Gluten-Free Lemon Blueberry Bread (Dairy-Free)

Easy Gluten-Free Lemon Blueberry Bread (Dairy-Free): Try this gluten-free lemon blueberry bread moist, flavorful, and dairy-free! Perfect for breakfast, snack or dessert. Add extra lemon glaze for a zesty twist! With just the right amount of Easy Gluten-Free Lemon Blueberry Bread (Dairy-Free) can be classified as all-time moist and juicy treat. This sweet blueberry makes a great breakfast dish or an afternoon tea snack or simply have it as a dessert any time of the day. I suggest that you pour additional lemon glaze for the people who prefer more lemon kick with their cakes. And yes, it is completely free of dairy. So, go ahead and make a loaf or two and spread it across all friends and family! Course: Gluten Fee, Dessert Cuisine: American

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, line it with parchment paper, and place the oven rack in the middle.

• In a large bowl, mix together the sugar and lemon zest. Rub them with your fingers until the sugar feels slightly wet and smells like lemon.

• Add eggs into the bowl and whisk until the mixture is light and frothy.

• Stir in the dairy-free yogurt and vanilla extract, mixing well.

• Sift in the gluten-free flour, xanthan gum (if using), and baking powder. Whisk until everything is combined.

• Gently fold in the melted butter with a spatula until the batter looks shiny.

• Carefully fold in ¾ cup of blueberries, spreading them evenly throughout the batter.

• Pour the batter into your prepared loaf pan.

• Sprinkle the remaining ¼ cup of blueberries on top.

• Bake for 40 to 50 minutes on the middle rack, until the loaf is golden brown and a toothpick inserted in the center comes out clean.

• Bake for 40 to 50 minutes on the middle rack, until the loaf is golden brown and a toothpick inserted in the center comes out clean.

• While the bread cools, whisk together the melted butter, powdered sugar, and lemon juice until smooth.

• Drizzle the lemon glaze over the cooled loaf and let it set for a few minutes.

• Once the glaze is set, slice the lemon blueberry loaf and enjoy

Recipe Notes + Substitutions

1. 1. Gluten-Free All-Purpose Flour: A great gluten-free flour is made with lighter flours and starches. Examples are rice flour, tapioca starch, potato starch, or cornstarch. These will be helpful in your quest for a light texture in your baked goods. Do not use gluten-free blends that have heavier flours in them, such as garbanzo bean flour; it tends to make the bread dense. If you have no gluten sensitivity, use regular wheat flour in the same amount.

2. Xanthan Gum: This is a gluten substitute for gluten-free flours and helps the ingredients bind together. In case your gluten-free flour blend does not already include it, add xanthan gum. 3. Baking Powder: Since there is no other leavening agent that is used in this quick bread recipe other than baking powder, make sure that this is high on your list. It has been made gluten free certified baking powder for people who are Celiac and or gluten intolerant. 4. Sugar: I used white sugar, but you could use light brown sugar instead if you prefer. For diabetics or insulin resistant people, I suggest the use of granulated monkfruit sweetener which is a one to one sugar substitute that has no glycemic index. 5. Lemon Zest: Freshly grated lemon zest is one of the key ingredients in this lemon blueberry bread recipe because it gives an amazing flavour and fragrance to the bread, and it should be grated just before use to achieve full results. 6. Eggs: The eggs are essential for the moisture content of this Easy Gluten-Free Lemon Blueberry Bread (Dairy-Free), but also to help combine the ingredients more effectively. I have not made this recipe without eggs, but if you are fish allergic, you may want to try some form of an egg-replacer or aquafaba. (If you do make this recipe egg-free please let me know how it goes in the comments below I would love to know!) 7. Yogurt: For the purposes of this recipe, I used plain, dairy-free yogurt and I was able to maintain the recipe’s dairy-free attribute. Those who do not have intolerable to lactose can use Greek yogurt or regular plain unsweetened yogurt. 8. Vanilla Extract: I am including vanilla extract to enhance the flavor. If you do not like the taste of vanilla, you can leave it out. 9. Butter: I used dairy-free butter in order to maintain the recipe in its dairy free state. You may also use coconut oil instead (in case of coconut oil, I suggest using refined coconut oil which is almost devoid of any coconut oil taste over extra virgin which is rich in the strong coconut oil taste). But if you are not allergy to lactose, normal butter or ghee is also good. 10.Blueberries: Blueberries being a dominant even star ingredient in the preparation of the Easy Gluten-Free Lemon Blueberry Bread (Dairy-Free). I have fresh blueberries, however frozen with a good variety of frozen blueberries will do the same. You can also replace the blueberries with other berries (such raspberries, blackberries and strawberries). Or you can also skip the berries altogether and replace with a gluten free lemon loaf.. 11. POWDERED SUGAR: Powdered sugar is also known as ‘icing sugar’ or ‘confectioner’s sugar’, which should be used for the lemon glaze. Its fineness in texture allows it to dissolve and blend into the glaze with much ease. The normal granulated sugar will not work here because the granulated sugar does not dissolve but results in a grainy texture of the lemon glaze. If you’re diabetic or insulin-resistant, I would recommend using powdered monkfruit sweetener-a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar. 12. Fresh Lemon Juice: In addition to that, I will be using fresh lemon juice instead of bottled lemon juice for the best result.