Strawberry and Rhubarb Loaf
Gluten-free
by Wendy Turnbull
The combination of strawberries, rhubarb and lemon is scrumptious.
1 ⅔ cup GEMS flour
½ cup granulated sugar
½ cup finely chopped walnuts
2 tsp baking soda
1 tsp guar gum
¼ tsp salt
¼ tsp ground nutmeg
⅓ cup vegetable oil
¾ cup sweetened stewed rhubarb
¾ cup mashed strawberries
2 tsp grated lemon zest
Preheat oven to 350°F. Lightly grease a 9" x 5" loaf pan
In mixing bowl combine GEMS flour, sugar, walnuts, baking soda, guar gum, salt and nutmeg.
In separate bowl whisk oil, rhubarb, strawberries, and lemon zest.
Pour fruit mixture into centre of dry ingredients and lightly mix to blend.
Spoon batter into prepared pan. Bake until loaf is springy to touch or toothpick inserted in centre
comes out clean, about 50 minutes.
Cool on rack 10 minutes before turning out of pan.
GEMS flour blend:
Basic: 2¾ cups brown rice flour and ⅔ cup sweet white sorghum flour
add: ⅓ cups of one of the following flours: amaranth, light buckwheat, gluten free oat or teff
add: 3 tbsp of one of the following flours: chickpea, millet, low-fat or defatted soy*, quinoa* or
white/red/black bean*.
*stronger flavoured flour
Note: You may substitute regular sorghum for the sweet white sorghum or regular buckwheat
instead of light buckwheat if necessary.
