Wednesday, October 12, 2011

Allergy Free Blueberry Bread

Blueberry Bread

This has become a favorite snack at our house.  The kids have been known to eat an entire mini-loaf all by themselves in one sitting.  And let's be honest, I have been known to do that too...

Blueberry Puree
1/2 cup blueberries
1/4 cup sugar
Cook the blueberries in the sugar over low heat until they thicken.  Put in food processor to make blueberry puree.  Start this step first as the blueberries take a little while to thicken.  Once the puree is ready, set aside for the last step.  You could, of course, use whole blueberries in the bread, but I find they sink to the bottom and my kids hate "chunky things" in their bread.

Blueberry Bread 
1 1/2 cups flour blend (4 cups rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
1 tsp salt
3/4 tsp xanthan gum
1 tsp baking powder
1/8 tsp cinnamon
1 cup sugar
1/2 cup rice milk
1/3 cup shortening melted (Spectrum shortening or Earth Balance Buttery Spread)
3 tsp egg replacer mixed with 4 T rice milk
1 tsp lemon zest
2 T lemon juice

Stir dry ingredients together.  In separate bowl mix the wet ingredients together well.  Slowly add the flour mixture, stirring just until blended.  Pour half the batter into 4 greased mini loaf pans (You could use one giant loaf pan but that giant loaf has a hard time staying together....).  Add the blueberry puree and, using a toothpick, swirl through the batter.  Add remaining batter and smooth the top.  

Bake at 350 for 25 minutes.  Let cool in loaf pans.

Now, my oven doesn't always cook consistently so you will want to check the bread.  I need a new oven...or maybe double ovens.  And use a toothpick or a cake tester.  This bread doesn't brown on top so it can be difficult to tell when it is fully cooked. 

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