Wednesday, March 14, 2012

Gluten Free

Gluten Free

An estimated 3 million Americans suffer from Celiac disease, an intolerance to certain proteins that are found in wheat, rye and barley, along with breads that are manufactured using these grains. So, for these people wheat is nothing but trouble. A substitute for wheat must be used, like corn...


  • 3/4 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/4 cup potato starch
  • 1/4 cup arrowroot starch
  • 1 1/2 tsp xanthan gum
  • 2 tsp GF baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/4 cups vanilla soya milk
  • 1 tsp vinegar
  • 1/4 cup oil
  • 3 eggs
  • 1/2 cup caramelized bakers honey or other liquid honey
  • 1 1/2 cups fresh blueberries

Method: This Honey Blueberry Gluten Free Bread is in a step by step cooking class or go to the printable recipe card

In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometer is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting.
Source: CookingBread.Com 

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