Gluten Free Lemon Blueberry Quick Bread


3/4 cup EACH yellow pea flour, brown rice flour blend*
3/4 cup sugar, plus 1 Tbsp for topping
1 Tbsp baking powder
1 tsp  xanthan gum
3/4 tsp table salt
1 cup  milk of choice, room temperature
1/2 cup canola oil
1 tsp vanilla
2 large eggs, room temperature
3 tsp lemon zest, divided
1 cup blueberries, fresh or frozen
1/2 cup sliced almonds, plus 1 Tbsp for topping


    1. Place rack in middle of oven. Preheat oven to 375 F (190 C). Generously grease an 8×4 inch non-stick metal loaf pan.
    2. In a medium mixing bowl, whisk together the yellow pea flower, rice flour blend, 3/4 cup sugar, baking powder, xanthum 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, and 30 seconds. Mix in blueberries and almonds (if desired)
    3. Spread batter evenly in pan. Combine remaining sugar, lemon zest and almonds (is desired) and press on top of bread. Let stand for 10 minutes.
    4. Bake until load browns and a toothpick inserted into the centre comes out clean, about 55 – 60 minutes. Lay a sheet of foil over loaf after first 20-30 minutes of cooking to prevent over browning. Cool bread in pan on wire rack for 10 minutes, then remove from pan and cool completely on the wire rack.