2/3 cup white rice flour (although I would like to try it with brown next time)
1/3 cup sorghum flour plus 2 tsp sorghum
1/3 cup arrowroot powder
2 tablespoons potato starch
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup sour cream (you could also use yogurt)
1/2 cup sugar
3 large eggs
4 tablespoon lemon zest (about 1 lemon)
1/2 teaspoon vanilla extract
1/3 cup coconut oil, melted
1 1/2 cups blueberries mixed with 1 T arrowroot powder
1 cup powdered sugar
2 1/2 tablespoons lemon juice (about 2 lemons worth, I just used the juice from the lemon I zested and one more)
Preheat oven to 350. Grease loaf pan (I used a glass pan sprayed with olive oil). Then dust with rice flour (not part of the ingredient list) and tap out extra.
Whisk flours and dry ingredients in small bowl. In another, larger, bowl whisk wet ingredients. Add dry ingredients to wet, whisking slowly. Fold in blueberries and pour into bread pan. Bake 50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on wire rack.
While cooling, mix the powdered sugar and lemon juice to make glaze. You want it to be think but pourable. Wait until the bread is cool before pouring on the glaze (OR you can pour on too soon because you are impatient like me).
This bread is phenomenal, I'm getting ready to make another batch soon!