gluten free Blueberry lemon bread

Description:

This Gluten-Free Blueberry Lemon Bread is a moist, tender loaf bursting with fresh blueberries and tangy lemon flavor. It’s perfect for breakfast, dessert, or a midday snack. This recipe is also dairy-free, making it ideal for those with dietary restrictions.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup coconut oil (melted) or any neutral dairy-free oil
• 1/2 cup coconut sugar (or granulated sugar)
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (tossed with 1 tablespoon of gluten-free flour to prevent sinking)

Lemon Glaze (Optional):

• 1/2 cup powdered sugar (optional)
• 1 tablespoon lemon juice
• 1 tablespoon almond milk (or other dairy-free milk)

Equipment:

• Loaf pan (8×4 or 9×5)
• Mixing bowls
• Whisk
• Spatula

Instructions:

Preparing the Batter (10 minutes):

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   • In a separate large bowl, whisk the eggs, melted coconut oil, and coconut sugar until smooth. Stir in the almond milk, lemon juice, lemon zest, and vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in Blueberries:
   • Gently fold the blueberries into the batter, ensuring they are evenly distributed.

Baking the Bread (50-55 minutes):

6. Pour and Bake:
   • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Bread:
   • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Glaze (5 minutes):

8. Make the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar, lemon juice, and almond milk until smooth. Drizzle the glaze over the cooled bread.

Serving:

9. Slice and Serve:
   • Slice the bread and enjoy! This bread pairs well with tea or coffee.

Total Time:

• Preparation Time: 10 minutes
• Baking Time: 50-55 minutes
• Total Time: 1 hour 5 minutes

Nutritional Information (per serving, based on 10 slices):

• Calories: 200-220
• Total Fat: 10g
  • Saturated Fat: 7g (from coconut oil)
• Cholesterol: 35mg
• Sodium: 150mg
• Carbohydrates: 28g
  • Fiber: 2g
  • Sugars: 14g
• Protein: 3g

Notes:

• Flour Blend: Make sure to use a gluten-free flour blend that contains xanthan gum or another binding agent to ensure a good texture.
• Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to avoid excess moisture.

Tips:

• Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: This bread freezes well! Wrap it tightly in plastic wrap and store in a freezer bag for up to 3 months.

This Gluten-Free Blueberry Lemon Bread is the perfect balance of sweet and tangy, with a soft, fluffy texture. It’s ideal for those avoiding gluten and dairy while still craving a delicious baked treat!