The Best Gluten Free Lemon Loaf
Lemon loaf reminds me of my mom baking for church potlucks or friends coming over for coffee. It has that homemade-with-love quality about it that’s hard to resist. If you are careful with the ingredients and skip the overdose of sugar that’s in most recipes, you can enjoy a slice for breakfast instead of just as a treat. But don’t get me wrong – it is a treat.
I like just enough poppy seeds in my loaf to get a taste, not so that they are all stuck in my teeth! That’s a personal preference, so feel free to add more than the recipe calls for (or none at all, if you don’t like them). This loaf is full of lemony goodness that is wonderful to enjoy with raspberry lemonade or a cup of dark roast coffee.
The Best Gluten-Free Lemon Loaf
- Yield: 1 1x
Description
A lemon-filled loaf with a touch of sweetness that is perfect for snacking.
Ingredients
- 1 3/4 cups all purpose gluten-free flour
- 1 teaspoon xanthan gum
- 6 tablespoons tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon poppy seeds
- Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)
- 1/2 cup of turbinao sugar
- 6 tablespoons coconut oil (in creamy form)
- 3/4 cup of coconut milk full-fat, just using the rich creamy part of the can (save the coconut water for smoothies)
- 2 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
- In a large bowl, place the flour, xanthan gum, tapioca flour, baking powder, baking soda, salt and poppy seeds, and whisk to combine well. Add the lemon zest, and whisk to combine, breaking up any lumps. Add the sugar, and whisk again to combine. Create a well in the center of the dry ingredients and add the coconut oil, coconut milk, eggs, vanilla and lemon juice, mixing to combine after each addition.
- Scrape the batter into the prepared loaf pan, and spread into an even layer with a wet spatula. For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1/4-inch deep. Place in the center of the preheated oven and bake for 30-40 minutes.
- Reduce the oven temperature to 325°F and continue to bake until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown (another 10 to 20 minutes). Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.
Wishing you a great weekend friends! Enjoy!
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Totally yum! My mouth is watering. I must make this — looks so moist and yummy!
Thank you Jennifer! Hope you enjoy it!
I love finding great gluten free recipes!
Looks yummy! Good GF recipes can be hard to find!
This looks delicious! It’s so difficult to find gluten free recipes that don’t turn out too dry or with a rough texture. I’ll have to try this one out!
Dani | http://www.DaniDearest.com/
Yes, I understand what you mean! Watching the baking time is also a contributing factor. So many ovens bake differently and gluten-free flours seem way more sensitive to that fact. As I approach the baking time cut off, I watch the baking process like a hawk! I will pull out, test, bake 1-2 minutes, watch again – just to make sure it doesn’t get over baked and thus dry. Thanks for your comment!
This looks SO yummy. I love lemon breads/cookies/cakes. I just love lemon. 🙂
Me too! It’s so refreshing and delightful in baking! Thanks for visiting.
What gluten-free all-purpose flour do you use? Is it one without xanthan gum since you add xanthan gum? I’m not a fan of xanthan gum. I find xanthan works super well to help the cake rise and hold air, but I don’t like the mouthfeel after baking. Do you know what I could use instead?
King Arthur Multi-Purpose or a no-name brand that I purchase at the bulk health food store (I think they make it themselves with brown rice flour, tapioca and corn starch). It is without xanthan gum and I add the teaspoon in. I find that the lemon conceals that taste, but I do know what you mean – I find the taste strong in certain other brands. You could leave it out, it will be more crumbly that’s all. You can also use a teaspoon of chia seeds or flax seeds, if you let them soak in Tablespoon of water, they will expand and thicken to act like a bidding agent. I’ve used that trick in egg free cookies. Thanks for the comment!
Since my brother-in-law is celiac I should try this recipe for him, it looks so good. Do you buy the flour at Costco?
I’m not a huge gluten-free fan, but your loaf does look and sound delicious!
Thank you Kelly!
My friend needs to be be gluten free, she would LOVE this!! I will be trying this next time she comes over. Actually I think I will tell her about this post! She will love it!
Thank you Brandy for sharing the recipe with your friend. I do hope she enjoys it.
The cake looks so moist and delicious. I will have to give this a try.
It’s got a moist, spongy texture that is great for snacking.
This lemon loaf looks delicious! I like the poppy seeds in your recipe, what a nice added texture. I’m always looking for gluten free recipes to try. Thank you, pinning this one!
Thank you for pinning Jane! This is one of my favourite loafs to enjoy 🙂