Strawberry Quick-bread: gluten, dairy, soy, egg free

Since going gluten & egg free, I’ve wanted to learn how to bake some of my old go-to quick bread recipes. After a disastrous attempt at banana bread, I gave up the thought.

Recently, I read a tip that breads should be baked with gluten free flour blends without gums. Maybe that was the problem. So, I bought 1-to-1 all purpose blend and decided to try this recipe from Strength & Sunshine.

I changed a few things, which I’ll note in a minute.

Another note: the batter tasted delicious. Then the aftertaste hit me. WHO’S THE JOKER WHO PUT FAVA BEANS IN THE STRAWBERRY BREAD??!! 🤢

However, the loaf baked up beautifully with no strange tastes or aftertastes.

Changes I made to the original recipe are as follows. I made a double batch, so be sure to halve my measurements if following the regular recipe!

  • Use unsweetened applesauce instead of strawberry preserves.
  • Add 1 tsp. salt
  • 3/4 c. cane sugar + 1/2 c. coconut sugar in place of 1 cup sweetener
  • Half the strawberries I chopped small, the other half I blended in the food processor.
  • No strawberries on top.
  • Alternative: sprinkle decorative sugar on top before baking.
  • I used regular almond milk
  • Flax egg substitute- 1/2 cup when reconstituted.

Click here for the rest of the recipe from Strength & Sunshine.

Enjoy!!

About Katiehttps://thoughtsong.wordpress.comI like to dabble in writing out thoughts on scripture and life events.  Music, to me, is a dear friend, the structure that organizes my thoughts, and the feelings of my heart. Most of my time, however, is spent Teaching and Homemaking (especially trying to create hygge and live as a gluten-free baker). Take all these things away and I still have my true identity: I'm a sinner saved by grace and who dearly loves the Savior who first loved her. And that's really all that matters.

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