Fresh strawberries, gluten free flour, and dairy free yogurt make up this delicious summer loaf! Allergy friendly and packed with fresh berry flavor, you are going to love this Strawberry Bread.
I’m curious what your favorite berry is? Mine is definitely raspberries so maybe I need to make a raspberry bread next. Although, I think you could easily sub raspberries in this recipe (or whatever your favorite berry is). Let me know if you try this recipe with a different berry.
How to make Strawberry Bread
Strawberry Bread Ingredients:
- Tigernut flour
- Gluten free flour
- Cassava flour
- Baking powder
- Salt
- Eggs
- Maple syrup
- Oil
- Yogurt
- Vanilla
- Lemon juice
- Milk
- Strawberries
- Powdered Sugar
Directions
- Whisk all dry ingredients together in a bowl.
- Beat all wet ingredients, except for strawberries together in a large bowl.
- Add the dry to the wet and beat on low to incorporate. Fold in the strawberries.
- Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean.
- While the loaf is cooling, make your glaze! Mash your strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
- Glaze, slice, enjoy!
Gluten Free Strawberry Bread Substitutions
Flours
I always use Tigernut flour in my recipes because I am allergic to almonds, but almond flour always works as a sub!
I use a blend of gluten free flour and cassava flour as I find that provides the best texture. You can sub the cassava flour for more gluten free flour, just eliminate 2 Tbsp of flour. You can also try using 1/4 cup of oat flour, but I have not tested this myself.
Wet ingredients
This recipe calls for strawberry yogurt which enhances the flavor and moistness of this gluten free bread. I use a dairy free variety, but you can certainly use a dairy yogurt if you tolerate that.
Glaze
The glaze calls for powdered sugar. I always make my own at home by blending 1 cup of coconut sugar with 1 Tbsp of tapioca or arrowroot starch. This yields a refined sugar free and corn free powdered sugar.
Gluten Free Strawberry Bread
Ingredients
Loaf
- 1 cup Tigernut flour or almond flour
- 1/2 cup cassava flour *see notes for subs
- 1/2 cup 1:1 gluten free flour blend, sifted
- 1 tsp baking powder 3/4 tsp if at altitude
- 1/2 tsp salt
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup melted oil of choice I used olive
- 1/2 cup strawberry yogurt 1 tbsp reserved
- Juice of half a lemon
- 1 tsp vanilla extract
- 1 Tbsp milk of choice
- 1 cup diced strawberries tossed in 1 Tbsp flour
Glaze
- 1/4 cup powdered sugar
- 1/2 cup mashed strawberries
- 1 Tbsp reserved yogurt from bread
- 1 tsp melted coconut oil
- Squeeze of lemon juice
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper.
- Whisk all dry ingredients for the loaf together in a bowl.
- Beat all wet ingredients, except for strawberries, together in a large bowl for 3 minutes.
- Add the dry to the wet and beat on low to incorporate.
- Fold in the strawberries.
- Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
- Once loaf has completely cooled, pour glaze over the top. I like to put the loaf in the fridge for a little to allow the glaze to set a bit.
- Slice and enjoy!
