Search for     in  

Score: -1

Honey Berry Gluten-free Bread safe

Looks yummy ... IS yummy!

By curioduo

2009-08-19 20:18:27

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

Prep time 30 minutes
Cooking time 80 minutes
Servings 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 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

Instructions

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.

Credit: http://www.cookingbread.com/gluten_free.html

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

 

Please Login (or Sign Up) to leave a comment


Bookmark and Share

Advertisement