Luscious Glazed Gluten Free Lemon Bread

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A few years back, I used to cook and bake a lot. However, after over two decades of being a mom, I got a serious case of burn out.

I can’t really say why all of a sudden, I no longer wanted to cook. Maybe I was tired of my own cooking. Maybe it was the complaining akin to Chinese water torture which did it. I am not entirely sure.

The grumbling did play a part. You know the: “Ewww, onions, you KNOW I don’t like onions!” ,”Do I HAVE TO eat some vegetables?” ,”Chicken?  Again? Can Can’t we have pizza?”

Perhaps it was the lack of gratefulness such as “Thanks for cooking, mama.”

Either way, I don’t spend much time in the kitchen now.

 

Glazed Gluten Free Lemon bread

 

A Memory

My kids were not the only ones who showed ungratefulness in my opinion.

About five years ago, some of my French family members came to visit. I baked up the wazoo: breakfasts, lunches, and dinners. No biggie. I wanted them well fed and happy; which they were.

Then, one night my husband made tacos. At this point. “the ingrates” were all huddled around the island mesmerized, oohing and aahing. “Look, HE is making us dinner! HE is so amazing!” 

At the “you have met Golden Boy!” I about snapped because what I heard was “how come someone like YOU ended up with someone like HIM.”

While hubs is amazing, he is also human. Last I knew, he did not walk on water.

I remember thinking: “Seriously? I have been slaving for days to make tasty meals and without so much as ONE thank you. HE brown ground beef for tacos  and he is raised to sainthood?”

This event may have been the proverbial straw which broke the camel’s back. While my foot stomping was not a conscious decision, it nevertheless was the result.

I must admit, it felt good to take a break.

 

Glazed Gluten Free Lemon bread

 

Wonders Never Cease

I’ve recently picked up cooking again and that also feels good. It felt especially good when some of my kids started saying: “Thanks for cooking, this was really good” or “you are a great cook, this was delicious.”

WOW!

Wonders never cease.

I guess a steady diet of enough PB & jelly sandwiches, pancakes, or WYF (whatever you fix) does have its advantages.

 

Glazed Gluten Free Lemon bread

 

Lucious Glazed Gluten Free Lemon Bread

My bunny trail down memory lane does take us back to my luscious glazed gluten-free lemon bread which is really the topic at hand.

Since I’m back in the kitchen (on a sporadic basis), I decided to create this new recipe.

Notes and Tips

Flour

I prefer to use my own gluten-free mix because that’s how I roll (cheaper and I get better results). If your preference is to use a premade mix, then, please do so.

However, keep in mind that not all gluten-free mixes behave the same way in recipes. Baking gluten-free is a tad different than baking with flour. For this reason, your results may vary a bit from mine.

Super easy gluten free flour mix: 2 part rice flour* (sorghum is an acceptable replacement) to 1 part tapioca starch (or an alternative starch like non-GMO cornstarch). I then add 1/2 teaspoon per cup of xanthan gum. Mix with a whisk and store in an airtight container

*Rice flour will give you results similar to regular white wheat flour.

Sweetener

My preference is to use an organic coconut sugar. White granulated sugar is an acceptable replacement, as is any granulated sweetener.

Lemon Flavor

I first used 1/2 teaspoon of lemon flavoring. Some liked it and others (like my hubby and myself) would like the bread with a more robust and tangy flavor. Adjust the flavoring to your taste.

I used fresh lemon juice for the glaze. I assume reconstituted lemon juice will work as well.

Butter vs. Oil

I wanted the bread to be dairy free, therefore I used oil (coconut or olive are both great choices). You can substitute the oil with melted butter.

Milk

My dairy-free milk of choice is cashew milk. Any non-dairy or dairy milk will work.

 

Last Note

Even though I love blogging, I don’t love taking pictures. The good news is that one of my daughters does. She took the pictures for this post and you can find more of her work on Facebook.

 

Gluten Free Glazed Lemon Flavor

Preheat your oven to 350 degrees Fahrenheit.

Grease a 9-inch by 5-inch bread pan and set aside.

In a large bowl, whisk together the gluten-free flour mix (with xanthan gum), baking powder, sea salt, and the sugar.

Add the oil (or melted butter), lemon zest, eggs, lemon flavoring, and milk.

Mix until well combined but do not overmix.

Pour the batter into your prepared bread pan.

Bake 1 to 1¼ hours, or until a toothpick inserted in the center comes out clean.

Take the bread out of the oven and let it cool for about ten minutes.

Poke some holes into the top of the bread with a toothpick.

Make the lemon glaze (recipe below) and pour over the bread.

Wait ten minutes and unmold it.

Serve warm or cold.

Makes one loaf of luscious glazed gluten-free lemon bread.

 

Lemon Glaze Recipe

In a small saucepan, place the lemon juice and the sugar.

Place on the stovetop and bring to a boil.

Turn the heat down to medium and stir with a whisk.

Cook and an additional three to five minutes. and pour over the bread.

Remove the pan from the stovetop, turn the heat off, and pour the lemon glaze over the bread.

 

Luscious Glazed Gluten Free Lemon Bread

Luscious Glazed Gluten Free Lemon Bread

Ingredients

  • Zest of one lemon
  • 2 1/2 cups gluten free four mix (see "notes and tips" in blog post)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon [sea salt|
  • 1 cup sugar (see notes and tips)
  • 3/4 cup coconut oil (orhttp://www.florencewitt.org/recommends/extra-virgin-olive-oil/] [olive| or butter)
  • 3 large eggs - scrambled
  • 3/4 cup milk (see notes and tips)
  • 1/2 to 1 teaspoon lemon flavoring
    Glaze
  • 5 tablespoons lemon juice
  • 3 tablespoons sugar

Instructions

Preheat your oven to 350 degrees Fahrenheit.

Grease a 9-inch by 5-inch bread pan and set aside.

In a large bowl, whisk together the gluten-free flour mix (with [xanthan gum|http://www.florencewitt.org/recommends/xanthan-gum/), baking powder, sea salt, and the sugar.

Add the oil (or melted butter), lemon zest, eggs, lemon flavoring, and milk.

Mix until well combined but do not overmix.

Pour the batter into your prepared bread pan.

Bake 1 to 1¼ hours, or until a toothpick inserted in the center comes out clean.

Take the bread out of the oven and let it cool for about ten minutes.

Poke some holes into the top of the bread with a toothpick.

Make the lemon glaze (recipe below) and pour over the bread.

Wait ten minutes and unmold it.

Serve warm or cold.

Makes one loaf of luscious glazed gluten-free lemon bread.

Glaze

In a small saucepan, place the lemon juice and the sugar.

Place on the stovetop and bring to a boil.

Turn the heat down to medium and stir with a [whisk.|http://www.florencewitt.org/recommends/whisk/

Cook and an additional three to five minutes. and pour over the bread.

Remove the pan from the stovetop, turn the heat off, and pour the lemon glaze over the bread.]

http://www.florencewitt.org/luscious-glazed-gluten-free-lemon-bread/

 

 

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