Tuesday, May 5, 2009

Lemon Bread

Lemon Bread

1 3/4 C GF flour mix
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 C milk (almond, rice, soy, coconut...lemon coconut bread? yum)
1/4 C oil
2 tsp finely shredded lemon peel
1 TB lemon juice
1/2 C chopped almonds or walnuts (optional)
1 TB poppy seeds (instead of nuts)

Preheat oven to 350. Grease bottom and sides of loaf pan. In a medium bowl, combine the GF flour(s), sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another medium bowl combine the egg, milk, oil, lemon peel, and lemon juice. Add egg mixture all at once to the flour mixture. Stir just until moistened, batter should be lumpy. Fold in nuts, if desired. Spoon batter into prepared pan. Bake for 50-55 minutes. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap and store overnight before serving. (I have yet to conquer this last step... :)


Cook Gluten Free!   © 2008. Template Recipes by Emporium Digital