Average Rating:

::Comment

Reviewed by sample on
blueberries are the best, thanks for this, gonna try it tonight!
Reviewed by J LeBlanc on
Just wondering for the butter if it is 3/4 cup or 3/4 of a stick? Thanks, this looks wonderful :)
Reviewed by Tiffany Acuff on
Have you tried these as muffins? This looks delicious and will be made as soon as my flour order arrives next week!
Reviewed by jamie on
3/4 stick of butter - no I have not tried them as muffins but should work just fine. Let me know how they turn out.
Reviewed by Wendy on
Very delicious but I had trouble with the consistency of the bread. I am sure this was my fault, not the recipe's....I am still getting used to this gluten free baking. I will try again!
Reviewed by Brenda on
I cannot have Almonds, Is there a substitute for almond flour?
Reviewed by bkcp on
I didn't have almond flour. So I used my gf flour blend and tapioca flour. I did put a 1/8 teaspoon of almond extract. Its delicious and I will try this again with different fruit. It took almost two hours to cook tho. Wonder if it was the flour blend?

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Blueberry Bread

SERVES: 4

TIME: 2 hours

TAGS:

  • Dairy Free

Ingredients

  • 1 ¼ cups Gluten Free flour
  • ½ cup GF almond flour
  • 1 teaspoon GF baking powder
  • ½ teaspoon xanthan gum (if not included in GF Flour Mix)
  • 1/8 teaspoon salt
  • ¾ stick unsalted butter. softened (use Earth Balance for dairy free)
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 Tablespoon grated lemon zest
  • ½ cup warm milk (use Almond, Coconut or Soy Milk for dairy free)
  • 1 ½ cup fresh blueberries
  • Lemon sauce (recipe below)

Preparation

1.  Lightly butter a bread loaf pan and line the bottom with parchment paper.

2.  Whisk together the gluten free flour, almond flour, baking powder, xanthan gum and salt.

3.  Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.  Add the eggs one at a time and mix well.  Add the lemon zest.

4.  Add the dry ingredients to this mixture in 2 parts, alternating with the milk.  Do not over mix.

5.  Fold in the blueberries.

6.  Let the mix rest on the counter for 30 minutes. Preheat the oven to 325 degrees F.  

7.  Bake for one hour at 325 degrees F.

8.  Remove from the bread pan and pour the lemon sauce over it.

Lemon Sauce:


  • 1/3 cup sugar
  • 3 Tablespoons lemon juice

 

Bring to a boil in a nonaluminum pot and pour over the cooked bread. 

Average Rating:

::Comment

Reviewed by sample on
blueberries are the best, thanks for this, gonna try it tonight!
Reviewed by J LeBlanc on
Just wondering for the butter if it is 3/4 cup or 3/4 of a stick? Thanks, this looks wonderful :)
Reviewed by Tiffany Acuff on
Have you tried these as muffins? This looks delicious and will be made as soon as my flour order arrives next week!
Reviewed by jamie on
3/4 stick of butter - no I have not tried them as muffins but should work just fine. Let me know how they turn out.
Reviewed by Wendy on
Very delicious but I had trouble with the consistency of the bread. I am sure this was my fault, not the recipe's....I am still getting used to this gluten free baking. I will try again!
Reviewed by Brenda on
I cannot have Almonds, Is there a substitute for almond flour?
Reviewed by bkcp on
I didn't have almond flour. So I used my gf flour blend and tapioca flour. I did put a 1/8 teaspoon of almond extract. Its delicious and I will try this again with different fruit. It took almost two hours to cook tho. Wonder if it was the flour blend?

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

Click the image to see another captcha.