Gluten-Free Blueberry Quick Bread Recipe | Vegetarian Times Skip to main content

Gluten-Free Blueberry Quick Bread

Try making this moist, tender quick bread with frozen raspberries, fresh strawberries, or 1 cup chopped dried fruit.



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1 cup almond flour
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1 cup brown rice flour or gluten-free flour blend, such as Bob's Red Mill All-Purpose GF Baking Flour
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2 Tbs. cornstarch
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1 Tbs. grated lemon zest
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1 ½ tsp. baking powder
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½ tsp. baking soda
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½ tsp. salt
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¾ cup sugar
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⅔ cup low-fat buttermilk or plain yogurt
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¼ cup olive oil
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2 eggs
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½ tsp. almond extract
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1 ½ cups frozen blueberries


  1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
  2. Whisk together almond flour, brown rice flour, cornstarch, lemon zest, baking powder, baking soda, and salt in large bowl. Whisk together sugar, buttermilk, oil, eggs, and almond extract in separate bowl. Fold buttermilk mixture into flour mixture with spatula. Stir in blueberries.
  3. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.

Nutrition Information: 

5 g
Total Fat: 
10.5 g
Saturated Fat: 
1.5 g
29 g
36 mg
249 mg
2 g
14 g
Makes 1 loaf, 3 miniloaves, or 12 muffins

Comments on this Recipe

Very good. I'm not GF just like to experiment and not eat much wheat. I used the Bob's Red Mill GF flour blend, yogurt and pineapple juice instead of olive oil. Turned out really good and I'll definitely make it again.

This bread saved my life! I love bread and needed a great tasting GF breakfast bread to go with my smoothie. This is awesome. I change out the blueberries with cranberries for a tart kick and love it. I have a friend(she's not GF) that begs me each month to make her a loaf!

OK throwing out the most recent British recipe got from Yahoo, which measured in grams, called expensive ingredients (cardamon, vanilla pod) and four different flours, and after all of the work, the blueberries sunk to the bottom of the pan. This is fantastic!! Tastes much better. very soft and holds together better. I didn't have almond flour so instead used one cup brown rice flour. And I substituted coconut oil for the olive oil as my mother has dementia and trying to cook with it more. Next time I think I will bake in a square pan rather than a loaf so it will be easier to serve.

Only problem i had was the loaf was so dense and not fluffy

This bread was absolutely delicious. I love that it didn't have bananas in it, like most. I did however sub sour cream for the buttermilk. They were so moist and yummy. Thanks and I'm pinning it.