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Annika's Lemon Bread
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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 Ener-G 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 °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.
The neighbor kid requests this one, and he's not allergic.
Copyright © 2003 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
If nuts are safe for you, they 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.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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