Blueberry Bread
I found this quick bread on the site www.cookingbread.com which has quite a few good recipes for gluten free breads from scratch. I substituted 1 3/4 cup of my gluten free flour blend for the four various flours/starches and it worked out fine.
* 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 baking powder
* 1 tsp baking soda
* 1/2 tsp sea salt
* 1 1/4 cups vanilla soy milk
* 1 tsp vinegar
* 1/4 cup oil
* 3 eggs
* 1/2 cup honey
* 1 1/2 cups fresh blueberries
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 soy milk, oil, beaten eggs, vinegar and honey. 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 9×5 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. You may need to cover top with foil for the last 10-15 minutes to keep it from getting too dark. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting.
