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Gluten Free Strawberry Loaf Recipe
Creating everyday comfort foods is not hard if you have the right information. This is a great loaf cake, very similar to a pound cake in texture but gluten free and packed with strawberries. My family loves toasting a slice and topping it with peanut butter for a great snack -- kind of tastes like PB and J.
Strawberry Cake Bread Recipe
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
1 teaspoon vanilla
½ cup milk (almond milk tastes great)
1 cup melted butter (salted)
Preheat oven to 375. Place two cups of strawberries in a bowl sprinkled with 2 teaspoons of sugar mix; set aside. In another bowl use a hand mixer and mix melted butter and sugar; slowly add eggs, milk and vanilla and mix until all the ingredients are incorporated. In a separate bowl sift flour, baking powder, Xanthan gum and salt, then mix all the 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).
*Note: You can also add blueberries or raspberries.
Gluten free flour blends can be a very expensive addition to your grocery bill I have spent a great amount of time testing different flours to see how they react with each other. Different types of flours create a different texture of batter. I find this combination makes a great cake, without a gritty texture.
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 -- it has no aluminum) 2 teaspoons Xanthan gum (or Guar gum for corn-free)
I sift the ingredients together several times. I store all my flours in the refrigerator until needed. When I need the flour I sift the required amount again then proceed with the recipe.
*Note: For a chocolate cake add two teaspoons of baking soda.
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