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Honey Berry Gluten-free Bread safe

Looks yummy ... IS yummy!

By curioduo

2009-08-19 20:18:27

I found this today on Can't wait to give it a whirl!

Prep time 30 minutes
Cooking time 80 minutes
Servings 1 loaf


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 soy milk
1 tsp vinegar
1/4 cup cooking oil
3 eggs
1/2 cup honey (you can use caramelized bakers honey or other liquid honey)
1 1/2 cups fresh blueberries


1 – In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt.
2 – Using a wire whisk mix these ingredients together till well combined.
3 – 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).
4 – Mix with a wire whisk. Add the liquid mixture to the flour mixture.
5 – 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). 6 – Pour mixture into a greased 9×5 loaf pan.
7 – Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor 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.


Category Bread and Rolls
Cuisine North American
Diet Choices Gluten-free
Tags Arrowroot starch baking blueberries bread Brown rice flour Buckwheat flour Honey Xanthan gum


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