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).
There’s not really much to say about this banana bread other than you need to make it. It’s super fudgy and chocolate-y! I love the contrast of the crunchy granola on top with the soft bread, the salty chocolate with the sweet bananas. You can also top this bread off with more chocolate chips and a sprinkle of sea salt for gooey, chocolate deliciousness.
gluten free and dairy free chocolate banana bread
I nailed a fully paleo banana bread back during the height of quarantine, but this chocolate one takes it to a new level. I made this bread with a mix of tigernut flour and 1:1 gluten free flour, but I provide a grain free sub if you want to keep it 100% paleo. I love baking with tigernut flour because it provides sweetness and a really good flavor profile, in my opinion. I give you options for if you can’t get tiger nut flour, but I highly recommend using that.
gluten free and dairy free double chocolate banana bread
scant 1/4 cup plain and unsweetened yogurtnot low-fat (I used Oatly oat yogurt- applesauce, mashed avocado, or more oil also works. Yogurt or avocado is what makes this bread super fudgy, though)
1cupPurely Elizabeth Chocolate Sea Salt granola OR another 2-4 tbs. of chocolate chips
Instructions
Preheat oven to 350F.
Sift all dry ingredients (flours, cocoa, baking powder and soda, salt) together in medium bowl.
Mash bananas well with a fork then use a mixer to blend all wet ingredients (eggs, oil, yogurt maple syrup, and vanilla) together.
Add wet ingredients to dry and blend on low until incorporated.
Fold in the chocolate chips.
Pour batter into a lined loaf pan and sprinkle the granola or more chocolate chips on top.
Bake for 50-60 minutes until a toothpick comes out clean (if it went through a chocolate chip, it won't be clean, but you should see crumbs from the bread on the toothpick and batter shouldn't be wet).
Let cool completely before cutting! Banana bread is always best the next day, so if you have the patience to let it sit overnight, that is best.
Enjoy!
Notes
*For grain free, substitute with 1/2 cup cassava flour, 1/4 cup tapioca starch, and 2 tbs. coconut flour
These Gluten Free Molasses Cookies are the perfect addition to a holiday cookie box because they are allergy-friendly and lower-sugar! The earthy buckwheat flavor perfectly offsets more heavily sweetened cookies. Buckwheat, despite the name, is completely gluten-free and arguably grain-free as well (it’s a psuedograin). I love buckwheat, it has an earthy taste that is subtly sweet. It pairs amazing with molasses!
gluten free buckwheat molasses cookies
Unlike many holiday cookies that are loaded with cups of sugar, this recipe has a total of just over 1/4 cup of added sugar (just over 1/2 cup if you count the molasses… which by the way is loaded with iron and other minerals). I’ve made several batches of these already! I’m usually a cookie fiend and once I bake some cookies, they barely last a couple days in my house. I’ve found with these cookies, though, that they are extremely filling and satisfying, probably due to the amount of fiber and protein in buckwheat flour compared to other flours. A couple cookies does the job and my sweet tooth has been satisfied.
I also recently tested positive for a coconut allergy, albeit very mild. We believe this is due to the fact that I have basically lived off of every type of coconut product imagenably for the last 7+ years. In an attempt to reverse this allergy and prevent it from getting more serious, I’ve eliminated coconut from my diet for the time being until my numbers come down and I feel safe to re-introduce it in more appropriate and spread out portions. That being said, I’ve been experimenting baking with olive oil! So that means these cookies are also totally nut free!
1/4tsp.ground gingercan double ginger and cinnamon if you like a stronger spice flavor
1/2tsp.ground cinnamoncan double ginger and cinnamon if you like a stronger spice flavor
1/4cupolive oil
1/4cupmaple syrup
2Tbspgranulated sugarI have no tested any other sugar
1egg
1/4cupblackstrap molasses
1tsp.vanilla extract
Extra sugar for rollingoptional
Instructions
Preheat oven to 350 F.
Sift all the dry ingredients together in a small bowl.
Beat the oil, maple syrup, and sugar in a large bowl on medium-low speed for 1 minute. Add the egg and beat on medium until light and a little frothy.
Add the remaining wet ingredients to the large bowl and beat until combined
Add the dry ingredients to the wet and beat on low speed until just combined. the dough will be thick and sticky.
Let the dough sit while you line a baking sheet with parchment paper.
Roll 1 tablespoonfuls of dough into a ball between your hands. If you want, you can roll the dough in a bowl of sugar at this stage. Gently flatten the ball slightly on the parchment paper (these cookies won’t spread much, so you’ll want to press them down some so they aren’t just cooked balls of cookie ha).
Bake for 10 minutes on the center rack. Remove and cool for 5 minutes on the tray before transferring to a wire rack to finish cool. Not all cookies will fit on one tray, so I suggest baking in two batches so the cookies can bake evenly in the center of the oven. If you are short on time, it’s okay to place two baking sheets in the oven, just move the racks so they are both as close to the middle as possible.
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.
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.
