loaf

Gluten Free Blueberry Loaf

You’re going to Love this Delicious Gluten Free Blueberry Loaf Recipe. It’s a Moist Bread that tastes like a Blueberry Muffin. It isn’t too sweet and is just loaded with juicy Blueberries. It’s an easy recipe that can be made in one bowl and whipped up in a couple of minutes.

To make this delicious Gluten Free Blueberry Loaf you, whisk the egg in a large bowl, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream.

Then, stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

Spoon into a greased bread pan. Bake for 35 – 40 minutes. Let Cool Completely before removing from the pan.

Gluten Free Blueberry Loaf

To make this tasty Gluten Free Blueberry Loaf,  I used Fresh Blueberries but you could also use Frozen. You could also substitute the Blueberries for Raspberries, Strawberries, Cherries or Apples and Cinnamon.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Blueberry Loaf

Ingredients 

1 Egg

3/4 Cup Sugar

1/4 Cup Melted Butter

1 Cup Sour Cream

1 3/4 Cups Rice Flour

1/2 Cup Potato Starch (or Tapioca Starch or Corn Starch)

2 Tsp Baking Powder

1 1/2 Cups Blueberries

Directions

1. Pre Heat oven to 350 F.

2. In a large bowl whisk the egg, then add the sugar and whisk for a little longer. Sir in the melted butter, then the sour cream. Stir in the rice flour, potato starch and baking powder. Mix until a smooth batter forms. Then gently fold in the blueberries.

3. Spoon into a greased bread pan. Bake for 35 – 40 minutes.

Note: Let Cool Completely before removing from the pan.

This Recipe Makes 1 Gluten Free Blueberry Loaf.

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If you liked this recipe for Gluten Free Blueberry Loaf you may also like these recipes for:

Gluten Free Perogies

Gluten Free Butter Pie Crust 

Low Carb French Toast Casserole 

Keto Sausage Rolls 

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Gluten Free Blueberry Loaf