1 1/4 cup GF flour mix (see recipe below)
1/2 cup almond flour
1 tsp. baking powder (clabber girl is gluten free)
1/2 tsp. xanthan gum
1/4 tsp. salt
3/4 stick of butter
1 cup sugar
2 eggs
1 TBSP lemon zest
1/2 cup warm milk
1 1/2 cup fresh blueberries
1. Lightly prepare a bread loaf pan with butter or shortening and line the bottom with parchment paper.
2. Combine the GF flour mix, almond flour, baking powder, xanthan gum and salt together in a bowl and set aside.
3. Cream the butter until white, add the sugar and beat until fluffy, about 5 minutes. (yes- really for five minutes) (hey, no kiddin', 5 minutes)
4. Add the eggs one at a time and mix well, add lemon zest, add dry ingredients in 2 stages alternating with the milk, do not over mix or loaf will be tough, gently fold in the blueberries, cover and let the mix rest on the counter for 30 minutes, preheat oven to 325 F while mix is resting.
5. Bake in middle of oven for approx one hour, check loaf with cake tester or toothpick during last 10 minutes.
6. Place parchment or wax paper under cooling rack on counter, remove loaf from bread pan and place on cooling rack, pour lemon sauce over loaf while still warm.
Lemon Sauce
- 1/3 cup sugar
- 3 T lemon juice
Bring to a boil in a non aluminum pot
Rebecca Reilly’s Basic Gluten Free Flour Mix
- 2 cups brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch