Gluten Free Blueberry Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten Free Blueberry Bread calories by ingredient
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This is a gluten free, mostly casein free (ensure creamer is casein free) Blueberry bread recipe. This is a gluten free, mostly casein free (ensure creamer is casein free) Blueberry bread recipe.
Number of Servings: 12


    3/4 Cup Teff Flour

    1/2 Cup Brown Rice Flour

    1 t GF baking powder

    t xanthan gum

    1/8 t salt

    1 cup soy protien powder

    stick unsalted butter (use Earth Balance for CF) softened

    cup fat free hazelnut creamer

    1/2 cup baking splenda

    1/2 cup egg whites, at room temperature

    1 T grated lemon zest

    1 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.

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