I often get requests for gluten free recipes because I love to share baked goodies! Today I am welcoming my mom to my kitchen to share a delicious gluten free raspberry lemon loaf. After nearly a decade with celiac disease, she has mastered the art of gluten free baking. I can’t wait to share it with you!
What is gluten free?
A gluten free lifestyle is for anyone who has a sensitivity or intolerance to wheat. If you have been diagnosed with celiac disease, then you can no longer consume wheat. Baking without wheat can be tricky because wheat contains gluten, the binding ingredient that gives bread it’s chewy elasticity we all enjoy.
Changes in texture
Gluten free flours are very “thirsty”. They absorb the wet ingredients which can result in a dry and grainy texture. I love finding recipes that add moisture like sour cream, buttermilk, oils or yogurt.
Is gluten free baking more expensive?
Gluten free flours can be expensive, especially if you purchase them separately to create a mix. You would also need to purchase xanthan gum to add to the mixture. It’s a bit more cost effective and simpler to purchase a 1 to 1 pre-packaged mix.
What are the best gluten free flours to use for baking?
- Bob’s red mill 1 to 1 baking flour This flour is a blend of many gluten free flours that is great for converting your favorite recipes like cookies, cakes and brownies.
- Namaste gluten free organic
These pre-packaged cup-for-cup flours contain xanthan gum in them, which is a replacement for gluten and helps these baked goods have that chewy texture that is gone without the use of gluten.
Gluten Free Raspberry Lemon Loaf
Ingredients
- 1 1/2 cups Bob's Red Mill 1 to 1 Gluten free baking flour All purpose flour can be used if you want to make this recipe non-gluten free.
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup plain greek yogurt
- 4 eggs
- 2 teaspoons packed lemon zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 cup vegetable oil
- 8oz (1cup) fresh or frozen raspberries. If fresh, roughly chop so they don't sink. Blueberries may also be used!
Loaf glaze
- 1 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.Line the bottom of a loaf pan with parchment paper and coat with non-stick cooking spray.In a small bowl, whisk together dry ingredients.In a medium mixing bowl, whisk together yogurt, eggs. lemon zest, extracts and oil.Add dry ingredients to wet and mix until well blended.Add raspberries (fresh or frozen is fine) and gently incorporate into batter.Pour batter into prepared pan and bake 50-60 minutes or until toothpick comes out clean. Allow to cool for 1-15 minutes especially if loaf is gluten free because it will easily crumble while hot. Using a sharp knife, slice around the inside of the loaf pan to loosen the loaf, and gently release loaf and set on a cooling rack. Top loaf with glaze while it's warm. *Store leftovers inside an airtight bag or container and refrigerate for up to 2 days.
Loaf glaze
- Whisk together ingredients and pour glaze over warm loaf.
Notes
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Looking for a healthy gluten free recipe? Try this!
Healthy banana-oat muffins (sugar and flour free)
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I am so excited to make this! I will be using my favorite all purpose gluten free flour. It’s King Arthur brand, and it’s even better than Bob’s or Namaste! You’ve got to try it! Thank you for the gluten free recipe!
Sounds and look so yummy, can’t wait to try it out. I’ve only bought ready made mixes, i will be branching out, yeah!