Gluten Free Strawberry Bread (Dairy Free)
A delicious way to use summer strawberries, this Gluten Free Strawberry Bread is light, fresh, and moist. It is finished off with a strawberry glaze for all the strawberry flavor! Perfect for brunch, weekend baking, or summer holidays.
Servings 1 loaf
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!