Blueberry Teff Bread

3/4 cup {sugar} (1/4 cup for lower-sugar recipe)
1/2 cup dark brown sugar
1/4 cup butter, softened or 1/4 cup unhydrogenated shortening
2  eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1 cup teff flour
1/2 cup tapioca flour
1/2 cup potato starch
1/2 cup garbanzo flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum
3 cups fresh blueberries
Preheat oven to 350 degrees and grease a 9x5x3 inch loaf pan. Mix sugars and butter or shortening and then add eggs, mixing or medium speed until well blended. Mix in vanilla and milk and beat until smooth. Stir in by hand the flours, baking soda, salt and xanthan gum. Fold in the blueberries.

Bake for 1 hour and 10 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 1 hr 10 min

Servings: makes one loaf

Recipe By: Sarah Guillard

From:  Molasses Bakery
Used with permission of Molasses Bakery