Blueberry Bread

Gluten Free, Dairy, Egg, Nut, and Soy Free

I ran across this recipe on a blog called The Food Allergy Mama. I changed it just a bit of course, making it gluten free for starters. It was delicious and the Schnappi ate it all up! I think I want to play around with it some more and maybe add some gluten free oats to give it more substance. The bread should actually be called orange blueberry bread since it had a very distinct orange flavor. Either way though it is great!


1/2-cup vegan and soy free Earth Balance, melted

3 tablespoons water

1/2-cup coconut milk

1-teaspoon vanilla extract

2 tablespoons grated orange zest

2⁄3 cup orange juice

3 cups Gluten Free Flour mix ( I used King Arthur’s GF APF)

3⁄4 cup granulated sugar

1-tablespoon baking powder

3/4-teaspoon salt

1/4-teaspoon baking soda

1-cup blueberries, fresh or frozen


Preheat oven to 350ºF, and lightly coat a 9×5×3-inch loaf pan with canola oil (or oil of your choice).

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted “butter”, water, coconut milk, orange zest, and orange juice until thoroughly combined.

In a medium bowl, combine the GF flour, sugar, baking powder, salt, and baking soda with a wire whisk. Add the dry mixture to the wet mixture, and stir with a rubber spatula until just combined. Fold in the blueberries.

Pour the batter into a prepared loaf pan, and bake for 55 to 60 minutes, or until the top is golden brown. Cool completely before slicing.


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