Gluten Free Meyer Lemon Bread
Meyer lemons are a special fruit - they're like a cross between a lemon and a mandarin orange. Get this seasonal fruit before it's gone and make this Gluten Free Meyer Lemon Bread!
Servings: 10
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Ingredients
For the Bread:
- 1 cup 195 g granulated sugar
- zest from 1 Meyer lemon
- 2 cups gluten free flour blend see note 1
- 1/2 teaspoon xanthan gum see note 2
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs room temperature
- 3/4 cup 180 ml unsweetened coconut milk beverage(or milk of choice)
- 2 Tablespoons 30 ml Meyer lemon juice
- 1/3 cup 80 ml avocado oil (or vegetable/canola oil)
- 1 tsp 5 ml vanilla extract
For the Glaze:
- 1 cup 132 g powdered sugar
- Zest from 1 Meyer lemon
- 1 Tablespoon 15 ml Meyer lemon juice
Instructions
To make the bread:
- Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray and line it with parchment paper.
- Add the granulated sugar and Meyer lemon zest to a large bowl. Rub the zest into the sugar to help release the natural oils.
- Add the gluten free flour, xanthan gum, baking powder, baking soda, and salt. Whisk together to combine then set aside.
- In a medium bowl, beat the eggs. Whisk in the coconut milk, Meyer lemon juice, oil, and vanilla extract.
- Pour into the dry ingredients and stir until combined, then transfer the batter into the prepared baking pan.
- Bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean.
- Cool in the pan for 30 minutes then remove it from the pan and cool completely on a wire rack before glazing.
To make the glaze:
- Stir the powdered sugar, Meyer lemon zest, and Meyer lemon juice, together until it's smooth and thin enough to drizzle. Add a little coconut milk or water (1 teaspoon at a time) to thin out he glaze if needed.
- Pour the glaze over the bread and let it set before serving.
Notes
- I use my Nightshade Free Gluten Free Flour Blend in this bread (260 g). However, you can use a 1:1 gluten free baking flour (such as Bob's Red Mill 1:1, 285 g) and omit the xanthan gum called for in the recipe.
- The flour blend I use contains Arrowroot. When baking with Arrowroot and acid, less xanthan gum is required. If your flour blend does not have Arrowroot, use 1 teaspoon of xanthan gum instead of 1/2 teaspoon.
- This bread can be frozen with the glaze on it. Just slice it, freeze the slices on a baking sheet, and then store them in a freezer bag/container with parchment paper between layers.
- You can also freeze the bread whole before it's glazed. Just thaw completely before glazing.
- This bread can also be baked in an 8x4 inch pan if that's what you have.
- This recipe can also be found in my cookbook, The Gluten Free Quick Breads Cookbook.
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Nutrition Information
Serving: 1g | Calories: 261kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 206mg | Fiber: 1g | Sugar: 26g
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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