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
- Place rack in middle of oven. Preheat oven to 375 F (190 C). Generously grease an 8×4 inch non-stick metal loaf pan.
- 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)
- 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.
- 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.