Blueberry Lemon Bread Ingredients:
1 cup brown rice flour
1/2 cup almond flour
1 tsp baking powder
1/3 cup oil or butter
2/3 cup coconut sugar or any other sweetener that measures equal to sugar (Stevia in the Raw, Swerve, etc)
2 tbsp lemon zest
1 cup fresh blueberries
1/2 cup milk
4 egg whites

Preheat at 350 degrees. In a large bowl, combine flours and baking powder.

In another bowl, mix oil, 2/3 cup sugar, extract and egg whites.

Add flour mixture to oil and sugar mixture alternating with milk. Stir just until blended; do not over mix. Fold in blueberries and lemon rind. Pour batter into loaf pan and bake for 40 to 50 minutes or until toothpick once inserted comes out clean. After removing bread from the oven, immediately poke holes at 1” intervals into the top and pour lemon glaze over bread.

The gluten free bread recipe makes 8 servings. The nutritional information is for 1 serving.
Calories 184.2
Total Fat 11.8 g
Saturated Fat 2.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 3.3 g
Total Carbohydrate 13.9 g
Dietary Fiber 2.3 g
Sugars 2.7 g
Protein 5.5 g

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