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.
gluten free 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.
gluten free strawberry bread
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 and dairy free strawberry bread
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 and dairy free strawberry breadcassava flour
A delicious way to use summer strawberries, this Strawberry Bread is a wonderful treat. It is gluten and dairy free and finished off with a strawberry glaze.
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.
In the summer, I try to get as many berries and peaches in as I can. Why are summer fruits the absolute best? And why is summer fruit season so short? Okay, why is summer so short?! Anyway, I love an easy, simple, delicious dessert and if you do too, then this recipe is for you!
These blondies are, of course, gluten-free. I’ve steered away from 100% grain free these days and find adding at least some 1:1 gluten free flour helps the bake. I do use a lot of tiger nut flour, though, as it lends a natural sweetness and earthiness to recipes. If you can’t get your hands on tiger nut flour, almond flour should sub okay.
Turn coffee cake into cookie form with my Gluten Free Coffee Cake Cookies. A soft gluten free cookie texture, crunchy crumble topping, and drizzle of dairy free icing make these cookies absolutely delicious!
gluten free coffee cake cookies
These lovely gluten free cookies are also completely dairy free and refined sugar free. They are such a fun way to switch up the classic coffee cake, but they still taste great with your coffee at breakfast. Don’t worry!
gluten free and dairy free coffee cake cookies
How to Make Gluten Free Coffee Cake Cookies
Although there are a few layers to this cookie, they are really easy to make.
Gluten free cookies: the first layer of these cookies is the cookie base. A mix of gluten free flours creates the ultimate texture.
Coffee Cake Crumble: the second layer is an easy crumble made from a mix of gluten free flours, oats, oil, and maple syrup.
Icing: a dairy free icing brings these cookies together!
Can I Make These Coffee Cake Cookies Vegan?
The only non-vegan ingredient in these cookies is the egg. I have not tested a vegan version, but I’m sure an egg replacer would work. If you try it, let us know in the comments how they came out!
Can I Make These Gluten Free Cookies Dairy Free?
Yes! The only dairy ingredient is the yogurt in the icing. I used a vegan yogurt and any yogurt you like should work.
Can I Make These Cookies Paleo?
Although I have not tested a fully Paleo version of these coffee cake cookies, you could try substituting the gluten free flour in the cookie base for arrowroot or tapioca starch. For the crumble, sub the gluten free flour for cassava flour.
I can’t promise the outcome of the cookie base if you make these substitutions, but leave a comment if you do!
For the cookies, sift all dry ingredients together in a bowl.
Beat the oil, maple syrup, and egg together on medium low speed until combined. Add in the vanilla and ACV and combine.
Add the dry ingredients to the wet and beat on low (or use your paddle attachment to combine) until just combined. Dough should be pretty wet.
Place the dough in the freezer for 10-15 minutes or in the fridge for 20-30 minutes.
Preheat oven to 350F while dough is cooling.
Combine all topping ingredients in a small bowl during this time. Everything should just come together and be slightly crumbly.
When dough is more solid, remove from fridge and form 12 balls. Place on parchment lined baking sheet about 2 inches apart (cookies will spread) and press down into cookie shape about 1/2 inch thick.
Sprinkle the topping mix on top of the cookies and gently press down so it sticks to the cookies (it’s okay for cookies to flatten a bit more during this process).
Bake for 14-16 minutes, until edges are just golden. Let cool completely before icing.
While cookies are cooling, blend the sugar and arrowroot powder in a blender until it looks like powdered sugar.
Place 2 Tbsp of yogurt in a small bowl and then add your powdered sugar 1 tsp at a time (start with 3-4 tsp, then add one at a time after that) until you get your desired consistency (the more you add, the thicker it will get so it’s less runny).
We love a light, summary treat, don’t we?! (Yes, yes we do!). I LOVE zucchini and had some extra in the fridge, so I decided to make zucchini bread. But, of course, I had to jazz it up a little. I’m also a fan of lemon pound cake and figured I’d test out a combo of zucchini and lemon. These just taste like summer vibes to me.
It’s always great when you can sneak in some veggies into dessert ;). These are perfect breakfast muffins, an excellent snack option, or a nice little after dinner treat (maybe with a little vanilla ice cream?). I didn’t add chia seeds, but I feel like these would be good with the egg subbed out for a chia egg. If you try that, let me know in the comments!
Preheat oven to 375 F. Line a muffin tin with muffin liners.
Combine all dry ingredients (flours, powder, soda, salt) in a medium bowl and whisk until combined.
Beat all remaining ingredients together in a large bowl until combined.
Add the dry to the wet and beat until just combined. Divide batter evenly among muffin tin.
Bake for 25-27 minutes until a toothpick comes out clean. Let cool for 5-10 minutes in the muffin tin before removing muffins and transferring to a wire rack to finish cooling.
My cravings have always been weird. I want cold stuff in the winter and warm stuff in the summer. Luckily, I have no food rules in this house so I can make soup in the summer and ice cream in the winter. And I can also make gingerbread in the spring 😄
Don’t ask me why I decided to make this now, but the idea of sweet potato bread popped into my head and making a gingerbread variety seemed like the way to go. This bread turned out SO GOOD! It’s moist (sorry, but what other word are you supposed to use?!), you get some veggies in, and it just tastes so delicious. I hope you enjoy it as much as I do.
This recipe does contain eggs so it is not completely AIP, but there are no nuts (tiger nuts are a tuber) or dairy and it utilizes all paleo approved flours/is completely grain free. The sweet potato itself lends to the sweetness of this gingerbread, but we have the classic gingerbread flavors as well.
Paleo Sweet Potato Gingerbread
Makes 1 loaf
Ingredients:
-1 cup of tiger nut flour
-1/2 cup cassava flour
-1/4 cup tapioca starch
-2 tbs. coconut flour
-1/2 tsp. baking soda
-1 tsp. baking powder
-1/4 tsp. salt
-1 tsp. pumpkin pie spice (you can use 2 tsp if you love a punch of spice)
-1 tsp. ground ginger
-1 cup of cooked and mashed sweet potato
-2 eggs
-1/4 cup molasses
-1/4 cup maple syrup
-1/4 cup milk of choice
-1 tsp. vanilla extract
-1/4 cup melted coconut oil, cooled
Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
Whisk all dry ingredients together in a small bowl and set aside.
Beat the sweet potato and egg in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined. If your coconut oil is not completely cooled, beat all wet ingredients together except for the coconut oil, then add it in at the end of beating the wet ingredients.
Add the dry ingredients to the wet and beat until just combined. The batter should be fairly thick,
Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.
Bake for 45-50 minutes or until a toothpick comes out clean and top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).
Cool completely before slicing. Then top with whipped cream, ice cream, slather with coconut oil, or eat plain!
Gluten free apple pie with a crumble topping is the perfect spin on a traditional dessert. This delicious pie is also dairy free and refined sugar free.
gluten free and allergy friendly apple crumble pie
Apple pie and fruit crumble are two of my favorite desserts, so why not combine them into one?! This delicious gluten free apple pie has the perfect crumble topping, which I guess to some is considered a Dutch apple pie. I like to call it an apple pie crumble, but either way it has a delicious crust, warm apple filling, and sweet crumble topping. All while being completely gluten free, dairy free, and with a paleo option! It’s a crowd pleaser at Thanksgiving
I know crusts can be intimidating and it’s one of the reasons I don’t make a lot of pies. This gluten free crust is relatively easy and we’ll use a food processor to make it even easier. You’ll pulse together the crust ingredients then just roll it out and fill it.
gluten free and dairy free and paleo apple pie
Gluten Free Apple Crumble Pie FAQ
What apples should I use?
My favorite apples to use in this gluten free apple pie are a combination of granny smith and hooneycrisp! Both hold up well with baking
Pie crust tips
The key with pie crust is that you want to keep it cold and work it as little as possible. Be sure to pulse the food processor when making the dough, don’t just blend into oblivion. When you transfer the dough to a bowl, be sure to use cold water and work quickly to bring the dough together. Your hands are warm, so you don’t want to be handling the dough a ton or for an extended period.
When adding the rolled pie crust to the pie dish, it’s okay if it breaks. Just dip your fingers in a little bit of cold water and patch the dough back together!
Can I make this pie paleo?
Yes, you can make this apple crumble pie completely paleo! For the crust, use 1/2 cup of tapioca flour and 1/4 cup of coconut flour instead of the gluten free flour.
For the crumble topping, just use cassava flour instead of the gluten free flour.
This dessert is a combination of two of my favorites! You can make this apple pie gluten free, completely paleo, and vegan. Everyone will love this during the holiday season!
You will make the apples first and they can be made ahead of time!
Peel, core, and thinly slice apples to about 1/4 inch thick. Combine all filling ingredients in a non-stick pan and cook over medium heat for about 5-10 minutes, until apples have softened. Set aside to cool. If making day(s) ahead, keep stored in an airtight container in the fridge until ready to use.
When ready to make the crust, combine the dry ingredients for the crust in a food processor. Add the coconut oil and pulse until it starts to come together. Add the egg process until it’s just starting to come together. Transfer dough to a bowl and add 2 Tbsp of cold water. Use your hands to bring the dough together. If the dough is falling apart or not holding well, add water 1 tablespoon at a time.
Form dough into a ball. Wrap in plastic wrap and set in the fridge while you prep the topping.
Whisk all dry ingredients for the topping together. Cut in the coconut oil with a fork or pastry cutter then add the maple syrup and vanilla. I like to use my hands to bring everything together until you have a sticky “dough” that isn’t too crumbly. Place in the fridge.
Preheat your oven to 400F.
Spread a piece of parchment paper on your work surface and dust with flour (I like to use cassava or gluten free). Unwrap your crust dough and place it on the parchment paper. Dust the top of the dough lightly with more flour then place a piece of parchment paper over it. Roll out your dough between these two pieces of parchment paper until it is about 1/4 inch thick and about 10-12 inches in diameter.
Transfer your crust to a 8-9inch pie dish. The easiest way to do this is to remove the top layer of parchment, place your pie dish upside down over the dough then flip everything. The crust may break, that’s okay, you can piece it back together. Just make sure to seal any cracks or holes. Fit your curst to the pie dish. Optionally, you can flute the edges or create a design you like.
Pour your apple filling into the crust, leaving any remaining juices behind in the bowl.
Evenly top your pie with the crumble mixture. Cover the top of the pie/crumble with tinfoil and bake for 20 minutes.
Reduce the oven temperature to 375F and remove the tinfoil. Bake for another 20-30 minutes until the top is golden.
Apple pie always tastes best with a big scoop of vanilla ice cream on top!
Notes
*For a paleo version, use 1/2 cup tapioca flour +1/4 cup coconut flour
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
