Found this recipe and started putting it together. I then remembered that I had used the last of the eggs last night in an egg-bake. Well, scanning the ingredients to see how much I needed to do substituting for, was pleasantly surprised that there were no eggs. I ended up putting the batter in an 8 x 8 pan and leaving it in the oven at 325 degrees for about 40 minutes. It tastes excellent!!
*(for Amy) If you only have an egg allergy, I would think that you could use 2 cups all purpose flour and skip the xanthan gum.
My changes are italicized.
2 cups gluten-free all-purpose baking flour - gluten-free flour mix
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt - salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil
2/3 cup agave nectar
2/3 cup rice milk - coconut milk and kefir (not enough coconut milk)
1 tablespoon vanilla extract
1 cup fresh blueberries - frozen and a bit extra
Side note...we are getting a new window today and since there is some dust from the construction the Blueberry Bread is now taking up residence in our bedroom. Mmmm...sweet dreams tonight!!
Tastes great!!
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