Strawberry Basil Bread {Gluten-Free}

IMG_7300Updated Post: When the mister starts his taste-tester review with “I already convinced myself that I would NOT like this, but, it’s actually AMAZING!” you get pretty thrilled. And yes, he did speak in ALL CAPS for that last word, just in case you were wondering if I embellished the story at all. “And you used the bullshit {aka Gluten-Free} flour for this?” he asked. “Yes, I sure did”. To which he responds: “It’s not ridiculously sweet, and if you hadn’t told me there was basil in here I would have never known. This is REAAAALLLLY good!” Now that, ladies and gentlemen, is a seal of approval on a recipe if I’ve EVER heard one! Updated recipe below and images are my own! Enjoy!!!


Hello friends! I’m so sorry it’s been ages since I posted and we’ve been stuck on Blueberry Kombucha and Summer Sangria for… let’s just leave it at a “while”. Starting a new job sure has a way of changing nearly everything about life as you know it! I’ve been in my new job about 4 months now, and loving it. I’m also loving having a little bit of mental brain power when I get home in the evening, which has been lacking for about four months now. Between not having mental energy and somehow just really busy, I’ve found a little space where I simply just decide to relax a little instead of burning the midnight oil EVERY night. Hmm, guess you can teach a moderately aged dog a new trick hey? Needless to say, writing on the blog has been sitting on the “to do” list for a while and that list has been taking a little rest and relaxation time as well. For those of you still burning the midnight oil every single night: you should try the whole relaxing thing every now and then. It’s actually quite nice once you start to get used to it. And to my mother and father who I’m convinced are my only readers, you were right. J

Like many 9-5 worker bees, evenings usually consist of getting home after work, and if I’m good and motivated, the gym. Then, I’m off! Figuring what to cook up for dinner, thinking about packing both lunches for the next day, triage height of the laundry pile, and trying not to see the “to do” pile of papers and other things that have been taking a little relaxation break which has whittled out a few of them but there sits the remainder that still, at some point, to get done. We worker bees cherish our weekends to sleep in, brunch, relax, and yet still get to all the chores that we push-off during the week. My push-off pile takes the form of a pile of papers tucked into my shelf in the closet. On the top of that pile is deliciously summer recipe for strawberry basil bread that I decided this past Sunday, needed to become a real, baked, edible thing.

That’s not to say I’ve baked it. Because, well, I haven’t. You know that bit about the road to hell being paved with good intentions and all? That road never met a week of long work-days and a weekend of 80 degree and blindingly sunny Seattle days! In addition, when I purchased the basil on my few hours of shopping and running errands this weekend, I did have the best intentions of using most of it for the bread and then looked next to the basil and you know what was staring up at me? Sitting there looking ever so plump and inviting were gorgeous heirloom tomatoes. Somehow, four of them jumped into my basket, as did rosemary crackers, mozzarella, and a bottle of delicious Italian Chianti. Can you guess how much basil was left for baking the bread? I bet you can! I had even picked up extra strawberries this weekend so I could bake! Well, the sunshine and Caprese won over the baking, and I’ll pick up more basil at Pike Place tomorrow after work and bake this week.

The recipe was passed along to me by a friend who’s gluten-free. I’ll be making the recipe with Bob’s Red Mill Gluten-Free flour so I can share it with her but you can use regular flour if you prefer. I’m also I’m going to sub out the heavy cream because 1) I feel compelled to somehow tinker with and personalize every recipe possible, and 2) heavy cream just seem so “Fall-ish” doing without it makes it feel like a more a summer bread. Hey, I never claimed to be logical!  Other than that the recipe is pretty straight forward and a little out of the realm of what I would usually bake so I’m pretty excited to give it a go! I’ll be sure to update this post with my own pictures and a description of how it turns out!

Strawberry Basil Bread
Adapted the Recipe By Rebecca Franklin posted on
Prep: 10 min | Cook: 50 min
Yield: 1 9×5 Loaf

3 cups Bob’s Red Mill Gluten-Free flour
1 1/2 cups organic granulated sugar
1 teaspoon baking soda
7 ounces plain Greek-style yogurt + 3 tablespoons
3 eggs, brought to room temperature
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
1 tablespoon chopped, fresh basil leaves (about 4 large leaves)
12 ounces fresh, washed, chopped strawberries


Pre-heat the oven to 350F and prepare a 9-inch by 5-inch loaf pan with a light coating of vegetable oil spray.

photoIn a large bowl, stir the flour, sugar, and baking soda together. In a separate bowl, lightly beat the yogurt, eggs, oil, cream, and vanilla together until the mixture is smooth. Add the wet ingredients to the dry ingredients and stir until the batter is nearly smooth with only a few, small lumps remaining. Gently fold the chopped basil and fresh strawberries into the batter.

Spoon the strawberry-basil batter into the prepared loaf pan and bake it for 45 to 55 minutes, until it tests done in the center.

photo 2Allow the bread to cool in the pan for 15 minutes before loosening the sides and transferring it to a wire rack to continue cooling.



5 thoughts on “Strawberry Basil Bread {Gluten-Free}”

  1. Thanks for acknowledging that “we” were right. 😉
    Can’t wait to hear how the bread turns out! Sounds delish!

  2. Hi Kate, it’s been a while since I last checked in. Looking forward to hearing about how the recipe turns out. I’ll let you try first!
    May (@ Starbucks)

    1. Hey May! Wonderful to to hear from you! The bread turned out GREAt- got the man and co-worker seal of approval so I’d say that’s a win. Hope you’re dong well!

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