3 December, 2015

Gluten-Free Blueberry Lemon Bread

Comments : 5 Posted in : Dessert, Gluten-Free on December 3, 2015 by : Cook Plate Fork Tags: almond flour, Coconut flour, Gluten-Free, gluten-free dessert, paleo dessert, paleo sweets

Gluten intolerance is experienced by not a few, but many individuals. In the USA gluten sensitive affects 6% of the population, or about 18 million people.

Around 3 million Americans, or about 1% of the US population have Celiac disease, and must also avoid gluten.

A May 2015 published study in the journal “Digestion” found that 86% of individuals who believed they were gluten sensitive could tolerate it (Resource).

Stefano Guandalini, MD, director of the University of Chicago Celiac Disease Center, says that gluten sensitivity, a condition that doctors once dismissed but now is recognized as legitimate complaint from patients (WebMD).

The most common symptom to gluten intolerance is bloating right after eating any flour product, like bread, flour tortillas, donuts, even breakfast cereals among others that contains gluten.

Also sourdough bread has only about 3% max gluten after the fermentation process. We prefer this bread over any other, as we do not bloat after eating it.

You might think, what is wrong with bloating some for a bit, as it will go away?

This maybe true, but bloating is a symptom of digestive issues as well as inflaming the digestive tract.

Also if you find yourself wanting to fall asleep after eating gluten containing foods, that is a symptom that your digestive tract is having difficulty digesting gluten.

Gluten-Free Blueberry Lemon Bread

1 1/2 cups almond flour

1/4 cup coconut flour, sifted

1 tsp. baking soda

1/4 tsp. Himalayan salt

4 eggs

1/2 cup coconut oil or clarified butter, melted

1/3 cup honey or maple syrup

3 tbsp. lemon juice

zest from 2 lemons

1 1/2 cups blueberries

Preheat oven to 350 degrees

Grease a glass loaf pan and cut a piece of parchment paper to line the bottom.

Combine the almond flour, coconut flour, baking soda, and salt in a large bowl. Set aside.

Whisk together eggs, coconut oil, honey or maple syrup, lemon juice, and lemon zest until well combined.

Add wet ingredients to dry and mix until well incorporated.

Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.

If you wish not to do this step, just mix the berries into the batter.

Next place baking dish into the oven and bake 30-40 minutes, or until a toothpick inserted into center comes out clean.

Cover with foil if top begins to brown too much. This is one draw back of gluten free baking, is the top of the cakes seem to brown fast.

Remove from oven and allow to cool.

Gluten free baking is really an art. How so?

Well, if you are use to baking with gluten containing flours, from a grain, and not flour from a nut, it can be caught difficult, if not to say stressful.

We say stressful, because of all the effort and time you spent on preparing and baking, to only have a flop as they say, is stressful.

If your first gluten free dessert doesn’t turn out perfect, just try again.