Gluten-free, Sugar-free Rhubarb Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.6
- Total Fat: 4.8 g
- Cholesterol: 19.0 mg
- Sodium: 217.5 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
View full nutritional breakdown of Gluten-free, Sugar-free Rhubarb Bread calories by ingredient
Introduction
a Gluten-free, sugar-free spring bread. Nice flavor, but definitely not sweet. Would be excellent spread lightly with raw butter with breakfast. a Gluten-free, sugar-free spring bread. Nice flavor, but definitely not sweet. Would be excellent spread lightly with raw butter with breakfast.Number of Servings: 12
Ingredients
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1 cup of your favorite gluten-free baking mix (I used Pamela's)
1/2 cup tapioca flour
1/2 walnuts, ground in food processor
1 tsp baking soda
1 cup whole strawberries
1/2 cup golden raisins
1/2 cup milk or substitute (I used unsweetened almond milk)
1 egg
1 cup diced rhubarb
Directions
Whisk together first four dry ingredients
Soak/boil raisins so they are soft and squishy. Drain them and process with strawberries
Add process fruits and milk to the dry ingredients and mix well. Fold in the diced rhubarb
Beat the egg until frothy. Mix quickly into the mix and then pour into a greased bread pan
Bake at 350 for 55-60 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user IVORY1825.
Soak/boil raisins so they are soft and squishy. Drain them and process with strawberries
Add process fruits and milk to the dry ingredients and mix well. Fold in the diced rhubarb
Beat the egg until frothy. Mix quickly into the mix and then pour into a greased bread pan
Bake at 350 for 55-60 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user IVORY1825.
Member Ratings For This Recipe
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