Gluten Free Blueberry Lemon Bread

Gluten Free  Blueberry Lemon BreadGluten intolerance is experienced by not 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.

Magazine DigestionA recently published study (May 2015) 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, that contains gluten.

This is why the author of Splendid Recipes and More eats gluten free as much as possible. The only gluten free products we buy prepackaged, are pastas make with a legume flour, quinoa or brown rice flour.

Sourdough Bread on Cutting BoardAlso 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 the food.

We have a Blueberry White Chocolate Bread Pudding, that will put me to sleep while it is digesting. But if I make the dessert with sourdough bread or a gluten free loaf of bread, that doesn’t happen.

All I know is after cutting gluten from my diet, I feel much better. No bloating, and some weight loss, as much as 22 pounds. Though going gluten free was not done so as to lose weight.

Now for our featured recipe – Gluten Free Blueberry Lemon Bread – and here is what you will need.

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

bowl of fresh blueberries1/3 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? Will 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.

Slice of Gluten Free  Blueberry Lemon Bread topped with Organic ButterIf your first gluten free dessert doesn’t turn out perfect, just try again, like we did. Link here to view our very first gluten free dessert here at Splendid Recipes and More.

It was delicious, though the texture was not right. We kept trying and have come out with some good results.

Desserts made with almond flour and even coconut flour, taste really good with a good Italian or French roasted coffee, or even an Espresso.

Serve the dessert bread warm with a dab of organic butter or coconut butter.

Please leave us your thoughts on going gluten free.

What Others Are Reading:

BBQ Garlic Lemon Vegetable Platter

BBQ Garlic Lemon Vegetable Platter

BBQ Garlic Lemon Vegetable Platter

If only we could include the smell, of those vegetables barbecuing. You’ll just have to prepare this featured recipe to enjoy that smell.

Grilling vegetables is really easy and a lot of fun. Barbecuing gets you outside to enjoy fresh air. Put on a little music and enjoy the view of your garden. If you bbq in the sun, you’re getting your daily dose of vitamin-D as well.

The general rule to BBQ your vegetables is to cut them into pieces that will cook quickly and evenly. All the cut pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Most will soak their cut vegetables in cold water for about 30 minutes before grilling them to keep them from drying out.

BBQ vegetables are meant for entertaining, and grilling them brings out their natural sweetness, and the the seasoning mix or marinade adds a real punch of flavor your palate is sure to enjoy every time.

Let’s get started with our featured recipe: BBQ Garlic Lemon Vegetable Platter with a Avocado Greek Yogurt Dipping Sauce. This vegetable platter makes for a great appetizer to keep your guests happily waiting while you finish up the main course.

Avocado vinaigrette and Garlic Lemon seasoningHere is what you will need.

1/2 pound green beans, fresh, trimmed

1 medium sweet potato, cut french fry style, 1 inch thick (option to remove or leave peel on)

1 each red, yellow, purple carrots, medium size, cut into strips, 1 inch thick (option to remove or leave peel on)

2 teaspoons garlic lemon seasoning (we purchased the seasoning at Whole Foods Market)

1/8 to 1/4 cup extra virgin olive oil

1 to 2 tablespoons balsamic vinegar

Dipping Sauce

1/2 cup of Cindy’s Kitchen “Fresh Avocado Vinaigrette” (purchased at Whole Foods Market)

4 or 5 tablespoons greek yogurt, with full fat

Seasoned Vegetables for BBQ Garlic Lemon Vegetable PlatterLine your BBQ grill with some aluminum foil, put grill into place, and heat the grill with your favorite method (chips, charcoal, or gas). While waiting for grill to heat, in a large mixing bowl add the oil, vinegar, and seasoning. Next add the cut vegetables and mix until well coated.

After preparing the vegetables (no we did not soak them in water, as the grill is foil lined they are not exposed to the flame) spread out the season coated vegetables onto the hot grill, then turn down fire (if using gas).

Grill the vegetables, turning occasionally, for about 7 to 8 minutes (if using gas). Do not overcook, as the vegetables can dry out, and will become flimsy, which you do not want. You want your vegetables cooked, but still firm and with some crunch.

Remove BBQ vegetables to a plate, and set aside to cool some while preparing the dipping sauce.

BBQ Garlic Lemon Vegetable Platter -close upTo a medium mixing bowl, add the avocado vinaigrette and greek yogurt, and mix until well blended. pour into a smaller bowl that will fit in the middle of a round platter with vegetables arranged around it.

Serve this prepared platter as a side dish or an appetizer to entertain your guests as they arrive, or even put it on your Sunday Brunch menu.

What Others Are Reading: