Gluten Free Blueberry Breakfast Pie

 I have had to give up gluten and trust me when I say GF cooking is hard. This gluten free blueberry breakfast pie recipe I make at least twice a month. The whole family loves it and you know that is when a gluten free recipe is a good one. Enjoy!

Gluten Free Blueberry Breakfast Pie

Ingredients:

3 large eggs separated

3 Tbl maple syrup

1 Tsp vanilla

dash salt

1/2 Tsp baking powder

1/3 cup almond flour

1/3 cup tapioca flour

1/2 cup fresh or frozen blueberries

cooking spray

Instructions:

Separate your eggs and use a hand mixer to whip the egg whites till nice and fluffy. In a medium sized bowl place the egg yolks and stir to mix well and add the rest of the ingredients (except egg whites) and thoroughly mix together. Next, fold the egg whites in and mix to incorporate the egg whites. Pour into a round pie pan that is preferably sprayed with non stick cooking spray but you can grease too. Top with blueberries. Bake 350 degress 15-20 mins depending on your oven. Keep watch and bake until the top is a nice golden brown. Slice and eat plain but we like it with butter and a little maple syrup.

**Note: I prefer cooking spray for the pan because the tapioca flour makes the pie stick more to the pan and it come out nice and easy I have noticed when I use cooking spray.