Banana Bread is one of those things that qualifies as both dessert and breakfast. But even though the name gives the illusion of it being a guilt-free treat, it’s usually loaded with sugar and carbs. And so I decided to make a gluten-free Banana Bread that not only significantly cuts the carbs down thanks to replacing the all-purpose flour with almond flour, but this will also be one of the richest, moistest most superb Banana Breads you’ll ever sink your teeth into. Just ask my sister who’s a gluten-free lover. Or my 3 year-old-niece who devoured it (we just called it “Banana Cake” instead of bread and she was all over it).No monkeying around here. TheInstant Potsees that it’s done with ZERO dry edges and without heating up your kitchen!Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin by taking 3 very ripe bananas. They should be covered in black “freckles” and be very soft to the touch. (PRO TIP: Placing unripened bananas in a brown paper bag for a few days will speed up the ripening process significantly).
…and blend once more until fully combined. (NOTE:If you wanted any mix-ins such as nuts, seeds or chocolate chips, now would be the time to stir them in.
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When done, use a dish towel or mitt to grab the trivet handles to pull out the pan and let rest on the counter to cool for a few moments.
Remove the foil and use a pairing knife or rubber spatula to dislodge the ends of the banana bread from perimeter of the pan.
…and the banana bread should slide right out! Allow it to continue to cool as banana bread tastes best at room temperature.
The Best Gluten Free Focaccia
Once fully cooled, cut yourself a slice of this moist heaven and marvel at the fact this wasn’t made with any all-purpose flour!
If you want some nuts, seeds or chocolate chips embedded into the bread, simply stir them in by hand them after adding the almond flour in Step 3.
This banana bread is super moist and never dry! Simply cover any leftovers with foil and let it rest on the counter.Bread lovers, rejoice. This gluten free bread is the real deal – with a soft, chewy open crumb and a deliciously crisp caramelised crust. It’s also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And it’s vegan – no eggs or dairy products needed!
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Before we get to the (long awaited) gluten free bread recipe, I’ve got some (super exciting, can’t-believe-this-is-happening) news: I am writing a book.
Wait, let’s put that in all-caps – because this definitely feels like a “shouting from the rooftops” moment: I AM WRITING A BOOK.
Banana Oat Bread In The Instant Pot
I will have more details to share with you soon, but here’s the short of it: it’s a gluten free baking book, covering everything from cakes and cupcakes, through brownies and cookies, all the way to pies and tarts – and bread. In fact, there will be over 15 different bread recipes, from artisan loaves (like this recipe) to enriched doughs like cinnamon rolls and babka.
To say that I am over-the-moon excited would be an understatement. And I cannot wait to share more book details with you over the coming weeks and months!
I’ve been working on a reliable gluten free bread recipe for years now – and it’s finally at a stage where it tastes, smells, looks and feels like regular, wheat-based bread. It’s also prepared pretty much like regular bread: you can knead it, it goes through two rounds of rising (the bulk fermentation and the final proof) and you can shape it whichever way you want.
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All that said, there are a few (very important!) differences between regular and gluten free bread in terms of the ingredients and the method of preparation that make this recipe work – and I will guide you through them, step by step.
Now, this post includes just a brief overview of the vast, exciting world of gluten free bread. It’s more of a peek even, only just scratching the surface of what is possible (and why it’s possible). My book will include even more information (including the underlying science) you’ll need to become an experienced, confident gluten free bread baker – but this recipe and this post are an excellent starting point.
Before we get to the nitty gritty of how to make your own gluten free bread, here’s a quick overview of the many reasons why it’s absolutely amazing.
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1. The soft, chewy interior. The words “pillowy soft” come to mind with every bite – the bread has a gorgeous open crumb and just enough chew to it, like any proper bread should.
2. The crisp, caramelised crust. The crust cracks and crackles as you cut it, and it’s full of those amazing flavours that are brought about by the wonders of caramelisation.
3. The flavour. If you want to compare this gluten free bread to a loaf of regular bread, it’s on the whole wheat side of the flavour spectrum. Its taste is wholesome and more complex than that of your average loaf of white bread, thanks to the addition of buckwheat flour. At the same time, it doesn’t have the overpowering, slightly acidic flavour of, for instance, rye bread. It’s a nice everyday sort of loaf, and it’s amazing with some butter and jam, spread with hummus or as part of a toasted cheese sandwich.
Instant Pot Gluten Free Banana Bread — That Bald Chick®
5. Easily adaptable depending on the ingredients you have on hand. I’m fully aware that you might not have all the ingredients on hand, which is why I’ve included a detailed list of substitutions at the end of this post and also within the recipe card.
6. Easy to make. I know that making your own gluten free bread might sound scary and impossible. But believe me when I say – it’s really not. And the results… oh my, they are so worth it.
Before we get to the bits and bobs of making this AMAZING bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Instant Pot Banana Bread Bites (gluten Free)
The list of ingredients for this gluten free bread is actually surprisingly short. (As always, the whole recipe, including the ingredient quantities can be found at the bottom of the page.)
This is probably the only unfamiliar ingredient in the list above – but one that is absolutely crucial if you want to bake proper gluten free bread.
Psyllium husk is available in two forms: as the rough husk or as a fine powder. This recipe uses the rough husk, which has the following appearance:
Instant Pot Gluten Free Bread
When it’s mixed with water, psyllium husk forms a gel – and this is what acts as the gluten substitute, both in the dough and in the baked loaf.
Before baking, the psyllium gel helps to create a dough that can be kneaded and shaped (as opposed to a bread “batter” that has to be scooped or poured into a loaf tin). It also gives the dough enough elasticity so that it can trap the gas produced through the yeast action and expand during the bulk fermentation and the final proof.
In the final baked loaf, psyllium is responsible for the characteristic elasticity and flexibility of the bread, as well as its amazing chewy texture with an open crumb.
Gluten Free Bread Recipe
First, mix the yeast and sugar with some warm water to activate the yeast. After 5 – 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If there’s no bubbles and/or foam formation, you’ll know that it’s inactive (possibly expired) and you should open a new yeast package.
Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.
Now, we come to the mixing and kneading stage – there’s really no right or wrong way to knead gluten free bread, as you don’t have to go though the stretching motions you’d typically use to build up the elasticity in a gluten-containing wheat bread.
Instant Pot Banana Bread Recipe
Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes you’ll notice the dough coming away from the sides and it will be easy to form it into a rough ball.
While it won’t have the same super-stretchy elasticity of a gluten-containing wheat dough, there’s enough elasticity there that you can stretch portions of it without them breaking off. (Thank you, psyllium husk!)
Before the bulk proof, shape the dough into a ball. This is best done on a lightly oiled surface with lightly oiled hands. You can see the step-by-step photos of how to shape the dough below: lightly flatten the dough into a disc, then take individual portions along the edge and
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