I may or may not have purchased two boxes of strawberries the other day at the grocery store. ‘Why?’, you ask. To be honest, I’m not too sure. Could it have been the woman standing next to me, praising the bright, red color of strawberries that looked ‘shockingly good for a New York winter’? Perhaps. Might it have been the creepy grocer staring me down the aisle, willing me to place something in my basket? Quizás. Or maybe it was the low, inviting price of two boxes for $5.
Yes, that sounds more like it.
But then I arrived home…with two boxes of strawberries…and the reality hit me. What was I going to do with all those berries? I started flipping through my recipe books for gluten free baked goods with strawberries and found nothing. Nada. Zilch. How could that be? All I had to go off of were directions for making a banana bread. So I did what I do when I have no recipe: I made up my own. And because I really love sweet breads, I added extra berries to the batter. Yum.
Within minutes of entering the oven, the house was filled with the smells of strawberries and sugar. Amazing. And it tasted delicious too! I ate this cake tonight for dessert, but I would eat it for breakfast as french toast as well! Enjoy!
Sweet Strawberry Bread
½ cup granulated sugar
½ cup turbinado sugar
2 ¼ cups chopped fresh strawberries
1 cup white rice flour
2/3 cup sweet rice flour
1/3 cup cornstarch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp xanthan gum
1/2 cup or 1 stick softened butter
2 large eggs
¾ cup milk
Preheat oven to 350 and grease a 9×5 loaf pan.
Mix sugars and strawberries in a bowl and set aside. In a separate bowl, mix dry ingredients and set aside. In a third bowl, cream butter and then add eggs. Add dry mix slowly and blend until smooth. Blend in milk. Lastly, fold in the strawberry mixture carefully.
Pour mixture into loaf pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool for five minutes and serve warm, with butter.