Gluten Free Strawberry Bread

Gluten Free Strawberry Bread
This is a great loaf cake very similar to a pound cake but Gluten free.

Strawberry Cake Bread (Gluten Free)
Makes 1 loaf

2 cups strawberries
2 cups gluten free flour( store bought or recipe below)
2 teaspoons sugar
½ cup brown sugar
½ cup white sugar
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder
3 eggs
1 teaspoon vanilla
½ cup milk (almond milk tastes great)
1 cup melted butter (salted)

Preheat oven to 375. In a bowl place two cups of strawberries and sprinkle 2 teaspoons of sugar mix and set aside. In a large bowl use a hand mixer and mix melted butter and sugar; slowly add eggs, milk and vanilla and mix until all the ingredients are mixed in. In a separate bowl sift flour, baking powder, xanthan gum and salt. Mix dry ingredients into the wet ingredients. Once done fold strawberries into the mixture. Place into buttered loaf pan and put in the oven.
Bake bread for 60 minutes or stick a tooth pick in the bread, if it comes out clean the bread is done ( the top will take a little longer).

Recipe Notes: This cake bread is very moist -- you could cut down on the milk or not use milk at all. The bread is bursting with strawberries (there are strawberries in every flavorful bite) if you do not want so many just add less.
You can also add blueberries or raspberries.

Gluten Free Cake Flour Blend

1 1/4 cup white rice flour (Bobs Red Mill]
3/4 cup potato starch
1/2 cup sorghum or oat flour
1/4 cup superfine brown rice flour
1/4 cup tapioca starch
1 1/2 teaspoons baking soda*
2 teaspoons gluten-free baking powder (I love Rumford's) 2 teaspoons
xanthan gum (or guar gum for corn-free)

Mix all ingredients well by whisking in a bowl or shaking in a zipper storage bag. For best results sift together one to two times. The more times you sift it, the lighter your baked goods. Sift again when a regular (gluten) recipe calls for sifting.
*For a chocolate cake add two teaspoons

This recipe replaces flour in all gluten (cake) recipes fairly well.

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This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.