allergy friendly (vegan, gluten free, soy free, nut free, can be easily modified to be corn free)
If Meyer lemons are in season, definitely use them! —windycityvegan
1 standard-sized (8x4) loaf
tapioca flour (tapioca starch)
corn flour (or mochiko flour, if you are avoiding corn)
sweet white rice (mochiko) flour
double-acting baking powder
fresh thyme leaves
light coconut milk
of one lemon
fresh lemon juice
In This Recipe
Adjust oven rack to center position and preheat oven to 350 degrees. Lightly oil a standard-sized loaf pan, paying attention to corners and creases at bottom of the pan.
Sift dry ingredients together in a large bowl; set aside.
Whisk wet ingredients together until emulsified. Fold in the dry ingredients until just incorporated and few lumps remain.
Immediately pour into prepared loaf pan and set in the center of the oven rack. Bake for 45-50 minutes or until edges are golden brown and starting to pull away from the pan. *Do not open your oven until at least 30 minutes have passed, and even then, if you must, only open it a teensy little crack.*
Allow to cool for 30 minutes on a rack before removing from the pan. Slice and serve when completely cooled.