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 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.

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