Gluten-Free Rosemary Meyer Lemon Quick Bread

June 10, 2011
3 Ratings
  • Serves 12
Author Notes

This was my first (gluten-free baking) recipe I created and it has continued to be a favorite among my family, even those who aren't gluten-free! —With Style and Grace

What You'll Need
  • 60 grams Brown Rice Flour
  • 60 grams Sorghum Flour
  • 60 grams Tapioca Starch
  • 47 grams Potato Flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons gf baking powder
  • 1/2 cup butter, melted
  • 2 large eggs
  • 8 ounces almond milk
  • 2 tablespoons fresh rosemary, chopped
  • 1-2 zest of Meyer Lemon(s)
  1. Preheat oven to 350 degree (F). Grease/Non-stick spray loaf pan and set aside.
  2. In a medium bowl, combine the (four) flours, sugar, salt, & baking powder. In a separate bowl, whisk together the melted butter, eggs, and continuing to whisk, add in the milk until everything is well combined. Slowly add the dry ingredients and carefully mix to combine. Fold in the rosemary and lemon zest.
  3. Pour the batter into the prepared loaf pan. Bake for about about 50 minutes. Test with a toothpick – if it comes out clean, it’s done. Enjoy!

See what other Food52ers are saying.

  • Caroline Conger
    Caroline Conger
  • tMM1955

2 Reviews

tMM1955 August 20, 2017
Recipe instructions include combining "sugar" with other dry ingredients but no amount for sugar listed.
Caroline C. January 12, 2014
Mine turned out looking a little more moist than the pictures, but this bread is DELICIOUS. I made up an herbed butter for when the bread came out, but it is too good to cover up with anything extra.