Recipe: Gluten Free Blueberry Bread

The idea of gluten free bread is a great one. You can eat it for breakfast, or you could eat it pretty much any time during the day.

Gluten Free Blueberry Bread (or Cake)

Ingredients:

• 1 ¼ cups gluten free flour mix
• ½ cup almond flour
• 1 t GF baking powder
• ½ t xanthan gum
• 1/8 t salt
• ¾ stick unsalted butter (use Earth Balance for CF) softened
• 1 cup sugar (I use super fine baking sugar)
• 2 eggs, at room temperature
• 1 T grated lemon zest
• ½ cup warm milk (use Almond Milk for CF)
• 1 ½ cup fresh blueberries
• Lemon sauce

For the gluten free mix, GFR recommends the mixes over at Gluten Free.

Make Lemon Sauce:

• 1/3 cup sugar
• 3 T lemon juice

Lemon Sauce Instructions: Bring to a boil in a non-aluminum pot.

Baking Instructions:

1. Lightly butter a bread loaf pan and line the bottom with parchment paper.
2. Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.
3. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.
4. Add the eggs one at a time and mix well.
5. Add the lemon zest.
6. Add the dry ingredients in 2 parts, alternating with the milk. Do not over mix.
7. Gently fold in the blueberries.
8. Let the mix rest on the counter for 30 minutes.
9. Preheat the oven to 325 degress and bake for one hour.
10. Remove from the bread pan and pour the lemon sauce over it.

[Recipe Courtesy of Gluten Free Mom]