Gluten Free Dairy Free Lemon Blueberry Yogurt Bread
As a bonus, blueberries are in season and on sale in most areas. I am baking up a few extra loaves to tuck into my freezer for my family to enjoy later on in the summer. I might even bake it up as muffins (if you try that, be sure to adjust the baking time). I hope you enjoy this breakfast bread as much as we did!(Angela) I know you are all planning your barbecue meals and cookout treats for Forth of July, but here is a great breakfast bread for your holiday. Filled with plump blueberries and topped with a tangy lemon glaze, Gluten Free Dairy Free Lemon Blueberry Yogurt Bread is a fun delicious start to your day anytime. I plan on serving this with poached eggs and fresh strawberries for a red, white and blue breakfast. Yum!
Lemon Blueberry Yogurt Bread
Author/Source:
Suzanne @ you-made-that.com
Ingredients:
- 2/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup corn starch
- 2 tablespoons potato starch
- 2 teaspoons potato flour
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon xanthan gum or guar gum
- 1/2 teaspoon salt
- 1 cup plain gluten and dairy free yogurt (I used coconut yogurt)
- 1 cup sugar
- 3 large eggs 0r egg substitute
- 4 tablespoon finely grated fresh lemon zest
- 1/2 teaspoon gluten free vanilla extract
- 1/3 cup oil
- 1 1/2 cups blueberries
- 1 tablespoon cornstarch
- 1 cup powdered sugar
- 2 1/2 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan; dust with extra rice flour, tapping out excess. Set aside.
In a bowl, whisk together gluten free flours, baking powder, xanthan gum, and salt; set aside.
In another bowl, whisk together the dairy free yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the second measure of cornstarch, and fold them into batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
To make the lemon glaze, whisk together powdered sugar and lemon juice. The mixture should be thick but pourable. Pour the lemon glaze over the top of loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Freezing Directions:
After bread is cooled, wrap well. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Eat at room temp or heat through.
Servings: 8
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Tip My Tuesday at Tip Junkie
[...] week I share Gluten Free Dairy Free Lemon Blueberry Yogurt Bread at Once a Month Mom from the upcoming August 2012 Gluten Free Dairy Free OAMM freezer menu. It is [...]
this recipe looks amazing… however, I’m curious. If I wanted to make it non-gluten free, what changes would I make to it? thanks so much for your reply.
We are working on that. . .
What is the difference between potato starch and potato flour? I have only been able to find potato starch. Is there a substitute for this particular recipe?
Potato starch is only the starch from the potatoes, like you would find at the bottom of a bowl of shredded potatoes after rinsing… Potato flour is basically dried ground potatoes. You could use instant potato flakes to replace the potato flour (like for instant mashed potatoes), being sure the one you use is gluten and dairy free. Let me know if you have more questions. :)
I’m new to the whole gluten free baking thing and find myself way too buys to do recipes that require so many different flours (twin 28 month olds at home). Can I just use an all purpose gluten free flour in place of all the flours?
Thanks!
If you do use and all purpose GF mix, use one that is not a bean base one in this recipe as that should have better flavor matching. Also, if the mix already contains xanthan or guar gum do not add that. I am not sure how it will work out, so if you try it let us know what you used and how it worked for you. We would love to know the results! :)
I made this… and I had to modify it slightly (bc I used all purpose instead of the sorghum and therefore decreased the amount of xantham gum)—I was worried because I have done a little reading about the differences between all the flours. I also used regular dairy yogurt. But I cannot tell you how IMPRESSED I am! My family wanted to devour it! The texture was fabulous! This was my first real genuine gf baking effort, so I’m genuinely encouraged by it! THANK YOU!
That is so great to hear! Congrats on your success. Here is to many more! :)
DO you think I could use soya buttermilk instead (1TBSP lemon juice and one cup of soya milk) instead of having to go out and buy some coconut or other type of dairy free yogurt? Sheesh . . . a small little container costs over $5 ! THis looks so amazing ! I think I have found the recipe to try now that I have added eggs back in my diet !!! Oh, i LOVE EGGS LOL
Yes Farzana that works just fine.