Lemon bread that’s gluten free, using some sourdough discard for for a zesty and delicious loaf that is absolute perfection! The taste and texture of this loaf is truly unparalleled. Moist, tender and so satisfying!
HERE ARE THE STEPS TO MAKE THIS DELICIOUS LEMON BREAD THAT IS GLUTEN FREE
Step 1. Preheat the oven to 350°F (177°C).and line a loaf pan
Step 2. In 2 separate mixing bowl, combine the wet ingredients in one bowl and the dry ingredients In another.
Step 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 4.Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 5. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the centre comes out clean.
Step 6. Allow the lemon bread to cool in the pan for about 10 minutes, and make the icing.
Step 7. Spread the icing on top of the loaf for extra flavor and sweetness then slice and serve your delicious lemon bread. Enjoy!
ABOUT THE FLOURS NEEDED TO MAKE THIS LEMON BREAD AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well. There are 3 types of gluten free flour in this recipe, and ground flax seed and eggs are needed as the binders.
DO I NEED A GLUTEN FREE SOURDOUGH STARTER TO MAKE THIS SOURDOUGH DISCARD LEMON BREAD?
Yes! You do need a sourdough starter to make this recipe, or at least some starter discard that you have been wondering what to do with. This lemon loaf is a good recipe to make when your starter is still relatively new and when it is not super sour. The recipe for my Gluten Free Sourdough Starter is HERE
Lemon Bread Gluten Free
Ingredients
- 200 g soft butter
- 2 tbsp lemon zest you'll need 2 medium lemons
- 180 g granulated sugar
- 3 large eggs room temperature
- 100 g sourdough starter
- 25 g freshly squeezed lemon juice
- 60 g icing sugar
- 50 g brown rice flour
- 70 g millet flour
- 60 g tapioca starch
- 6 g finely ground flaxseed
- 3 tsp baking powder
- 1/8 tsp salt
- 60 g Greek yoghurt room temperature
Icing
- 1 tbsp melted butter
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 120 g icing sugar
Instructions
- Preheat the oven to 350℉/177℃ and line a 9 by 5 baking pan with a piece of parchment paper.
- To a large bowl, add the soft butter, lemon zest, granulated sugar and eggs. Beat for about 1 minute and thoroughly combined. Beat in the sourdough discard and the lemon juice until just combined.
- To a medium bowl add the icing sugar, brown rice flour, millet flour, tapioca starch, flax seed, baking powder and salt.
- Add half of the flour mixture to the to the wet ingredients and beat until combined. Stir in the yoghurt and the remaining flour until everything is well combined. Pour the mixture in the parchment-lined baking pan.
- Bake the loaf for 55 minutes or until the top springs back when gently touched and an inserted toothpick comes out clean.
- Let the bread cool for 20 minutes before topping with the lemon icing.
Make the Icing
- Melt the butter in a small saucepan and whisk in the lemon juice, lemon zest and cing sugar. Drizzle on top of the loaf and enjoy.
NOTE
- GF Sourdough Discard: Use sourdough starter from your refrigerated discard jar, but let it come to room temperature first. It can be upto about a week old, or use fresh starter discard for a less sour flavour.
Be the first to comment