Lemon Blueberry Quick Bread ~ Gluten Free

Lemon Blueberry Quick Bread ~ Gluten Free

Gluten Free Lemon Blueberry Quick Bread is simple to make and so delicious.

If you are not Gluten Free you can use All Purpose Flour. You can also make Gluten Free Muffins with this Batter.

I hope you give these easy recipe a try.

ENJOY!

Lemon Blueberry Bread ~ Gluten Free 

Preheat oven to 350* Fahrenheit

In a medium bowl whisk together ~

1-1/2 Cups Gluten Free Flour (I used Bob's Red Mill 1 to 1 Gluten Free Flour)

2 tsp Baking Powder

1/2 Tsp Salt

In a Stand Up Mixer with a Paddle add ~

1 Cup Greek Yogurt

1 Cup Sugar

3 Eggs Slightly beaten with a fork

2 tsp Lemon Zest

1 TBL Lemon Juice

1/2 tsp Vanilla Extract 

1 Cup Vegetable Oil

Mix on low just until combined

Using a Rubber Spatula fold in the Dry Ingredients just until combined

In Bowl add ~

1 Cup Frozen or Fresh Blueberry's

Toss with 1 TBL Gluten Free Flour

Using a Rubber Spatula fold in the Blueberry's just until combined

Grease or Spray a 9X5 Loaf Pan

Pour the Batter into the Loaf Pan

Bake 55-65 minutes or until done

I use a digital thermometer, when it reaches an internal temperature of 205-210* the Bread is done

Cool in the pan in a wire rack for 10 Minutes

Remove from the pan and place on the wire rack.

Completely cool before Cutting and Serving.

Optional ~ (I find the bread sweet enough, I don't add a glaze)

To make a Glaze ~ 

Using Confectioner Sugar with a little Lemon Juice. Whisk together

and pour over the Cooled Bread

If you would like Muffins ~

Grease or use Muffin Tin Liners

Fill 2/3 Full

Bake 20-25 Minutes or until Done

Cool for 5 minutes. Remove from the Muffin pan and cool completely on wire rack

The Bread stays fresh for several days.

The Bread and Muffins can be frozen. I slice the Bread and wrap each piece individually, and same for the Muffins. Store in a Container or Ziplock Bag

VIDEO CHAPTERS:

0:00 Intro ~ Baking a Gluten Free Lemon Blueberry Quick Bread

0:10 Medium Bowl whisk Gluten Free dry Ingredients together

0:20 Using a KitchenAid stand mixer ~ Mix Sugar and Combine Wet Ingredients

0:33 Using Paddle Attachment ~ Mix on Low Speed

0:43 Fold Dry Ingredients in with a Rubber Spatula ~ Fold in Blueberries

0:58 Preheat oven to 350* Fahrenheit ~ Pour Batter into a Loaf Pan

1:08 How to make Gluten Free Lemon Blueberry Muffins

1:27 Bake Bread for 65 Minutes ~ Use a Digital Thermometer 

1:51 Remove bread from Pan and Cool on a Wire Rack

2:06 Bread is Moist and delicious

2:13 Outro

Gluten Free Honey Oat Beer Bread

A soft, moist and slightly sweet Quick Bread. This bread is great for breakfast with softened butter or Toasted with butter.


Gluten Free Honey Oat Beer Bread:


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


In a Large bowl, whisk together:
2 Cups Gluten Free Flour (***See FOOTNOTE***)
1-1/4 Cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 tsp. Xanthan Gum
1 Tbl. Baking Powder
1 tsp. Salt

In a Medium Bowl, Whisk together:
1 Bottle Gluten Free Bard's Beer
3 Tbl. Honey
1 Egg

Add the Liquid ingredients to the dry ingredients using a Wooden Spoon. Mix until combined.

Pour the Batter into a Sprayed 9X5 Loaf Pan, spread out evenly with a Rubber Spatula.

Drizzle the Batter with:
¼ Cup melted Butter

Bake in a preheated 375* oven for 35-45 Minutes or until a digital thermometer inserted into the center reaches 205*.

Let the Bread cool in the Pan for 5 minutes, remove and cool on a wire rack.

I like my bread with a little bit on softened butter. My Husband likes his toasted  then spreads on some butter.

ENJOY!!


(***FOOTNOTE***)

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, rolls, buns 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.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



Recipe from:
http://www.delightglutenfree.com/

Gluten Free Cranberry Blueberry Bread

Gluten Free Cranberry – Blueberry Bread

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Cranberry – Blueberry Bread


In a Medium bowl whisk together:
3 Cups. Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt


Using a stand mixer with a paddle add and cream well:
1 Cup Granulated Sugar
½ cup. Softened Butter
Scraping down the bowl if needed.

With the mixer on slow speed add and mix well:
2 eggs
1 Cup Milk, slowly
2-3 tsp. Orange Extract
Scraping down the bowl if needed.

With the Mixer on slow speed add:
The flour Mixture a little bit at a time, blending well, scrap the bowl.
Add the Zest of 1 Orange and mix for a couple of seconds and scrap the bowl.


In a medium bowl toss together:
1 Cup Whole Fresh or Frozen Cranberries (They do not need to be thawed)
1 Cup Fresh or Frozen Blueberries (They do not need to be thawed)
Toss the Berries with a little bit of Gluten Free Flour. This will keep the Berries from sinking to the bottom. Use a rubber spatula and gentle fold the berries into the batter.


Spray a 9X5 Pan with Cooking Spray
Pour the Batter into the Pan and spread out evenly.

Bake in a preheated 375* Oven
For approximately 1 hour and 20-30 Minutes or until a digital thermometer inserted in the center reaches an internal temperature of 210*.
Cool in the Pan for 5 Minutes them remove and completely cool on a wire rack.
This bread stayed fresh for 5 days.

ENJOY!!!


(***FOOTNOTE***)

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, rolls, buns 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.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/



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Canon PowerShot SX230 HS

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