Sweet Strawberry Snack Cakes – Gluten Free

by Marla on April 6, 2011 · 104 comments

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Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

Sweet strawberries thrill me. Whether eaten out of hand, sliced up into creamy yogurt parfaits, stuffed into hot & melty french toast or in baked goods. Their flavor amplifies and the natural sweetness is enhanced with the addition of heat. Pure pleasure if you ask me. These snack cakes are part of the gluten free ratio rally going on with a group of food bloggers. The theme this week is quick bread.

Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

I first learned about the idea of ratios while reading Shauna’s (Gluten Free Girl) post why we don’t use cups in our recipes. I found the idea interesting and wanted to learn more.

Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

What are ratios? They are a neat way to figure out quantities of ingredients to be used in baking. Sort of like a puzzle, there are basic weighted measurements that combine together to form magical baked goods. Bread has flour and water so does fresh pasta. In very different ratios. Michael Ruhlman says “Ratios are the launching point for infinite variations.” Simply stated, well put.

Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

Once you have a good understanding of ratios – baking can be a more intuitive process. You can wing it more, make your own adaptations according to what you have on hand. This is freeing and perfect for artist types like me who don’t want to get too caught up in calculated details.

Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

The ratio for quick bread or muffins is: 2 parts flour, 2 parts liquid, 1 part egg, 1 part fat. I choose light sour cream as my fat for these cakes. Ricotta cheese or butter would probably be great too. For liquids I did half fat free milk and half light coconut milk.You could also use all of one or the other. Adjust your ingredients to what you have on hand or for flavor or dietary preference. Using ratios also makes it easy to increase your batch size too.

Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

We love these mini strawberry loaf cakes. Stay tuned, each week there will be another theme. Participants have come up with excellent combinations and they all look wonderful. Please visit Silvana Nardone’s blog Silvana’s Kitchen for the complete list of recipes by all the rally bloggers. If you want, you can join in on the fun too.

Sweet Strawberry Snack Cakes - Gluten Free recipe on FamilyFreshCooking.com

What is your favorite quick bread recipe?

Food blogger event gluten free ratio rally

Sweet Strawberry Snack Cakes – Gluten Free

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 3 mini cakes

Sweet Strawberry Snack Cakes – Gluten Free

Ingredients

  • 4 ounces (113 grams) Oat Flour + 1 tablespoon
  • 4 ounces (113 grams) Corn Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Stevia powder or drops, adjust to taste
  • 2 large Eggs, whisked
  • 4 ounces (113 grams) light Coconut Milk
  • 4 ounces (113 grams) fat free Milk
  • 4 ounces (113 grams) light Sour Cream
  • 1 teaspoon pure Vanilla Extract
  • 4-6 ounces sliced fresh Strawberries (add some to the top batter if you wish)
  • Cooking Spray

Method

  • Preheat oven to 350 degrees F with the rack in the middle. Prepare 3 mini loaf pans with cooking spray or parchment paper, place them on a cookie sheet. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, be sure to mix until sour cream has no lumps. Combine wet and dry ingredients, mix well. Toss strawberries with 1 tablespoon oat flour. Gently fold them into the batter.
  • Divide batter evenly among loaf pans. Bake about 35-40 minutes. You can rotate loaf pans if they are not baking evenly. Cakes are done baking when a wooden skewer or toothpick come out clean and crumb free.
  • Optional: Top with honey, thick greek yogurt, a dollop of whipped cream or cream cheese and strawberry jam.
    Notes
  • You can swap in any other berry, or make mixed berry cakes too.
  • Remember, since this a ratio recipe you can use different flours, fats, liquids or egg replacers. Just be sure to use these ratios so your cakes bake properly.
  • You can purchase Gluten Free Oat Flour or make your own by taking 1 cup of GF Old Fashioned Rolled Oats and grinding it to a powder in a food processor.
http://www.familyfreshcooking.com/2011/04/06/gluten-free-ratio-rally-strawberry-snack-cake-recipe/

Gluten Free Strawberry Dessert Links

Gluten Free Ratio Rally Participants & Quick Bread Recipes

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{ 96 comments… read them below or add one }

1 Rosa April 6, 2011 at 2:08 am

That cake looks wonderful! I love the choice of ingredients.

Cheers,

Rosa

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2 Min {Honest Vanilla} April 6, 2011 at 2:17 am

This is so delicious! I love strawberries too. Oh the polka-dot dessert fork is too cute :P

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3 tinytearoom April 6, 2011 at 2:22 am

Gluten-free baked goods fascinate me. I am not gluten intolerant but I really love learning about all the different flours used to substitute wheat flour. All new flavours and textures are appearing and I can’t wait to have a decent try at them.

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4 Jessica @ How Sweet April 6, 2011 at 3:33 am

i am loving fresh strawberries right now – they are so sweet!

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5 Barbara @ Modern Comfort Food April 6, 2011 at 4:09 am

These scrummy little loaves are such a treat, Marla, and I have a pound of fresh strawberries in my fridge waiting for just such delicious recipe use as this. Many thanks too for the tip on DIY oat flour. Will do!

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6 Jeanette April 6, 2011 at 4:42 am

Marla – these strawberry snack cakes look gorgeous. I love the kid-friendly size you used.

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7 Heather (Heather's Dish) April 6, 2011 at 4:46 am

those little loaf pans are so adorable! i love snack cakes…and by the looks of this i need to eat them more often :)

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8 Marla April 6, 2011 at 5:58 am

Heather: I nearly jumped for joy when I stumbled on those small loaf pans at Target. Found them around Valentine’s Day. I am so happy that they are oven safe too.

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9 Marla April 6, 2011 at 5:58 am

Heather: I nearly jumped for joy when I stumbled on those small loaf pans at Target. Found them around Valentine’s Day. I am so happy that they are oven safe too.

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10 Averie (LoveVeggiesAndYoga) April 6, 2011 at 4:54 am

Marla these look wonderful! So moist, and just tasty! And they’re gluten free, bonus! My grandma and mom used to add sour cream to baked goods…I used to think they were crazy but now I realize it keeps things moist and not dry. Dry baked goods are not worth my chew :)

The pictures, of course, are just beautiful, too!

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11 Marla April 6, 2011 at 6:01 am

Averie: I used to question sour cream, yogurt, buttermilk and ricotta cheese in baked goods. These days I use them virtually interchangeably. They add rich flavor, I don’t need as much fat and they keep cakes & muffins very moist. Before you know it I will have you baking again – with dairy. Maybe??

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12 Maryea {Happy Healthy Mama} April 6, 2011 at 5:27 am

Anything with little chunks of strawberries does it for me. This looks wonderful and I love that you made it gluten-free.

My favorite quick bread has got to be the old standard: banana bread. :-)

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13 Marla April 6, 2011 at 6:02 am

Maryea: Banana bread is always a winner over here too. Love it straight up or with all kinds of additions. Nuts and chocolate chips are always a favorite! This strawberry bread was a nice diversion.

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14 Marci April 6, 2011 at 5:42 am

I read that book and it is really fascinating. Also helpful to create your own recipes based on basics. I was really intrigued by it and think about it often. It definitely helped me feel more secure and independent from relying on recipes. However, I still haven’t bought a food scale!

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15 Marla April 6, 2011 at 6:04 am

Marci: The food scale is well worth the small investment. Not only do I use it for baking, but I also use it to keep a watchful eye on portion control. I highly recommend having one around if you can get it :) I need to get the Ratios book, I am sure I would love it.

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16 Karen April 6, 2011 at 5:55 am

Just stumbled upon your lovely blog. Love all your great recipes and photos! These strawberry snack cakes are very tempting… :-)

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17 Lesley Lifting Life April 6, 2011 at 6:19 am

I love the fresh strawberries in this recipe … a perfect spring treat!! :)

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18 brandi April 6, 2011 at 6:43 am

I think I’ve got to get on this ratio thing – it sounds so much easier!

I can’t wait to try these. Strawberries are about to start popping up at farmer’s markets here, so they will happen soon :)

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19 Jenny April 6, 2011 at 6:57 am

The colors going on in your pretty snack bread are making me so happy this morning! As always, loving your photos!! xoxo talk soon!

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20 Marla April 6, 2011 at 7:29 am

Jenny: That is my goal, happy and tasty. Glad you like the clicks and the berries.

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21 TidyMom April 6, 2011 at 7:00 am

Marla this sounds mouth watering!! and your pictures always make me swoon!!

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22 Maris (In Good Taste) April 6, 2011 at 7:15 am

Your pictures are gorgeous. This is a wonderful spring treat!

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23 Maris (In Good Taste) April 6, 2011 at 7:17 am

Your pictures aree gorgeous! this is a wonderful spring treat! Have to add your son is adorable!!!

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24 Lisa @ www.bakedinmaine.com April 6, 2011 at 7:20 am

Marla~ You’re photos are GORGEOUS!!!

Nice tip with the “ratios”, very helpful for the newer bakers.
LOVE the strawberries too!
YUM!

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25 Lisa @ www.bakedinmaine.com April 6, 2011 at 7:21 am

PS. Love the cream cheese!!!

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26 Marla April 6, 2011 at 7:40 am

Lisa: The scale is a great thing as is that cream cheese! Strawberries and cream cheese are match made in heaven.

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27 kelsey, from Happyolks April 6, 2011 at 7:21 am

Thank you for linking to my site for Strawberry-Rhubarb Basil Jam! So kind. This quick bread looks absolutely delish! I think I’ll try it sometime this weekend, perhaps using some Greek yogurt instead of the sour cream? What do you think?

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28 Marla April 6, 2011 at 7:53 am

Kelsey: An absolute Yes! to the greek yogurt. I can only assume they would be interchangeable. Perhaps a low fat greek yogurt would be best as the sour cream added a little fat. Your rhubarb/strawberry jam really does look great! Would like it on this cake.

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29 Maria April 6, 2011 at 7:22 am

I am addicted to strawberries right now. The one thing that always tastes good:) I need to try this recipe stat!

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30 Winnie April 6, 2011 at 7:34 am

Wow! These are beautiful- can’t wait to try this recipe when I have some homegrown strawberries ;) ps all of your photos are incredible, but the one with your son eating the bread? that’s my favorite.

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31 Nicole@HeatOvenTo350 April 6, 2011 at 7:42 am

I’ve been a little strawberry crazy with all the great strawberries I’ve been seeing in our grocery store. This looks like a great way to use them. We don’t have a problem with gluten so I’d probably use regular flour.

My favorite quick bread is zucchini bread. I can’t wait for the summer to make some.

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32 Nicole, RD April 6, 2011 at 7:45 am

That loaf is beautfiul! I am always looking for delicious new baked goods to try and I love fresh fruit baked into things…so good!

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33 Marla April 6, 2011 at 8:11 am

Nicole: I love fruits & fruit purees in our baked goodies. Love that they add flavor, nutrition, natural sweetness and pretty color too.

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34 Caneel April 6, 2011 at 7:56 am

What a great way to use some beautiful strawberries – we’ll have them in abundance around here soon. Thank you!

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35 Karen Robertson April 6, 2011 at 8:16 am

Love the idea of using coconut milk and sour cream in this recipe, thank you.

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36 Lisa @ GF Canteen April 6, 2011 at 9:15 am

Marla – what beautiful photos (including that adorable
kid!). I bet the oat flour and coconut milk give the cakes a great
background flavor. Looking forward to trying this as soon as we get
some good strawberries at the Farmer’s Market (soon!!).

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37 Daydreamer Desserts April 6, 2011 at 9:36 am

Love, love, love those huge chunks of strawberries nestled
in each slice!

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38 Kathleen @ KatsHealthCorner April 6, 2011 at 10:57 am

AWE!!!! These looks INCREDIBLE!!! I love strawberries!
:D

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39 Angie's Recipes April 6, 2011 at 11:04 am

The cake looks so spring, pretty and delicious!

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40 My Man's Belly April 6, 2011 at 12:03 pm

It’s a sure sign of Spring when the strawberries start
finding their way into everything in the kitchen. YAY…Spring!
Finally!

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41 the urban baker April 6, 2011 at 12:30 pm

I need to re-read Ratio by MR. Great post, Marla – thanks
for sharing your knowledge!

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42 Lindsey @ Gingerbread Bagels April 6, 2011 at 12:32 pm

These strawberry snack cakes are just gorgeous and I love
the pans you baked them in. I wish I had some of your cake right
now! :)

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43 Katrina April 6, 2011 at 12:45 pm

This cake looks simply lovely. I feel like putting it in my
purse and taking it around with me, haha.

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44 Jenn April 6, 2011 at 1:00 pm

I love that you call these snack cakes – what delightful
little loaves, and oh those strawberries look AMAZING!! I want one
for a snack, yes please :)

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45 Marla April 7, 2011 at 6:40 am

Jenn: I am with you – there is something about the words “snack” and “cake” together that make them light & whimsical. It also encourages me to keep my portion size in check as snacks are supposed to be small-ish, right??!

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46 Cathy/ShowFoodChef April 6, 2011 at 1:50 pm

Loving the morsels of strawberries, great moisture for the
bread I bet. I can’t wait to hear more about the ratio rally (I
already emailed the host) – I cook by MR’s RATIO all the time when
traveling and gluten free ratio cooking is something I’ve been
experimenting with for a gluten-intolerant friend this year. Love
your pics, as usual. Thanks for the wonderful post :D

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47 Marla April 7, 2011 at 6:38 am

Cathy: It will be awesome to see you in the group. I tell you, I enjoy those sweet little morsels of strawberries as much as chocolate chips. Actually come to think of it they would both be amazing in a quick bread. Time to bake more!

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48 Amanda April 6, 2011 at 2:28 pm

I have had this post up on my computer all day because I
keep reading and re-reading it. Lots of great info here girl… and
those fresh strawberries… delish!!!

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49 Marla April 7, 2011 at 6:36 am

Amanda: Are you sure this post wasn’t up all day because you have a newborn & are juggling 4 little kids? Either way I am flattered that you kept re-reading it. If we were closer I would bake you a bunch to have around-just not sure they would ship too well.

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50 Nutmeg Nanny April 6, 2011 at 5:34 pm

Reading blogs keeps inspiring me to try more gluten free. I gotta get on it! I’m going to check out the Gluten Free Ratio Rally.

I really love this bread too. I’m a big fan of strawberries in my baked goods. I love the little touch of sweetness it brings…yum!

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51 Marla April 7, 2011 at 6:35 am

Brandy: Do it, do it! Join us in the rally. I am learning so much from it. It is a great way to learn about the world of gluten free, and of course baking with ratios. xo

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52 Holly April 6, 2011 at 6:36 pm

YUM! I’m addicted to strawberry recipes at the moment : ) I also know my Mom would like this to. She is trying to go ‘Gluten-free’ to see how she feels. Thanks for sharing : )

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53 Marla April 6, 2011 at 8:19 pm

Holly: It is certainly worth trying the gluten free lifestyle, so many folks have found they are slightly or even more intolerant of it. Thankfully we do not have to eat gluten free over here, but I sure like to incorporate it for balance. I feel a lightness when I keep gluten content lower. Good luck with your mom & I hope she enjoys this cake.

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54 Allison [Haute Box] April 6, 2011 at 6:41 pm

Love the addition of light sour cream! Yum!

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55 Chaya April 6, 2011 at 6:42 pm

This is perfect for my GF hubby. He would love everything about it.

I would be happy if you linked this to Let’s Do Brunch.
http://sweetsav.blogspot.com/2011/04/lets-do-brunch-20.html

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56 Shaina April 6, 2011 at 8:06 pm

I love these! I am a closet quick bread enthusiast, and I just made a strawberry one myself, but mine had the strawberries pureed in. Love that you have gorgeous chunks in yours.

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57 Marla April 6, 2011 at 8:15 pm

Shaina: I am a fan of the fruit purees too. In my Very Blueberry Cake that I posted last month I went with the puree and the whole berries. Blissful indeed!

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58 Cookin' Canuck April 6, 2011 at 8:14 pm

I really like this idea of ratios. It gives cooks the ability to branch out and develop their own recipes, using a basic formula. Wonderful snack cake, Marla!

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59 shauna April 6, 2011 at 8:22 pm

Well I sure want some! So glad you have joined us, Marla.

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60 Betty @ scrambled hen fruit April 6, 2011 at 9:06 pm

The strawberry snack cake looks yummy! I think cooking by weight (or ratio) is a much more logical way to do it. I invested in a scale a while back and use it all the time. :)

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61 Marla April 7, 2011 at 6:34 am

Betty: Amazing how simple it is to reach for that scale, eh? They are also probably one of the least expensive most used kitchen gadgets to have around.

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62 Kristen | Menuism April 6, 2011 at 11:12 pm

This looks delicious! I can’t wait to try it – I make take that idea of using greek yogurt though – there’s always extra of that around the house!

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63 Marla April 7, 2011 at 6:33 am

Kristin: Same here, when there is no ricotta around I have no hesitation reaching for that thick greek yogurt. Works every time!

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64 Cara April 7, 2011 at 9:48 am

Hey Marla, these cakes sound fantastic! Definitely want to
whip some up soon using your ratios :)

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65 Heather April 7, 2011 at 11:22 am

Marla, these are just too gorgeous! I recently picked up a
Yum food and fun mag for kids and saw that you were a contributor!
I can’t wait to browse through it. I haven’t had a chance
yet.

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66 Katie April 7, 2011 at 2:37 pm

That looks DIVINE. Wow!

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67 Kristen April 7, 2011 at 8:00 pm

I love this type of cooking and once you get the hang of ratios it makes developing yummy things so easy! Good looking cake, Marla!

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68 what katie's baking April 7, 2011 at 9:03 pm

YUMMMM!!
i love sweet strawberries, too.
this recipe has me ready for summer.
what an adorable little tester you have :)

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69 Joanne April 8, 2011 at 5:04 am

I love the idea of cooking by ratios. I feel like it gives a much better scientific understanding of exactly what you are cooking that just mindlessly throwing cups and tbsps of things into the batter. And, really…I’m all about the science behind baking.

These snack cakes look absolutely delicious! I love being able to smell fresh sweet strawberries from a mile away. And I also love eating them mixed in with cake!

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70 Brooke@FoodWoolf April 8, 2011 at 1:29 pm

Marla,
this couldn’t have been a better timed post. Ratios and baking are EXACTLY what I should be reading about. Maybe if I learn the basic ratios, I can start to feel a little less afraid of baking. Thanks for the nudge! xoxox, Brooke

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71 grace April 8, 2011 at 1:56 pm

strawberries in baked goods are way too rarely seen–great recipe!

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72 Lorraine @ Not Quite Nigella April 8, 2011 at 5:18 pm

I’ve never really thought about ratios! Actually you know there has only been one recipe that I’ve used that has had ratios but it makes sense and allows you to experiment. Thanks for the tip Marla and beautiful snack cakes!! :D

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73 Tara April 8, 2011 at 8:15 pm

Why have I never thought to put ricotta in quick breads???
Fabulous idea, Marla! And those snack cakes look wonderful. Makes
me a bit sad that strawberry season here in Maine is still a long
2+ months away.

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74 Diane {createdbydiane.blogspot.com} April 8, 2011 at 8:27 pm

Oh strawberries are so delicious right now, this looks
wonderful!!! That polkadot fork is so supercute!!! LOVE
it!

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75 The Healthy Apple April 9, 2011 at 4:37 am

Love this post and love your pictures; they’re getting me so excited for strawberry season and the spring-like weather. Love it! Happy to be a part of this Rally with you! Enjoy your weekend.

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76 Marla April 9, 2011 at 10:30 am

Healthy Apple: This rally is so fun! Love your blog name, apples are a favorite over here too. Come to think of it, I must do this snack cake with apples.

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77 Christine @ Fresh Local and Best April 9, 2011 at 6:45 pm

I love that there are so many “good for you” ingredients in this recipe. I need to find more ways to integrate coconut milk and stevia. This is a wonderful guilt-free recipe!

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78 melanie April 9, 2011 at 11:25 pm

I haven’t had any strawberries yet this season – but your post makes my mouth water for strawberries. What sweet little cake pans! I’ve been looking for mini-pans – but haven’t found any yet. Beautiful pictures, nice to find your site in the ratio rally.

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79 Marla April 10, 2011 at 11:58 am

Melanie: I know those mini loaf pans are so fun. I was so excited when I saw them in different colors. Found ‘em in Target around the time of Valentine’s Day. Lucky find.

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80 Miri Leigh April 10, 2011 at 9:24 am

Gorgeous photos! Can’t wait to try this out for myself!

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81 Lauren (Diary of a Vegan Girl) April 10, 2011 at 11:53 am

These cakes look so yummy! I just found your blog and am so excited to read your posts!

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82 Marla April 10, 2011 at 11:56 am

Hi Lauren, I am so glad you stopped by. Looking forward to your visits :)

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83 April @ The 21st Century Housewife April 13, 2011 at 9:30 am

What an interesting post – and what a delicious looking bread. I love strawberries too – they are such a wonderful summer fruit! Thank you for sharing this with Let’s Do Brunch. The linky is up again for this week so do hope you will come along and join in!

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84 brooke @B & the boy! April 14, 2011 at 6:43 pm

I don’t use strawberries enough in my baking. I have to start thinking about how I am going to change things up with your recipe. :)

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85 Lynda April 20, 2011 at 7:30 am

Love the idea of strawberry bread. Your site looks fabulous, Marla!

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86 Carol @ There's Always Thyme to Cook May 5, 2011 at 6:26 am

They look so good! I’d love to have a strawberry quick bread instead of my usual banana!

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87 Marla May 5, 2011 at 2:27 pm

Hi Carol: I am actually thinking next time I am gonna do a combo of banana & strawberry quick bread. All or either fruit is always a great thing:)

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88 Jennifer Drummond May 28, 2011 at 2:15 pm

Hi Marla,

I just made 3 mini loafs of your strawberry bread! There so cute and look so good! I can’t wait to try them! They’ll go great with my homemade strawberry jam!! Thank you for the recipe!!

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89 Marla May 28, 2011 at 2:27 pm

Yay! Your homemade strawberry jam will be dreamy with these cakes. Can you bring some over, pretty please?

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90 Estelle October 24, 2011 at 10:16 pm

This little strawberry cake looks wonderful. I really enjoyed your post and will look forward to reading your blog. Now I have a cake to make for my friend who must eat gluten free. Thanks so much.

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91 Andrea June 22, 2012 at 1:08 pm

I have a vat of strawberries in my fridge right now and this looks delicious! I’ve never used corn flour before so I’d like to try that.

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92 Jaye Denman April 22, 2013 at 3:31 pm

This looks like something my great-grandchildren would enjoy when they come to visit. Your food photos look scrumptious.

I do want to make one suggestion, since you’re into healthy cooking. Fresh strawberries, unless they’re organic (which, in many areas, are difficult to find) are laced with so much toxic pesticide residue they should have each have a sticker with a skull and crossbones. Frozen organic strawberries, when thawed, are just as good and just as pretty as the fresh ones, but much, much safer for consumption. This is true of nearly every fruit.

Here’s a link to my article on HubPages.com about the dangers of pesticide residue: http://jayewisdom.hubpages.com/hub/Want-pesticides-with-that

I’m bookmarking your “Recipes” page because you have more recipes using healthy stevia than any other site I’ve found. THANKS!

Jaye

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93 Ashley April 28, 2013 at 6:33 pm

Hi Marla. I have tried this 3 times and failed miserably. I follow the recipe exactly and it always smells great, but the loaf always ends up flat and uncooked/too moist in the middle,even after I did the toothpick check. Please help. What am I doing wrong?

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94 Marla April 29, 2013 at 5:04 am

Really not so sure Ashley..are you using the same stevia I use in the recipe?

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95 Ashley April 29, 2013 at 8:50 am

I used one packet of Agave instead of stevia and used butter instead of sour cream. I tried it twice with gluten free oat flour and once with organic oat floar. Both came out the same; too moist on the inside. Is is because I don’t have a food weighing scale perhaps? I did read the ratio article, however, currently I haven’t had the chance to purchase an affordable food weighing scale.

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96 Ashley April 29, 2013 at 6:22 am

I used one packet of Agave instead of stevia and used butter instead of sour cream. I tried it twice with gluten free oat flour and once with organic oat floar. Both came out the same; too moist on the inside. Is is because I don’t have a food weighing scale perhaps? I did read the ratio article, however, currently I haven’t had the chance to purchase an affordable food weighing scale.

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