|3/4 c||yellow pea flour*||175 mL|
|3/4 c||brown rice flour blend*||175 mL|
|3/4 c||sugar, plus 1 tbsp for topping||175 mL, 15mL|
|1 tbsp||baking powder||15 mL|
|1 tsp||xanthan gum||5 mL|
|3/4 tsp||table salt||4 mL|
|1 c||milk of choice, room temperature||250 mL|
|1/2 c||canola oil||125 mL|
|1 tsp||vanilla||5 mL|
|2||large eggs, room temperature||2|
|3 tsp||lemon zest, divided||15 mL|
|1 c||fresh or frozen blueberries||250 mL|
|1/2 c||sliced almonds, plus 1 tbsp for topping (optional)||125 mL, 15 mL|
PREPARATION TIME: 10 MIN. / BAKING TIME: 55 TO 60 MIN.
The pea flour can be replaced with white bean flour, or other flours.*
Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.
1 Place rack in middle of oven. Preheat oven to 375ºF (190ºC). Generously grease an 8x4-inch nonstick metal loaf pan.
2. In a medium mixing bowl, whisk together the yellow pea flour, rice flour blend, ¾ cup sugar, baking powder, xanthan gum and salt until well blended. With electric mixer on low speed, beat in milk, oil, vanilla, eggs and 2 tsp (10 ml) zest until batter thickens slightly, about 30 seconds. Mix in blueberries and almonds (if desired).
3. Spread batter evenly in pan. Combine remaining sugar, lemon zest and almonds (if desired) and press on top of bread. Let stand for 10 minutes.
4. Bake until loaf browns and a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Lay a sheet of foil over loaf after first 20 to 30 minutes to prevent over-browning. Cool bread in pan on wire rack for 10 minutes, then remove bread from pan and cool completely on the wire rack.
Cooked beans can be kept 4 or 5 days covered and in the fridge and up to 6 months when frozen in airtight, freezer containers.