simple and Nourishing Recipes for every diet!

Gluten Free Blueberry Bread

This gluten free blueberry bread is light and fluffy, speckled with hints of vanilla bean, perfect with an extra smear of butter, and oh-so-reminiscent of summertime.

Gluten Free Blueberry Bread with a Paleo Option!

The idea for this gluten free blueberry bread came to me when I was sick with a nasty cold a few weeks ago. For some reason, when I’m sick I crave carbs, specifically bread, like nobody’s business, which is pretty unusual for me. I was thinking of doing muffins, only to find I don’t own a muffin pan, and decided that the best alternative would be working a muffin recipe into a quick bread instead! I worked off of this recipe from Gluten Free on a Shoestring, my favorite resource for gluten free baking. The first loaf came out great, though a little dense in the middle, so I made a few adjustments here and there which resulted in a light, fluffy loaf free of the graininess that typically makes up gluten free baked goods, with a delicious muffin-top type crust on the top.

After perfecting the gluten free version, I know I also wanted to try my hand at a Paleo version. I consulted one of my friends, Jess, over at Hold the Space for help with baking with the large bag of Cassava Flour that had been sitting in my pantry for FAR too long, made a few tweaks to the recipe, and it worked like a charm! The resulting bread was light and fluffy just like the original version and held together well.

Gluten Free Blueberry Bread with a Paleo Option!

So why two versions of this gluten free blueberry bread? I really want to make sure I am making recipes for EVERYONE when I make something for this site. The gluten free version is a great option for those of us who tolerate occasional gluten-free grains, are low FODMAP, or low oxalate, and dairy free. While grain free baking has come a long way, it is still centered around almond, coconut, and cassava flours. Almond and cassava are both higher in FODMAPs, and coconut flour can be upsetting to many people’s stomachs, which is why I lean toward gluten free baking instead!

Also, gluten free baking mixes have come a LONG way in the last few years and it makes baking so much easier than it used to be. Remember the days of buying 7 different flours plus xantham gum and psyllium husk just to make a cookie? I’m so glad to say that is no longer the case. My go-to flour is Cup4Cup, Better Batter also makes a fantastic mix, and I’ve heard great things about Bob’s Red Mill 1:1 flour. Try them out, and decide on your favorite!

Gluten Free Blueberry Bread with a Paleo Option!

Gluten Free Blueberry Bread with a Paleo Option!
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Gluten Free Blueberry Bread

Gluten Free & Paleo Blueberry bread is light and fluffy, speckled with vanilla beans, and the perfect accompaniment to a summer breakfast!

Ingredients

For the Gluten Free, Low FODMAP Version:

  • 1 3/4 Cup Gluten Free All-Purpose Flour (Cup4Cup, Better Batter, etc.)
  • 1/4 Cup Arrowroot Starch (may sub tapioca starch)
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla Bean Powder
  • 8 Tbs Butter, melted (substitute coconut oil for dairy free)
  • 2 Large Eggs
  • 1/2 tsp Vanilla Extract
  • 1/3 Cup Full Fat Coconut Milk
  • 1/3 Cup Almond Milk
  • 2 Tbs Lemon Juice
  • 3/4 Cup Maple Syrup (may substitute honey)
  • 1 1/2 Cup Blueberries

For the Paleo Version:

  • 1 1/4 Cup Cassava Flour
  • 1/4 Cup Arrowroot Starch (may sub tapioca starch)
  • 1.5 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla Bean Powder
  • 1/4 Cup Coconut Milk
  • 2 Tbs Water or Almond Milk
  • 1 Tbs Lemon Juice
  • 5 Tbs Butter, Melted (may substitute coconut oil)
  • 1/2 Cup Maple Syrup (May substitute honey)
  • 1/2 tsp Vanilla Extract
  • 1 Large Egg

Instructions

  1. Preheat oven to 350 degrees. 

  2. Add all dry ingredients in a large bowl (flour through vanilla bean powder). Whisk to combine. 

  3. In small bowl or cup, combine coconut milk, almond milk, and lemon juice. 

  4. Create a well in the dry mixture and add in the coconut milk mixture, melted butter, maple syrup, vanilla extract, and eggs. 

  5. Beat with an electric mixture until dry ingredients are fully incorporated. 

  6. Grease an 8x4 inch baking pan with additional butter or line it with parchment paper. Fill the pan 3/4 of the way with the batter. 

  7. Bake for 50 minutes for the Paleo version and at 70 minutes for the gluten free version. 



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