mini lemon loaves with lemon glaze

glazed and ready to be consumed

fresh out of the oven

These little lemon loaves are gluten & dairy free but they don't taste like it.  They are easily the best gluten free baked good I've made so far.



mini lemon loaves with lemon glaze


1 1/2 cups gluten free all-purpose flour
1 tsp baking powder
1/2 tsp guar gum
1/2 tsp salt
1 Tbsp grated lemon zest (zest from 1 lemon)
1/2 cup canola oil
1 cup brown sugar (loosely packed)
1 Tbsp fluffy okara (if you have it - its not essential, I think)
2 eggs, lightly beaten
1/2 cup soy milk

glaze
1/2 cup powdered sugar
1 Tbsp fresh lemon juice


1.  Preheat oven to 350 degrees F and after it reaches temp add empty cast-iron baking pan to heat
2.  In a medium bowl stir together flour, baking powder, guar gum, salt and zest.
3.  In a separate medium bowl mix together oil, sugar, okara, milk and eggs.
4.  In yet another bowl (large), stir together dry ingredients alternately with wet, starting and ending with dry.   After each new addition stir until just combined.
5.  Remove pre-heated pan from oven and spray lightly with cooking spray.  Spoon batter into pan.  Return to oven and bake for 16 minutes or until cake tester inserted in center of loaf comes out clean (should only need to test 1).
6.  To make glaze mix powdered sugar with lemon juice.  Spoon over slightly cooled loaves.