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
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Makes
1 standard-sized (8x4) loaf
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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