This Gluten Free Strawberry Bread is moist, bursting with real strawberry flavor, and finished with a fresh strawberry glaze that makes it look (and taste) like it came from a bakery. Made from fresh strawberries, this delicious quick bread is easy to make and perfect for summer baking. It's also dairy free and nut free, while still being tender and just sweet enough!
This easy strawberry bread recipe is the kind you make when fresh berries are at peak season and you want to do something slightly more impressive than eating them straight out of the container over the sink. No yeast, no rising time, just a quick bread you can have in the oven in ten minutes and on the table by dessert. It's perfect for brunch, summer holidays, or weekend baking with the kids.
Why You'll Love This Gluten free Strawberry Bread Recipe
- Allergy friendly: this strawberry loaf is completely gluten free, dairy free, nut-free, corn free, and soy free... but it still tastes incredible! Free of major allergens means everyone can enjoy this sweet bread this summer.
- Tigernut flour is the secret weapon: I know, I know, you've probably never baked with it. Tigernut flour is nut-free (despite the name tigernuts are actually tubers), naturally sweet, and perfects the texture of gluten free baked goods. It adds a subtle sweetness that means you need less added sweetener overall and is a great substitute for almond flour for those with nut allergies.
- Lower sugar: with a fraction of the sugar of most sweet breads and natural sweetness from the strawberries, we complement them with just a little bit of added maple syrup. There is no main refined sugar added to this recipe!
- Strawberry double feature: fresh strawberries go into the batter and into the glaze. Maximum strawberry impact. This is not a subtle bread.
What Makes This Strawberry Bread Work
The mix of gluten free flour with tigernut flour yields a soft texture that isn't gummy. We use olive oil as the main fat because it keeps the crumb light, where as butter or coconut oil will result in a denser loaf (either would still work if that's all you have though). Lastly, the addition of yogurt keeps this strawberry bread moist - no dry gluten free baked goods here!
Gluten Free Strawberry Bread Ingredients
- Tigernut flour: a great nut-free flour alternative to almond flour. Although you can use almond flour if tolerated. Tigernut flour adds sweetness and helps with the overall texture of gluten free baked goods.
- Gluten free flour: be sure to use a 1:1 gluten free all purpose flour that contains xanthan gum. I've linked one of my favorite gluten free flour blends.
- Eggs: you'll need 2 large eggs for this recipe.
- Maple syrup: the unrefined sweetener in this recipe, maple syrup complements the sweet strawberries perfectly.
- Olive oil: provides a light and airy texture so you don't end up with a dense or gummy loaf.
- Strawberry yogurt: to amplify the strawberry flavor, we'll be using a strawberry yogurt. I use a dairy-free yogurt option, but you can use your favorite yogurt. Get a protein boost by using strawberry Greek yogurt. See subs below for a refined sugar free option.
- Milk: use a plant based option to keep this recipe dairy free.
- Fresh strawberries: used both in the bread and in the glaze.
- Powdered Sugar: for the simple strawberry glaze. You can make your own refined sugar free option by blending together 1 cup of coconut sugar with 1 tablespoon of tapioca starch.
- Coconut oil: helps the glaze set.
- Vanilla extract, baking powder, salt, lemon juice
How to Make This Easy Strawberry Bread
- Preheat oven to 350F and line a loaf pan with parchment paper.
- Whisk all dry ingredients together in a medium bowl.
- Beat all wet ingredients, except for strawberries together in a large bowl.
- Add the flour mixture to the wet ingredients and beat on low to incorporate. Fold in the strawberries.
- Pour batter into the prepared loaf pan and bake for 50-55 min until the top of the loaf is golden brown and a toothpick comes out clean.
- Let loaf cool for at least 10 minutes in the pan, then remove to a wire rack to finish cooling.
- While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything for the glaze together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth (you want strawberry chunks).
- Glaze, slice, enjoy!
Substitutions and Variations
- Flour: tigernut flour can sometimes be hard to find and it's not always carried at the local grocery store. I've linked it above for you to order, but you can always use almond flour instead.
- Yogurt: use a dairy free or dairy full yogurt, either works! Keep this recipe fully refined sugar free by using an unsweetened yogurt and mixing with some mashed strawberries or a refined sugar free strawberry jam.
- Oil: I have not tested this recipe with anything other than olive oil. Melted and cooled coconut oil or (dairy free) butter should work, but may result in a denser loaf (be sure all ingredients are room temperature). Another neutral oil should also work.
- Strawberries: if you are not a strawberry fan, any other berry will work! Raspberries would be great.
Serving and Storage
This strawberry bread is delicious sliced and served as is, but it's also fantastic with a scoop of vanilla ice cream or some coconut whipped cream on top!
Store leftover strawberry bread in an airtight container for up to 5 days. If you live somewhere warm - or it's the middle of summer, which, honestly, is when you're making this - keep it in the fridge since the glaze will melt at room temperature.
To freeze, skip the glaze and wrap individual slices tightly in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight or on the counter for an hour. Glaze after thawing for best results.
Tips for the Best Gluten Free Strawberry Bread
A few things I've learned so you don't have to learn them the hard way:
- Toss your strawberries in flour before folding them in. This keeps the berries from sinking to the bottom and helps them distribute evenly through the loaf.
- Don't overmix. Gluten free batters are more sensitive than conventional ones. Once your dry ingredients hit the wet, mix until there are a few flour streaks left, then fold in the strawberries gently. Overmixing is the number one reason gluten free breads turn out gummy.
- Use fresh strawberries. I mean it. Frozen strawberries release too much water and will mess with your texture. Since the whole point of this recipe is celebrating fresh, in-season strawberries, this isn't the place to cut corners.
- Let it cool completely before glazing. If the loaf is even slightly warm, the glaze will slide right off and pool at the bottom like a sad puddle.
- Altitude bakers: Reduce baking powder to ¾ teaspoon especially if above 5000 ft. It's already in the recipe notes, but I know some of you skip those.
FAQ
Yes! Use the same batter, fill a lined muffin tin about ¾ full, and start checking at 18–20 minutes. A toothpick should come out clean. The glaze works great drizzled over muffins too or just skip it if you're making them for a grab-and-go breakfast situation.
Sure! You can make an icing for more of a strawberry loaf cake. I'd suggest making a strawberry buttercream. Or even use something like heavy cream or coconut cream to make a homemade whipped cream then add fresh strawberries on top (more of a strawberry shortcake bread situation).
It's best to use fresh strawberries. This recipe was designed to showcase fresh, in-season strawberries. Frozen berries release a lot of water as they thaw, which can throw off the texture and give you a gummy loaf. Fresh is the move here.
The most likely culprit is over mixing. Gluten free batters are more delicate than conventional ones. Once you add your flour mixture, fold gently and stop as soon as everything is incorporated. Over mixing develops the starches and leads to that dense, gummy texture.
Yes! Almond flour and tigernut are interchangeable in my recipes and work similarly in gluten free baking.
The top should be golden brown and a toothpick inserted into the center should come out clean (a few moist crumbs are fine, wet batter is not). The loaf will also pull slightly away from the sides of the pan.
Agave syrup should work as a 1:1 swap. I haven't tried this recipe with a granulated sugar like coconut sugar.
More Strawberry Desserts
Love strawberries? Then I've got some other gluten free recipes you have to try!
My Strawberry and Cream Donuts are an easy baked donut that are light with mild strawberry flavor.
Remember those strawberry shortcake ice cream bars as a kid? Well, I turned them into ice cream sandwiches: Strawberry Shortcake Ice Cream Sandwiches.
I love a good crumble in the summer with fresh fruit and my Paleo Strawberry Peach Crumble doesn't disappoint.
Take classic strawberry shortcake up a notch with my Gluten Free Peaches 'N Cream Strawberry Shortcake
If you try this gluten free strawberry bread, please leave a rating and review. Tag me on social media and I hope you love it!
Gluten Free Strawberry Bread (Dairy Free)
Ingredients
Loaf
- 1 cup Tigernut flour or almond flour
- 1 cup 1:1 gluten free flour
- 1 teaspoon baking powder ¾ teaspoon if at altitude
- ½ teaspoon salt
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup olive oil
- ½ cup strawberry yogurt 1 tablespoon reserved
- Juice of half a lemon
- 1 teaspoon vanilla extract
- 1 tablespoon milk of choice
- 1 cup diced strawberries tossed in 1 tablespoon flour
Glaze
- ¼ cup powdered sugar
- ½ cup mashed strawberries
- 1 tablespoon reserved yogurt from bread
- 1 teaspoon 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!
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