This Gluten Free Lemon Bread is also dairy free, soy free, egg free, nut free, and vegan.
Wow it’s been a while since I’ve sat down to write a new blog post. Make sure you are following my INSTAGRAM if you want to know exactly what is going on in our lives. Instagram is where I really get into life updates and like to engage with all of you. 🙂 I will share some exciting news though before I get into this delicious Gluten Free Lemon Bread recipe. I’m pregnant!! It’s such an incredible blessing and I am so excited for the journey the Lord is taking Trevor and I on. Since Eat or Drink is a food AND lifestyle blog, let me know in the comments below if you are interested in any pregnancy blog posts. This is our first pregnancy so I don’t have much wisdom, but I am happy to share what it’s been like for me.
Now let’s get into this soft and flavorful Gluten Free Lemon Bread. I was actually inspired to make this bread because I was jealous I couldn’t eat the Starbuck’s Lemon Pound Cake. I started googling copycat versions of the Starbuck’s lemon cake and found Averie’s “Best Lemon Loaf (Better than Starbucks Copycat)”. Between the inspiration from Starbuck’s and the inspiration from Averie, I developed my own gluten and dairy free lemon bread. My version of the Starbuck’s lemon bread is so moist and soft, people will be surprised it doesn’t have any eggs or dairy.
Dairy Free Yogurt in Gluten Free Lemon Bread
Dairy free yogurt adds an incrediblely soft and moist texture. Whenever you’re baking without eggs or dairy, it’s important to find other ways to add in moisture. Dairy free yogurt does the trick here. You don’t have to use an expensive brand either. I just bought the large size of So Delicious Dairy Free Unsweetened Coconut Yogurt. The dairy free yogurt replaces the milk in this recipe so that’s one less ingredient you have to worry about adding.
Eat or Drink’s Gluten Free Self-Rising Flour Blend
This is my own recipe for a gluten free flour blend’s. You can get the recipe here now. I have tried a lot of different pre-made gluten free flour blends and personally, my own recipes are my favorite. I especially love this gluten free self-rising flour. I designed this recipe to cut down on ingredients for individual recipes.
Instead of grabbing your xanthan gum, baking powder, and/or baking soda every time you bake you can just use this self-rising flour blend. The key is to have a big batch of the gluten free self-rising flour blend on hand at all times. I like to keep my flour pre-made in these OXO Food Containers. You can purchase the OXO Food Containers through my Amazon affiliate program here.
If you’ve tried this Gluten Free Lemon Bread or any other recipe on the blog then don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you! If you think your friends would love this recipe too, don’t forget to hit the share buttons below.
- 2 cups Eat or Drink’s gluten free self-rising flour blend - click for recipe
- 2 tablespoons ground flax seeds
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 1 1/2 cup unsweetened vegan yogurt
- 1 cup sugar
- 1/4 cup melted dairy free butter
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon lemon juice
- 4 teaspoons coconut milk creamer or dairy free milk
- Preheat oven to 350°F. Grease a bread pan with a small amount of dairy-free butter.
In a large bowl whisk the self-rising flour, ground flax seeds, lemon zest, and salt until combined well. Remove about a 1/2 cup of the dry ingredients and set aside in a smaller bowl.
In a medium-sized bowl whisk your yogurt, sugar, butter, lemon juice, and vanilla extract.
- Make a well in the center of your larger bowl of dry ingredients. Add all of your liquids and stir until combined. Then add in your reserved 1/2 cup of dry ingredients and mix until combined.
- Spread the mixture into your bread pan making sure it is even.
Bake in the center of your oven for about 45 - 50 minutes or until a toothpick inserted into the center comes out dry. Let cool completely once it's out of the oven.
Whisk together all ingredients for your glaze. Wait until your bread is completely cool and take it out of the bread pan. Pour on your glaze and let sit for about 10 minutes before slicing.