Updated: Feb 10, 2021
So today I took the original recipe that I normally use for this and converted it to Gluten and Dairy free. It smells so good and taste really nice. I am attaching the recipe. If you try let me know what you think?
Maple Lemon Blueberry Bread
⅓ cup melted lactose free butter.
1 cup white sugar
3 tablespoons lemon juice
2 large eggs
1 ½ cups gluten free flour
*¼ teaspoon of gluten free Xanthan Gum foe every cup of flour
1 teaspoon baking powder
1 teaspoon salt
½ cup Lactose free milk (can be replaced with soy milk, almond or coconut milk)
2 tablespoons grated lemon zest
½ cup chopped walnuts and or pecans.
1 cup fresh blueberries
2 tablespoons lemon juice
¼ cup icing sugar
2 tablespoons of Maple Flakes
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 9x5 or 8x4 inch loaf pan, which ever one you have.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze and sprinkle the maple flakes over the glaze while still wet. Cool on a wire rack.
*In gluten-free baking, we need xanthan gum to provide elasticity and stickiness in the baking. Since there is no gluten in the flour, it needs something that acts as the binding agent for the flour, it helps hold onto some moisture, and helps give the baked good some structure. I ordered my Gluten free Xanthan Gum from amazon, link below. https://www.amazon.ca/gp/product/B07CJKMW5Q/ref=ppx_yo_dt_b_asin_image_o07_s01?ie=UTF8&psc=1