Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018.  After 8 years, it was definitely in need of an update.  Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me.  I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile.  It is SO good and best of all it tastes just like a classic banana bread.

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Ingredients:

  • 260 g. gluten free all-purpose flour (2 cups)
  • 2 tsp. xanthan gum (omit if your flour already contains)
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of room temperature butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum.  If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015       Updated 02/12/2026   

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Gluten Free Tartine Country Loaf

GLUTEN FREE TARTINE COUNTRY LOAF BREAD
What is Tartine?

Tartine Bread is a type of sourdough originating from The Tartine Bakery in San Francisco.  It is a “no-knead” bread, made with a very small amount of sourdough starter (only 1 tbsp.) and no commercial yeast at all!  The dough is developed by stretching and folding it at intervals, instead of machine mixing.  

You will need a fully active and very robust sourdough starter to make this bread.  Honestly, I wondered if Sophie (my sourdough starter) was up to the task and was pleasantly surprised.  Way to go, Sophie!

There was so much I wanted to get right with this bread.  The blistered, caramelized exterior and soft crumb.  After much trial and error, I was making some very nice loaves.  Do you see little hearts in the crust? 💕🥰

Do you see little hearts in the crust?

Developing the dough is a process, beginning with a well-fed starter, a preferment, and final dough.  After an overnight rest in the fridge, the loaf is baked in the morning.  This long fermentation is what takes you from a mere tablespoon of starter to the beautiful risen loaf you see in the photos.

Oh, and as if you hadn’t waited long enough, the baked loaf will need to rest a full day before slicing!  Most gluten free breads need extra time to release their moisture but for this one I don’t slice for a full 24 hours.  It is worth the wait.

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Like many sourdough loaves, Tartine is traditionally baked in a cast iron Dutch oven.  If you don’t have one, or if like me you find that cast iron pots are getting too heavy to lift, then a lighter weight enamel roasting pan or ceramic pan with a lid will get the job done.

Enough talk- let’s bake!

Ingredients:

Preferment:

  • 1 tbsp. fully active sourdough starter
  • 75 g. warm water
  • 50 g. gluten free all-purpose flour

Final dough:

  • all of the Preferment
  • 280 g. warm water
  • 250 g. gluten free all-purpose flour
  • 10 g. whole psyllium husk
  • 7 g. salt

Preparation:

If you work full time, you may be thinking “I don’t have time for all this”.  Rest assured though, you can fit this into your workday.  Just follow the steps!

Day 1 –

Evening – Take your starter out of the refrigerator, feed it and leave it out on the counter overnight.

Day 2 –

Morning – Stir together the preferment ingredients, cover with plastic wrap and let sit in a warm place for at least 7 hours (I used my proofing box).  As the day goes on, it will become increasingly puffy and smooth.

Late Afternoon – Combine the final dough ingredients with the preferment in the bowl of a stand mixer with the paddle attachment.  Mix just until combined to form a wet shaggy dough.  You can also mix the dough together by hand with a stiff spatula or dough whisk.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let it rest 45 minutes while you have dinner.

Evening – Rub a large cutting board with olive oil and turn the dough out.  Use a bench knife to spread the dough and fold it over on itself, rotating the cutting board as you fold.

The dough will be sticky, and you won’t be able to handle it like you would a wheat dough (i.e. “stretch and fold”).  But- after a few dozen folds you should have a nice smooth ball.

Return it to the bowl and cover with plastic wrap.  Leave it out on the counter until you go to bed.

Night – Refrigerate the dough overnight to be baked in the morning.

Day 3 –

Morning – Take the dough out of the refrigerator and let it stand at room temperature while you preheat the oven to 475º.  Place a Dutch oven on the middle shelf while the oven is heating for 1/2 hour prior to baking (note- if you are not using cast iron be careful, read the instructions for your pot to make certain it can withstand being heated while empty).

Remove the preheated Dutch oven to the stovetop, sprinkle the bottom with cornmeal and use a stiff spatula to carefully nudge the dough from the bowl without deflating it.  Cover and return the pot to the oven.

Reduce the oven temperature to 450º and bake for 30 minutes.  Then remove the cover and continue baking another 20 minutes.  Loaf is done when the internal temperature reaches 210º (check with a thermometer).

Carefully remove the loaf from the pan and place on a rack to cool.  Once it reaches room temperature you can put it in a bread bag or use plastic wrap.

After all that, you will probably want to tear right into your loaf of bread.  But- please be patient!  This beautiful, artisanal loaf needs a full 24 hours to release its moisture.  Rushing it can mean a wet sticky loaf instead of a gorgeous crumb like this!

Day 4-

Finally, the long-awaited moment!  Slice and serve with dipping oil.  What do you think?  Was it worth the wait?

Notes:

♪ You do not need a stand mixer to make the preferment, but as mentioned above, I did use mine for the final dough.  You can also stir the final dough together with a dough whisk or stiff spatula, just enough to form a wet shaggy dough, kneading is not required.

♪♪ I used Better Batter Gluten Free Flour in this recipe.  When you shop Better Batter, remember to use my Promo Code MGFC30 for 30% off your full price purchase.

♪♪♪ Notice how small my loaf is?  This loaf size is perfect for solo households, or a dinner for two.  You can double the recipe if you wish, to make 2 small loaves or 1 large loaf.  I kept it small for testing, and it is just right for me, a great size for gifting too!

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Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason.  It’s easy and delicious!  The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan.  Perfect for family dinner, company or date night.  Make it for your special someone!

Dinner for 2

Ingredients:

  • 1 large (12-14 oz.) boneless chicken breast
  • olive oil
  • 1 egg
  • 1 tbsp. minced shallot
  • 1/4 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 tbsp. rice flour
  • 2 tbsp. butter
  • 1/4 tsp. garlic granules
  • 1/4 cup chicken broth
  • 2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays.  In the first tray, beat the egg with 1 tbsp. water.  Whisk in 1 tbsp. minced shallot, salt and pepper to taste.  In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low.  Coat the bottom with olive oil.  Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth.  Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas.  You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

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Gluten Free Cranberry Muffins

Cranberry muffins taste like Christmas all year long!  These gluten free muffins are bursting with bright fresh cranberries, and the aroma as they bake will transport you into holiday mode!

Did you know that unlike other berries, cranberries are harvested in the fall?  How convenient that these gorgeous red berries arrive just in time for holiday baking!

For best results with this recipe, I recommend that you weigh your flour.  And don’t skip the orange zest!  It adds a pop of flavor and freshness to the muffins.

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Ingredients:

  • 260 g. gluten free all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/8 tsp. cardamom
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3/4 cup milk (I used 2%)
  • 2 cups fresh cranberries + 1 tbsp. additional flour
  • grated zest of 1/2 orange
  • 1 tbsp. melted butter, for glaze
Yes! You need a zester!

Preparation:

Preheat the oven to 350º.  Mist a 12-cup muffin tin with cooking spray.

Whisk together the dry ingredients, flour through cardamom in one bowl.  In another bowl, whisk together the wet ingredients, eggs through milk.

Stir the dry ingredients into the wet.  Toss the cranberries with 1 tbsp. flour and add to the batter along with the orange zest.

Let the batter rest for 15 minutes, then spoon into 12 muffin cups.  Smooth out the tops with a small spatula.

Bake for 25 minutes (check with a toothpick).  Brush the tops with melted butter then cool in the pan for 10 minutes.

Transfer to a rack.  If not serving immediately you can store them at room temperature in an airtight container for 1 day.  Leftovers, if you have any can be frozen.

Notes ♪♫ I used and recommend Better Batter Original Blend in this recipe.  With Better Batter, your favorite recipes for muffins and quick breads are easily converted to gluten free.  Just substitute 130 grams of Better Batter flour per cup.

Don’t forget to use my Promo Code MGFC30 for 30% off your purchase at Better Batter!

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Honey Glazed Pork Loin Roast

This pork roast was SO good, that I will be making it on repeat over the winter.  It’s perfect for families, dinner guests or any time.  The simple honey glaze perfectly complements the pork without overpowering it.

For this recipe, I used a pork loin roast.  Not to be confused with tenderloin, the pork loin is a rectangular shaped roast with a layer of fat, or fat cap, which helps keep it juicy as it bakes.

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Ingredients:

  • 2 lb. pork loin roast
  • dry rub (I used this one)
  • olive oil
  • 1 tbsp. honey
  • 1 tsp. Dijon mustard
  • 1 clove garlic
  • 1 tbsp. gluten free soy sauce (tamari)
  • 1 tbsp. olive oil

Preparation:

Preheat the oven to 450º.  Heat a stainless-steel skillet with olive oil.

Season the roast all over with your dry rub of choice.

Sear the roast in olive oil, browning all sides.

Next set up a small roasting pan with a rack, and mist with cooking spray.  Add the roast and brush with half of the honey mixture.

Place the roast in the oven on the middle rack and lower the heat to 375º.  Insert a thermometer and bake for 25 minutes.

After 25 minutes, carefully brush with the remaining glaze, tent with foil and continue roasting until the internal temperature reaches 140º, about 35 minutes longer.

Remove from the oven and let it rest 10 minutes before slicing.  As it rests, the internal temperature should continue to rise to 145º, which is perfect for me.  If you like your meat well done, you can leave it in the oven a little longer.

Doesn’t that look great?  SO juicy!  I served it with potatoes and carrots, but this versatile roast would go equally well with rice or noodles.

Notes ♪♫ This is not an ad, just a recommendation to try the Ginger Chile Espresso Maple Rub from The Spice House, which is what I used in this recipe.  It is currently one of my favorite seasoning blends and goes especially well with pork dishes!

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Gluten Free Bruschetta Cod

If you are a seafood lover like me, you’re going to want to try this light and easy dish.  Great for Seafood Friday and fast enough to prepare when you get home from work.

For those who celebrate La Vigilia (The Feast of Seven Fishes) for Christmas Eve, this would be a great addition to your menu.

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The recipe is easy and straightforward; made with common ingredients.  Fresh tomatoes and basil are a must here (don’t use canned!).  If you grow your own or can get them from a farmer’s market that would be great.  But for everyone else, plum tomatoes from the grocery store are the best choice.

Try to choose portions of fish that are all the same size and thickness, so that they all finish cooking at the same.  For end pieces, tuck the thin side underneath to keep it moist.

Dinner for two (recipe can be doubled or tripled)

Ingredients:

Preparation:

Cut the tomatoes into small dice, discarding the core and as many seeds as possible.

Place the diced tomatoes in a small bowl, and toss with 1 tbsp. olive oil, the balsamic vinegar, sea salt and ground pepper.  Cut one large basil leaf into thin strips (chiffonade) and stir into the tomatoes.  Let the mixture stand for about 30 minutes at room temperature.

Preheat the oven to 350º.  Coat a baking dish with cooking spray and arrange the cod with space in between.  Drizzle with the remaining olive oil and a pinch of sea salt.

Top each piece of fish with 1 tbsp. of breadcrumbs, then divide the diced tomatoes evenly over each piece.

Bake for 25 minutes.  That’s it!  Plate with a garnish of fresh basil leaves.

I served my Bruschetta Cod over risotto, and it was SO delicious.  If you don’t know how to make risotto, jump over to this post where I explain it step-by-step.

Notes ♪♫ Bruschetta Cod is not only healthy, but you can be assured the fish will be moist and juicy when prepared this way.  I hope you try this extra special dinner!

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Honey Balsamic Grilled Chicken Breast

Need a fast weeknight meal?  Honey Balsamic Grilled Chicken Breast is a quick cooking main course that you can enjoy any night of the week.  With minimal prep, and one pan for easy cleanup.  This recipe makes 4 servings, assuming each breast weighs 12-14 oz. (1/2 breast per serving).

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Ingredients:

  • 2 large (12-14 oz.) boneless chicken breasts
  • salt and pepper, to taste
  • 3 tbsp. honey
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. olive oil, plus more for grilling
  • 1/4 tsp. garlic powder
  • 1/4 tsp. basil
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary

Preparation:

Butterfly the chicken breasts and open them up, try to slice them to an even thickness.  Sprinkle with salt and pepper.

Whisk together the remaining ingredients, (honey through rosemary).

Brush 1 tbsp. of the honey mixture over the chicken and let stand at room temperature for 30 minutes.

Preheat your grill pan.  Coat it with cooking spray and add the chicken breast.  Spoon half of the honey mixture over the chicken, cover and cook for 5-7 minutes.

Turn the chicken and drizzle the remaining honey balsamic mixture over the top.

Continue cooking with the cover off, allowing the liquid to bubble up and thicken.

Chicken is finished when it reaches an internal temperature of 165º.  Transfer to a serving dish and drizzle some of the pan juices over the top.

Serve with rice or potatoes, along with your favorite veggies.

Notes ♪♫ I used an indoor grill pan for this recipe, perfect for stovetop cooking.  To make it on your outdoor grill, you will need something (like this) without perforations, or you will lose all of that delicious sticky sauce.

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Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

When I began baking with gluten free sourdough a couple of years ago, I couldn’t imagine all the things that I would make with my starter “Sophie“.  I started out with the usual rolls and loaves, made pancakes with discard, and even a quick bread.

Then one day, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (I know, ironic).

Of all the bucket list recipes I had to try once I got my gluten free sourdough starter established (read about it here), this one was at the top of the list.

This was my first time making a gluten free version of Pain d’Epi and it was SO good.  The most important thing you need to know about this recipe is that your starter needs to be fully active, discard will not work.  That means there is some forethought involved, you will need to plan ahead depending on how long it takes for your starter to get up to full speed.   Also take into account the overnight proof, and you will likely need at least 2 days of (mostly hands off) time for preparation.

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The Flour

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint.  The flavor was fantastic, and the bread was perfect for dipping.  You can absolutely use their Gluten Free Bread Flour, if you prefer a white bread.  Or use 100g of each, I love doing that!

Ingredients:

Preparation:

Combine the flour and salt and whisk well.  Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture with the warm water.  Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours.  I used my proofing box.

Here is the risen dough.  Place it in the refrigerator overnight to really develop the flavor.

The next morning, bring to room temperature.  You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already!

Preheat the oven to 425º while you shape the dough.

First, transfer the dough to a floured cutting board and gently roll and shape it into a long thin baguette, about 15″ x 2″.  Don’t apply pressure, you want to deflate as few of the air bubbles as possible.

Line a baking sheet with parchment paper and sprinkle cornmeal down the center where you will lay out the loaf.

To create the wheat stalk pattern, use scissors to snip the loaf every few inches (cutting about ¾ of the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaf with olive oil and sprinkle with coarse salt.  I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack.  The internal temperature should read 210º.  Cool in the pan for 10 minutes.

I love the smell of freshly baked bread filling my kitchen and was so pleased with how this loaf came out.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy.  Trust me, you will have a hard time waiting!

You can cut it into slices or just tear off a section and dip it in olive oil.  I made up a dipping oil with Tuscan seasoning, fresh garlic and rosemary.

This bread is best eaten the day it is baked.  Leftovers can be refreshed in the microwave or toasted.  Store at room temperature up to 1 day and freeze any remaining.

Notes ♪♫ A sourdough starter will take your gluten free baking to the next level with results you never dreamed possible.  Read about my sourdough starter Sophie here.

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Gluten Free Veal Osso Buco

Osso Buco is a classic Italian dish of Milanese origin.  Traditionally made with veal shanks, slowly braised in an aromatic wine sauce, it is the perfect dish for a Sunday afternoon.  Serve it over risotto, polenta or pasta for a 5-star meal.  This would be an amazing dinner for 2, that will really impress your special someone!  Or, you can double or triple the recipe for a dinner party.

Dinner for 2

Ingredients:

  • 2 veal shanks
  • 1/4 cup gluten free flour
  • 1/4 cup olive oil
  • 1/2 sweet onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 1-1/2 cups beef stock
  • 1 can (14.5 oz.) diced tomatoes
  • fresh rosemary, thyme and bay leaf
  • salt and pepper, to taste
  • Italian parsley for garnish

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Preparation:

Preheat the oven to 325º.

Pat the veal shanks dry with paper towels.  Tie them with twine, then sprinkle both sides with salt and pepper.

Add the flour to a bowl or breading tray.  Dredge the veal shanks to coat both sides with the flour.

Heat olive oil in an ovenproof deep skillet with cover.  I used a stainless-steel everyday pan.  Brown the veal shanks on both sides then remove to a plate.

Next add the carrots, celery, onion and garlic to the skillet with salt and pepper to taste.  Stir frequently for 2-3 minutes.

Add the wine, stir well and simmer a few minutes, to let some of the alcohol evaporate.

Finally, add the beef stock and tomatoes to the skillet and nestle the veal shanks in the center.  Top with the fresh herbs.

Cover and place in the oven for 2 ½ hours.

To serve, transfer the veal shanks to dinner size bowls, one shank per person and keep warm.  Remove the herbs from the skillet and puree the veggies into a sauce.  Simmer with the cover off to thicken.

Spoon sauce over the veal shanks and garnish with Italian parsley.

I served mine with Taste Republic Gluten Free Tortellini and this dinner was amazing!  You can serve the veal with regular pasta or risotto and don’t forget to bring grated cheese to the table.  

Notes ♪♫ This is another great Italian recipe that is easily converted to gluten free.  The only ingredient that I had to change was the flour.  Use any gluten free all-purpose flour, or a single grain flour like a fine grain rice flour.  Check labels on prepared ingredients, like beef stock.  I used Swansons, my favorite brand as far as flavor and their beef stock is gluten free.

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Where to Find Gluten Free Soup Pasta

Soup’s On! – Updated for 2025

The first few years of my gluten free life, I searched high and low for soup pasta.  There are so many more options available today, but if you are struggling to find gluten free pasta for your holiday soups and winter comfort food, here are some ideas that I hope you find helpful.

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Gluten Free Orzo

Probably the most familiar of all soup pastas, now you can have Gluten Free Orzo pasta from Delallo.  Try it in my Venus de Milo Soup.

Gluten Free Anellini

This one makes me nostalgic for my grandmother’s kitchen. 👵🏻 When I was little, she would make it for me, with just a pat of butter.

Gluten Free Ditalini

Another classic shape from Le Veneziane, this gluten free ditalini is perfect for making Pasta e Fagioli.

Gluten Free Acini di Pepe

I was especially thrilled to find this one, as it was the pasta my mother used in her Chicken Escarole Soup, a holiday tradition!

Gluten Free Stelline (Little Stars)

Who remembers Chicken and Stars?  Recreate this childhood favorite with gluten free stars from Jovial, one of my favorite pasta brands!

Wide rice noodles

These Wide Rice Noodles from Taste of Thai are perfect in my Ginger Bok Choy Egg Drop Soup!

GLUTEN FREE CAVATELLI

Like something a little larger in your soup?  Try this Gluten Free Cavatelli from Farabella.  I used it in this “made from the pantry” Chickpea Soup.

BABY MAFALDA

I used this Gluten Free Baby Mafalda in my Beef Stroganoff recipe.  I’ll bet it would be great in a soup as well. 

CHICKPEA Rice

If you like chickpea pasta, try the chickpea rice from Barilla.  It’s high in protein, vegan and gluten free.  Stir gently as it tends to break apart in soup.

 

I hope you found this post helpful.  What other gluten free soup pasta have you found?  Have you made your own?  Tell me in the comments!

Notes ♪♫ Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  For that reason, I recommend that these pastas be cooked separately and rinsed before adding to your soup.

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