Cinnamon Blueberry Bread: gluten, soy, egg, dairy free

One of the hardest gluten-egg-dairy free things for me to bake is bread. My breads with xanthum gum mixes come out … strange…too stretchy…. can’t bake, won’t bake… if you’ve had it happen to you, you know what I mean. Also, I don’t like the taste of the xanthum gum free mixes I’ve tried.

After some trial and error- and throwing bread away- I have found flour mix that results in sturdy, moist breakfast bread. Right now I’ve only used it for blueberries, but I will try this recipe with bananas, strawberries, or other berries in the future.

Be sure to check the notes at the bottom of this post (after the recipe) for tips and suggestions. Happy baking!

Cinnamon Blueberry Bread

  • Oven temp: 350
  • Baking time: 30-40 min.
  • Prep time: 15 min.
  • Serves: 16 squares

Dry Ingredients:

  • 1/2 c. Brown Rice flour
  • 1 c. Sweet Sorghum flour
  • 1 c. White Rice flour
  • 2/3 c. Coconut sugar
  • 4 tsp. Arrowroot flour/starch
  • 1 tsp. Xanthum gum
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1 tsp. Cinnamon

Whisk the dry ingredients together and add:

  • 1 tsp. Vanilla extract
  • 1 flaxseed egg (1/8 c. Ground flaxseed reconstituted in about 1/4 c. water. Let sit at least 5 minutes until jelly-like consistency.)
  • 2 tsp. Apple cider vinegar
  • 1/2 c. Applesauce
  • 1 c. Coconut or almond milk (note: I also do half coconut milk creamer, half milk for a sweeter option.)

Mix ingredients together until just blended (stir with a wooden spoon). Then stir in 1 cup blueberries.

Grease an 8×8 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)

Bake in preheated 350 F oven for 30-40 min. The bread will be sturdy and start to crack across the top when done.

Some notes

  • To make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.
  • Double the recipe and use a 9×13 pan and be aware you may need to add 10-20 extra minutes of baking time. Check it at 30 and 40 minute mark just to be sure.
  • The batter will not be pourable, but should be spreadable. Feel free to add dashes of milk/creamer if need to achieve this consistency.

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