Gluten Free Bread

Friday, November 6, 2009

Honey Blueberry Gluten Free Bread:

Makes 1 loaf


  • 3/4 cup brown rice flour
  • 1/2 cup buckwheat flour Despite its name, buckwheat is not wheat. It's gluten-free, and it's safe for people with celiac disease
  • 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


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.

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