Gluten Free Blueberry Quickbread

subheading: FOR THE (OPTIONAL) TOPPING:

4 tablespoons ( 56 g) unsalted butter melted

½ cup ( 109 g) packed light brown sugar

½ cup ( 70 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)

¼ teaspoon xanthan gum (omit if your blend already contains it)

⅛ teaspoon kosher salt

subheading: FOR THE BREAD:

1 ¾ cups ( 245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)

1 teaspoon xanthan gum (omit if your blend already contains it)

⅜ cup ( 54 g) cornstarch

1 ½ teaspoons baking powder

½ teaspoon kosher salt

6 tablespoons ( 84 g) unsalted butter melted and cooled

¾ cup ( 150 g) granulated sugar

2 ( 100 g (weighed out of shell)) eggs at room temperature

1 tablespoon pure vanilla extract

1 cup ( 240 g) sour cream at room temperature

5 ounces blueberries fresh or frozen (if frozen, do not defrost)

Directions at glutenfreeonashoestring.com

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