Gluten Free Dairy Free Lemon Blueberry Yogurt Bread
8
Servings
14
Ingredients
16
Comments
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 holiday.
8
Servings
14
Ingredients
16
Comments
Ingredients
- 1 ½ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 2 teaspoons Baking Powder
- ½ teaspoons Xanthan Gum
- ½ teaspoons Salt
- 1 cup Yogurt, Dairy Free
- 1 cup Sugar
- 4 individual Egg
- 4 tablespoons zest Lemon
- ½ teaspoons Vanilla Extract
- ⅓ cups Vegetable Oil
- 1 ½ cups Blueberries
- 1 tablespoon Cornstarch
- 1 cup Powdered Sugar
- 2 ½ tablespoons Lemon Juice
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease 9 x 5-inch loaf pan(s); dust with gluten free flour, tapping out excess. Set aside.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease 9 x 5-inch loaf pan(s); dust with gluten free flour, tapping out excess. Set aside.
- In a bowl, whisk together gluten free flour, 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 cornstarch, and fold them into batter.
- Pour the batter into the prepared pan(s) and bake at 350 degrees for 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 the loaf and let it drip down the sides.
- Let the lemon glaze harden, about 15 minutes, before serving.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 423
- Total Fat
- 14g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 298mg
- Total Carbohydrates
- 71g
- Fiber
- 1g
- Sugar
- 45g
- Protein
- 7g
- WW Freestyle
- 16
16 Comments
Join the discussionthis recipe looks amazing… however, I’m curious. If I wanted to make it non-gluten free, what changes would I make to it? thanks so much for your reply.
We are working on that. . .
What is the difference between potato starch and potato flour? I have only been able to find potato starch. Is there a substitute for this particular recipe?
Potato starch is only the starch from the potatoes, like you would find at the bottom of a bowl of shredded potatoes after rinsing… Potato flour is basically dried ground potatoes. You could use instant potato flakes to replace the potato flour (like for instant mashed potatoes), being sure the one you use is gluten and dairy free. Let me know if you have more questions. 🙂
I’m new to the whole gluten free baking thing and find myself way too buys to do recipes that require so many different flours (twin 28 month olds at home). Can I just use an all purpose gluten free flour in place of all the flours?
Thanks!
If you do use and all purpose GF mix, use one that is not a bean base one in this recipe as that should have better flavor matching. Also, if the mix already contains xanthan or guar gum do not add that. I am not sure how it will work out, so if you try it let us know what you used and how it worked for you. We would love to know the results! 🙂
I made this… and I had to modify it slightly (bc I used all purpose instead of the sorghum and therefore decreased the amount of xantham gum)—I was worried because I have done a little reading about the differences between all the flours. I also used regular dairy yogurt. But I cannot tell you how IMPRESSED I am! My family wanted to devour it! The texture was fabulous! This was my first real genuine gf baking effort, so I’m genuinely encouraged by it! THANK YOU!
That is so great to hear! Congrats on your success. Here is to many more! 🙂
DO you think I could use soya buttermilk instead (1TBSP lemon juice and one cup of soya milk) instead of having to go out and buy some coconut or other type of dairy free yogurt? Sheesh . . . a small little container costs over $5 ! THis looks so amazing ! I think I have found the recipe to try now that I have added eggs back in my diet !!! Oh, i LOVE EGGS LOL
Yes Farzana that works just fine.
I’m trying to swap this recipe with another one on one of my menus, but it is not coming up in the recipe search. I see the remake version, but not this one.
My apologies- this one should not be tagged as Swap Ready yet as it is only the remake version available so far. The GFDF one should be in the system in a few weeks once it goes through editing. I’m updating the post now to reflect that.
I am looking for some gluten free sugar free recipes without the starches and the gums.
Hi Sarah- our newer GF recipes are way less complicated- http://onceamonthmeals.com/oam…. GF baking has come a long way in just a few years with the flours that are available. Hope that helps!
I know this is an older recipe i was wondering if there was an updated version using an all purpose GF flour… if not what do I omit from this one so i can use a GF flour? all the flours ans starches… or just the flours?
Stephanie – I would simply sub the first 5 ingredients for an all purpose gluten free flour of your choice. Let us know how it turns out!