Gluten Free Blueberry Lemon Loaf (Eating the Alphabet)

It has taken me years to realize just how much I love lemon desserts. I sometimes even love lemon more than chocolate! In the time that I have been baking gluten free, I have found that more assertive flavors really help to make something gluten free taste like the “real” thing. It is great timing that I am on a lemon kick right now, it seems to work really well for gluten free. So when I decided that I wanted to take part in the Eating the Alphabet challenge, and saw that B would be one of the options for the month, I thought I would take on blueberries, and we all know that blueberry and lemon make a great combination.

There are a couple of things that are very important for this lemon bread. The first is to toss the blueberries in a little bit of flour, so keep them from sinking. I forgot this step, and as a result, all of my blueberries sunk to the very bottom. Also, the lemon glaze is key to making this bread fantastic. It adds a wonderful tangyness, and brightens up the whole thing.

Blueberry-Lemon Loaf

Adapted from Girl Cooks World

3/4 cup plus 2 Tablespoons rice flour, divided
3/4 cup sorghum flour
1/2 cup potato starch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil
1 cup sugar
3 large eggs
grated zest of 1 lemon
Juice of 1 lemon
1/2 cup milk
1 cup fresh or frozen blueberries

Glaze:
2 Tablespoons lemon juice
1/4 cup granulated sugar

Preheat oven to 350 degrees.  Butter or grease a standard-sized loaf pan.

Combine 3/4 cup of the rice flour, the sorghum flour, potato starch, baking powder, and salt in a medium bowl and stir to combine.

In a large bowl, mix the canola oil, sugar and eggs.  Stir in the lemon zest and juice.  Add the flour mixture alternately with the milk and stir thoroughly to combine.  Mix the blueberries in a small bowl with the 2 Tablespoons of rice flour and stir lightly to coat the blueberries.  Gently fold the blueberries into the batter.   Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until the top turns a light golden brown and a toothpick inserted in the center comes out clean.  Remove from oven and let cool for 10 minutes and then turn out onto a wire rack.

Make the glaze by combining the lemon juice and granulated sugar and stir to combine in a sauce pan over medium heat. Let cook until the sugar is completely dissolved.  Pour or brush the glaze over the top and sides of the loaf.

 

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7 thoughts on “Gluten Free Blueberry Lemon Loaf (Eating the Alphabet)

  1. Kristen says:

    I really like sorghum flour. Before I went gf, I experimented with it a little, but now, it’s one of my favorite ingredients. That loaf looks great.

  2. um, this sounds amazing! I will have to show my mom she is a blueberry nut!

  3. We just switched my littlest one to a GF diet. I am just getting used to working with the flours. Did you use white or brown rice flour…I’m learning there is a difference, but I’m not sure what yet ;)

    Thanks for sharing this!

    • Emily says:

      I used white rice flour for this. If I am doing something that needs to be light and fluffy, with a delicate flavor, I like to use white rice flour. But brown rice flour is more healthy, so it is a good way to sneak a little more nutrition in to baked goods. I would feel safe using it in things like brownies, crumble toppings, anywhere you are using oats.

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