Thanks for the recipe!Gluten Free Lemon Blueberry Bread
It uses the common white rice, brown rice, tapioca, and potato gluten free flour mix. I used an all brown rice, tapioca, potato mix I made because it's what I had handy. I think Namaste or Bob's 1 to 1 would work fine so long as you changed or eliminated the xanthan, salt, and/or baking soda as needed.
(let me know it it's too blurry so I can take another pic)
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All three were baked on the middle rack (I have 3) in the middle of the oven for the full 60 minutes. The silicone pan one got a tiny bit overbrowned on the bottom corners of the loaf. It also did not rise as well. The metal pan loaves rose up over 1 & 1/2 inches whereas the silicone loaf rose only about 3/4 inch or less. Probably due to the heat conductivity differences.
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Pretty tasty. Not overly sweet with a nice balance of lemon to blueberry.
A lemon glaze would have been terrific, but I'm trying to cut sweets where I can so did not do a glaze. It's plenty moist and delicious all by itself and has a nice almost crispy crust from the amount of sugar.
Would go perfect with a cup of coffee, tea, or whatever brunchy get together one might be having.
Couple of things I changed... I used big fat frozen blueberries, thawed. I swapped in some splenda for some of the sugar, and I used a stand mixer and made all three batches together. Also my pans were an inch bigger all the way around than what the recipe called for.