Gluten-Free Strawberry Rhubarb Bread Recipe

Gluten-Free Strawberry Rhubarb Bread Recipe

  • 1 tablespoon butter, softened
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup vegetable oil
  • 2 cups sliced fresh strawberries
  • 1 cup strawberry puree
  • 1 cup rhubarb puree
  • 1 cup 1/4-inch slices rhubarb
  • 2 1/2 cups brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup garbanzo-fava bean flour
  • 1/4 cup coconut flour
  • 2 tablespoons baking powder
  • 1 tablespoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract (optional)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans evenly with butter.
  2. Combine cream cheese and sugar in a large bowl; beat with an electric mixer until smooth. Add eggs one at a time, beating well between each addition. Pour in vegetable oil; beat until fluffy. Fold in strawberries, strawberry puree, rhubarb puree, and rhubarb gently.
  3. Mix brown rice flour, tapioca starch, garbanzo-fava bean flour, coconut flour, baking powder, xanthan gum, and salt together in a separate bowl. Fold into the strawberry-rhubarb mixture until thoroughly blended. Add walnuts and vanilla extract to the batter.
  4. Divide batter between the greased loaf pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes; invert onto a wire rack to cool completely.
Recipe of the Day|