I was really nervous making a gluten free bread without using a gluten free recipe.  For most of the recipes that I try; I use a 1:1 ratio of gluten flour to gluten-free flour.  From what I've read this shouldn't necessarily work but I've stuck to my all purpose gluten free flour mixture and have always used the 1 to 1 ratio and it's never not worked.  That's not to say that it couldn't possibly turn out better but for now it works so I'm not going to switch it up.  I had the same results with this bread recipe as well!

Now I should mention that this isn't going to be your typical type of bread that you can slice and stick in a toaster.  It is definitely very moist bread (which is expected from the yogurt) that isn't the strongest in holding together.  This recipe would also make great cupcakes too if you wanted to make it with more individual serving sizes.  Because it worked out so well I am planning on doing the toaster type bread in the next couple of weeks to see if I can make that turn out well.

I've been craving some gluten free grilled cheese and if anyone has ever tried gluten free bread pre-made from a grocery store it does not taste the best.  Some of you might have been lucky enough to find some. However, I've yet to find a successful gluten-free store-bought bread that compares to a good ol' gluten-filled loaf of bread from the bread isle.  Anyways...I've chatted way more than I normally do and it's kind of a lengthy recipe so lets delve into it!



INGREDIENTS:

Bread:

• 1 1/2 c gluten-free all purpose flour
• 1 c plain full-fat yogurt (traditional Greek Gods yogurt)
• 1 c Stevia
• 2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 2 tsp lemon zest (~2 lemons)
• 1/2 tsp vanilla extract
• 1/2 c macadamia nut oil
• 1 1/2 c blueberries (I used fresh)