Gluten-Free Blueberry-Lemon Quick Bread
Great Tastes 2011/2012
- 3/4 cup yellow pea flour
- 3/4 cup brown rice flour blend
- 3/4 cup (plus 1 tbsp for topping) sugar
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 3/4 tsp table salt
- 1 cup (at room temperature) milk of choice
- 1/2 cup canola oil
- 1 tsp vanilla
- 2 large eggs
- 3 tsp lemon zest, divided
- 1 can fresh or frozen blueberries
- 1/2 cup (optional) sliced almonds plus 1 tbsp for topping
- Place rack in middle of oven. Preheat oven to 375 F (190 C). Generously grease an 8×4 inch non-stick metal loaf pan.
- In a medium mixing bowl, whisk together the yellow pea flower, rice flour blend, 3/4 cup sugar, baking powder, xanthum gum and salt until well blended. With electric mixer on low speed, beat in milk, oil, vanilla, eggs and 2 tsp (10 ml) zest until batter thickens slightly, and 30 seconds. Mix in blueberries and almonds (if desired)
- Spread batter evenly in pan. Combine remaining suger, lemon zest and almonds (is desired) and press ontop of bread. Let stand for 10 minutes.
- Bake unitl load browns and a toothpick inserted into the centre comes out clean, about 55 – 60 minutes. Lay a sheet of foil over loaf after first 20-30 minutes of cooking to prevent over browning. Cool bread in pan on wire rack for 10 minutes, then remove from pan and cool completely on the wire rack.
Courtesty of Manitoba Pulse Growers Association
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