Lemon Bread Gluten Free
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!
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Course bread, Cookies and Cakes, Dessert, Snack
Cuisine gluten free
- 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
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.
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.
Keyword Lemon Bread, Lemon Bread Gluten Free, Lemon Loaf