Gluten Free Blueberry Bread

Gluten Free Blueberry Bread

1 cup brown rice flour or GF blend
1 cup almond flour
2 T cornstarch
1 T grated lemon zest
1 1/2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
3/4 c rapadura or sucanat
2/3 c plain yogurt or buttermilk
1/4 c coconut or olive oil or melted butter
2 organic eggs
1/2 t almond extract
1 1/2 c frozen blueberries

Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.

Mix almond flour, GF flour, cornstarch, lemon zest, baking powder, soda and salt in a large bowl. In separate bowl mix egg, oil, buttermilk or yogurt, sugar and almond extract. Fold wet and dry ingredients together. Stir in blueberries gently.

Pour batter into pan and bake 50 to 60 minutes (if making muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.