Easy Gluten-Free Lemon Bread that’s tender, bursting with lemon, and the perfect quick bread for lemon-lovers.
This Easy Gluten-Free Lemon Bread is perfect on its own, topped with lemon curd, or as the base of a strawberry shortcake sundae. If you love anything lemon, you are going to fall head-over-heals for this bread, like we did.
I’ve been making this recipe for almost 20 years. I converted it to gluten-free when I was developing recipe for my cookbook. I like enjoying a slice with afternoon tea but my favorite way to enjoy this Easy Gluten-Free Lemon bread is topped with dairy-free vanilla ice cream and sliced strawberries. The combination of flavors in insanely good. Lemon, vanilla, strawberries – you can get behind this, right?
Often people ask me why I don’t use xanthan gum in my quick bread recipes. Quick breads, like this Easy Gluten-Free Lemon Bread, don’t need xanthan gum to work as a binder. The fat ratio is low enough that the bread holds together really well. It won’t crumble or fall apart.
I do use xanthan gum in really high fat recipes like pie crusts and sugar cookies. I find that the xanthan gum really helps with the texture, creating a smooth finish that doesn’t fall apart the moment you take a bite.
Most quick bread recipes are simple to convert to gluten-free. The combination of ingredients is forgiving when you replace the glutinous flour with a gluten-free flour blend. Did you see how I said, “gluten-free flour blend.” The key is that you are not replacing the glutinous flour with one type of flour, you replace it with a blend.
Why a blend? Because different flours have different properties, you need a combination to replace the gluten. It’ll help with texture, structure of your baked goods, and help with flavor. Do all gluten-free flour blends work as a 1-to-1 in all recipes? I don’t personally think so, but I feel like there are a few that work in 99% of recipes as a 1-to-1.
How do you know when your lemon bread is done?
I always recommend that you start testing your gluten-free quick bread for doneness about 5-7 minutes before the recipe calls for. Oven temperatures may vary and this can effect your actual baking time. Insert a cake tester or long toothpick into the center of the loaf. If it comes out clean, it’s done.
How long should the gluten-free lemon bread cool before removing from pan?
Let your gluten-free lemon bread cool in the pan for at least ten minutes. Remember, most cakes, cupcakes, and quick breads continue to cook some after being removed from the oven. Allowing it time to cool will help it set up, and help keep it from falling apart in a steamy mess when you remove it from the pan.
If you are wondering why there are holes in my loaf I like to poke holes in the top so that some of the glaze seeps into the bread. It’s a personal preference, you don’t have to do this to really get the full impact of the lemonade like glaze.
I hope you’ll bake up a loaf of this Easy Gluten-Free Lemon Bread and enjoy every bite. This loaf can be frozen, and defrosted so don’t be afraid to store a few slices for a rainy day.
Love lemon-y treats? You might also like my Easy Gluten-Free Lemon Bars or my Gluten-Free Lemon Cupcakes. If you are looking for more lemon infused desserts, check out this Gluten-Free Lemon Meyer Bread and these Healthy Lemon Poppyseed Muffins.
If you make this Easy Gluten-Free Lemon Bread please stop back by and let me know what you thought!