Gluten Free Honey Blueberry Bread
I get a lot of people asking me for gluten free bread recipes. I use to think, how could anyone make bread without wheat flour. But, you can and taste delicious too. The honey and fresh blueberries really make this bread. The texture is amazing and the flavor is scrumptious. If you are looking for a gluten free or wheat free bread recipe look no further, this loaf of bread is for you. Give it a try!
Ingredients
- 3/4 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/4 cup potato starch
- 1/4 cup arrowroot starch
- 1 1/2 tsp xanthan gum
- 2 tsp GF baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/4 cups vanilla soya milk
- 1 tsp vinegar
- 1/4 cup oil
- 3 eggs
- 1/2 cup caramelized bakers honey or other liquid honey
- 1 1/2 cups fresh blueberries
Method
In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined.
In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed.
Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.
Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometer is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting.
