Blackberry Farm


Garden Inspired Gluten Free Bread

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I wanted to make a gluten free bread that could be eaten for breakfast or dinner. I think this one hits the mark, although some may find it’s sweetness too much for a savory application. None the less, it’s delicious.

In the bowl of a stand mixer, cream together:
1 ¾ cup golden cane sugar
1 ½ cup extra virgin olive oil
Zest from 1 lemon

Add one at a time, incorporating well in between:
3 eggs

Beat the mixture until light in color. Add
2 cup gluten free all purpose flour blend
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup grated zucchini, drained
1 cup grated carrot
1/3 cup flax seeds
1/3 cup pine nuts
1/3 cup sunflower seeds

Once everything is moistened, continue to mix on medium speed for 3 minutes. Preheat your oven to 375. Grease 2 loaf pans (ours are 9x5x2 ¾), divide and pour mixture in.

*If your loaf pan is smaller, you may get 3 loaves. Bake for about 45minutes. Test the bread with a toothpick like you would for a cake to check for doneness. The bread is very moist. Remove from oven when done and allow to cool in the pans for about 10-20 minutes before popping them out. Cool before cutting. Enjoy toasted with cream cheese for breakfast or with Blackberry Farm Brebis Cheese for a savory snack.


Krissy Blauvelt, Baker

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