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Makes
1 standard-sized (8x4) loaf
Author Notes
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
Ingredients
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1/4 cup
tapioca flour (tapioca starch)
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1/4 cup
corn flour (or mochiko flour, if you are avoiding corn)
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1/2 cup
quinoa flour
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1/2 cup
sweet white rice (mochiko) flour
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1 teaspoon
double-acting baking powder
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1/2 teaspoon
baking soda
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2 teaspoons
fresh thyme leaves
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1/2 cup
light coconut milk
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1/4 cup
olive oil
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zest
of one lemon
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1 tablespoon
fresh lemon juice
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2/3 cup
sugar
Directions
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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.
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Sift dry ingredients together in a large bowl; set aside.
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Whisk wet ingredients together until emulsified. Fold in the dry ingredients until just incorporated and few lumps remain.
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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.*
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Allow to cool for 30 minutes on a rack before removing from the pan. Slice and serve when completely cooled.
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