Tuesday, September 17, 2013

Gluten Free Lemon Blueberry Oatmeal Bread

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Gluten Free Lemon Blueberry Oatmeal Bread:

In a Medium bowl mix together with a whisk:
1 Cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 ½ Cups Gluten Free Flour (***See Foot Note***)
1 Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt

In a Kitchenaid Mixer with a Paddle add and mix together:
1 ½ Cups Plain Yogurt
1/3 Cup Vegetable Oil
2 Eggs
1 tsp. Lemon Extract

Slowly add the dry ingredients in with the wet ingredients, on low speed so the flour does not puff out.
Mix just until combined. Do not over beat the Bread

Add and mix in:
Zest of one Lemon

In a small bowl add:
1 ½ Cups Fresh Blueberries
Sprinkle on a little bit of Gluten Free Flour and toss around. This keeps the blueberries from sinking to the bottom on the bread.

Gently fold the Blueberries into the batter using a rubber spatula.

Pour the Bread into a 9X5 loaf pan that has been sprayed with Cooking spray.

Sprinkle the top of the Bread Batter with about 1-2 Tbl. Gluten Free Oats.

Bake the Bread in a Pre-heated 350* Oven
Take about 60-70 minutes to bake.
Or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Bread is done.

Cool the bread in the pan on a wire rack for 10 minutes.

After 10 minutes remove the bread from the pan and cool completely on a wire rack before slicing.

Store the bread in the Refrigerator. It will stay fresh for a couple of days. Or you can slice and wrap individually in plastic wrap and store in a Zip-lock bag in the Freezer.


(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


Kitchenaid Mixer:

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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