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blueberry orange bread

Hey everyone, I hope you’re having a good week so far! Today I wanted to share my gluten free adaptation of  A Southern Fairytale’s Blueberry Orange Bread. I met Rachel at last year’s Food and Wine Conference, and I highly encourage you to check out her blog and social media. She takes some amazing photos of food and her recipes are to die for. I found this recipe a while ago on Pinterest and placed it on my list of recipes to adapt. Last month I tried it with my standard gluten free flour blend (rice flour, tapioca flour, potato starch, gum) and fell in love with the recipe. It’s super tasty and I think I ended up eating one mini-loaf a day while at work.

A week or two ago I decided to try it again after tweaking a few things. I changed my flour blend to use almond meal to capture some of the almond extract flavor from the original recipe. I also toss the berries in granulated sugar rather than the powdered variety. The adaptation also uses a mini loaf pan rather than the traditional larger single loaf pan. I normally prefer to make most gluten free bread as mini loaves. I find the overall texture to end up better as the smaller loaves have an easier time of holding their structure, especially if they are moist like this recipe. I hope you guys enjoy my adaptation, and be sure to go check out A Southern Fairytale!


Be sure to check out Rachel’s site and social media:

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Recipe Adaptation: Blueberry Orange Bread

Recipe Adaptation: Blueberry Orange Bread

Recipe adapted from A Southern Fairytale


  • 1 cup sugar
  • zest of 2 Oranges
  • 1 cup brown rice flour
  • 1/2 cup almond meal
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 2 1/4 tsp xantham gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1/2 cup orange juice
  • 1/3 cup water
  • 2 tbsp butter, melted
  • 1 cup blueberries
  • 1/4 cup Sugar to toss with the blueberries.


  1. Preheat the oven to 350F. Spray mini loaf pans with cooking spray.
  2. Zest the oranges and combine with 1 cup sugar, set aside.
  3. Combine the flour, meal, starch, gum, citrus sugar, baking powder, and baking soda in a medium bowl. Whisk and set aside.
  4. In a small bowl whisk the egg, orange juice, water, and butter.
  5. Make a well in the center of the dry ingredients, pour the wet ingredients into this well and gently combine.
  6. Toss the blueberries with the sugar until coated and gently fold the blueberries in to the batter.
  7. Pour the batter into the loaf pans and bake. This can take about 35 minutes. (1 hour with a larger single bread pan)


Recipe Source: http://asouthernfairytale.com/2013/07/16/blueberry-orange-bread/

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