Gluten Free Strawberry Snacking Bread

We’ve partnered with Bob’s Red Mill (#sponsored) (one of the longest-standing and favorite gluten free flour/ingredient companies out there) for a few collabs, and this one hit home after so many carefully-planned cook-at-home meals over the past year: a new recipe that includes their brand new Grain Free Flat Bread mix! It’s a quick, easy, and perfectly scrumptious gluten free strawberry snacking bread! I recommend making these for brunch or an afternoon tea and snacking on a slice with a bunch of butter.

Bob’s has helped us get through so many ridiculously tricky gluten free times – back in 2004 when NO ONE else was making gluten free products, Bob’s was the go-to for any gluten free flours we needed to try and put together a semblance of a gluten free baking day (we’ve gotten much more adept). Bob’s Red Mill is also an employee-owned company, an awesome fact (and based in Oregon – double points!) that uses quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. While this is an ad, we only partner with companies who 1) actually have high-quality products and are worth you trying, and 2) have good business practices. There’s nothing that curdles milk or dampens the sweetness of a baked good more than a company who has shitty business practices.

If you’re looking for a dessert to go with the big night in, check out this chocolate mousse cake, or this incredible simple, make-ahead buttermilk panna cotta with pinebud syrup (or balsamic reduction!), or these epic brownies (great for movie night, warm, with vanilla ice cream), or this absolutely indulgent chocolate peanut butter tart!

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5 from 1 vote

Gluten Free Strawberry Snacking Bread

This is the perfect, slightly sweet, scone-like strawberry snacking bread for morning, afternoon, or to grab while cooking a date night dinner

Prep Time40 minutes mins

Cook Time1 hour hr

Course: Breakfast, Side Dish, Snack

Cuisine: American

Diet: Gluten Free

Keyword: balsamic, bread, easy, focaccia, quick bread, scone, snacking cake, strawberry

Servings: 8 pieces

Calories: 300kcal

Author: Amelia Farber

Equipment

• 9×9 inch square baking pan
• Small saucepan
• Parchment paper

Ingredients

For the strawberry topping (or just strawberry Jam):

• 2 tsp sifted powdered freeze dried raspberries
• 1 Cup chopped hulled fresh strawberries
• 2 tsp balsamic vinegar
• 1 Tbsp brown sugar
• 1 tsp vanilla extract
• pinch salt
• 1/2 Cup hulled chopped strawberries for final topping
• 2 Tbsp melted salted butter for final topping
• 2 Tbsp turbinado sugar for final topping

For the snacking bread dough:

• 3 Cups Bob's Red Mill Grain Free Flatbread Mix two whole packets/bags of the mix
• 1/3 Cup browned/toasted whole milk powder instructions below
• 1/4 Cup white sugar
• 1/2 tsp baking powder
• 3 large eggs
• 3/4 Cup milk
• 1/3 Cup canola oil
• 1 tsp vanilla extract

Instructions

• First, make your strawberry topping! If you're pressed for time, totally skip this part and just use store-bought strawberry jam (if you can find a fancy strawberry + balsamic or other nice jam, great!). If you have the time, make this bit:
• In a small saucepan, combine all of the strawberry topping ingredients (chopped strawberries, raspberry powder, balsamic, vanilla, brown sugar, salt) and simmer it, stirring frequently, for 20 minutes. You're essentially making homemade jam. Once it's cooked (strawberries should be jammy), scrape into a small bowl and let it cool while you make the bread dough.
• Preheat the oven to 400° Fahrenheit and line your 9×9 inch pan with parchment paper, then lightly grease with cooking spray. In a medium-small frying pan, toast your whole milk powder by heating it over medium-low and constantly stirring around with a flexible spatula. The milk powder will start to smell caramelly and will turn a light golden brown (do not burn). Once it's light golden, remove from heat immediately. Then in a medium bowl, whisk together your dry ingredients: your Bob's Red Mill Grain Free Flatbread Mix (two whole bags – 3 cups), your toasted whole milk powder, sugar, and baking powder. In a separate large bowl, whisk together your eggs, milk, canola oil, and vanilla until smooth, then dump in your dry ingredients and stir together until just combined using a spatula or wooden spoon (it will be fairly thick). Once combined, scrape dough into your prepared pan and spread it evenly to the sides/corners.
• Finally, add dollops of your homemade (or store-bought) strawberry balsamic jam to the top of the bread dough and use a knife to run in parallel lines so that the jam is spread into grooves on the top. Last but not least: place the extra sliced strawberries on top, and then brush the entire bread + jam +strawberry deal with the melted butter. Then sprinkle turbinado sugar over the whole thing! Then bake for 30-40 minutes or until a skewer inserted into the center of the bread comes out clean. Let cool slightly before slicing and serving (great with butter) – I recommend serving while warm, or reheat in the microwave!

Tag @sisterssansgluten on Instagram if you snap a photo of your bread!

Food photography and styling by Amelia Farber