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!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.