This recipe looks like it will be a lot of fun to play with. More egg and soy free recipes would be most appreciated. Thanks again! Jenni

By: Miranda C

Miranda C — Thu, 12 Apr 2012 20:06:16 +0000

Thanks for your tip Laurel! I was just going to ask about an alternative since I have a yeast allergy and vinegar is a no-no for me.

By: Erica

Erica — Fri, 30 Mar 2012 15:13:45 +0000

Wow, I made it with a mix of sour cream and yogurt. The best bread I’ve ever had!

By: Brittany

Brittany — Mon, 26 Mar 2012 00:47:00 +0000

Ps. With gluten free baking you typically need to use a mix of flours. The starches help hold the bread together. Sorghum alone would provide horrible results.

By: Brittany

Brittany — Mon, 26 Mar 2012 00:40:59 +0000

Sounds like you made a bunch of alterations.. Any 1 change can make a difference in the way the recipe turns out. Did you include the xanthan gum?

By: Tracie

Tracie — Sun, 25 Mar 2012 18:25:47 +0000

I made this bread earlier today and it pretty much fell apart. I used 1 3/4 cup sourghum (or however it’s spelled) in place of the other flours. However, the middle sunk in and probably about 1/3 of the loaf stayed intact. I also used blended almonds, sunflower seeds, and oatmeal to taste. I included a little agave nectar too. If I had used the rice flour too would it have not sunk in? Otherwise, this bread was DELISH! Will make again if I can get it to stay as a piece of bread.

By: Jilian

Jilian — Mon, 19 Mar 2012 18:19:18 +0000

This was soooooooooo delicious!!! Thank you SO MUCH for this awesome recipe. I will definitely be going back to this again and again!! I used grated carrots and a mix of raw coconut oil, soy-free earth balance, and earth balance’s coconut spread. I didn’t have regular canned coconut milk but had light on hand, so I used that. I was really tempted to use hazelnut milk, but was worried about the low fat content. Maybe next time! The texture of this bread was amazing!!

By: Laurie Zack

Laurie Zack — Thu, 08 Mar 2012 16:05:27 +0000

Just wanted to say thanks again! This is my go to recipie for any bread I make. I still want to do blackberry lime but that seems like a good summer one! I have made lots of pumpkin type ones with and without different spices and choc chips as well as varied banana ones too. Have also tried a carrot spice bread a couple times too and banana blueberry is good too! All have been super good. I used to use the bobs red mill blend, but now use your combo or close to it and they turn out great every time! Thank you so much for such an awesome recipie.

By: Allergy Boys Mama

Allergy Boys Mama — Tue, 14 Feb 2012 23:53:45 +0000

Hi Brittany,
I just wanted to post a quick but heartfelt THANK YOU for this wonderful recipe! With my highly allergic boys it is difficult to find or formulate recipes that they can safely eat. We tried this recipe tonight and used a basic rice flour blend along with carrots, zucchini, lemon zest and frozen blueberries. The full loaf is still cooling but the “mini muffins” we made for Valentine’s dessert were delicious! With allergies to eggs, dairy, soy, coconut, most fruits, most gluten free flours, potatoes, etc. etc. it is simply life changing for us to find such a wonderful and versatile recipe that I don’t have to alter a bit! Thank you so much, again! You truly made a difference to this family’s celebration.

By: Brittany

Brittany — Mon, 23 Jan 2012 15:25:51 +0000

First of all, xanthan and guar gum are not unhealthy some people prefer not to bake with them- but not because they are unhealthy.

I just finished writing 2 books, my coauthor did a ton of experimentation in how to replace the Gums in recipes. We have a big section on how to do this. The books are called: the essential gluten free baking guides part 1 & 2.

By: cristina

cristina — Mon, 23 Jan 2012 11:56:46 +0000

Danielle from the reading I have done and my understanding the reason xantham or guard gum is needed is because its acts like the gluten- binding things together. I hope this helps:-)

By: Ellynne

Ellynne — Mon, 23 Jan 2012 01:32:41 +0000

Brittany…I found your website a few weeks back after finding out one of my boys is sensitive to gluten, dairy and eggs and my other is sensitive to eggs. Funny enough, my older son Googled GF/vegan zucchini bread and came upon your recipe (great minds think alike). Made your recipe today using zucchini and cinnamon (chocolate chips will go into the next batch!) and it’s DELICIOUS! Reminds me of my mom’s recipe and made my son (and his friend) VERY, VERY HAPPY! Thank you so much.

By: Danielle

Danielle — Sun, 22 Jan 2012 22:00:22 +0000

I wonder what would happen if you didnt use xantham gum or guar gum? Is there a healthier alternative?????

By: Cristina

Cristina — Sat, 21 Jan 2012 02:03:57 +0000

I just wanted to say THANK YOU for this recipe! I am NOT a baker but I just threw this together and it came out wonderful. I used a vanilla cherry organic yogurt that is high in fat( because you said something about full fat) organic whole milk from a local farmer and chocolate chunks…. WONDERFUL! I am now going to try a rosemary- bacon( w/ sour cream) bread and see how it turns out. Again thank you for helping a non baker like myself bake something tatsy that my whole family will eat:)

By: Brittany

Brittany — Tue, 03 Jan 2012 18:42:17 +0000

I have never heard of anyone putting a yeast free quick bread in a bread machine! So.. I’m not really sure if that would work! I have a bread machine but never use it..

By: Megan

Megan — Tue, 03 Jan 2012 18:28:26 +0000

Can this be done in the bread machine?
BTW- LOVE your site and that you include the corn free alternatives. Hubby is gluten, dairy and corn free, so it is nice to have recipes with all of these!

By: Brittany

Brittany — Sat, 26 Nov 2011 19:07:46 +0000

I think you’ll find that as you get more comfortable that gluten free baking is more fun! There’s so much more that you can do with it to make it “your own”. Glad you enjoyed this recipe!

By: Tamy

Tamy — Sat, 26 Nov 2011 19:05:28 +0000

This was DELICIOUS! It tasted like regular wheat flour banana bread! Wow, thank you! I will not miss regular baking anymore

By: Sara

Sara — Thu, 10 Nov 2011 00:51:34 +0000

I have this recipe in the oven right now! I used pumpkin puree and instead of xantham gum I used chia meal. It’s half way through the baking time I am already very surprised how much it has risen! Do you have any ideas how to turn this recipe into a non-sweet bread recipe? I would love to use this for sandwich bread, thanks!

By: BrittanyAngell

BrittanyAngell — Wed, 03 Aug 2011 00:46:38 +0000

Yay! Thanks Laurie! I love that you got the hang out of it and learned to adjust. Zucchini's can be tricky as they can have a range of moisture that seeps out of them I figured the different loaves might turn out a little different. Thank you so much for the feedback.
Have you ever tried Blackberry- Lime? Thats pretty fun. Cherry- Almond, Cherry-Walnut or my FAVORITE Cherry-Almond with Chocolate Chips There's also the usual Orange-Cranberry! Lemon Poppyseed, Orange Poppyseed. Pumpkin with nuts and seeds, Pineapple Cranberry, Blueberry- Lavender. I'll add more ideas as I come up with them.
Thanks again!! xoxo Brittany

By: Laurie

Laurie — Tue, 02 Aug 2011 20:08:22 +0000

Just wanted to let you know that I recently was diagnosed with Celiacs and have used this recipe a few times. I have made the blueberry lemon, the PB Choc Chip, and two times I have made zucchini chocolate chip now since I have zucchinis in my garden that are too out of control. A few times it has been a bit too moist, but I have been able to tell that before baking now, and I simply add a little more of the flour into the mix before baking and it works perfect! Thank you so much! I too would love to hear about other combinations to try.

By: Crystal

Crystal — Sat, 30 Jul 2011 23:13:26 +0000

I just wanted to tell you that I have made this particular recipe several times now at least, with all sorts of combinations, and the loaves come out perfectly. My partner has been loving this bread and so have I. This might be my favorite recipe – hands down.

By: Crystal

Crystal — Sun, 26 Jun 2011 03:36:00 +0000

This is wonderfully easy for someone as recipe-challenged as myself!

The first time I made the quick bread was the chocolate zucchini option with with Enjoy Life chocolate chips. I used Bob's AP, xylitol, coconut milk, and Earth Balance in the base. It came out perfect the first try!

The second time I made this I went for the banana peanut butter option. I also added the leftover chocolate chips and used the same base as before but cut the xylitol to 1/2 cup to account for the sweetness of the bananas. Again, another perfect loaf of bread.

I'm not sure what I want to try next – maybe something with carrot. I may cut the xylitol even further down to decrease the sweetness, although I think part of that in the previous loaves had to do with chocolate chips and other sweeter ingredients like bananas. Also, my partner and I disagree wholly on sweetness levels. She didn't think I made them sweet enough!

Thank you for simple recipes like this, Brittany, that people like me can actually try and make work. I feel very accomplished and proud of myself.

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By: Nancy @TSP

Nancy @TSP — Wed, 18 May 2011 11:11:48 +0000

Love this Brittany. The zucchini loaf is mouth watering!