Gluten-Free Strawberry Bread With A Hint of Cinnamon

Strawberries are one of the most delicious fruits. However, they can be one of the most finicky ones, too. perfectly fresh one day and then spoiled the next. So, the next time you’re in the strawberry hot-zone, try this tasty treat.

This Gluten-Free Strawberry Bread recipe is super moist, quick to make and the hints of cinnamon are so refreshing.

Ingredients

  • 1 cup fresh chopped strawberries
  • 1 1/2 cups gluten free all purpose flour (or any other GF flour substitutes)
  • 1 cup sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon Xanthan gum (Click here for the brand I always use)
  • 1/2 cup butter
  • 2 eggs

Directionsimg_5299

  1. Preheat oven to 350 degrees
  2. Grease 5×9 pan.
    -For extra moisture, put aluminum foil at the base of the pan then grease.
  3. Combine flour, sugar, cinnamon, salt, baking soda and xanthan gum in large mixing bowl.
  4. Beat eggs; add butter.
  5. Combine wet and dry ingredients.
  6. Fold in strawberries
  7. Pour batter into pan.
  8. Bake for 35-55 mins.
    -Toothpick should come out clean.

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Enjoy! 

Gluten-Free Chocolate Chip Brownie Recipe

img_6064I love these brownies because they are quick, easy and do not taste gluten-free!

Prep time takes about 15 minutes and baking time takes about 22 minutes.

Why am I still talking? Let’s bake!

Ingredients: 

  • 1/2 cup gluten-free flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • (1/4 teaspoon xanthan gum (more info on what xanthan gum is)
  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 teaspoon vanilla
  • 2 eggs
  • mini chocolate chips

 

Directions:

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1. Heat oven to 350 degrees.

2. Mix eggs, vanilla, butter and sugar together in large bowl.

3. Add flour, xanthan gum, baking powder, cocoa powder and salt into wet mix.

4. Pour mixture into greased 7×11 pan.

5. Bake for roughly 17 minutes.

6. Take out of oven, sprinkle chocolate chips on top, put back in oven for additional 5 minutes – or until fork comes out clean (chocolate chips will still be gooey).

 

Add some whipped cream or eat it plain and share your creations with me on Instagram!

 

 

 

 

Gluten-Free Strawberry Banana Muffins

img_5214As you can see, I had an abundance of strawberries and before they went bad, I needed to think of recipes quick!

Here is one of several recipes that I made gluten-free. It’s quick, easy and so delicious!

Also, after researching certain ingredients that I could incorporate to make this recipe healthier…. I learned what oils to avoid. I was shocked because some oils I thought were healthy, can actually be harmful when heated.

After the recipe, keep scrolling to learn what oils I’m talking about and what to use instead.

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What You Need

  • 2/3 cup sugar
  • 1/2 cup butter (read below on why I chose butter over oil)
  • 2 medium size ripe bananas (blended)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 – 1 teaspoon cinnamon (depends on how much you love it)
  • 1  2/3 gluten free flour (I use rice flour)
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (more info on what xanthan gum is)
  • 1/2 teaspoon salt
  • 1  1/4 cup strawberries (chop in small pieces)

 

Directions

1. Preheat oven to 375 degrees. Line a 12 muffin pan with paper or spray/grease cups.
(I still do a light spray on the muffin papers.)

2. Stir flour, baking soda, xanthan gum, cinnamon and salt in bowl.

3. In separate bowl blend oil, eggs, vanilla, sugar and already mashed bananas.

4. Combine dry and wet ingredients.

5. Fold strawberries into mix.

6. Put batter in muffin pan (makes roughly 12).

7. Bake 15-25 minutes – dependent on size of muffins.
– Make sure toothpick or fork comes out clean.

 

Picking The Right Oil To Cook With 

Certain oils have been proven to not be suitable to cook with. Those oils include vegetable oils like sunflower and corn.

WHY?

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Courtesy: The Telegraph

These oils when fried or cooked with (roughly 356F), will undergo what’s called oxidation – which produces what’s called aldehydes. Consuming or inhaling aldehydes, even in small amounts, has been linked to increased risk of heart disease and cancer.

Instead, scientists recommend cooking or frying food with coconut oil, olive oil, butter or even LARD!

I hope this food for thought helps.

Happy Baking 🙂
Take a picture and tag me in your finished products on instagram

 

Disclaimer: I am not a licensed health professional and this blog is for entertainment purposes only. Always talk to your doctor about health concerns and changes that are best for you 🙂 

Gluten-Free Chocolate Chip Banana Bread – With One Key Ingredient

This recipe is close to my heart because it was passed down by family.

My husband’s grandmother was making this chocolate chip banana bread when we visited this past January. Usually I would say, “that looks good” then move on. But with trying to expand my cooking/baking skills, I asked for the recipe.

Best decision I could have made.

It was originally not gluten-free but I put my personal twist on it.

What You Need:

  • 2 cups gluten free flour (I used rice four)
  • 1 cup brown sugar
  • 1/2 teaspoon gluten free baking powder (I use Rumford.. and just get the cheapest)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup butter softened
  • 3 medium ripe bananas
  • 1/2 cup chocolate chips or chopped pecans

 Key Ingredient:

  • 2 teaspoons Xanthan GumIMG_3396

This ingredient is key because it’s the ‘glue’ that holds everything together. Traditionally, gluten is that key ingredient when baking with flour. Without it, your cakes, cookies, breads and anything else you bake will be crumbly. That’s where xanthan gum comes in. You will use different amounts of xanthan gum depending on how much gluten-free flour is needed in your recipe.

If you’re saying, “I don’t know how to use it,” don’t worry. Most packages will tell you how much you should use. I really like Bob’s Red Mill which you can find at most grocery stores.

Directions: 

1. Lightly blend or mash bananas and combine with eggs, butter and brown sugar in medium bowl.

2.  In separate bowl stir flour, baking powder, baking soda, salt and xanthan gum.

3.  Combine all ingredients then stir in chocolate chips/chopped pecans.

4.  Preheat oven to 350 degrees.

5.  Spray (9×5 or 8×4) pan with non-stick cooking spray.

6. Cook for 50-70 mins.

  • 9” x 5” cook time: 50-60 mins.
  • 8” x 4” cook time: 60-70 mins.

*If you stick a fork in the center it should come out clean – minus the chocolate chips.

7.  Let cool for 10 minutes. Put plate over bread, flip over, pull pan off, and flip bread right side up again.

Share your pictures with me on my blog or Instagram page!

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