Cooking and Serving: 21 minutes | 8 slices quick bread
Ingredients
4 tablespoons (56 g) unsalted butter, melted | ½ cup (109 g) packed light brown sugar | ½ cup (70 g) all purpose gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr | Total Time: 21 minutes | Servings: 8 slices quick bread
Ingredients
4 tablespoons (56 g) unsalted butter, melted
½ cup (109 g) packed light brown sugar
½ cup (70 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
⅛ teaspoon kosher salt
1 ¾ cups (245 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
⅜ cup (54 g) cornstarch
1 ½ teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, melted and cooled
¾ cup (150 g) granulated sugar
2 (100 g (weighed out of shell)) eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 g) sour cream, at room temperature
5 ounces blueberries, fresh or frozen (if frozen, do not defrost)
Instructions
MAKE THE BREAD
In a medium-sized bowl, place the flour, xanthan gum, cornstarch, baking.
powder, and salt, and whisk to combine well. Set the bowl aside.
In a large bowl, place the butter, sugar, eggs, and vanilla, and beat with a.
handheld mixer until very well-combined.
Add half of the dry ingredients, and beat until just combined.
Add the sour cream, and beat until just combined, followed remaining dry ingredients (reserve about 1 tablespoon in the bowl) and beat.
until just combined. The mixture will be very thick.
Place the blueberries in the bowl with the remaining tablespoon of dry.
ingredients and toss them gently to coat.
Add the berries to the batter and, using a spatula, fold the blueberries into.
the batter until they’re evenly distributed throughout the batter.
ASSEMBLE THE BREAD
Transfer the batter to the prepared loaf pan and smooth the top with a.
Remove the (optional) crumble topping from the refrigerator and break it into.
large irregular pieces with the tines of a dinner fork.
Place the pieces of crumble on top of the batter in the loaf pan and press to.
BAKE THE BREAD
Place the loaf pan in the center of the preheated oven and bake for about 1.
hour, rotating at least once during baking, until the loaf springs back when.
pressed gently in the center and a toothpick inserted in the center (wherever.
the loaf splits during baking) comes out with moist crumbs attached (but not.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
before transferring to a wire rack to cool completely before slicing and.
BAKE THE BREAD
Place the loaf pan in the center of the preheated oven and bake for about 1.
hour, rotating at least once during baking, until the loaf springs back when.
pressed gently in the center and a toothpick inserted in the center (wherever.
the loaf splits during baking) comes out with moist crumbs attached (but not.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
before transferring to a wire rack to cool completely before slicing and.