Gluten-Free Blueberry Lemon Bread

Ingredients

• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs 2 large eggs
• 3 tbsp melted unsalted butter or neutral oil 3 tbsp melted unsalted butter or neutral oil
• 0.5 cup fresh or frozen blueberries 0.5 cup fresh or frozen blueberries
• 1 tbsp lemon zest 1 tbsp lemon zest

Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening and flavor.

2. 2

   In a separate medium bowl, whisk together the warm milk, large eggs, and melted butter or oil until the mixture is smooth and well emulsified. The liquid should be slightly warm to the touch, not hot, to avoid cooking the eggs.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, forming a thick, somewhat sticky batter. Be careful not to overmix, as this can toughen the bread. The batter will be thicker than conventional batter due to the absence of gluten.

4. 4

   Gently fold in the fresh or frozen blueberries and the lemon zest until they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them beforehand, as this can prevent them from bleeding too much color into the batter.

5. 5

   Spoon the batter into a greased and floured (with GF flour) 9x5 inch loaf pan, spreading it evenly. You can also line the pan with parchment paper for easier removal. Let the batter rest in the pan for about 10 minutes at room temperature before baking.

6. 6

   Bake in a preheated oven at 375°F (190°C) for approximately 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the top is a deep golden brown. If the top begins to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking. Allow the bread to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.