Gluten-Free, Vegan Blueberry Bread
1 ¼ cups gluten free flour mix (I like to mix 4 parts brown rice flour to 1 part potato flour and 1 part millet flour”)
½ cup almond flour (I make my own in my Blendtec by simply grinding up almonds to a fine grind.)
1 tsp gluten-free baking powder
½ tsp xanthan gum
1/8 tsp salt
1 cup powdered sugar (I blend organic raw sugar to a fine powder in my Blendtec)
¾ stick softened vegan “butter”or coconut oil (Earth Balance works great)
2 egg vegan egg equivalent (I like En-R-G egg replacer)
1 tsp vanilla
½ cup warm vegan milk (I like almond)
1 ½ cup blueberries fresh or thawed and drained if frozen
Preheat oven to 325 degrees Fahrenheit. Lightly grease loaf pan.
Mix gluten-free flour mix, almond flour, baking powder, xanthan gum and salt and set aside. Cream butter and sugar. Add egg equivalent, vanilla and vegan milk. Blend until well mixed. Slowly fold in the dry ingredients and mix well. Add blueberries gently and mix by hand.
Pour batter into greased loaf pan. Bake at 325 degrees for 45 minutes. Cool, slice and enjoy.