Gluten-free lemon blueberry bread

This stuff is most excellent. Tangy, sweet, and not too dry... try not to eat it all at once! Of course, it doesn't keep very well, so that may be excuse enough to eat half the loaf right out of the cooker ;)



Ingredients

1 cup rice flour
2 tbsp sorghum flour
2 tbsp buckwheat flour
3 tsp xanthan gum
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
dash salt
zest of 1 and 1/2 lemons
juice of 1/2 lemon
2 eggs
frozen blueberries
2 tbsp honey
soy milk

Whisk dry ingredients together. Zest lemons in the meantime - of course, I don't have a lemon zester, so I used the handy-dandy advice of this website over here to make do with what I had - whisk the wet ingredients together after that. Add wet to dry, with enough soy milk to make it mixable (and to adjust up and down for your desired consistency - remember that in the rice cooker, moisture doesn't escape well), then fold in the blueberries.

Pop it all into the rice cooker, put it on two "cook rice" cycles, et voila! Deliciousness.