This gluten-free focaccia has the perfect texture and taste—you’ll never guess it’s not made with wheat!
I’ve always been a focaccia lover. Whenever I buy it, it’s from our local bakery, but that can get expensive pretty quickly so I decided to make my own gluten-free focaccia at home. Game changer!
I was surprised by how easy focaccia is to make. While I do love making gluten-free sandwich bread , it is a bit of a project. Not so with this focaccia: forget kneading, forget difficult dough. This is easy peasy, and yes you can do it while bingeing your favourite TV show.
Why You’ll Love This Gluten-Free Focaccia Recipe
- Easy . Making this gluten-free focaccia takes about 15 minutes of “on” time, an hour to rise, then bake it and enjoy!
- Delicious . The bits of garlic in the dough roast during baking, the tomatoes burst and caramelise, and the rosemary makes the whole house so fragrant. Flaky sea salt is the perfect finishing touch!
- Customisable . Follow the same base recipe and tweak the add-ins based on your own preferences or what you have on hand. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free flour – I use Bob’s Red Mill for this gluten-free focaccia; you’ll need one with a 1-to-1 ratio.
- Sea salt – You’ll need some fine sea salt for the dough and some coarse, flaky salt for topping.
- Instant yeast – Is Yeast Vegan?
- Organic cane or coconut sugar – The sugar feeds the yeast, helping the bread rise.
- Cherry tomatoes – You can also use grape tomatoes; a variety of colours looks quite striking!
- Garlic
- Rosemary – Finely mince the leaves.
- Warm water – Between 110°F and 120°F.
- Extra-virgin olive oil
Is Instant Yeast the Same as Active Dry Yeast?
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first.
How to Make Gluten-Free Focaccia
- Mix the dry ingredients . In the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer), combine all but 1/4 cup of the flour with the salt, yeast, and sugar.
- Make a dough . Stir in the warm water and 2 tablespoons of oil using either the dough hook or your hands. Add the extra flour if needed; the dough will be wet.
- Rise . Lift the dough, oil the bowl, then place the dough back in. Cover with a cloth or towel and allow to rise in a warm place for about 1 hour.
- Shape . Transfer the dough onto a greased baking sheet and press it into a 9×11 rectangle. Lightly oil your fingers and gently poke holes about an inch apart throughout the dough. Push a few pieces of garlic in each hole, then top the dough with the tomato slices.
- Rest . Drizzle the dough with the remaining olive oil and sprinkle the rosemary on top. Rest for 30 minutes while the oven preheats to 425°F.
- Bake . Place the pan in the oven and bake for 25 to 30 minutes, or until golden brown.
- Cool . Sprinkle salt on top of the focaccia, then remove it from the pan and transfer to a wire rack. Cool fully, then cut and serve.
Tips for Success
- Make sure the yeast is active . If you’re like me, you’ve had your yeast for a while in your fridge, and you’re wondering if it’s still good. Here’s how to test yeast before making this gluten-free focaccia.
- Use water that’s warm, not hot . This is crucial to the baking of the dough. The water should be about 120ºF. Hotter and it’ll kill the yeast, colder and it won’t be activated.
- Watch the dough, not the clock . The rising times are approximate—pay more attention to the appearance of the dough, not how much time has elapsed. If your kitchen is chilly, rising might take a little longer, while it might be faster on warm days.
Variations
I don’t recommend changing the base of this recipe, but you can feel free to switch up the toppings! Here are some ideas:
- Rings or petals of red onion add colour and a nice, caramelised flavour.
- Try another herb, like thyme or oregano.
- Add briny kalamata olives to make olive focaccia.
- Halved red grapes make an unexpectedly delicious addition, especially with rosemary and flaky sea salt.
- Sprinkle grated vegan cheese on top.
Serving Suggestions
My favourite way to serve this gluten-free focaccia is with a soup (like this Butternut Squash Soup ) or Pesto Zucchini Noodles with Burst Cherry Tomatoes . You can also use it to make great sandwiches, and pair with pretty much every meal you’re having!
How to Store
Gluten-free focaccia bread will stay fresh at room temperature for up to 2 days when stored in an airtight container.
Can I Freeze This Recipe?
Yes, gluten-free focaccia freezes beautifully! I recommend freezing it in slices and then reheating them in your toaster oven. This bread will last up to 3 months when frozen.
More Gluten-Free Recipes
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Vegan Gluten Free Chocolate Cake Recipe
- Gluten Free White Chocolate Cranberry Pistachio Cookies
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
Ingredients
- 2 ¼ cups all purpose gluten free flour mix , (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces , (41.5g)
- 3 cloves garlic , finely minced
- 2 sprigs rosemary , chopped and stems removed
- large sea salt pieces , for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it’s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough – you haven’t done anything wrong! If you don’t have a thermometer – the water should be warm enough that you feel that “sting” of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what’s left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt. Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
Notes
This gluten-free focaccia has the perfect texture and taste—you’ll never guess it’s not made with wheat!
I’ve always been a focaccia lover. Whenever I buy it, it’s from our local bakery, but that can get expensive pretty quickly so I decided to make my own gluten-free focaccia at home. Game changer!
I was surprised by how easy focaccia is to make. While I do love making gluten-free sandwich bread , it is a bit of a project. Not so with this focaccia: forget kneading, forget difficult dough. This is easy peasy, and yes you can do it while bingeing your favourite TV show.
Why You’ll Love This Gluten-Free Focaccia Recipe
- Easy . Making this gluten-free focaccia takes about 15 minutes of “on” time, an hour to rise, then bake it and enjoy!
- Delicious . The bits of garlic in the dough roast during baking, the tomatoes burst and caramelise, and the rosemary makes the whole house so fragrant. Flaky sea salt is the perfect finishing touch!
- Customisable . Follow the same base recipe and tweak the add-ins based on your own preferences or what you have on hand. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free flour – I use Bob’s Red Mill for this gluten-free focaccia; you’ll need one with a 1-to-1 ratio.
- Sea salt – You’ll need some fine sea salt for the dough and some coarse, flaky salt for topping.
- Instant yeast – Is Yeast Vegan?
- Organic cane or coconut sugar – The sugar feeds the yeast, helping the bread rise.
- Cherry tomatoes – You can also use grape tomatoes; a variety of colours looks quite striking!
- Garlic
- Rosemary – Finely mince the leaves.
- Warm water – Between 110°F and 120°F.
- Extra-virgin olive oil
Is Instant Yeast the Same as Active Dry Yeast?
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first.
How to Make Gluten-Free Focaccia
- Mix the dry ingredients . In the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer), combine all but 1/4 cup of the flour with the salt, yeast, and sugar.
- Make a dough . Stir in the warm water and 2 tablespoons of oil using either the dough hook or your hands. Add the extra flour if needed; the dough will be wet.
- Rise . Lift the dough, oil the bowl, then place the dough back in. Cover with a cloth or towel and allow to rise in a warm place for about 1 hour.
- Shape . Transfer the dough onto a greased baking sheet and press it into a 9×11 rectangle. Lightly oil your fingers and gently poke holes about an inch apart throughout the dough. Push a few pieces of garlic in each hole, then top the dough with the tomato slices.
- Rest . Drizzle the dough with the remaining olive oil and sprinkle the rosemary on top. Rest for 30 minutes while the oven preheats to 425°F.
- Bake . Place the pan in the oven and bake for 25 to 30 minutes, or until golden brown.
- Cool . Sprinkle salt on top of the focaccia, then remove it from the pan and transfer to a wire rack. Cool fully, then cut and serve.
Tips for Success
- Make sure the yeast is active . If you’re like me, you’ve had your yeast for a while in your fridge, and you’re wondering if it’s still good. Here’s how to test yeast before making this gluten-free focaccia.
- Use water that’s warm, not hot . This is crucial to the baking of the dough. The water should be about 120ºF. Hotter and it’ll kill the yeast, colder and it won’t be activated.
- Watch the dough, not the clock . The rising times are approximate—pay more attention to the appearance of the dough, not how much time has elapsed. If your kitchen is chilly, rising might take a little longer, while it might be faster on warm days.
Variations
I don’t recommend changing the base of this recipe, but you can feel free to switch up the toppings! Here are some ideas:
- Rings or petals of red onion add colour and a nice, caramelised flavour.
- Try another herb, like thyme or oregano.
- Add briny kalamata olives to make olive focaccia.
- Halved red grapes make an unexpectedly delicious addition, especially with rosemary and flaky sea salt.
- Sprinkle grated vegan cheese on top.
Serving Suggestions
My favourite way to serve this gluten-free focaccia is with a soup (like this Butternut Squash Soup ) or Pesto Zucchini Noodles with Burst Cherry Tomatoes . You can also use it to make great sandwiches, and pair with pretty much every meal you’re having!
How to Store
Gluten-free focaccia bread will stay fresh at room temperature for up to 2 days when stored in an airtight container.
Can I Freeze This Recipe?
Yes, gluten-free focaccia freezes beautifully! I recommend freezing it in slices and then reheating them in your toaster oven. This bread will last up to 3 months when frozen.
More Gluten-Free Recipes
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Vegan Gluten Free Chocolate Cake Recipe
- Gluten Free White Chocolate Cranberry Pistachio Cookies
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
Ingredients
- 2 ¼ cups all purpose gluten free flour mix , (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces , (41.5g)
- 3 cloves garlic , finely minced
- 2 sprigs rosemary , chopped and stems removed
- large sea salt pieces , for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it’s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough – you haven’t done anything wrong! If you don’t have a thermometer – the water should be warm enough that you feel that “sting” of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what’s left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt. Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
Notes
This gluten-free focaccia has the perfect texture and taste—you’ll never guess it’s not made with wheat!
I’ve always been a focaccia lover. Whenever I buy it, it’s from our local bakery, but that can get expensive pretty quickly so I decided to make my own gluten-free focaccia at home. Game changer!
I was surprised by how easy focaccia is to make. While I do love making gluten-free sandwich bread , it is a bit of a project. Not so with this focaccia: forget kneading, forget difficult dough. This is easy peasy, and yes you can do it while bingeing your favourite TV show.
Why You’ll Love This Gluten-Free Focaccia Recipe
- Easy . Making this gluten-free focaccia takes about 15 minutes of “on” time, an hour to rise, then bake it and enjoy!
- Delicious . The bits of garlic in the dough roast during baking, the tomatoes burst and caramelise, and the rosemary makes the whole house so fragrant. Flaky sea salt is the perfect finishing touch!
- Customisable . Follow the same base recipe and tweak the add-ins based on your own preferences or what you have on hand. I share some ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free flour – I use Bob’s Red Mill for this gluten-free focaccia; you’ll need one with a 1-to-1 ratio.
- Sea salt – You’ll need some fine sea salt for the dough and some coarse, flaky salt for topping.
- Instant yeast – Is Yeast Vegan?
- Organic cane or coconut sugar – The sugar feeds the yeast, helping the bread rise.
- Cherry tomatoes – You can also use grape tomatoes; a variety of colours looks quite striking!
- Garlic
- Rosemary – Finely mince the leaves.
- Warm water – Between 110°F and 120°F.
- Extra-virgin olive oil
Is Instant Yeast the Same as Active Dry Yeast?
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first.
How to Make Gluten-Free Focaccia
- Mix the dry ingredients . In the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer), combine all but 1/4 cup of the flour with the salt, yeast, and sugar.
- Make a dough . Stir in the warm water and 2 tablespoons of oil using either the dough hook or your hands. Add the extra flour if needed; the dough will be wet.
- Rise . Lift the dough, oil the bowl, then place the dough back in. Cover with a cloth or towel and allow to rise in a warm place for about 1 hour.
- Shape . Transfer the dough onto a greased baking sheet and press it into a 9×11 rectangle. Lightly oil your fingers and gently poke holes about an inch apart throughout the dough. Push a few pieces of garlic in each hole, then top the dough with the tomato slices.
- Rest . Drizzle the dough with the remaining olive oil and sprinkle the rosemary on top. Rest for 30 minutes while the oven preheats to 425°F.
- Bake . Place the pan in the oven and bake for 25 to 30 minutes, or until golden brown.
- Cool . Sprinkle salt on top of the focaccia, then remove it from the pan and transfer to a wire rack. Cool fully, then cut and serve.
Tips for Success
- Make sure the yeast is active . If you’re like me, you’ve had your yeast for a while in your fridge, and you’re wondering if it’s still good. Here’s how to test yeast before making this gluten-free focaccia.
- Use water that’s warm, not hot . This is crucial to the baking of the dough. The water should be about 120ºF. Hotter and it’ll kill the yeast, colder and it won’t be activated.
- Watch the dough, not the clock . The rising times are approximate—pay more attention to the appearance of the dough, not how much time has elapsed. If your kitchen is chilly, rising might take a little longer, while it might be faster on warm days.
Variations
I don’t recommend changing the base of this recipe, but you can feel free to switch up the toppings! Here are some ideas:
- Rings or petals of red onion add colour and a nice, caramelised flavour.
- Try another herb, like thyme or oregano.
- Add briny kalamata olives to make olive focaccia.
- Halved red grapes make an unexpectedly delicious addition, especially with rosemary and flaky sea salt.
- Sprinkle grated vegan cheese on top.
Serving Suggestions
My favourite way to serve this gluten-free focaccia is with a soup (like this Butternut Squash Soup ) or Pesto Zucchini Noodles with Burst Cherry Tomatoes . You can also use it to make great sandwiches, and pair with pretty much every meal you’re having!
How to Store
Gluten-free focaccia bread will stay fresh at room temperature for up to 2 days when stored in an airtight container.
Can I Freeze This Recipe?
Yes, gluten-free focaccia freezes beautifully! I recommend freezing it in slices and then reheating them in your toaster oven. This bread will last up to 3 months when frozen.
More Gluten-Free Recipes
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Vegan Gluten Free Chocolate Cake Recipe
- Gluten Free White Chocolate Cranberry Pistachio Cookies
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
Ingredients
- 2 ¼ cups all purpose gluten free flour mix , (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces , (41.5g)
- 3 cloves garlic , finely minced
- 2 sprigs rosemary , chopped and stems removed
- large sea salt pieces , for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it’s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough – you haven’t done anything wrong! If you don’t have a thermometer – the water should be warm enough that you feel that “sting” of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what’s left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt. Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
Notes
Gluten-Free Focaccia
Ingredients
- 2 ¼ cups all purpose gluten free flour mix (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces (41.5g)
- 3 cloves garlic finely minced
- 2 sprigs rosemary chopped and stems removed
- large sea salt pieces for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it’s still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough - you haven’t done anything wrong! If you don’t have a thermometer - the water should be warm enough that you feel that “sting” of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what’s left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt. Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
Video
Notes
Nutrition
Gluten-Free Focaccia https://jessicainthekitchen.com/gluten-free-focaccia-bread-garlic-rosemary-tomatoes/ March 4, 2024
This strawberry banana bread is loaded with sweet, juicy strawberries in every bite! Perfect for breakfast, snacking, or dessert, this homemade strawberry bread is gluten-free, vegan, and so easy to make.
This strawberry banana bread came about from buying pounds upon pounds of extra strawberries, because well, summer. After eating them in endless variations of overnight oats , fruit bowls , and with a dollop of coconut whipped cream , it occurred to me to add them to my gluten-free vegan banana bread to add some fresh fruit flavour.
Best decision ever. Not only does this add lots of strawberry flavour, it really transforms the recipe into the ideal summer quick bread.
Why You’ll Love This Strawberry Banana Bread Recipe
- Easy . True to their name, quick breads are quick! Just mix together the batter and bake. (My vegan chocolate chip pumpkin bread , easy vegan chocolate banana bread , and easy vegan zucchini bread are equally simple.)
- Versatile . This is an all-day kind of quick bread! Add a scoop of vanilla ice cream to dress it up for dessert, or cut a thick slice to pair with an iced matcha latte for breakfast.
- Delicious . It has the moist, banana flavour of a good banana bread, with the addition of bright, sweet strawberries. This strawberry banana bread is absolutely divine!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Gluten-free baking flour mix – I use Bob’s Red Mill in my baking. If you’re not avoiding gluten, you can use all-purpose flour instead.
- Baking powder
- Baking soda
- Sea salt
- Flax eggs or egg replacer – I used Bob’s Red Mill Egg Replacer.
- Coconut sugar
- Coconut oil – Coconut oil is a fantastic swap for butter in baking recipes. It yields a moist, tender crumb, which is exactly what you want in a quick bread!
- Vanilla bean or vanilla extract
- Vegan coconut or plain yogurt – Here’s how to make your own vegan yogurt .
- Mashed bananas – As with a traditional banana bread recipe, you want very ripe bananas, with black skin if possible.
- Chopped strawberries – Fresh is best here.
What Should I Look for When Buying Strawberries?
When it comes to buying strawberries, you want to make sure they’re ripe. Ripe strawberries are red all the way through, with no green or white at the stem. They should be plump and fragrant.
You can use frozen strawberries in this recipe, but I would recommend thawing them first and draining off any excess liquid before adding them to the batter.
How to Make Strawberry Banana Bread
- Prepare . Preheat your oven to 350ºF, then grease and flour a 9 x 5 loaf pan.
- Mix the dry ingredients . In a medium bowl, sift the gluten-free flour, baking powder, baking soda, and sea salt. Whisk to combine.
- Mix the wet ingredients . In the bowl of a stand mixer, combine the flax eggs (or egg replacer), sugar, and coconut oil. Mix on medium-low for about 2 minutes, then add the vanilla, yogurt, and mashed bananas and mix for another 2 minutes, scraping down the sides as needed.
- Combine the wet and dry ingredients . Add half of the dry ingredients to the stand mixer bowl. Mix for 30 seconds, then add the rest of the dry ingredients and mix for another 30 seconds.
- Fold in the strawberries . Stir in the berries just until combined.
- Bake . Pour the batter into the loaf pan and smooth the top. Sprinkle oats or pecans on top, if desired, and bake on the top rack in the oven for 60 to 70 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool . Let the bread cool for 10 minutes in the pan, then turn the bread out onto a wire rack to finish cooling.
Tips for Success
- Don’t overmix the batter. When you add the dry ingredients to the wet, mix just until combined. Overmixing quick bread batters can result in a tough final product.
- Use ripe bananas and strawberries. Ripe fruit isn’t just sweeter, it also has more flavor. Unripe bananas and strawberries will result in a bland bread.
- Let the bread cool completely before slicing . Patience, friends! This bread is delicious warm from the oven, but it’s even better when it’s cooled completely. Slice it while it’s still warm and the bread will fall apart.
Variations
- Swap the strawberries for raspberries. Or use half strawberries, half raspberries.
- Sprinkle the top with Demerara sugar . It adds a nice crunch!
- Add a glaze . Use the glaze from my Classic Vegan Donuts recipe.
- Top with chocolate chips . Before baking, add mini chocolate chips to the top of the strawberry banana bread.
How to Store
This strawberry banana bread is best enjoyed the day it’s made, but it will keep for 2 to 3 days at room temperature if stored in an airtight container.
Can This Recipe Be Frozen?
Yes, this strawberry banana bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, thaw the bread overnight in the fridge, then let it come to room temperature before slicing and serving.
More Gluten-Free Recipes
- Vegan Chocolate Chip Cookies (Gluten Free)
- Gluten Free Brownies (Vegan)
- Gluten-Free Sandwich Bread
- Vegan Gluten Free Chocolate Cake Recipe
- Low Carb Vegan Waffles (Gluten Free)
Ingredients
Strawberry Banana Bread
- 10 ounces Gluten Free Baking Flour Mix , (I use Bob’s Red Mill) or regular all purpose flour (284g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs , or egg replacer, I used Bob’s Red Mill Egg Replacer
- 1 cup coconut sugar , (200g) or brown, cane or organic white sugar
- ½ cup olive oil , (100g) or coconut oil
- 1/2 vanilla bean , or 1 teaspoon vanilla extract
- 1/2 cup vegan coconut yogurt , or plain yogurt
- 3/4 cup mashed bananas , very ripe bananas – black skin if possible
- 1 ½ cups chopped strawberries , the ½ reserved for the top
Instructions
Strawberry Banana Bread
- Preheat the oven to 350℉/180℃. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
- In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in 1 cup of the chopped strawberries into the batter until evenly distributed. The batter should be very thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle the rest of the chopped strawberries over the top, pressing them in slightly to adhere to the dough.
- Bake the banana bread on the top shelf of your oven for 65-70 minutes, until a toothpick comes out with a few crumbs but not damp or wet.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
