
Sunshine Loaf: My Go-To Gluten-Free Celebration Bread
Hey everyone! So, we all have those recipes, right? The ones that are more than just a list of ingredients and instructions, they're like little edible memories. For me, this gluten-free "Sunshine Loaf" is exactly that. It's not just a bread; it's the flavour of family gatherings, spontaneous picnics, and that feeling of knowing I can create something delicious and safe for everyone, no matter their dietary needs. I remember baking this for my niece's graduation, and even my most devoted gluten-loving relatives raved about it. That's when I knew this was a recipe worth sharing with the world. I call it 'Sunshine Loaf' because it's just so bright and vibrant, both in colour and taste, and that's exactly how it makes me feel!
This loaf is incredibly versatile: It's delicate enough to pair with a light salad, yet hearty enough to stand alone alongside some dips or spreads. More importantly, for my gluten-free friends, this isn't just "okay" gluten-free bread. It's *good* gluten-free bread. The kind that will have you going back for seconds! So, whether you're a seasoned gluten-free baker or just starting out, let's bake some happiness together.
Let's Gather Our Ingredients:
- 1 ½ cups (210g) gluten-free all-purpose flour blend (Make sure it includes xanthan gum or add ¼ teaspoon if your blend doesn't.) I personally like the King Arthur brand, but use your favourite!
- 1 cup (90g) almond flour (This adds a lovely nutty flavour and helps with tenderness). If you are nut free use a sun flower seed flower instead
- ½ cup (65g) tapioca starch (This is key for the chewy texture). Could be substituted with arrowroot starch.
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground turmeric (This adds a vibrant colour and subtle warmth- don't worry, it won't turn the bread curry-like!)
- ½ teaspoon ground ginger (It compliments the turmeric and adds a touch of spice)
- ¼ teaspoon of all spice
- ¼ cup (60ml) olive oil (Adds richness and moisture). You can use melted unsalted butter, if that's your preference.
- 2 tablespoons honey or maple syrup(For a hint of sweetness and moistness. Feel free to adjust to taste.)
- 1 ¼ cups (300ml) warm milk (Dairy or non-dairy works great here!) Don't use cold milk. it won't activate the yeast properly.
- 2 large eggs, lightly beaten
- 1 tablespoon of apple cider vinegar
- ¼ teaspoon of vanilla extract.
- Zest of 1 lemon (Adds brightness and fragrance – it's optional, but highly recommended!)
- Optional: 2 tablespoons of poppy seeds or sesame seeds for topping
Time to Bake: The Step-by-Step Guide
- Preheat & Prepare: Start by preheating your oven to 375°F (190°C). Grease a standard 9x5 inch loaf pan generously. I like to use a parchment paper sling for easy removal later, which is a great tip I learned when trying not to have my loaf stuck to the pan again.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, almond flour, tapioca starch, baking powder, baking soda, salt, turmeric, ginger, and allspice. Make sure everything is evenly distributed – little clumps can mess with your end result.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the warm milk, olive oil, honey, eggs, apple cider vinegar, and vanilla extract. It's important the milk is warm rather than hot. Think baby bottle warmth. This will help activate the baking soda and powder. Add your lemon zest, if using.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix – this will cause a tough loaf. A few lumps are okay, don't stress about them.
- Pour and Top: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If using, sprinkle your poppy or sesame seeds over the top. They don't' contribute a specific flavor but rather improve the look and texture.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it! If the top starts to brown too quickly, loosely cover it with foil for the remainder of the baking time.
- Cool and Enjoy: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step might test your patience, but it's crucial. If you cut it while it's still warm, it will crumble. Trust me on this.
Helpful Tips and Tricks:
- Spice it Up: Feel free to play with the spices. If you're a fan of cinnamon, add a ½ teaspoon. Cardamom would also be a lovely addition here. Alternatively, you could make this bread savory. Rosemary and thyme would compliment the base flavors really nicely.
- Seed Sensations: For an even nuttier flavor, try adding some chopped nuts like walnuts or pecans to the batter or to top the loaf. Think about adding a few toasted seeds too! You can never have enough crunch.
- Lemon Power: For an extra punch of lemon flavor, try adding 1-2 teaspoons of lemon zest and a squeeze of lemon juice to the batter.
- Sweetness Level: If you prefer your bread less sweet, reduce the honey or maple syrup and replace it with a tablespoon of olive oil.
- Storage: Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze slices for longer storage. This bread actually makes amazing toast!

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Sunshine Loaf Recipe Card:
1 loaf
20 minutes
50-60 minutes
1 hour 10-20 minutes
Ingredients:
- 1 ½ cups (210g) gluten-free all-purpose flour blend
- 1 cup (90g) almond flour
- ½ cup (65g) tapioca starch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon of all spice
- ¼ cup (60ml) olive oil
- 2 tablespoons honey or maple syrup
- 1 ¼ cups (300ml) warm milk
- 2 large eggs, lightly beaten
- 1 tablespoon of apple cider vinegar
- ¼ teaspoon of vanilla extract.
- Zest of 1 lemon (optional)
- Optional: 2 tablespoons of poppy seeds or sesame seeds for topping
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan.
- Whisk together dry ingredients in a large bowl.
- Whisk together wet ingredients in a separate bowl.
- Combine wet and dry ingredients, mixing until just combined.
- Pour batter into the pan and top with seeds, if desired.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Product Recommendation
I've found a good quality loaf pan makes all the difference when baking bread, and this one has a nonstick surface that makes removal a breeze! Also, if you're like me and appreciate the consistency a machine can bring, a stand mixer is going to become your best friend in baking. Both these are great investments in the way you bake, and make all the difference to the final product.

And there you have it! Our lovely Sunshine Loaf. It's more than just a bread; it's a perfect addition to any occasion that calls for something delightful and a little different, all while being gluten-free. Go forth, bake, and enjoy! Don't hesitate to reach out in the comments section below if you have any questions or comments. I'm here to help on your baking adventures!
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