Here is a recipe contributed by member Ian Bost. I’d like to shout out a big thank you to Ian for sharing the recipe, as many families are looking to modify their diet to accommodate gluten-intolerance and allergies, etc.
Ian has been experimenting with baking wheat-free fruit breads with different fruit from the Locavorious share. It sounds like he was most pleased with the results of this blueberry bread. I’ve heard it’s not so easy to just swap out one type of flour for another when trying to avoid wheat gluten, but Ian said he’s gotten used to making substitutions. His next project will be quick bread that is both vegan and wheat-free, for now here is wheat-free blueberry bread:
1 cup brown rice flour
1/2 cup buckwheat flour
1/2 cup tapioca flour
1/2 teaspoon xanthan gum
1 cup milk
1/4 cup butter
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp mace
1 cup Locavorious blueberries, thawed a bit.
1 tsp grated ginger
1 tsp lemon zest
1/4 tsp nutmeg
Preheat oven to 350.
Mash the blueberries, ginger, and lemon zest together; set aside.
Beat the egg, milk, and butter in a bowl.
Combine the flours and xanthan gum, then sift them, along with the sugar, baking powder, salt, mace, and nutmeg into a large bowl. Then add the egg mixture and beat it until blended. Next, stir in the mashed blueberry mixture.
Place batter in a buttered bread pan and bake for 40-45 minutes.