Honey Blueberry Gluten Free Bread: Makes 1 loaf
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
- 1/2 cup caramelized bakers honey or other liquid honey
- 1 1/2 cups blueberries
- 1 tsp vinegar
- 1/4 cup oil
- 3 eggs
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.