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
Servings: 8 pieces
Calories: 300kcal
Equipment
- 9x9 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 9x9 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!