Gluten Free Bread and Jam

In our final meeting of the semester, we made gluten free bread and jam while bidding a fond farewell to our founder Diana

Read on…

Simple Gluten Free Bread

1 cup rice flour (The video below shows a great way to make your own)
1 1/2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/8 cup vegetable oil

Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly, the batter should be similar to the consistancy of a muffin mix.

Pour the batter into a greased small loaf tin.
Place on the centre rack of the oven and bake for 20 minutes.
Check with a skewer to ensure the loaf is baked right through.

Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.

Adapted from:

Strawberry Jam*


  • 2 pounds fresh strawberries, hulled
  • 4 cups white sugar
  • 1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
* All jam that doesn’t use flour as a thickener is gluten free
We also had Black Russian and Funfetti Cake with coffee ice cream thanks to our wonderful member Becca!
Thank you so much Diana for everything you have done to make DECAF what it is. You’ve literally been there from the beginning and have spent many extra hours of work (and so many dishes!) to allow us to be as daring and creative as we can. We will miss you so much and wish you all the best in you future endeavors. We can’t wait to see what adventures you get up to, culinary or otherwise. We’ll think of you every time we drink soy milk or wear an apron!

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