Gluten-Free Strawberry Rhubarb Bread recipe
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Ingredients
- 1 tablespoon butter, softened 1 (8 ounce) package cream cheese 1 cup white sugar 3 eggs ¼ cup vegetable oil 2 cups sliced fresh strawberries 1 cup strawberry puree 1 cup rhubarb puree 1 cup 1/4-inch slices rhubarb 2 ½ cups brown rice flour ½ cup tapioca starch ½ cup garbanzo-fava bean flour ¼ cup coconut flour 2 tablespoons baking powder 1 tablespoon xanthan gum ½ teaspoon salt 1 cup chopped walnuts 1 teaspoon vanilla extract
Nutrition Info
- 339.3 caloriescarbohydrate: 45.9 gcholesterol: 52.2 mgfat: 15.6 gfiber: 4.3 gprotein: 6.1 gsaturatedFat: 4.9 gservingSize: -sodium: 342.5 mgsugar: 19.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Strawberry Rhubarb Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans evenly with butter.
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.
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.
Divide batter between the greased loaf pans.
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.