This gluten free bread is VERY yummy in the tummy.  I took a muffin recipe and developed a masterpiece.

2 cups gluten free buckwheat flour and an (extra 1/4 cup for the blueberries )

1 cup frozen blueberries rinsed and drained

¼ cup coconut oil, or safflower oil

¼ cup honey

1 egg = 1 tablespoon flax seed and ¼ cup water with a smidgen more

½ teaspoon salt

4 teaspoons baking powder

1 cup unsweetened coconut milk

1/3 cup arrow root

1.   Mix ¼ extra cup of buckwheat flour with the blueberries and let stand for 1 hour.

2.  Preheat oven to 425 F.  Cream the oil and honey together.  Beat until light and fluffy.

3.   Cook the flax seed with water till it has the consistency of eggs.  About 5 minutes on a low to medium flame stirring constantly not to burn.  Add the flax mixture to the oil and honey. Then sift together the remaining flour, arrow root, salt, baking powder, as you add it to the oil and flaxseed mixture alternately with the milk, starting and finishing with the flour.  Fold in the floured berries last.

4.  Pour into a greased loaf pan of Canola Non-stick spray oil and sprinkled buckwheat flour.

5.  Bake about 60 minutes