Gluten Free Lemon Bread
Some of you may be familiar with the Starbucks lemon loaf Delightfully lemony and delicious but full of artificial ingredients refined sugars and flour This lemon bread tastes just like it but this is full of wholesome real and good for you ingredients Score
Some of you may be familiar with the Starbucks lemon loaf Delightfully lemony and delicious but full of artificial ingredients refined sugars and flour This lemon bread tastes just like it but this is full of wholesome real and good for you ingredients Score
- Carbohydrate 153.0648 g
- Cholesterol 1116.72 mg
- Fat 101.277600155206 g
- Fiber 31.4980004306138 g
- Protein 36.7302 g
- Saturated Fat 71.8960401342535 g
- Serving Size 1 1 Recipe (829g)
- Sodium 2260.37 mg
- Sugar 121.566799569386 g
- Trans Fat 11.6062000091572 g
- Calories 1641 calories
Step-by-step
- Preheat oven to 350.
- Combine all the lemon bread ingredients in a mixing bowl and mix well.
- Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through.
- If the top starts to get too brown towards the end of the cooking time, put some foil over the top.
- Let cool.
- To make the lemon glaze: While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
- Remove from heat and let sit to cool until the lemon loaf is finished cooking and cooling.
- Pour the glaze all over the top of the loaf.
- Refrigerate the loaf at least 30 minutes – 1 hour until both the glaze and the loaf firms up a bit.
- Enjoy!
- Store leftovers refrigerator.
- If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!).
- You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.
- Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup.
- Add enough milk to the lemon juice until you reach 1 cup.
Coconut flour demands moisture. Six eggs provide the necessary hydration and structure to prevent a crumbly texture. This high egg count acts as the primary binding agent, trapping air and giving the loaf its height without traditional gluten strands. Measuring the flour accurately prevents a heavy, dense brick of batter.
Managing Moisture and Viscosity
Combining the lemon juice with milk creates an acidic dairy blend that reacts directly with the baking soda. This chemical reaction releases carbon dioxide bubbles, lifting the batter as it heats in the oven. Zesting two lemons extracts essential oils from the flavedo without hitting the bitter white pith underneath. Whisking these wet elements thoroughly before baking ensures uniform crumb distribution.
Baking and Cooling Dynamics
Preheat the oven strictly to 350 degrees Fahrenheit. Pour the batter into a greased metal bread pan and bake for 35 to 45 minutes. A wooden toothpick inserted into the center must emerge clean. Cover the surface loosely with aluminum foil if the top darkens too quickly around the 25-minute mark. Refrigerating the finished loaf for 30 to 60 minutes firms the coconut oil fats, setting the internal structure.
