This week I share Gluten Free Dairy Free Lemon Blueberry Yogurt Bread at Once a Month Mom from the upcoming August 2012 Gluten Free Dairy Free OAMM freezer menu. It is a fun breakfast treat for your Forth of July celebration. Stop by and say “Hi!”
Other freezer cooking resources:
My Gluten & Dairy Free Menus at OAMM
I know you are all planning your barbecue meals and cookout treats for Forth of July, but here is a great breakfast bread for your holiday. Filled with plump blueberries and topped with a tangy lemon glaze, Gluten Free Dairy Free Lemon Blueberry Yogurt Bread is a fun delicious start to your day anytime. I plan on serving this with poached eggs and fresh strawberries for a red, white and blue breakfast. Yum!
As a bonus, blueberries are in season and on sale in most areas. I am baking up a few extra loaves to tuck into my freezer for my family to enjoy later on in the summer. I might even bake it up as muffins (if you try that, be sure to adjust the baking time). I hope you enjoy this breakfast bread as much as we did!
- ⅔ cup brown rice flour
- ⅓ cup sorghum flour
- ⅓ cup corn starch
- 2 tablespoons potato starch
- 2 teaspoons potato flour
- 2 teaspoons gluten free baking powder
- ½ teaspoon xanthan gum or guar gum
- ½ teaspoon salt
- 1 cup plain gluten and dairy free yogurt (I used coconut yogurt)
- 1 cup sugar
- 3 large eggs or egg substitute
- 4 tablespoon finely grated fresh lemon zest
- ½ teaspoon gluten free vanilla extract
- ⅓ cup oil
- 1½ cups blueberries
- 1 tablespoon cornstarch
- 1 cup powdered sugar
- 2½ tablespoons lemon juice
- Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan; dust with extra rice flour, tapping out excess. Set aside.
- In a bowl, whisk together gluten free flours, baking powder, xanthan gum, and salt; set aside.
- In another bowl, whisk together the dairy free yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the second measure of cornstarch, and fold them into batter.
- Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- To make the lemon glaze, whisk together powdered sugar and lemon juice. The mixture should be thick but pourable. Pour the lemon glaze over the top of loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- To freeze: After bread is cooled, wrap well. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Eat at room temp or heat through.
What was I cooking…
A year ago: Simple Arugula Garden Salad
Two years ago: We now return you to your regular scheduled program…
Three years ago: Happy Fourth!
Four years ago: Dairy Free Strawberry Philadelphia-Style “Ice Cream”
Five years ago: Menu Plan Monday – July 9, 2007