- 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.