Easy Gluten-Free Lemon Bread that’s tender, bursting with lemon, and the perfect quick bread for lemon-lovers. You are going to love this gluten-free lemon bread recipe.
Gluten-Free Lemon Bread
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 gluten-free lemon bread 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.
How to make gluten-free lemon bread
- Preheat oven to 325°F (135°C). Position rack in center of oven. Grease a 4 ½ x 8 ½ inch glass loaf baking pan; set aside.
- In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
- In a separate medium mixing bowl, mix eggs, milk, oil and lemon zest. Pour the dry ingredients into the wet ingredients and stir only until they just come together.
- Pour batter into the loaf pan. Bake for 60-70 minutes, until a wooden toothpick inserted near center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
- For the glaze: In a separate small bowl, mix the remaining ¼ cup of sugar and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir till sugar is dissolved.
- Evenly spoon lemon sugar glaze over the top of the lemon bread.
- Store in an airtight container.
If you have any questions about this gluten-free lemon bread recipe please leave a comment and I will get back to you.
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 lemon 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.
If you make this Easy Gluten-Free Lemon Bread please stop back by and let me know what you thought!
For the bread:
For the glaze:
Serving Size: 1 slice
Amount Per Serving: Calories: 182 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 24mg Sodium: 119mg Carbohydrates: 27g Fiber: 1g Sugar: 19g Protein: 2g