Classic Gluten Free

Raspberry Quick Bread Story

This Gluten Free Raspberry Quick Bread great tasting quick bread with an even greater texture. They’re really easy to make gluten-free with fabulous results.

This Gluten Free Raspberry Quick Bread is really good. Like, really freakin good. Even my 1-yr-old approved.

Like most of my recipes, this was not originally a gluten-free recipe. I adapted this recipe for my Gluten Free Raspberry Quick Bread from this Lemon Raspberry Bread.

Raspberry Quick Bread Recipe


– 2 cups gluten-free all-purpose flour (see notes) – 1 tsp xanthan gum – 1 cup granulated sugar – 2 teaspoons aluminum-free baking powder – 1/4 teaspoon baking soda – 1/2 tsp fine sea salt – 1 pint (310 g) fresh raspberries – 2 large eggs, room temperature – 2/3 cup unsweetened coconut milk beverage, room temperature (see notes) – 1/3 cup avocado oil – 2 teaspoons white vinegar – 1 tsp vanilla extract

Pre-heat oven to 350 degrees and spray a 5x9 loaf pan with non-stick spray, then line it with parchment paper.



In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, sugar, and salt. Remove 1 tablespoon of the flour mixture and gently toss it with the raspberries in a small bowl, be very careful not to crush them. Then set aside.

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