I received an email from a reader which made me happy because I never get emails; she explained to me that she loved reading my blog, trying my recipes and using substitutions since she has celiac disease. When using my recipes she finds it easy to substitute certain ingredients, but was having a hard time with the blueberry puree quick bread. She used a few substitutions and found that her bread would get crumbly and break apart.
Her email inspired me to do some gluten free recipe ( I hope you like it). I know it can be inconvenient sometimes; since I am lactose intolerant I understand the pain (all the recipes with cheese). The other day I was thinking about purchasing a lactose pill because I saw a food show with fried cheese curds ( the pain).
I am not gluten free but I am familiar with celiac disease and I understand why being gluten free is important. I know many people who have a mild allergy to gluten and have adapted a gluten free life all together. This was a very challenging recipe for me but I got it right. It is bursting with strawberries, soft moist and sweet, it tastes like cake but the texture of bread. It is light and fluffy and will make a great snack or desert. There is a Gluten-free Contest going on and please vote for my Recipe.
Strawberry Cake Bread (Gluten Free):
- 2 cups strawberries
- 2 cups gluten free flour
- 2 tsp. sugar
- ½ cup brown sugar
- ½ cup white sugar
- 1tsp. xanthan gum
- ½ tsp. salt
- 1 tsp. baking powder
- 3 eggs
- 1 tsp. vanilla
- ½ cup milk ( I used almond)
- 1 cup whipped melted butter (salted)
Recipe Directions: Preheat oven to 375; in a bowl place two cups of strawberries and sprinkle 2 teaspoons of sugar mix and set aside. In a large bowl use a hand mixer and mix melted butter and sugar; slowly add eggs, milk and vanilla and mix until all the ingredients are mixed in.
In a separate bowl sift flour, baking powder, xanthan gum and salt. Mix 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).
Recipe Notes: This cake bread is very moist; you could cut down on the milk or not use milk at all. The bread is bursting with strawberries (there are strawberries in every bite), if you do not want so many strawberries in your bread, use about a cup less.