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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Annika's Lemon Bread

Rate Recipe Annika's Lemon Bread

4 stars Avg. rating: 4 from 2 votes.

 Recipe Information  
Category: Breads
# of Servings: 1 loaf or 8 mini loaves
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon

1 1/2  cups  gluten-free flour blend
1  tsp  xanthan gum
1  tsp  baking powder
1/2  cup  canola oil
1  cup  sugar
2  Tbsp  Egg Replacer mixed with 1/4 cup water
1/2  cup  rice milk
3  Tbsp  lemon juice
1  tsp  lemon zest (optional)

Preheat oven to 350 degrees F.

Grease loaf pan or 8 mini loaf pans.

In large bowl, beat oil and sugar 2 minutes. Beat in Egg Replacer mixture, lemon juice, and lemon zest.

At low speed, beat in dry ingredients. Finally, beat in milk.

Spoon into loaf pans.

Bake mini loaves 35-45 minutes, or until done.
Bake regular loaf 50-60 minutes, or until done.

Copyright Amy Hugon, 2003.

The neighbor kid requests this one, and he's not allergic.

If possible, nuts are a nice addition.

The rice milk can be replaced with any safe milk or milk alternative. The egg replacer mixture can be replaced with 2 whole eggs.

Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. To make corn free, replace egg replacer with real eggs and verify that remiaing ingredients are corn free.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  

 Brought to you by:  
Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.


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Page last updated 02/15/2014