Tuesday, December 29, 2009

Gluten-free Lemon Bread.

My grandmother has been responsible over the years, as are most grandma's, for always bringing certain baked goods to family functions.  I can remember Mimi bringing her lemon bread to every Thanksgiving, Christmas, and Easter celebration ever since I can remember family gatherings!  It is especially popular with my immediate family and my brother G usually steals/eats most of the loaf.  Ever since my Mom + Dad and I have needed to be gluten-free, we've missed lemon bread.  My brother begs for me to make it and I had never attempted a gluten-free version until now.

Normally I would try to make a recipe more healthy, but some recipes are just favorites and just cannot changed too drastically.  This is not an everyday quick bread, so making it an extremely quick bread was not high on my priority list.  Also because I use real grass-fed butter, there is certainly some vital nutrition to this yummy quick bread!

Gluten-free Lemon Bread
     adapted from the kitchen of my Grandmother
     yields one loaf

    6 Tbsp grass-fed butter (I always use Kerrygold)
    1 cup sugar (I used organic cane sugar)
    2 REAL eggs
    1 1/2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup tapioca flour, 1/4 cup arrowroot, 1/4 cup sorghum)*
    1 tsp baking powder
    pinch salt
    1/2 cup raw whole milk
    1 whole lemon, zested

    1/2 cup walnuts, ground or chopped
    1 lemon, juice of - optional
     1/3 cup sugar - optional

To make your lemon bread:
  1.  In a medium bowl, cream butter and sugar.
  2.  Add eggs one at a time, beating well after each addition.
  3.  In a separate bowl, mix together gluten free flours, baking powder, and salt.
  4.  Slowly incorporate the dry into the wet, beating on low speed. Add milk and lemon zest.
  5.  Sprinkle top with walnuts.
  6.  Pour into greased or MISTOed normal sized loaf pan.
  7.  Bake at 325 for over an hour, or until the bread has browned and a toothpick comes out clean.
  8.  Optional step: In a small bowl, whisk together lemon juice and sugar. When the bread comes out of the oven and is still hot, pour the mixture over the top and allow it to soak through. This is so delicious, but I sometimes I leave it off because the bread has adequate amounts of sugar already.

*Feel free to use whatever combination of gluten free flours are your favorite.  Depending on what I am baking I mix together flours that I think will achieve the texture and flavor I want.  This combination was perfect!  In general, my family and I really tend to like sorghum, arrowroot, brown rice, teff, almond, and coconut flours the best.  These flours also offer some great nutrition, which is often missing in gluten free baking.  I will never go back to the white rice flour, potato starch and tapioca mixture that lots of gluten free bakers use because it is so nutritionally devoid (not to mention high in starch, sugar and calories, and low in protein and fiber).  We also do not like bean flours, and I generally never cook with them.

In general, this lemon bread has always been a little bit crumbly, even in the original wheat version, so don't worry if there are crumblies here and there.  It is quite tasty though and my whole family agrees.  This recipe has been passed down for generations!

I'm sorry about the pictures - but this was the last piece left!  I should have taken a picture right away before everyone ate it!

Update -- I will be making a grain-free version of lemon bread in the future!

1 comment:

Bob Strodel said...

Looks great! Just like Mom used to make me!