Lemon-Blueberry Bread - GF

I am so excited to share this one with everyone! First of all, this is my first time making a gluten free bread. Second, I was so excited about this recipe because it has less carbs than "normal bread." Meaning the main ingredient in this bread is actually full-fat yogurt instead of flour! I also cut down on the carbs by using Stevia instead of sugar. Also, I don't know about you but we absolutely love all things citrus!

1 1/2 c gluten-free all purpose flour

1 c plain full-fat yogurt (traditional Greek Gods yogurt)

1 c Stevia

2 tsp baking powder

1/2 tsp salt

3 eggs

2 tsp lemon zest (~2 lemons)

1/2 tsp vanilla extract

1/2 c macadamia nut oil

1 1/2 c blueberries (I used fresh)

Lemon Syrup:

1/3 c fresh lemon juice (~2.5 lemons)

1/3 c Stevia Lemon Glaze:

1 c confectioners sugar

2 tbsp fresh lemon juice (~.5 lemon)







METHOD:

Preheat oven to 350 degrees F. Using a paper towel and your choice of oil (macadamia nut, coconut, lard) grease a 9 x 5 pan. In a medium bowl mix together flour, baking powder and salt. In a separate large bowl mix together yogurt, sugar, eggs, lemon zest, vanilla extract, and oil. Slow mix in the dry ingredients to the wet ingredients. Then very gently fold the blueberries into the batter. Pour the batter into your pan and bake for 55 minutes or until a toothpick interred into the bread comes out clean. Remove from the oven and let cool for at least 15 mins in the pan. I am serious about this part. Usually you can ignore this but if you don't there could be a chance that you will lose the bottom of your bread in the pan! (Like I did!) While your bread is cooling make the lemon syrup on the stove in a small saucepan on medium-low heat. Combine both ingredients and let cook for about 5 min. After it's pretty cool remove to a cookie sheet or cutting board or cookie sheet. Poke holes with a tooth pick all over your bread and then brush the syrup onto the bread. Let it soak in for a couple of minutes then repeat the process. In a small bowl combine the ingredients for the glaze. You should add enough lemon juice so that the mixture is thickish but still pourable. Spoon the glaze onto the bread and make it look nice and pretty! Enjoy!!

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I was really nervous making a gluten free bread without using a gluten free recipe. For most of the recipes that I try; I use a 1:1 ratio of gluten flour to gluten-free flour. From what I've read this shouldn't necessarily work but I've stuck to my all purpose gluten free flour mixture and have always used the 1 to 1 ratio and it's never not worked. That's not to say that it couldn't possibly turn out better but for now it works so I'm not going to switch it up. I had the same results with this bread recipe as well!Now I should mention that this isn't going to be your typical type of bread that you can slice and stick in a toaster. It is definitely very moist bread (which is expected from the yogurt) that isn't the strongest in holding together. This recipe would also make great cupcakes too if you wanted to make it with more individual serving sizes. Because it worked out so well I am planning on doing the toaster type bread in the next couple of weeks to see if I can make that turn out well.I've been craving some gluten free grilled cheese and if anyone has ever tried gluten free bread pre-made from a grocery store it does not taste the best. Some of you might have been lucky enough to find some. However, I've yet to find a successful gluten-free store-bought bread that compares to a good ol' gluten-filled loaf of bread from the bread isle. Anyways...I've chatted way more than I normally do and it's kind of a lengthy recipe so lets delve into it!Bread: