Sunday, March 14, 2010

Lemon Loaf

Lemon Loaf
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free


½ cup sunflower oil
1 cup granulated sugar
2 eggs
½ cup rice milk
1 cup brown rice flour
½ cup tapioca flour
1 tsp xanthan gum
1 ½ tsp baking powder (gluten free)
½ tsp sea salt
Grated rind of 1 lemon

Juice of 1 lemon (4 tablespoons maximum)
¼ cup granulated sugar


To make the loaf, in a large bowl mix the sunflower oil, sugar, and 1 egg. Beat in second egg. Blend in rice milk.

In another bowl, thoroughly mix together the rice flour, tapioca flour, xanthan gum, baking powder, sea salt and lemon rind. Pour into the batter and stir just to moisten. Let sit for 10 minutes (so the brown rice flour soaks up the moisture). Grease a 23x12x7 cm loaf pan with sunflower oil. Bake in 325 degree oven for 50 minutes, or until a tooth pick inserted comes out clean. Cool in the pan 10 minutes, then glaze.

To make the glaze, combine the lemon juice and sugar in a small saucepan. Heat and stir to dissolve the sugar. Prick the top of the loaf all over with a toothpick to allow the glaze to sink in. Spoon the glaze evenly over the top of the hot loaf. Cool in the pan 10 minutes, then remove from pan. Cool and wrap

No comments:

Post a Comment