RHUBARB BREAD GLUTEN FREE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans evenly with butter.
• Combine cream cheese and sugar in a large bowl; beat with an electric mixer until smooth. Add eggs one at a time, beating well between each addition. Pour in vegetable oil; beat until fluffy. Fold in strawberries, strawberry puree, rhubarb puree, and rhubarb gently.
• Mix brown rice flour, tapioca starch, garbanzo-fava bean flour, coconut flour, baking powder, xanthan gum, and salt together in a separate bowl. Fold into the strawberry-rhubarb mixture until thoroughly blended. Add walnuts and vanilla extract to the batter.
• Divide batter between the greased loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes; invert onto a wire rack to cool completely.

Steps:

• Preheat oven to 375°. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin., For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.