Blueberry Gluten Free Bread

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Recipe Information:
Prep Time:  10 mins Cook Time:  1 hours and 10 mins Ready In:  1 hours and 20 mins	Difficulty:  2 / 5 Yield: 1 loaf Serves: 6
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Ingredients:
¾ cup brown rice flour ½ cup buckwheat flour ¼ cup potato starch ¼ cup arrowroot starch 1½ tsp xanthan gum 2 tsp GF baking powder 1 tsp baking soda ½ tsp sea salt 1¼ cup vanilla soya milk ½ cup caramelized bakers honey or other liquid honey 1½ cup blueberries 1 tsp vinegar ¼ cup oil 3 eggs
Directions:
Temperature Converter Blueberry Gluten Free Bread In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. ( Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan. Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometer is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting

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