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GLUTEN FREE BLUEBERRY BREAD BY GEORGE CALOMBARIS

INGREDIENTS

  • 250g gluten free flour bread mix (Laucke brand)

  • 190 ml water, room temperature

  • 10g salt or sugar (sugar for a sweet bread salt for savoury)

  • 20g Swisse Blueberry Superfood Powder

  • 100g Fresh blueberries

  • 1 lemon, zest

METHOD

  1. Pre heat oven to 170°C fan forced.

  2. Line 3 small bread loaf tins with baking paper.

  3. Place all dry ingredients, flour, salt or sugar, superfood powder and combine. Then add water and mixtogether well with a whisk.

  4. Fold the fresh blueberries through the mix and divide equally between the 3 lined tins.

  5. Rest and set aside for 15 minutes allowing the mixture to rise.

  6. Bake at 170°c for 15 minutes or until a skewer come out clean from the centre.

  7. Turn out from the tins and rest on a baking rack.

  8. Serve fresh.

Makes: 3 small tins

Note: You can use whatever size tin or mould you like to bake the bread in. Works very well in small muffin tins as well, just adjust cooking time to suit the mould you are using.