Desserts

Gluten-Free Strawberry Bread

3

Subtle strawberry taste with the consistency of banana bread ...for stronger strawberry taste, substitute strawberry extract for the vanilla extract or just use both vanilla and strawberry extracts.

Ingredients
• 1 pound strawberries
• ½ cup buttermilk
• 1 pouch Knox Unflavoured Gelatine
• ½ cup (1 stick) salted butter
• 1 cup brown sugar, packed
• 2 eggs
• 2 cups Bob\'s Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
1. Wash and prepare one pound of strawberries. Put into blender or food processor along with the buttermilk and unflavored gelatine. Liquefy and mix until well blended. Set aside. 2. Cream the butter with the brown sugar. Add the eggs and the strawberry mixture from step one. Continue to mix with a mixer. Set aside. 3. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add this mixture to the butter mixture from step two. Stir in the vanilla (or strawberry) extract. Pour the batter into a greased and floured 13 x 9-inch rectangular pan, spreading evenly. 4. Bake at 350 degrees Fahrenheit for 45 minutes or until done. The bread is ready when the surface bounces back when gently touched.
Nutritions

Calories
4551

Sodium
4746mg
197% DV

Fat
267g
411% DV

Protein
36g
73% DV

Carbs
502g
170% DV

Fiber
29g
118% DV