Gluten Free Blueberry Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 Cup Teff Flour1/2 Cup Brown Rice Flour1 t GF baking powder½ t xanthan gum1/8 t salt1 cup soy protien powder¾ stick unsalted butter (use Earth Balance for CF) softened½ cup fat free hazelnut creamer1/2 cup baking splenda1/2 cup egg whites, at room temperature1 T grated lemon zest 1 ½ cup fresh blueberries
Spray Pam in bread loaf pan
Mix together the GF flour mix, Protein powder, baking powder, xanthan gum and salt.
Cream the butter until white. Add the splenda and beat until fluffy, about 5 minutes. (yes- really for five minutes)
Add the eggs and mix well.
Add the lemon zest.
Add the dry ingredients in 2 parts, alternating with the milk.
**NOTE: The xanthan gum and protein powder will make the dough very thick as it incorporates, add a little more creamer or water to loosen the mixture back to a batter like consistency.
Do not over mix.
Gently fold in the blueberries.
Let the mix rest on the counter for 30 minutes.
Preheat the oven to 325 degrees and bake for one hour or until toothpick can be pulled out without any batter stuck to it.
For those of you interested in muffins you can use a muffin tin instead of a bread loaf pan.
Number of Servings: 12
Recipe submitted by SparkPeople user SCOTTISH_LACE.
Mix together the GF flour mix, Protein powder, baking powder, xanthan gum and salt.
Cream the butter until white. Add the splenda and beat until fluffy, about 5 minutes. (yes- really for five minutes)
Add the eggs and mix well.
Add the lemon zest.
Add the dry ingredients in 2 parts, alternating with the milk.
**NOTE: The xanthan gum and protein powder will make the dough very thick as it incorporates, add a little more creamer or water to loosen the mixture back to a batter like consistency.
Do not over mix.
Gently fold in the blueberries.
Let the mix rest on the counter for 30 minutes.
Preheat the oven to 325 degrees and bake for one hour or until toothpick can be pulled out without any batter stuck to it.
For those of you interested in muffins you can use a muffin tin instead of a bread loaf pan.
Number of Servings: 12
Recipe submitted by SparkPeople user SCOTTISH_LACE.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 172.3 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.9 g
- Protein: 21.0 g
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